SAMPLE DINNER MENU

* All menus are seasonal and change weekly.  

TO START

  • Marinated local Leccino olives $9
  • Culatello, cured pork rump, 50gms $10
  • Marinated sardines with pickles $9

 

    ENTREE

    • Ragu of rabbit & mustard, hand rolled cavatelli & mustard leaf $21
    • Baked spanner crab, leeks, kipfler potatoes & comte sauce $20
    • Vitello Tonnato - veal rump, tuna mayo, burnt butter, capers & cress $21 
    • Asparagus & artichoke, soft egg, goats cheese, salsa verde & broad beans $20
    • Cured & smoked kingfish, blood orange, fennel & sweet onions $20

     

    MAIN COURSE

    • Roasted duck breast, peas & white beans, shiitake broth $32
    • Slow cooked beef cheek, celeriac, kalette & roasted onions $34
    • Crisp free range Wagga pork belly, baked carrots & sauteed rapa $33
    • Local mushrooms, wholewheat bucatini, mozzarella & broccoli tops $31
    • Grilled barramundi, salted cod brandade, caponata & basil  $33

     

    SIDES ($8) 

    • Spring leaves, radishes & sherry dressing 

     

    DESSERT ($15)

    • Frozen almond & chocolate nougat, sable biscuit & strawberry 
    • Lemon chiboust, blood orange sorbet, yogurt & white chocolate crumble
    • Affogato – Vanilla icecream, espresso, digestif (kahlua, baileys, amaretto, frangelico) 
    • Cheese selection with quince paste, apple & crisp toasts (Valdeon, Pont L'Eveque, Testun Di Barolo, Flinders Ashed Brie) $25

     

     *No Itemised Split Bills   *$6pp Public Holiday Surcharge