Entrée

• Classic sicilian arancini

  each $12

• Smoked eggplant, soft burrata cheese, sun-dry tomatoes and basil

  22

• Pan-fried calamari served with creamed chickpeas and rosemary

  24

• Brisbane valley quail, parsnip purée, root vegetables, jus

  26

• Seared scallop, soft cauliflower, squid ink sauce

  30

Primi Piatti

• Tagliatelle allo scoglio, scallops, prawns, calamari, crab, cherry tomato

  42 

• Homemade spaghetti, ligurian pesto, green beans and fresh tuna

  34

• Risotto with buffalo ricotta, capsicum reduction, capers and olives

  32

• Sardinian ravioli filled with potato and marjoram, classic pork ragù, pecorino cheese

  34 

• Tagliatelle alla bolognese

  32

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

Main

• Slow cooked lamb shoulder casserole, thyme, rosemary, polenta

  4644

• Sautéed tiger prawn, pumpkin cream, broccolini

  42

• Cured pork belly, lightly spiced vegetables salad and avocado

  38

Desserts

• Deconstructed cannoli, ricotta, citrus, pistachio gelato

  19

• Tiramisu

  18

• 70% chocolate mousse, passion fruit and streusel

  20

• Gianduja cremino, persimmon and pistachio biscuit

  20

Sides

• Chef’s Mesculin Salad

  14

• Potato Chips

  12

• Sauteed Greens

  16

Cheese

• One/Two/Three/Four

  15/25/34/40

• Grottone

  Grass fed cow 's milk cheese from the Matese National Park, Italy. A rough textured rind, sweet, milky flavour, and tender, lightly crumbly texture (holes like Swiss cheese).

• Shadows of Blue

  Rich full flavoured made from Jersey and Friesian milk, soft creamy texture, unique experience for blue cheese lovers.

• Pecorino Camomilla

  Italian sheep's milk cheese covered with chamomile flowers ,then left to mature for over 60 days keeping the cheese soft and giving it an intense floral scent

• Will Studd Le Dauphin Double Creme (Rhone Valley, France)

  Cow 's Milk: Hexagon shaped cheese made from cow 's milk collec ted from the rich pastures surrounding the Rhone Valley. Stored in a unique wooden box to help the white mould develop resulting in an exceptionally soft,silky creamy cheese.