Entrée

• Pan Fried Moreton Bay Calamari, Fresh Buffalo Ricotta, Orange, Rocket Pesto and Bread Chips

  24

• Seared Scallop, Creamed Celeriac, Truffle and Mustard Sauce, Polenta Chips

  31

• Burnt Eggplant, Fresh Stracciatella Cheese, Tomatoes Compote, Fresh Basil

  21

• Chargrilled Octopus, Romesco Sauce, Vegetables and Asian Salad

  24

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

  24

Primi Piatti

• Rigatoni Served With Duck Ragù, Porcini Mushrooms and Marjoram

  19/35

• Risotto, Creamed Cauliflower, Taleggio “monte Rosso”, Apricot and Hazelnut

  32

• Potato Gnocchi, Sautéed Tiger Prawn, Pecorino Di Fossa and Lemon Zest

  18/29

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

  39

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

  18/34

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

Main

• Brisbane Valley Quail, Parsnip Purée, Chestnut, Pistachio; Jus With Coffee

  23/42

• Slow Cooked Lamb Shoulder, Balsamic Gel, Potato Croquettes, Beetroot and Pickled Vegetables

  21/39

• Pan Fried Goldband Snapper, Classic Tuscany “Ribollita” and Croutons

  38

• Wild Barramundi Cooked on the Skin, Seasonal Rappini, Kipfler Potato and Anchovies Emulsion

  36

Dessert

• Soft Almond Biscuit, Sweet Sheep Ricotta, Orange Reduction and Poached Pears

  20

• Chocolate Cake, Whipped Banana Mousse, Salted Peanut Butter Caramel Sauce

  21

• Passion Fruit Sorbet, Berries Salad, Lychee and Green Tea

  18

• Classic Tiramisu

  16

Side

• Green

  16

• Mash Potato, Confit Garlic, Capers and Shallot

  14

• Mesculin Salad

  14

Cheese

• One/Two/Three/Four

  15/25/34/40

• Taleggio Monte Rosso (Australia)

• Buffalo Blue (Australia)

• Parmigiano 24 Months (Italia)

• Pecorino Manchego (Spain)