Valentines Day 2019

Entree

INSALATA CAPRESE

29

Vine ripened tomatoes, basil and fresh Italian Bufala Mozzarella, drizzled in a light extra virgin olive oil

FIORI DI ZUCCHINI FRITTI

28

Stuffed zucchini flowers with ricotta lightly battered served with a spicy tomato coulis & pesto balsamic glaze

GAMBERI FRITTI

28

Large fresh Queensland Green King Prawns folded in golden crispy bread crumbs served with tartare sauce& Baby Rocket topped with shaved parmesan

OSTRICHE ½ dz

32

Fresh handpicked Sydney rock oysters, 3 served with pickled ginger and soy, 3 served with cucumber lemon & olive oil dressing & salmon roe

BLUE MOUNTAIN FIGS

38

Black fresh figs Served with 24 months cured San Daniele prosciutto

Mains

GNOCCHI NAPOLETANA

38

Potato dumplings served with Napoletana sauce (GF available)

PAPPARDELLE DUCK RAGU’

44

In house made served with a rich madeira sauce, fresh thyme and cherry tomatoes (GF available)

FUSILLI GRANCHIO

44

Spiral pasta served with crab meat and a creamy white wine sauce

FILETTO DI MANZO

56

120-day Black Angus grain fed hormone free Grilled fillet steak from Kilcoy Valley (QLD. Served with gratin dauphinois, herb butter & port jus

GRILLED SNAPPER

46

Snapper fillets served with mixed shellfish in a white wine herb sauce & assorted mini greens

Dessert

TIRAMISU

18

Homemade mascarpone cream layered in coffee liqueur sponge

VANILLA BEAN CRÈME BRULEE

18

Creamy egg custard with a crisp toffee topping served with in house made pistachio praline biscotto

LAMPONE BAVARESE

18

A light raspberry custard mousse with soaked lime cassis almond sponge and raspberry mirror glaze and pistachio garnished with freeze dried raspberry

CHOCOLATE MOUSSE SLICE

18

Salted caramel coated with chocolate glaze served with hazelnut ice-cream