Grilled ciabatta with local olive oil 4.50

Antipasto 27.50

Cucumber, grilled feta, preserved lemon & mint bruschetta 13.50

Soup of the day 15.50

Fried squid with aioli 17.50

Spaghetti aglio, olio e peperoncino 21.50 / 31.50

House-made saffron pappardelle with paua & fresh herbs 23.50 / 33.50

Risotto primavera 21.50 / 31.50

West Coast whitebait fritter with tartare sauce & watercress 27.50

Parmesan crumbed lambs’ liver, Gorgonzola dressed baby spinach 27.50

Today’s fish on fregola ratatouille 36.50

Free range chicken breast with creamy mushrooms & spatzle 33.50

Grilled beef fillet on a mustard potato cake with duck liver pate 38.50

Seared lamb fillets with roast beets, red onions & mint pesto 36.50

Slow cooked veal shank, baby vegetables & anchovy ciabatta crumb 36.50

Crushed roast potatoes, garlic and rosemary 8.50

Green beans and sea salt 9.50

Sautéed spinach 9.50

Rocket salad and Grana Padano 9.50

Soft centered chocolate pudding with crème fraîche 15.50

Profiteroles with custard cream & Black Doris plum 15.50

Sticky toffee & date pudding, warm butterscotch & whipped cream 15.50

Coconut yoghurt, vanilla & boysemberry semifreddo 15.50

Cheese of the day 15.50

FOR SHARING
Fried squid with aioli

Antipasto platter with grilled ciabatta

MAIN
Today’s fish with artichoke puree & fried silverbeet

Confit duck risotto & parmesan

Braised lamb shank, winter vegetables, mint sauce one or two shanks

SWEET
Soft centred chocolate pudding with creme fraiche

Dulce de leche semifreddo with espresso crumbs

Dinner