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PRIMI
TONNO TONNATO
Raw Salad of Yelow Fin Tuna with Tonnato Dressing, Rocket Cress, Baby Chard, Sicillian Capers
2011 NSW Agrumato Limone Extra Virgin Olive Oil
MOZZARELLA DI BUFALA CON INSALATA DI RAPE ROSSE
Warm Beetroot and Red Radish Salad with Puglian Buffalo Mozzarella, Crisp Breadcrumbs, Pendolino Cabernet Vinegar and King Island Ligurian Honey Dressing.
RAVIOLI DI MAGRO CON BURRO FUSO
Traditional Handmade Ravioli with Spinach, Parmigiano Reggiano, Gruyere, Buffalo Mozzarella and Burnt Butter and Sage.
SECONDI
RISOTTO NERO Vialone Nano Black Squid Ink Risotto with Grilled Baby Squid, Micro Chard, Fermented Anchovy Sauce
TREVALLA D’OCCHIO AZZURRO IN PADELLA Pan Roasted Blue Eye Trevalla with Tomato Braised Fennel & White Onion, Radicchio, Baby Potatoes, Fennel & Citrus Dust
AGNELLO AL FORNO CON SALSA AL DRAGONCELLO
Slow Cooked Gippsland Lamb, Grilled White Polenta, Tuscan Black Cabbage, Baby Carrots, Dragoncello Salsa and Lamb Sauce.
2011 Ashbolt Frantoio Extra Virgin Olive Oil, TAS
DOLCI
SEMIFREDDO DI TORRONE ALLE MANDORLE
Nougat, Ligurian Honey and Almond Milk Semifreddo with Candied Almond
FONDENTE ALLA GIANDUIA
Warm Chocolate Hazelnut Pudding, Gold Leaf
MERINGATA DI FRAGOLINE E RABARBARO Classic Meringue Cake with Braised Rhubarb and Wild Strawberries, Lambrusco Jelly and Wild Strawberry Sorbet