Fiori Di Zucca (V)
Tempura battered, lemon and ricotta stuffed zucchini flowers served on a bed of rocket
Grilled Haloumi
Grilled cheese served with a wedge of lemon and balsamic reduction
Arancini (V)
Crumbed risotto balls.
Seared Scallops
Pan seared and served with crispy prosciutto
Antipasto For Two
Chef's selection of cured meats, cheese and marinated vegetables served with grilled ciabatta
Eggplant Chips (V)
Parmesan and panko crumbed, served with honey and gorgonzola sauce
Warm Olives
A variety of olives served warm in infused oil with toasted ciabatta
Calamari
Semolina dusted calamari, lightly fried and served with garlic aioli and lime wedge
Mussel Saganaki
Local mussels, Italian parsley. Sicilian tomato and a hint of chilli
Tiger Prawns
Barbecued and served on a bed of rocket and corn salad with chorizo
12 Hour Pork Belly
Cooked for 12hrs and served with pea puree, babay carrots
Poletto
Lemon and sage crispy skin chicken breast, smoked corn mash, broccolini and sage butter
Lamb Backstrap
Chimi churri crusted served with thyme confit cherry tomatoes and carrot puree
Black Angus Eye Fillet
Premium eye fillet served with triple cooked hand cut chips, grilled portobello mushrooms and topped with our red wine reduction
Market Fish (G)
Served with orange and fennel salad, fried baby capers and rocket
750Gr Rib Eye Steak
Cooked medium on our char grill, served with garlic and rosemary roasted chat potatoes, roasted tuscan vegetable mix rocket and parmesan salad and our housemade jus on the side
Whole Rainbow Trout
Seasoned and oven baked, served with a tahini sauce and mediterranean salad
Tiramisu (V)(G)
Traditional recipe with a twist
Housemade Choc Brownie (V)
Served warm with crushed pistacchio and vanilla ice cream
Panacotta
Ask your waiter for today's selection
Mixed Sorbet (V)
Fresh strawberries, yogurt foam and crushed pistac
Dessert Tasting Plate
Chef's selection of three desserts