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 Dinner Menu
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MARINATED MIXED OLIVES 6
GARLIC BRUSCHETTA with pecorino, oregano and olive oil 6
TOMATO SOUP FLAVOURED WITH GIN AND BASIL with confit tomato and buffalo 18
GRILLED PRAWNS AND CUTTLEFISH SALAD with fennel, seaweed, parsley and chilli 25
SOUTH AUSTRALIAN CALAMARI sauteed with pistachio nuts, cavolo nero and fregola,lemon dressing and ricotta salata 20
SPRING ONION AND FONTINA TART with roasted stuffed onion and russian garlic soup
ORECCHIETTI WITH VEAL MEATBALLS, broccoli, ligurian olives and parsley 25
ANGEL HAIR PASTA WITH BLUE SWIMMER CRAB, cherry tomato, olive oil, chilli, lemon and rocket 25 /30
DUCK LASAGNE with chestnut flour pasta sheets and field mushroom 30
MIXED MUSHROOM AND PEA RISOTTO with goats cheese and thyme 30
FISH OF THE DAY 33
SCALLOPINI OF VEAL with pancetta, buffalo mozzarella, spinach,roast potatoes, tomato and basil dressing 30
WHOLE DEBONED SPATCHCOCK ROASTED WITH LEMON AND THYME tossed with sweetcorn, cumquat and herbs 33
GRILLED LIVER FROM BIODYNAMIC VEAL, potatoes crushed with yoghurt, proscuitto di parma and peas 30
MIXED LEAF SALAD with rocket, shaved fennel and parmesan cheese 7
GREEN BEAN AND CAULIFLOWER sauteed with garlic 8
ROASTED BEETROOT AND APPLE salad with labne and walnut crumbs 9
BRAISED RED CABBAGE 8
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