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    • RAW BAR

    • SYDNEY ROCK OYSTERS

    • 1/2 DOZEN

      27
    • 1 DOZEN

      54
    • SPANISH CANTABRICO ANCHOVIES, WHIPPED BUTTER AND PARSLEY SALAD

      19.50
    • CARPACCIO OF CURED FLOUNDER, GRAPES AND PUMPKIN SEEDS WITH A VERJUS DRESSING

      24.50
    • DEVODIER PROSCIUTTO DI CULATELLO WITH FRESH ROCKMELON AND GNOCCO FRITTO

      26.50
    • FROM THE LARDER

    • OVEN BAKED HERVEY BAY SCALLOPS WITH A PARMESAN AND HERB CRUST

      24
    • CALAMARI FRITTI WITH PICKLED GREEN CHILLI, SPRINKLED WITH AROMATIC SALT

      27
    • CAPRESE SALAD, WITH FRESH DATTERINIO TOMATOES, CAPERS, BASIL AND OLIVE OIL

      23
    • SEARED BLUE FIN TUNA IN A CLASSIC NICOISE SALAD

      28
    • ENDIVE, WALNUT AND GORGONZOLA SALAD WITH A HONEY MUSTARD DRESSING

      19.50
    • PASTA

    • TROFIE PASTA, WITH POTATOES, GREEN BEANS AND HAND POUNDED PESTO

      24.50
    • PACCHERI WITH BRAISED LAMB SHOULDER RAGU

      27
    • FRESHLY MADE TAGLIOLINI PASTA WITH DAILY MARKET SEAFOOD IN A CHERRY TOMATO, GARLIC AND WHITE WINE SAUCE

      37
    • HANDMADE BLACK TRUFFLE RAVIOLI IN A BUTTER AND SAGE SAUCE

      32
    • FROM THE SEA

    • PAN FRIED FILLET OF JOHN DORY SERVED ON PIPPIES, CAPER BERRIES AND CHERRY TOMATOES

      42
    • OVEN BAKED GARFISH WITH A LEMON CRUMB AND SAUTÉED SPINACH

      44
    • BEER BATTERED KING GEORGE WHITING WITH HANDCUT CHIPS AND HOUSEMADE TARTARE SAUCE

      45
    • WHOLE FISH OF THE DAY

      MARKET PRICE
    • FROM THE PADDOCK

    • DRY AGED, GRASS FED, RIB EYE WITH PICKLED MUSHROOMS AND CRISPY SHALLOTS

      49
    • CHARGRILLED SPATCHCOCK WITH MARINATED ZUCCHINI, RAISINS AND PINE NUTS

      39
    • GRISSINI CRUMBED VEAL COTOLETTA WITH A RED CAPSICUM AND WATERCRESS SALAD

      38
    • ACCOMPANIMENTS

    • FRIES SERVED WITH HERB DE PROVENCE

      11
    • GARLIC AND ROSEMARY ROASTED KIPFLER POTATOES

      13.5
    • FENNEL AND BUTTER LEAF SALAD WITH A FRESH LEMON DRESSING

      13
    • SWEET PEAS WITH FRESH MINT AND PANCETTA

      12.50
    • DESSERTS

    • VANILLA PANNA COTTA WITH STRAWBERRIES & BLACK PEPPER MERINGUE

      17
    • ESPRESSO AFFOGATO WITH HAZELNUT PRALINE AND FRANGELICO

      17
    • BLOOD ORANGE GRANITA WITH ZABAIONE MOUSSE

      17
    • CHOCOLATE FONDANT PUDDING WITH HOUSEMADE VANILLA BEAN ICE-CREAM

      17
    • SELECTION OF CHEESES

      23
    • TO MATCH

    • SEPPELTSFIELD PORT ‘PARA’ LIQUEUR

      14
    • VALDESPINO PEDRO Y XIMENEZ SHERRY

      12
    • QUESTA È VERA GRAPPA

      14
    • BOTRYTIS SEMILLON

      12