Lunch

starter & entrée

Warmed mixed olives, aged balsamic, olive oil and daily bread 
15.0

Roma tomato, Spanish onion and bocconcini bruschetta 
16.0

Salumi plate – San daniele, local salumi, duck liver pate, nduja & fior di latte crumbed, buffalo mozzarella, house-pickled vegetables
29.0

Shallow fried calamari, rocket, garlic aioli
23.0

Twice baked pork belly, seared scallops, apple gel, carrot puree, brussel sprout slaw
27.0

Grilled quail, fregola, plum, watercress, hazelnut verjus
24.0

Jerusalem artichoke risotto, seared scallops, sea succulents
28.0 / 38.0

salad and sandwich

Sous vide duck breast salad, fresh figs, pomegranate, tarrago river blue cheese, vincotto
29.0

Smoked salmon salad, fresh asparagus, avocado, capers and Spanish onion
22.0

Fried calamari salad, avocado, rocket and citrus sauce vierge
23.0

Grilled chicken sandwich, bacon, avocado, salad greens, mayonnaise and fries
18.5

Steak sandwich, roast tomato, caramelised onions, Swiss cheese, salad greens and fries
18.5

mains

Homemade tagliatelle, scallops, prawns, bay bug, calamari and crab in cherry tomato and white wine
39.5

Homemade pappardelle, forest mushrooms, gremolata crumb, alio olio
32.0

Potato gnocchi, lamb shoulder ragu, peas, salted sheep’s ricotta
36.0

Duck tortellini, porcini consume, caramelized pear
26.0 / 37.0

Pan roasted daily fish, pea and basil puree, zucchini, confit baby fennel, lemon myrtle emulsion
38.0

Spatchcock, boulangerie potato, spring baby vegetables, salsa verde
39.0

Veal escallops cooked in lemon and capers, white polenta, grilled asparagus, semidried cherry tomato
39.0

120-day eye fillet, potato mash, caramelized radicchio, golden shallots, red wine gel
39.9

side

Caprese salad – tomato, buffalo mozzarella and basil
14.0

Rocket, pear, red onion and shaved fennel salad
11.0

Sautéed broccolini and toasted almonds
11.0

Rosemary roasted kipfler potatoes
11.0

dessert

Champagne poached peaches, fresh raspberries, rosewater, amoretti, vanilla bean gelato
14.9

Vine’s Tiramisu – homemade savoiardi, Italian liqueurs, espresso, vanilla mascarpone cream
14.9

White chocolate semifreddo, pistachio and white chocolate crumble, mandarin
14.9

Coconut crème brûlée, pineapple and mango salsa, italian meringue
14.9

Frangelico affogato – vanilla bean ice cream served with a shot of espresso and frangelico
14.9

Espresso Martini
18.5

Italian hot chocolate
9.0

cheese

with house made pear jam, fresh dates, muscatels and assorted crostini
0ne| Two | Three | Four       16.0| 24.0 | 32.0 | 40.0

Calendar Cheddar: Devon, England. Cow’s Milk:

A sharp cheddar is matured for 18 months, it has a distinctive grassy flavour with a creamy texture

Charlton’s Choice Buffalo Blue: Milawa, VIC. Buffalo Milk:

This cheese has a relatively mild blue taste, a long creamy finish and a unique lactic flavour from the very fresh buffalo milk

Will Studd le Marquis Chevre de Pelussin: Rhone-Alpes, France. Goat’s Milk:

This white mould cheese is made using modern techniques and ripened under a thin, golden rind. The traditional wooden box creates a unique micro-climate. It is delectably mild with a lingering lemony tang and a creamy texture

1655 Aeschlenberg Gruyere AOP: Canton Fribourg, Switzerland. Cow’s Milk:

This semi-hard cheese is marked by a fresh cream blast, a bright fruity flavour and a deep, structured nuttiness. Intense floral and mineral flavours combine with earthy aromas and a dense compact texture