Entrée

• Roma Tomato, Spanish Onion, Bocconcini Bruschetta

  16

• Prosciutto di Parma, Local Salami, Buffalo Mozzarella, Duck Liver Pate, Preserved Vegetables

  33

• Fried Squid, Rocket and Garlic Mayonnaise

  23

• Beef Carpaccio, Pickled Beetroot, Aged Reggiano, Mustard Leaves, Capers

  25

• Burratina, Prosciutto, Smoked Eggplant

  25

• Mooloolaba Prawns, Trapans, Petit Salad

  26

• Charred WA Octopus, Warm Potato, Celery, Kalamata Olive, Citrus Dressing

  27

Pasta & Risotto

• Tagliatelle, Scallops, Prawns, Calamari and Crab, Cherry Tomato

  42

• Brisbane Valley Quail, Fried Gnocchi, Forest Mushroom

  39

• Rigatoni, Nebbiolo Braised Wild Boar Ragu, Pecorino Romano

  36

• Squid Ink Linguine, Spanner Crab, Preserved Lemon, Fresh Tomato

  42

• Cacio e Pepe Ravioli, Pecorino Romano, Ricotta, Caramelised Pear, Brown Sage Butter

  26/36

• Risotto of Confit Duck and Braised Leek

  32/42

• Risotto of Roast Cauliflower, Talleggio, Zucchini Flower, Hazelnut

  24/34

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

Mains

• Daily Fish, Crushed Peas, Prosciutto, Blistered Truss Tomato

  42

• Veal Escallops, Lemon, Olives, Capers, With Polenta, Grilled Asparagus

  42

• Eye Fillet, Garlic Potato Mash, Braised Ridicchio, Baby Beets

  44

Desserts

• Vanilla Cheesecake, Passionfruit Curd, Mango & Strawberry Compote, Scottish Short Bread

  18

• Classic Italian Tiramisu

  16

• Chocolate Torte, Creme Brûlée, Rum, Raisin Ice Cream, Blackberry

  18

• Frangelico Affogato - Vanilla Bean Ice Cream, Espresso, Frangelico

  16

• Espresso Martini

  18.5

• Italian Hot Chocolate

  12

Sides

• Caprese Salad - Vone Tomato, Buffalo Mozzarella, Basil

  16

• Rosemary Roasted Kipfler Potatoes

  13

• Rocket, Radicchio, Pear, Red Onion, Shaved Fennel Salad

  12

• Sauteed Mixed Greens

  12

Cheese

• Cheese with Honey Comb, Poached Pear, Fresh Dates, Muscatels and Assorted Crostini

  18/28/38

• 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.

• 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.

• Will Studd Le Dauphin Double Creme: Rhone Valley, France. Cow's Milk:

  An unusual hexagon shaped cheese made from cow's milk collected from the rich pastures surrounding the Rhone Valley. Stored in a unique wooden box helps the white mould develop into an exceptionally soft, silky creamy cheese