Entrée

• Classic Sicilian Arancini

  12

• Duck Liver Terrine and Pâté, Quince Apple Chutney, Pomegranate, Toasted Pan Brioche and Cardamon

  20

• Pan Fried Calamari served with Creamed Chickpeas and Rosemary

  24

• Seared Canadian Scallop, Smoked Eggplant, Dry Cherry Tomatoes, Rocket Oil

  28

• Soft Burrata Cheese, Beetroot, Porcini Mushrooms and Tarragon Emulsion

  22

Primi Piatti

• “Ravioli Caprese” filled with Ricotta and Goat Cheese, Broccoli and Peas Purée

  32

• Tagliatelle Allo Scoglio, Scallops, Prawns, Calamari, Crab, Cherry Tomato

  42

• Risotto with Braised Tuscany Kale, Confit Duck and Jus with Porto

  34

• Potato Cream “Parmentier”, Croutons, Pine Nuts, Scampi and Caviar

  32

• Rigatoni Served with Braised Wagyu Beef Cheeks Ragù and Pecorino Cheese

  32

  All of our pasta is made fresh daily and cooked a la minute

Main

• Confit King Ora Salmon, Pickled Vegetables, Baby Eggplant, Salsa Verde

  38

• Slow Cooked Lamb Shoulder Casserole, Thyme, Rosemary, Polenta

  44

• Brisbane Valley Quail, Baked Pumpkin, Roasted Carrot and Liquorice Jus

  42

• Pork Scotch Fillet, Red Capsicum, Zucchini and Ginger Salad; Jus with Lemongrass

  38

Desserts

• Tiramisu

  18

• White Nama Chocolate, Passion Fruit, Sweet Cracker

  18

• Raspberry Sorbet, Rhubarb, Hibiscus Tea and Lychee

  19

• For the Chocolate Lovers: Hazelnut Cremino, Dark Chocolate, Cocoa Nibs, Coffee and Vanilla Sauce

  20

Sides

• Green

  16

• Mash Potato, Confit Garlic, Capers and Shallot

  14

• Mesculin Salad

  14

Cheese

• One/Two/Three/Four

  15/25/34/40

• Montasio(Italy)

  Rind : significant and smooth, yellow in colour

• Shadows of blue (Victoria)

  Shadows of Blue is a light and smooth flavoured blue cheese wrapped in natural bees wax. It’s made with double the amount of cream of a traditional blue cheese and is waxed early in the ripening process to control the balance of sweet and pungent flavours.

• Fromage d’Affinois triple cream (France)

  Excellence cheese ripens for up to three weeks with unique lactic ferments developed by Guilloteau.

• Pecorino Manchego (Spain)

  Manchego is a creamy, nutty, buttery, and rich Spanish sheep’s milk cheese, produced only in La Mancha region of Spain.