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menu

menu

ANTIPASTI

INSALATA CAPRESE (GF) 35

Vine-ripened tomatoes and basil alongside fresh Italian bufala mozzarella drizzled in a light extra virgin olive oil.

INSALATA MISTA (GF,DF,VE) 24

Mixed salad greens served with seasonal vegetables and balsamic vinaigrette. 

BEETROOT SALAD (GF, VG) 30

Sweet beetroot and baby spinach leaves combined with pistachio feta cheese and dressed with olive oil and pomegranate vinegar.

FIORI DI ZUCCHINI FRITTI (VG)
small 29 / large 38

Stuffed zucchini flowers with ricotta, lightly battered and served with a tomato concasse and balsamic glaze (seasonal)

ANTIPASTO MISTO 55

 mix of fresh seasonal vegetables lightly chargrilled and paired with assorted cured meats (prosciutto, salami, mortadella)

pROSCIUTTO italiano (gf) 38

20 mth aged prosciutto, served with your choice of fresh melon Italian bufala mozzarella or salami 

ARANCINI (v) 24

3 x cheesy rice balls, deep fried, served with a mix of salad and Napoletana sauce

ANTIPASTI DI MARE

OSTRICHE (GF) Half Doz. 42

Half doz 42 Fresh handpicked Sydney rock oysters served with our traditional cocktail sauce and lemon

CALAMARI FRITTI small 35 / large 44

rom South Australia – lightly floured calamari served with tartare sauce and lemon 

GAMBERI FRITTI (DF) Market price

Fresh QLD green king prawns folded in golden crispy bread crumbs and served with tartare sauce

HOMEMADE PASTA

TAGLIATELLE MACHIAVELLI 46

In-house-made tagliatelle pasta served with king prawns, mushrooms, chilli, basil and garlic in a light bisque sauce.

RAVIOLI (V) 46

In-house made pillows of fresh ravioli filled with ricotta and spinach, topped with our Napoletana sauce and finished with shaved parmesan.

RAVIOLI ALLA VENEZIANA 50

In-house ravioli topped with the fish of the day and finished with scampi in a cherry tomato sauce. 

GNOCCHI GORGONZOLA / NAPOLETANA
(GFO, V) 48

Our famous potato dumplings are served with gorgonzola or Napoletana sauce. 

PAPPARDELLE DUCK RAGU (DFO, GFO) 48

 In-house pappardelle served with a rich Madeira sauce, fresh thyme and cherry tomatoes. 

AGNOLOTTI 46

In-house ravioli stuffed with Beef ragu and eggplant served on a bed of Napoletana sauce.

PASTA

FUSILLI GRANCHIO (GFO) 46

(When in season) Spiral pasta served with crab meat and our creamy white wine sauce. 

LINGUINE GAMBERI (GFO, DFO) 46

Flat pasta served with QLD king prawns, fresh tomatoes, fragrant basil, garlic and chilli.

PENNE BOLOGNESE (GFO) 42

Tube-shaped pasta served with chef’s secret bolognese sauce. 

FUSILLI ORTOLANO (VG, VEO, GFO) 43

Spiral pasta served with olives, zucchini, and mushrooms in a light cherry tomato sauce. 

RISOTTO MARINARA (GF) 48

Risotto (Arborio rice) simmered in a white wine bisque stock, served with market fresh seafood, cherry tomatoes, basil and garlic and finished with mascarpone.

mAINS

STEAK TARTARE (DF, GFO) 55

In the ‘au Gueridon’ tradition, we prepare this dish at your table using the best quality raw fillet steak seasoned to your taste, served with Melba toast.

STEAK DIANE (GFO) 65

House speciality – Minute steak cooked in butter, garlic and Worcestershire demi-glace 

FILETTO DI MANZO (GF) 75

120-day grain-fed hormone-free fillet steak from Kilcoy Valley QLD (halal), grilled and served with a choice of peppercorn or mushroom sauce 

DUCK MARYLAND CONFIT (GF) 50

Served with creamy dauphinoise potatoes, fresh seasonal greens accompanied by a Madeira jus 

SALTIMBOCCA (GFO) 56

Scaloppine dressed in provolone and ham, then served with a Madeira and sage sauce 

FUNGHI (GFO) 56

Scallopini paired with seasonal mushrooms and our special cream sauce 

PARMIGIANA 56

Crumbed scallopini layered with provolone cheese, fresh basil and Napoletana sauce, sprinkled with Sicilian oregano and drizzled with extra virgin oil

PESCE/FISH

FISH OF THE DAY (GF) Market price

Market fresh fish, grilled and served with perfectly prepared seasonal vegetables

GRILLED SCAMPI (GF) Market price

(When available) Large New Zealand scampi, grilled and served with sage-infused butter

CONTORNI

BroccoliNI (VE, DF, GF) 14

Dressed in evo oil and a wedge of lemon 

GREEN BEANS (VE, GF, DF) 15

Dressed in evo oil and a wedge of lemon 

CAULIFLOWER GRATIN (GF) 15

Lightly boiled and covered in buttery cheese sauce 

CREAMED SPINACH (v, GF) 15

In an aromatic cream with garlic and nutmeg 

FRENCH FRIES (VE, DF, GFO) 13

Seasoned with aromatic salt 

MASHED POTATO (V, GF) 15

Désirée potato mixed with a rich, creamy butter sauce

SEASONAL VEGETABLES Market price

Seasonal Vegetables freshly hand-picked from the market 

ADDITIONAL BREAD* 3

All dishes are served with 2 complimentary pieces of our delicious fresh bread.

VALENTINE MENU

entree

KING FISH CARPACCIO

with a raspberry dressing, finger lime crispy
parsnip and baby chervil. (GF)

Scallops

wrapped in speck served in a bed of cauliflower,
diced tomatoes eco oil and glaze. (GF / DF)

Panzarella Salad

served with a trio of tomatoes and burrata

main course

Risotto Pescatore

mixed seafood, sea asparagus, and basil oil.

Agnelotti

mince of beef ragu with diced eggplant served in a napoletana sauce, shaved pecorino and micro herb

Beef tagliata

served with a layered portobello mushrooms, zucchini, tomato sauce and feta cheese.

Catch of the Day

served in a sicilian sauce style with olives, cherry
tomatoes, oregano and greens.

dessert

Elderflower & lime curd slice

served with vanilla ice-cream.

Chocolate mousse dome

served with raspberry sorbet.