ENTREE
Your Choice of:

Beef Carpaccio
Raw tenderloin beef filet served with a salad of rocket leaf, asparagus, roasted almonds, and shaved pecorino drizzled with olive oil & lemon dressing. (GF)

Ocean Trout
Marinated with beetroot, fennel salad, capers, drizzled with olive oil lemon & chilli dressing. (GF / DF)

King Prawns
Wrapped in a crispy potato, avocado mousse and diced tomatoes. (GF / DF)

Tris of Tomato Salad
Topped with burrata cheese seasoned with oregano, balsamic glaze and olive oil. (V / GF)

Mains
Your Choice of:

Homemade Tagliatelle
Served with Moreton Bay bugs, zucchini, cherry tomatoes in a white wine sauce. (GF option)

Agnolotti
Filled with slow cooked beef ragu and eggplants, served on a bed of Napoletana sauce.

Fish of the day
Served on a bed of Jerusalem artichoke puree and served with green beans and pea sprouts. (GF)

Tagliata di Manzo
Served with rocket salad, drizzled with olive oil and balsamic glaze topped with shaved parmesan. (GF)

Dessert
Your Choice of:

Lemon myrtle meringue tart with passion fruit.
Chocolate mousse cake with hazelnut glaze and vanilla ice cream

ENTREE
Your Choice of:

Swordfish Carpaccio
(w/ extra virgin oil, lemon dressing,
finger lime, pomegranate, chives and focaccia croutons)

Zucchini flower
(stuffed with gorgonzola & ricotta
cheese)

Veal Tonnato
(roasted veal served with tuna mayo, capers and micro-herbs)

Mains
Your Choice of:

Risotto alla pescatora
(mix of seafood, sea asparagus, caviar and microherbs)

Catch of the day
(served with greens & purée)

Rack of Lamb
(served with peas purée & pumpkin)

Dessert
Your Choice of:

Lemon tart
(home-made tart filled with lemon curd served with
raspberry sorbet)

Extras
Your Choice of:

Tris of oysters
(natural, Kilpatrick and cucumber & salmon rowe) 25$