Dinner

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 prosciutto, cacciatorini, Manolete chorizo, potato croquette, buffalo mozzarella, house-pickled and roasted vegetables 
28.0

Shallow fried calamari, garlic aioli
21.0

Ravioli filled with pear and pecorino, blue cheese cream, roasted walnuts
23.0/33.00

Risotto, confit duck, forest mushrooms and truffled pecorino
27.0/37.0

Twice baked pork belly, seared scallops, onion puree, witlof, radicchio and apple salad
23.0

Venison Carpaccio, roast fennel, balsamic pearls, pistachio and rocket pesto
24.0

mains

Homemade tagliatelle, scallops, prawns, mussels, calamari and crab in cherry tomato and white wine
39.0

Homemade saffron linguini, Moreton Bay bugs, roast fennel, seafood velouté, bottarga
39.0

Homemade rigatoni, wild boar ragú with Turkish figs, reggiano
33.0

Potato gnocchi, braised rabbit, pancetta, broad beans, pecorino
33.0

Pan roasted daily fish, peas, pearl barley, Meredith feta, mint, chervil cream
38.0

Spiced leg of duck, seared breast, puy lentils, cottechino, sweet potato, sour cherry jus
39.9

350g veal cutlet cotoletta, Italian slaw, grilled asparagus
45.0

120-day grain fed eye fillet, Pommery mustard mash potato, roast mushrooms, zucchini, jus
39.9

side

Caprese salad – tomato, buffalo mozzarella and basil
14.0

Rocket, pear, red onion and shaved fennel salad
11.0

Sautéed broccolini, beans, chilli
11.0

Roasted kipfler potatoes with chorizo
11.0

dessert

Raspberry limoncello semifreddo, ice cream cone, lemon anglaise
13.9

Vine’s Tiramisu – homemade savoiardi, Italian liqueurs, espresso, vanilla mascarpone cream
13.9

Carrot cake, almond meal, carrot jelly, lemon cream cheese, walnut praline crumb
13.9

Callebaut chocolate mousse pave, chocolate ganache, salted macadamia
13.9

Kataifi pastry nest, spiced poached pears, pistachio, goat’s feta saffron cream
13.9

Frangelico affogato – vanilla bean ice cream served with a shot of espresso and frangelico
13.9

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 | 30.0 | 36.0

Bel Port Salut: Loire Valley, France. Cow’s Milk

This washed rind cheese has a mild, subtle creamy flavour and soft-in-the-mouth 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