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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
INSALATA DI CONIGLIO ALLA PIEMONTESE
Piedmontese Style Salad of White Rabbit, Belgian Endive, Radicchio and Celery Hearts with Pistacchio Nuts, Savoury Crostoli and Schiava Red Wine Jelly.
RAVIOLI DI MAGRO CON BURRO FUSO
Traditional Handmade Ravioli with Spinach, Parmigiano Reggiano, Gruyere, Buffalo Mozzarella and Burnt Butter and Sage.
SECONDI
RISOTTO AL FUNGHI REALI
Vialone Nano Risotto of King Brown Mushroom, Fontina and Leek.
DENTICE A VAPORE CON CAPONATINA
Steamed Reef Snapper with Sicilian Bitter Chocolate Caponata, Cauliflower Puree.
2011 Fruttato Allegro Extra Virgin Olive Oil
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
BAVARESE DI CAPRINO CON INSALATINA DI FRAGOLE
Vanilla Bean and Goats Curd Bavarese with Textured Strawberry Salad, Wild Strawberry Consomme