Food
Antipasti
- Warm marinated olives
- $9
- Fresh white anchovies
- $9
- Gorgonzola arancini
- $9
- Woodbridge smoked ocean trout
- $10
- Formichi salami
- $10
Entrées
- White asparagus with mozzarella di bufala,
vincotto and candied cherry tomato
$22
- Salt and pepper prawns on a caponata of smoked trout,
eggplant, ruby grapefruit and yoghurt dressing
$23
- Terrine of chicken, confit wild rabbit and mustard fruits
with pickled mushrooms and moscato jelly
$22
- Cured Hiramisa kingfish with fried potato, cotechino,
avocado crème fraiche and saffron oil
$23
Mains
- Ricotta and black pepper gnocchi with roasted peppers,
brown butter, mint pesto and shaved pecorino toscano
$26
- Tasmanian salmon on a ‘primavera’ salad, baby artichoke parmigiana,
hazelnut dressing and green pea mousse
$35
- Roasted quail with Sicilian flavours, pickled fig sausage,
fregola sarda and a marsala sauce
$35
- Grain-fed porterhouse with cauliflower puree, horseradish butter
and a Portobello mushroom agrodolce
$36
Sides
- Green salad, house dressing
- $9
- Garlic potato puree
- $9
- Asparagus, beetroot and goat's feta
- $9
Desserts
- Banana and polenta caramel pudding
with burnt honey ice cream and pistachio ‘sand’
$15
- Rosewater and pinenut crème brulee
with a strawberry compote and coconut jelly
$15
- Chocolate and marshmallow semifreddo
with a ‘hot chocolate & bisuits’
$15
Cheese
- Rouzaire Camembert
Traditional French camembert
served with spiced poached pears and fresh ciabatta
$13
- Meredith Blue
Ewe's milk blue cheese from Victoria
served with quince paste and fruit toast
$14
- Casa Madaio Caciobufala
Aged semi-hard buffalo milk's cheese from South Italy,
served with black olive tapenade and onion bread
$15