Dinner Menu

Dishes for all tastes

Dinner & Sunday Lunch Menu

Available Tue-Sun Dinner, Tue-Friday and Sunday Lunch

Autumn Menu Available from Friday 19th March 2021

Small Plates

Dishes to share amongst friends or enjoy all for yourself

  • Chicken Galantine with artisan toast, tomato chutney & condiments

  • Baked Conchiglioni Pasta Shell with duck leg meat & leek

  • Slow Cooked Grass-Fed Beef Brisket with sweet potato & watercress

  • Wagyu Meatballs scented with truffle oil, kalette, baby Swiss brown mushrooms & corn

  • Traditional Bruschetta

    Traditional Bruschetta with tomato, onion, rocket & parmesan
  • Open-face Parmesan Crusted Sardine Fillet Sliders with quail eggs

  • Crusty Cobb loaf with condiments

    Crusty Cobb loaf, buffalo ricotta & confit garlic paste
  • Tofu & Coconut Panna Cotta with Asian coleslaw & blue swimmer crab meat

  • Grilled Eggplant with feta crumble, pomegranate & caper dressing


Medium Plates

Dishes to share amongst friends or enjoy all for yourself

  • Antipasto

    for 1$22|
    to share$34|
    Antipasto including chefs selecttion of cured meats, vegetables, seafood, grissini sticks, dips and cheese
  • Fried Calamari seasoned with lemon pepper spice, oak lettuce, pickled vegetables & aioli sauce

  • Involtini of Potato & Borlotti Bean Ragout with black cabbage, grilled Spring onion & lime cream


Pasta & Risotto

  • Egg Fettuccine with slow cooked lamb shoulder, saffron zucchini, chard leaves & napoli sauce

  • Home made potato Gnocchi with wagyu meatballs, kalette, baby Swiss brown mushroom, corn & truffle oil scented sauce

  • Rigatoni with broccoli, baby spinach, cherry tomato & gorgonzola cream sauce

  • Tortellini of veal & mushroom with bacon, mushroom, spinach & cream

  • Spaghetti tossed with an odyssey of fresh seafood with capers, chilies, cherry tomato, lemon juice & topped with toasted breadcrumbs

  • Risotto with chicken breast, chorizo, adzuki bean & fennel



  • Roast Rib Eye of Pork with pumpkin wedge, side of ricotta gnocchi, pine nut & sage, mascarpone & pumpkin cream

  • Grilled Black Angus Eye Fillet with baked stuffed portobello mushroom, sautéed silverbeet & red wine jus

  • Grilled Kangaroo Sirloin seasoned with Sansho pepper, roast parsnip & pear, yuzu & chilli sauce

  • Roast Long Island Duck Breast with soft white polenta, kale, quinoa and gorgonzola salad & ginger glaze

  • Miso Glaze Tasmanian Atlantic Salmon Fillet with tomato & dill ravioli, marinated baby squid and fennel & almond sauce



  • Rocket Salad with pine nuts & gorgonzola croutons

    Wild Rocket salad, shaved parmesan and prosciutto crisps
  • Mixed steamed vegetables, shallot and truffle oil dressing

  • Steak Fries

  • Oak Lettuce Salad with roast sesame seed, nori & lemon dressing

  • Roast Italian Kipfler Potatoes with olives & celery



  • Gelato & SORBET

  • Selection of International & local cheeses with muscatel, fruit bread and lavosh biscuit

  • Warm Sicilian Apple Cake apple & raisin compote, butterscotch sauce & vanilla bean ice cream

  • Tiramisu with coffee anglaise

  • ‘Amor’ soft centred chocolate pudding, peanut butter crunch bar, Grand Marnier jelly & orange sorbet

  • Lemongrass Crème Brulée lychee & kiwi fruit salad, crostoli, lychee sorbet