High Country Dining, exquisite, rustic & simple comfort food

DINING MENU
Seasonal Menu Summer.2019

– ANTIPASTO –

TO START

Herb & garlic cob loaf mozzarella, balsamic
8
Arancini, butternut pumpkin & gorgonzola, tomato basil soffritto
12
Croquette serrano ham, Manchego cheddar, smoked paprika & lemon aioli
14
Carpaccio of beef, truffle oil, pecorino, capers, rocket & balsamic (G.F)
18

– CONDIVIDERE –

TO SHARE

Antipasto, olives, roast vegetables arancini, croquettes, cured meats & char grilled bread
24
Mezzo plater, assortment dips grilled meat skewers, toasted flat bread
28
Fritto misto, seafood, basil pesto & smoked paprika aioli
27

– CONTORNI –

SIDES

Sauté zucchini, pancetta, garlic, rosemary and crispy sage
Rocket parmesan & pear salad with balsamic vinegar
Rocket, candied walnut, blue cheese dressing
Sauté potato chunks, garlic & rosemary
– ALL $7 –

– PRIMO-PASTA –

Fettucine, carbonara, bacon, garlic, basil, white wine & cream
27
Pappardelle, beef & tomato soffritto ragu
29
Linguine, mussels, calamari, scallops, prawns, garlic and chilli soffritto
31
Casarecce, chorizo, roasted cherry tomato soffritto & mascarpone
27
Spaghetti bolognaise
25
Rigatoni, pork sausage, sage, chilli & garlic soffritto
27
Conchiglie, butternut pumpkin, basil pesto, pinenuts & fetta
25
Sweet potato, honey & thyme ravioli with burnt sage butter, black pepper & crème fraiche
27
Wild mushroom and leek ravioli porcini cream, mascarpone, pine nuts and truffle rocket salad
29
Beetroot and ricotta ravioli, black cabbage & balsamic vinaigrette,
toasted poppy seed, pistachio, crème fraîche
28
Spinach and fetta ravioli, basil soffritto & cream
27
Gnocchi, beef & tomato soffritto ragu
29
Gnocchi, gorgonzola, prosciutto, rocket & balsamic
29
Gnocchi, tomato & basil soffritto
27

– SECONDO –

MAINS

Howes creek farm porchetta, pork belly, fennel seed, chilli, garlic, lemon zest with a buffalo mozzarella, grilled nectarine, fennel salad, cauliflower purée (G.F)
2016 Victoria
33
Char grilled chermoula chicken breast, with fetta, mint, roast vegetables, chickpea & couscous, lemon & honey vinigerette, toasted almonds & herb labna
(G.F)
31
18 hour slow roasted rosemary & garlic lamb shoulder, Italian slaw, vino cotto raisins, salsa rossa, pecorino
(G.F)
34
350g black angus scotch fillet, heirloom tomato & pancetta salad,
salsa verdi
(G.F)
38

DOLCI – SWEETS

Lemon & vanilla scented panna cotta with champagne and mint poached strawberries
(G.F)
12
Double chocolate and vanilla creme brulee, vanilla ice cream almond biscuits
12
Juice
4
Orange crème caramel, vanilla ice cream (G.F)
12
Affogato & liquor
19
Kahlúa, Bails, Frangelico or Tia Maria

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