Lunch/Dinner Menu

Entree

• BREAD –

  Toasted ciabatta w/ hummus and homemade marinated olives
• BRUSCHETTE –

  Caponata / Olives tapenade, prosciutto cotto and almond flakes
• HOMEMADE MEATBALLS –

  Beef Meatballs w/ tomato sauce

Pasta

• CASARECCE WITH CAPONATA –

  Homemade Casarecce pasta w/ zucchini, capsicum, eggplant, red onion and creamy mushroom sauce

Main

• SALTIMBOCCA ALLA ROMANA –

  pan fried veal scaloppini w/ prosciutto San Daniele and sage, green peas, red capsicum, sweet corn, fondant potato and red wine jus

Sides

• Garden Salad –

  Chips

Dessert

• CHOCOLATE FUDGE BROWNIE –

  filled w/ premium Belgian chocolate, served w/ cocoa toasted hazelnut praline and vanilla ice cream

Entree

• BREAD –

  Toasted ciabatta w/ hummus and homemade marinated olives
• CRISPY CALAMARI –

  deep fried calamari w/ spicy mayo and lemon
• CHEF'S BOARD –

  San Daniele prosciutto, mortadella, cacciatore salami, marinated olives, pickles vegetables, deep fried polenta, bocconcini di mozzarella, Asiago cheese and fresh fruit

Pasta

• GNOCCHI TRUFFLE –

  Champignon and Porcini mushroom, truffle paste

Main

• PORK BELLY –

  cauliflower puree, roasted Brussels sprouts, pickled radish and baked apple

Sides

• Garden Salad –

  Chips

Dessert

• BAKED ORANGE & CHOCOLATE CHEESECAKE –

  served w/ orange curd mousse

Entree

• ARANCINI –

  tomato base rice, mushrooms,peas, parmesan cheese and mozzarella cheese
• OCTOPUS –

  Pan fried octopus tentacles, romesco sauce, Brussels spruts, pickled celeriac
• CHEF'S BOARD –

  San Daniele prosciutto, mortadella, cacciatore salami, marinated olives, pickles vegetables, deep fried polenta, bocconcini di mozzarella, Asiago cheese and fresh fruit

Pasta

• TAGLIATELLE PRAWNS –

  Prawns bisque, mince nduja, prawns cutlets, kale and homemade prawns powder
• GNOCCHETTI SARDI –

  Italian mince pork sausage, steamed broccoli, San Marzano tomato and creamy sauce

Main

• SPANISH MACKEREL –

  pan fried Spanish Mackerel, beetroot cous cous, spicy mayo, deep fried prawn popcorn and seafood bisque
• 28 AGED BEEF EYE FILLET –

  Grilled asparagus, mashed potato, creamy pepper sauce

Sides

• Garden Salad –

  Chips

Dessert

• TIRAMISU –

  house coffee, pasteurised eggs, homemade mascarpone

Entree

• Bread (3pcs) –

  toasted ciabatta bread, house marinated olives with garlic, chilli and oranges, hummus (v,gfo,nf,dfo) – add extra bread $4-

  12

• Bruschette –

  2 prosciutto Cotto and horseradish cream / 2 goat cheese and beetroot relish (nf, gfo,vo,vgo,dfo)

  24

• Arancini (3pcs) –

  tomato based rice, mushrooms, peas, parmesan cheese, mozzarella (v,nf) -add extra arancini $6-

  21

• HOME MADE MEATBALLS –

  4 beef meatballs with tomato sauce, poached egg and crispy bread(nf) –

  24

• SEAFOOD CHOWDER –

  mussels, clams, squid, prawns, chilli, chives and mixed vegetables

  25

• Octopus –

  romesco sauce, brussels sprouts, pickled celeriac (df,nfo.gf)

  26

• Crispy Calamari –

  spicy mayo and lemon (nf,df)

  24

• Chef’s board –

  San Daniele prosciutto, Mortadella, Cacciatore salami, marinated olives, pickled vegetables, home-made rustici, bocconcini di mozzarella, Asiago cheese and fresh fruit

  34

Pasta

hand made and hand cut fettuccine and gnocchi

• Gnocchi Truffle –

  champignon and porcini mushroom, truffle paste (v,vgo,gfo,dfo) -add extra pork sausage $6-

  33

• MEZZE MANICHE CARBONARA –

  guanciale, pecorino romano, egg emulsion (nf,gfo) -add extra truffle $6-

  32

• GNOCCHETTI SARDI ITALIAN SAUSAGE –

  italian mince pork sausage, steamed broccoli, San Marzano tomato
  and creamy sauce(gfo,vo,vgo,nf,dfo)

  34

• TAGLIATELLE PRAWNS –

  prawns bisque, mince nduja, prawn cutlets, kale
  and home made prawn powder (df,gfo,nf) -add straciatella $6-

  35

• PAPPARDELLE BEEF RAGU –

  slow cooked beef mince, San Marzano tomato sauce,
  parmesan cheese (gfo,nf,dfa)

  33

• CASARECCE CAPONATA –

  zucchini, capsicum, eggplant, carrots, red onion
  and creamy mushroon sauce (v,gfo) -add straciatella $6- -add chicken $6-

  32

Main

• Pork Belly –

  overnight pork belly, baby corn, balsamic red cabbage, honey mustard and baked apple jus (gf,nf,df)

  40

• SPANISH MACKEREL –

  pan fried Spanish Mackerel, beetroot cous cous, spicy mayo,
  deep fried prawn popcorn and seafood bisque (gfo,nf,dfo)

  44

• 28 Days Aged Beef Eye Fillet –

  pan seared fillet with roasted tomato, mashed potato and grilled carrots, red wine jus (nf,gf)

  49

• CHICKEN SALAD (lunch only) –

  sliced Italian marinated chicken breast, cos lettuce, fondant potatoes, diced tomatoes, shaved parmesan, honey mustard (nf,dfo,gf)

  30

• CALAMARI SALAD (lunch only) –

  gem lettuce, cherry tomatoes, red onion, marinated olives, croutons, pan fried calamari (gf,nf,df)

  31

• SALTIMBOCCA ALLA ROMANA –

  pan fried veal scaloppini with prosciutto San Daniele and sage, green peas,
  red capsicum, sweet corn, fondant potato and red wine jus

  42

Sauces

• Red Wine Jus | Apple Jus | Nduja Sauce (v)

  6

Sides

• Garden Salad –

  mixed seasonal mesculin leaves, vegetables (v,vg,gf,nf,df)

  10

• Chips –

  house seasoned (v,vg,df,nf) -add truffle and parmesan $5-

  12

• ROSEMARY FONDANT POTATOES –

  house seasoned, aioli mayo (v,gf,df,nfo)

  16

• CAPONATA –

  (nf,gf,df,v,vo)

  15

• BROCCOLINI –

  chili & almond flakes (v,df,nfo,gf)