Dinner Menu

Dishes for all tastes

Dinner & Sunday Lunch Menu

Available Tue-Sun Dinner & Sunday Lunch

Updated 19th October 2019

To Share / Sides

Dishes to share amongst friends or enjoy with your main as a side

  • Bruschetta topped with Tomato, Basil, Onion, Balsamic glaze & Parmesan

  • Grilled Broccolini with a hazelnut oil dressing

  • Garden salad with French dressing

  • Wild rocket salad, Pecorino cheese, white anchovies fillets

  • Mixed steamed vegetables, garlic and extra virgin olive oil

  • Creamy mashed potato scented with truffled oil

  • Steak Fries

  • Crusty Cobb loaf, buffalo ricotta & confit garlic paste

  • Wagyu meat balls scented with truffle oil, button mushrooms, kale and smoked bocconcini

  • Toasted mini brioche topped with a sweet prawn relish and grilled kangaroo fillet, pineapple salsa

  • Green peppercorn panna cotta topped with home made salmon gravlax, pickled cauliflower and micro herbs

  • Wagyu beef porterhouse marble score 8+, seared and served rare, edamame, spring onion and lime jelly



  • Roast zucchini, basil and smoked bocconcini

  • Antipasto – Chefs selection of cured meats, mixed seafood & vegetables

    for 1$22|
    to share$34|
  • Fried Calamari rings seasoned with lemon pepper spice, roast summer vegetables, Italian parsley vinaigrette

  • Glazed Wagyu straps, chard leaves, beetroot and flat beans salad, onion jam, macadamia crumble

  • Roast capsicum and basil raviolis, grilled zucchini, tomato-chilli jam, green olives and caper salsa


Pasta & Risotto

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

  • Pappardelle with slow roast spring lamb shoulder, sweet potato, sage and baby spinach

  • Risotto of eye fillet strips, gorgonzola cheese, walnut and rocket salad

  • Home made potato gnocchi with wagyu & thyme meat balls, button mushroom, kale and smoked bocconcini, truffle oil scented butter sauce

  • Spaghetti tossed with an Odyssey of Fresh Seafood with Capers, Chilies, Tomatoes, Lemon Juice & finished with toasted breadcrumbs

  • Orecchiette with green beans, chard leaves, cherry tomato, glazed shallots, saffron cream sauce



  • Grilled Rib eye of beef 350gm, soft white polenta, chilli broccolini, confit garlic paste

  • Honey glazed roast long island duck breast, wild rice pilaff, edamame, king mushroom, jasmine tea infused sauce

  • Grilled Black Angus eye fillet, roast sweet potato puree, broccolini, caramelised onion jam, red wine sauce

  • Roast Corn fed Chicken breast fillet, crushed kipfler potato and green olive, sour cream and coriander pesto

  • Pan fried Tasmanian Atlantic salmon fillet topped with feta and herb crust, smoked trout ricotta gnocchi, zucchini ratatouille, sauce vierge



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

  • Gelato & sorbet, house made biscotti

  • “Amor” soft centre dark chocolate pudding, mini cannoli praliné, caramelised banana and date, rum ice cream

  • Lychee and peanut cake, vanilla ice cream, candied ginger sauce

  • House made Tiramisu with Strega, Galliano & Coffee Anglaise

  • Mango and blueberry trifle, crostoli, passionfruit sorbet