Entree

Linguine Frutti Di Mare
– octopus / calamari / cherry tomatoes / lemon zest / white wine / grilled king prawn

Ravioli Di Zucca
– pumpkin velouté / hazelnut burnt butter / parmesan foam [V/N]

Cavatelli e Salsicce
– spicy pork and fennel saugage / cime di rapa / pecorino [P]

Potato Gnocchi
– house made gnocchi / prawns / cherry tomatoes / basil

Main

Barramundi
– warm kipfler potato / caper / olive salad / shaved fennel / salsa verde [GF/LF]

Pedro Ximénez Short Rib
– truffled cauliflower puree / exotic mushrooms / glazed eschalot / confit garlic [GF/SY]

Pasture Raised Chicken Breast
– bubble and squeak croquette / soubise sauce / broccolini / cavolo crisp [P]

Croupe D’agneau
– rump of lamb / Paris mash / pea à la française / jus gras [GF]

Dessert

Hazelnut Praline Semifreddo
– cinnamon crumble / Vin Santo poached plums [N]

Strawberry Charlotte
– genoise sponge / vanilla bean cremeaux / white chocolate feuilletine crunch / strawberry compote

La Mandorla
– almond chocolate cream / vanilla crèmeaux / almond praline / almond ganache / 55% chocolate crumble [GF/N]

Raspberry and White Chocolate Crème Brûlée
– caramelised sugar crust / sugared raspberry crostolli [V]