Summer Menu

TO SHARE

FRESHLY SHUCKED PACIFIC OYSTERS 3.0 each

Or with - Limoncello granita 3.5 each

BUFFALO RICOTTA 12.0
Marinated buffalo ricotta, Yellingbo extra virgin olive oil, focaccia

GREEN OLIVES 7.0
Stuffed and crumbed green olives

MIXED SALUMI PLATE 31.0
By Quattro Stelle, Fontina Panini, marinated Mt. Zero olives

ENTRÉE

GOAT’S CURD FRITTERS 19.0
Black figs, roasted golden beetroots, Tasmanian walnuts and apple balsamic dressing

YELLOW FIN TUNA 23.0
Lightly seared yellow fin tuna, caponata, green Sicilian olives and salsa salmoriglio

PORT LINCOLN SQUID 21.0
Cannellini beans, mandarin, anchovy and parsley puree

RABBIT AND PISTACHIO TERRINE 19.5
Prosciutto Macleay Valley Rabbit and pistachio terrine, mustard fruits and Marsala onions marmellata

BEEF CARPACCIO 23.0
Anchovy mayonnaise, roccolo, rocket and grissini

PASTA & RISOTTO

CAVATELLINI 25.0 / 33.0
Cavatellini, San Daniele prosciutto, peas and truffled cream

PANSOTTI 19.0 / 27.0
Pansotti filled with pumpkin, ricotta and Parmigiano Reggiano, amaretti and burnt sage butter

RISOTTO 20.0 / 28.0
Risotto of treviso, leeks and gorgonzola cream

SAFFRON PAPPARDELLE 23.0 / 31.0
Venison ragu in Bolognese style

MAIN COURSE

CRISPY SKIN DUCK BREAST 36.0
Silver beet, roasted heirloom radishes, braised duck leg, farro and amarene cherry sauce

BLUE EYE FILLET 35.0
Green herb crusted blue eye fillet, white bean puree, braised oxtail ragu and chestnut mushrooms

SEAFOOD STEW 39.0
Vongole, mussels, kingfish, West Australain yabbies, fregola and carta di musica

BISTECCA FIORENTINA 46.0
Char grilled 500 gram T-Bone, bone marrow and panzanella salad

ABBACCHIO ALLA ROMANA 35.0
Braised suckling lamb, truffled pecorino, semolina gnocchi

WILD BARRAMUNDI FILLET 34.0
Pancetta, zucchini flower stuffed with baccala, saffron vinaigrette

SIDES

Fries, chilli, Sicilian oregano, rosemary and garlic 7.0

Potato puree 7.0

Wild rocket, shaved pear, Parmigano Reggiano 11.0

Iceberg, fennel, witlof and cucumber salad 10.0