Entrée

• Chargrilled Octopus, Romesco Sauce, Vegetables and Asian Salad

  23

• Cured Veal Tenderloin, Pickled Paradise Pears, Foie Gras Macaron

  25

• Calamari, Potato Soft Pure, Wasabi and Watercress

  21

• Millefeuille with Italian Stracchino, Yellow Tomatoes Coulis, Rocket Salad

  20

• Pan Fried Canadian Scallop, Creamed Tuscany Kale, Habanero Salame, Porcini

  30

Primi Piatti

• Rigatoni with Pesto, Green Beans, Toasted Almond and Sundried Tomatoes

  29

• Milk Gnocchi, Guanciale, Broad Beans, Pecorino and Ricotta With Lemon Zest

  29

• Risotto with Creamed Pumpkin, Blue Cheese and Amarone Reduction

  32

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

  42

• Ravioli with Braised Beef Cheeks, Fermented Red Cabbage, Jus with Tasmanian Raisin

  34

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

Main

• Duck Breast Glazed with Tamarind, Carrot and Grapefruit Pure, Roasted Turnip & Jus

  44

• Slow Cooked Lamb Shoulder, Goat Cheese, Pak Choi and Pomme Croquettes

  43

• Crispy Skin Kingfish served with Black Eyed Beans Soup, Sage Tempura

  40

• Mooloolaba Swordfish, Eggplant, Buffalo Mozzarella, Capers, Heirloom Tomatoes

  38

Desserts

• Tiramisù

  17

• Mango Parfait, Lemon Myrtle Shortbread, Finger Lime and Fresh Fruit

• Chocolate Game

  22

• Raspberry Sorbet, Rhubarb, Hibiscus Tea and Lychee

  18

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.