Menu

Dinner Menu

Entrée

estivo antipasto

19
35 for 2 persons

soft shell crab, green apple salad, orange consomme and bois boudran teardrops (GF)

20

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

18

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

19

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

20

calamari fritti, served with rocket salad & chilli lime mayo

20

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

17

seared scallops, red pepper puree, pickled shallots , chorizo and vincotto (GF)

20

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

19

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

22

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

18

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

18

Pasta & Risotto

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

27

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

30

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

27

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

27

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

27

risotto of asparagus and peas, baby leek, vincotto (VE) (V) (GF)

27

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

30

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

30

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

28

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

30

– subject to availability

Mains

wild barramundi, prawn bisque, butter poached clams and mussels

37

aged black angus beef mignon, wrapped in bacon, beetroot jam, golden confit chat potatoes , butter glazed dutch carrots & baby corn and jus (GF)

38

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

38

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

37

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

37

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

36

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

37

Sides

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

9

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

9

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

8

steamed broccoli & almond tossed in olive oil (GF)

8

french fries (GF)

7

caprese salad (V) (GF)

9

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

8

Dessert

valrhona chocolate fondant, chocolate ganache and cherry ice cream

14

crème brulee with brandy soaked raspberries (GF)

14

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

14

tiramisu – ” alla estivo “

14

affogato – espresso coffee, homemade vanilla ice cream with a shot of liqueur (GF)

15

Selected cheeses

  • 1 cheese

12

  • 2 cheese

16

  • 3 cheese

22

cheese served with caramelised figs, lavosh, fresh grapes and fruit bread
selection of Italian & Australian cheeses

Dessert wines, cognac and fortified wines

2016 Lonview Late Harvest Riesling  Adelaide Hills

10  38

Chivas Regal 12yr Old Blended Scotch Whiskey  Scotland

12

Glenmorangie 10yr Old Single Malt Scotch  Scotland

14

Hennessy ‘V.S.O.P’ Congac  France

14

Chambers Muscat  Rutherglen

9

Bethany Old Quarry Fonti (White Port)  Barossa

9

Grant Burge Aged Tawny Port  Sth Aust

10

Barbadillo Pedro Ximenez Sherry  Spain

10