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Book now for Slow Food

the menu!

Pickled sardine on crostini with lemon jam
Tartar of whiting, cucumber, sea urchin Mayo 

Entrees (to share) 
Yarra valley ocean trout caviar with panelle and Pepe saya cream fraiche
Grilled octopus, raw marinated kale, lemon, bottarga 
Ricotta and potato gnocchi, squid, spanner crab, tomato and chicory. 

Mains
Pan fried dusky flathead fillets, pickled Tasmanian mussels, mussel and spinach purée, spinach salad, crispy fried quinoa 

Dessert
Semolina pudding flavoured with grappa, poached plums, salted caramel icecream.