Reservation is not guaranteed until booking is completed.
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As our ingredients are sourced fresh we are currently serving our
Autumn Menu
Available for dining in from Friday February 25, 2022
Executive Chef:
Pierre Barelier
Sous Chef:
Rex Quemuel
Head Sommelier:
Kirsten Burke
Starters are only the beginning of the journey
DINNER STARTERS
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Starters
Chickpea Panisse
$14.00
hummus, feta crumble & pomegranate
Sommelier Suggestion:
Pair with NUITS FOLLES Rosé Grenache - Provence, France 14/55
V
Bruschetta
$7.00
topped with tomato, basil, onion, balsamic glaze & parmesan
GFO
V
Crusty Cobb Loaf
$10.00
accompanied by Buffalo Ricotta & Confit Garlic Paste
V
Fresh Butter Beans
$14.00
creamy tofu and black sesame seed dressing with white anchovy crumb
Sommelier Suggestion:
FOREST HILL Gewurztraminer - Mount Barker WA 17 / 70 or SENTIO Blanc Chardonnay Blend - Beechworth VIC 17 / 70
Open Face Octopus Sliders
$17.00
merguez relish & coriander
Sommelier Suggestion:
SENTIO Chardonnay - Macedon 27 / 105 or RISING Cabernet Franc - Yarra Valley 17 / 70
Fedele's Favourite
Wagyu Meatballs
$17.00
roast parsnip, button mushroom, chard leaves and scented with truffle oil
Sommelier Suggestion:
VINUM Chenin Blanc - Stellenbosche, South Africa 15 / 55 or SENTIO Blanc Chardonnay blend - Beechworth 17 / 70
Cold Smoked Barramundi
$18.00
pickled turnip, charcoal kewpie
Sommelier Suggestion:
Pair with GUSTAVE LORENTZ 'L'ami des Crustacés' Pinot Blanc - Alsace, France 15 / 60
Chicken, King Mushroom & Prosciutto Terrine
$17.00
fig jam
Sommelier Suggestion:
RISING Cabernet Franc - Yarra Valley 17 / 70
Grilled Beef Hanger Steak
$18.00
shimeji & caramelised shallot sauce
Sommelier Suggestion:
SOUMAH 'The Butcher' Syrah Cabernet Nebbiolo - Yarra Valley 21 / 85 or Moulin-a-Vent 'Clos de la Tour' Gamay - Beaujolais, France 110 or ROBERT MONDAVI Cabernet Sauvignon - Napa Valley 160
Entree is the prequel to the main story
DINNER ENTREE
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Entree
Chef's Selections
Antipasto
$23.00
chef's selection of cured meats, seafood, vegetables & cheese
Sommelier Suggestion:
Pair with DA LUCA Prosecco DOC - Veneto, Italy 12/54
GFO
Fedele's Favourite
Calamari
$26.00
seasoned with lemon pepper spice, rocket and fennel salad, shaved cacio truffle & aioli sauce
Sommelier Suggestion:
LOUIS BOUILLOT Blanc de Blanc - Burgundy, France 14 / 63 or CANTINE 'Pra Otto' Soave - Veneto, Italy 12 / 54
GFO
When in Rome we eat Pasta & Risotto
DINNER PASTA & RISOTTO
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Pasta & Risotto
Traditional Italian Dish
Spaghetti Pangrattato
$33.00
tossed with an odyssey of fresh seafood with capers, chilies, cherry tomato, lemon juice & topped with toasted breadcrumbs
Sommelier Suggestion:
Pair with JIM BARRY Assyrtiko - Clare Valley 23/83 or ST. MICHAEL-EPPAN Pinot Bianco - Alto Adigo DOC Italy 80 or LOUIS PERE & FILS Petit Chablis Chardonnay 18/7
GFO
Home Made
Veal Tortellini
$27.00
veal & mushroom tortellini with bacon, mushroom, spinach & cream
Sommelier Suggestion:
Pair with SENTIO Chardonnay - Macedon, Victoria 23/90 or ROBERT MONDAVI Chardonnay - Napa Valley, California 88
Home Made
Gnocchi with Meatballs
$28.00
Home made potato gnocchi with wagyu meatballs, roast parsnip, button mushroom, chard leaves & a truffle oil scented sauce
Sommelier Suggestion:
Pair with VINUM Chenin Blanc - Stellenbosche, South Africa 15/55
Pair with RISING Cabernet Franc - Yarra Valley, Victoria 17/70 or CURLEWIS Pinot Noir - Geelong, Victoria 17/70 or DENTON SHED Pinot Noir - Yarra Valley, Victoria 73
GFO
Grilled Kangaroo Sirloin
$36.00
seasoned with Sansho pepper, roast fennel and black barley, tatsoi leaves & yuzu sauce
Sommelier Suggestion:
Pair with PALA 'I fiori' Vermentino - Sardinia, Italy 13/54 or SEW & SEW Sauvognon Blanc - Adelaide Hills, SA 60 or PASCAL JOLIVET Sancerre Sauv Blanc - Sancerre, France 90
GFO
Miso Glaze Tasmanian Atlantic Salmon
$37.00
grilled eggplant wedge, green olive croquette, rosemary & saffron dressing
Sommelier Suggestion:
Pair with SENTIO Blanc Chardonnay blend - Beechworth, Victoria 17/70
GFO
Murray Land Rib Eye of Pork
$38.00
sweet potato, side of cauliflower rice, kale and smoked bacon & confit garlic cream
Sommelier Suggestion:
Pair with RISING Cabernet Franc - Yarra Valley, Victoria 17/70
GFO
A good side is a great companion to the main
DINNER SIDES
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
