DINING MENU
Seasonal Menu Summer.2019
– ANTIPASTO –TO START |
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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 |
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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 |
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Sauté zucchini, pancetta, garlic, rosemary and crispy sage |
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Rocket parmesan & pear salad with balsamic vinegar |
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Rocket, candied walnut, blue cheese dressing |
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Sauté potato chunks, garlic & rosemary |
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– ALL $7 – |
– PRIMO-PASTA – |
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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,
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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 |
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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,
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38 |
DOLCI – SWEETS |
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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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CHILDREN’S MENU > |
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