Lunch Menu

Express Lunch Menu

Entrée

tomato and olive tart, avocado oil, medley tomato, goat cheese, olive tapenade and vincotto (V)

smoked salmon terrine layered with dill, lemon & crème fraiche, and avacado mousse (GF)

seared prawns, salsa verde, caponata, citrus oil and vincotto (GF)

seared scallops, pea puree, pickled shallots , sweet potato chips and vincotto (GF)

crab meat arancini, lime & chilli mayo, medley tomato, citrus oil and salsa verde

wagyu carpaccio, parmigiano reggiano, pickled shallots, vincotto and truffle oil (GF)

caprese salad, roman tomatoes, buffalo mozarella, basil and finished with balsamic olive oil (V) (GF)

sicilian mussels, tossed in onion, white wine, sugo & hint of chilli, and chargrilled bread

calamari fritti, served with rocket salad & chilli lime mayo

beetroot fritters, caponata, salsa verde & vincotto (VE) (V)

Mains

penne alla beef ragu with mushrooms, peas, crème fraiche and shaved parmesan cheese

spaghetti marinara, prawns, scallops, squid, mussels & clams in a white wine and tomato sugo broth

penne all’amatriciana, prosciutto, spring onion , sugo and a hint of chilli

spinach and ricotta cannelloni baked with neapolitan sauce and parmesan cheese (V)

gnocchi pomodoro, homemade potato dumplings tossed in sugo & basil sauce (V)

risotto of asparagus and peas, baby leek, vincotto and shaved parmesan cheese (V) (GF)

prawn risotto, shallots, spinach in a garlic & white wine sauce (GF)

scallop & prosciutto risotto, wild mushroom, pea and shallots (GF)

risotto of confit duck, shitaki mushrooms, spinach, sweet shallots & vincotto (GF)

risotto alla pescatora, prawns, scallops, squid, mussels and clams tossed in sugo & white wine sauce (GF)

wild barramundi, prawn bisque, butter poached clams and mussels (GF)

confit duck maryland, onion tart, orange puree, caramalised sweeet potatoes and cointreau jus (GF can be done)

slow braised lamb neck (12 hrs ),wild mushroom, mascarpone, wrapped in a puff pastry pouch, cauliflower foam and red wine jus

twice cooked crispy pork belly stuffed with spinach, apple and raisin, served with braised red cabbage, poached pear, apple jam, and madeira reduction (GF)

slow braised beef cheeks, creamy mash potato and parmesan crisp (GF)

veal scallopini, confit chat potato, grilled aspragaus and creamy mushroom jus

Sides

green beans, salted ricotta and white balsamic dressing (V) (GF)

5.5

roasted potatoes, confit garlic and truffle oil (V) (GF)

5.5

rucola salad, apple, walnut and shaved parmesan (V) (GF)

5.5

steamed broccoli & almond tossed in olive oil (GF)

5.5

french fries (GF)

5

caprese salad (V) (GF)

5

honey glazed beetroot tossed in goat cheese (V) (GF)

5.5

Dessert

valrhona chocolate fondant, chocolate ganache, cherry ice cream

crème brulee with brandy soaked raspberries (GF)

honey panna cotta, strawberry coulis, orange segments and fairy floss (GF)

tiramisu – ” alla estivo “

Coffee

Caffe latte / Cappuccino / Flat white

4

Long black / Short black

4

Tea

English Breakfast / Lemongrass & Ginger / Peppermint

4.5

Earl Grey / Chai Latte / Chamomile

4.5

Main meal with a glass of wine

23.9

2 course with a glass of wine

33.9

3 course with a glass of wine

43.9