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Dinner

Tuesday to Sunday
5.30–9.30pm

Antipasto 29.50

Tomato & basil bruschetta  14.50  

Today’s soup 15.50

House-made focaccia 5.00

Fried squid & aioli 18.50

Grilled prawns, green beans, roast tomatoes, basil & chili 28.500

Risotto primavera 23.50/33.50

Tagliolini with prosciutto, walnut & parsley 24.50/34.50

Rigatoni with ‘Nduja rage & ricotta 24.50/34.50

Parmesan crumbed lambs’ liver on gorgonzola dressed baby spinach 31.00

Market Fish on green olive caponata 38.50

Seared free-range chicken breast, grilled chili corn cake & basil pesto 35.00

BBQ lamb cutlets, cavolo nero, freezer & preserved lemon yoghurt 37.50

Grilled beef fillet, herb spatzle, confit garlic & Reggiano butter 39.50

Sides

Green Beans and Sea Salt 10.00

Sauteed spinach 10.00

Rocket & Grana Padano 10.00

Crushed Potatoes with rosemary & garlic 9.00

Puddings

Vanilla cheesecake with baked cherries 16.50

Lemon semifreddo with seasonal fruit 16.50

Dark Ghana chocolate pudding with creme fraiche 16.50

Coconut & passionfruit frangipane with coconut cream 16.50

Today’s cheese, quince paste & toast 18.00

Boozy spiced chocolate truffle 3.50