WINTER DINNER MENU

All menus are seasonal and change weekly. This is a sample menu. 

TO START

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

    ENTREE

    • Cured king trout, baby fennel, celeriac, finger lime & horseradish $20
    • Spaghettini, black truffle, cavalo nero, parmesan & egg yolk $23
    • Baked golden beetroots, mozzarella, vincotto, pine nuts & dried orange $21 
    • Hand rolled cavatelli, prawn & spanner crab, chilli, fioretto & tarragon $22
    • French onion soup, veal stock & brandy, $18

    MAIN COURSE

    • Cassoulet- confit duck, lamb neck, bacon, pork sausage, beans & tomato $34 
    • Slow cooked veal shank, soft polenta, local mushrooms & pecorino $33 
    • Seared bonito fillet, kipfler potatoes, capers, raisins & broccolini $32
    • Crisp free range pork, brussel sprouts, smoked apple & parsnips $33
    • Pumpkin & ricotta crespelle, burnt butter, sage, hazelnuts & parmesan $30

    SIDES ($8) 

    • Baby cabbage leaves, bacon & cultured butter 

    DESSERT ($15)

    • Marscapone & rhubarb mousse, crispy walnuts & ginger icecream
    • Churros - Spanish donuts with dark chocolate sauce  
    • Affogato – Vanilla icecream, espresso, digestif (kahlua, baileys,
      amaretto, frangelico) 
    • Cheese selection with feijoa paste & crisp toasts Berry's Creek Blue, Pont L'Eveque, Testun Di Barolo, Flinders Ashed Brie) $25

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