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ANTIPASTI

SECONDI

Roasted pumpkin seed, garlic, herb & pecorino bread. Arancini alla Ortica nettle & mozzarella arborio rice balls. Warm mixed olives, sage, rosemary & chilli. GF San Daniele prosciutto, Carta di Musica Sardinian crisp bread.

4.5 9 9 18

OSSO BUCCO GF Baked veal osso bucco, lemon risotto. POLLO VIGNAROLA GF Baked baby chicken, peas, broad beans, eschalots. PESCE GF Grilled Ocean Trout fillet, lemon butter, cress salad. ANATRA GF Roast half duck, balsamic heirloom carrots, parsnip, intense chestnut veal jus. AGNELLO Slow cooked lamb rump in tomato, white wine with black cabbage, fregola, gremolata. VITELLO CLASSICO Veal scaloppini, mushroom, white wine, cream. FILETTO Grilled eye fillet of beef, roast tomato pizzaiola, toasted ciabatta. 220 gram. SCAMPI GF Grilled NZ scampi, Nduja herb oil.

34.8

35.8

36.8

39.8

PRIMI

MINESTRONE SOUP ZUPPA RIBOLITA Berkshire bacon, white bean, black cabbage, vegetables. CARPACCIO GF Lemon cured Atlantic salmon with lilliput capers, red onion. CROCCHETTA DI PESCE Snapper fishcakes, grilled fennel, puttanesca. QUAGLIE GF Grilled quail wrapped in pancetta, pea puree. CALAMARI FRITTI Baby calamari, garlic aioli, lemon. FIORI DI ZUCCA V Zucchini flower blossoms filled with goats cheese & thyme. CERVELLA Parmesan crumbed lamb brains with sage, hazelnut butter, cannellini bean puree.
GF - GLUTEN FREE V - VEGETARIAN

35.8

17.8

23.8

31.8

21.8

39.8

23.8 57.8

23.8 CONTORNI 20.8 Corn cob, hot butter, Reggiano parmesan. GF 19.8 Sauted brussel sprouts, speck, sweet onion, chestnuts. GF Broccoli, dutch carrots, sugar snap peas, toasted almonds. GF Twice cooked chips, tarragon salt. 4 12 11 6

NO VARIATIONS TO THE MENU

PASTA

Main course add $7

MOTHERS DAY Sunday, 11th May 2014


21.8 OPEN Lunch - $85 set menu as below LUNCH SET MENU 22.8 Baked Italian bread, olive oil. Entree - Please select one of the following Lemon cured beef carpaccio with truffle pecorino. GF Fresh figs, San Daniele prosciutto, walnuts, gorgonzola dolci. GF Spaghettini with prawns, chilli, garlic & basil. Zucchini flower blossoms filled with goats cheese & thyme.

GNOCCHI V Tomato & potato gnocchi, gorgonzola dolci, taleggio, parmesan. PAPPARDELLE Ribbon pasta with slow cooked Wagyu beef ragu. CARBONARA Spaghettini, bacon, caramelised onion, white wine, cream.

17.8

RISOTTO

Main course add $7

John Dory and sweet corn risotto. GF Bone Marrow, veal and truffle pecorino risotto. GF 23.8 22.8

Main - Please select one of the following Barossa Valley chicken breast wrapped in prosciutto, lemon risotto. GF Grilled John Dory fillet, lemon butter, fennel & cress salad. GF Slow cooked beef cheeks, white polenta. Veal scaloppini with artichoke, asparagus cream.

INSALATE GF, V

CAVOLO Fine cut savoy cabbage, fennel, red grapes, Pecorino Stagionata cheese. WITLOF Witlof, baby beetroot, walnuts, Meredith goats cheese, fig balsamic. MISTA Cos, radicchio, heirloom tomato, Ligurian olives, cucumber, spring onion.

12

Includes: seasonal vegetables Vegetarian option available on request 16 Dessert - Please select one of the following Date pudding with butterscotch, mascarpone. Lemon sorbet. GF Border crossing Italian doughnuts, nocello verhona nutella. Hazelnut praline semifreddo with toasted almonds, belcolade chocolate. GF

11

GF - GLUTEN FREE

V - VEGETARIAN

Coffee or Tea
NO VARIATIONS TO THE MENU

MOTHERS DAY continued


CHILDREN (Under 12) $35 per child Choice: Spaghetti bolognese Calamari and chips Schnitzel and chips Vanilla & chocolate ice cream. GF Gluten Free

BYO allowed wine only $5.00 per person corkage

CONDITIONS Number of guests must be confirmed three days prior to the event. 25% deposit is required on booking. This amount will be deducted off the bill on the event. No shows on the event will incur a 50% cancellation fee per person on the amount per head. Cancellations made within 3 days of the event will not receive their deposit back.

NO VARIATIONS TO THE MENU