Our menu is a celebration of tradition and innovation, offering a tantalizing array of dishes inspired by both timeless recipes and the rich culinary heritage of South America.
Starters
-
PETIT BREAD SELECTION
7ppLemon Whipped Butter
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STUFFED ZUCCHINI FLOWERS
17Semi-dried tomato pesto, lemon ricotta
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JERSEY COW GRILLED HALLOUMI
19Charred fruits, briar ridge honeycomb, oregano
-
NEW
SNAPPER FISH CEVICHE
26Tiger’s milk, roasted corn, Peruvian yellow chilli, Glazed sweet potato
Labels: -
CHARRED OCTOPUS
29Smoked chilli butter, Guava pickled eschalots, Capers, Confit tomato
Desserts
-
HAZELNUT CHOCOLATE MOUSSE
18Campari forest berry compote, Vanilla ricotta, Hazelnut
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APPLE TART TATIN
19Salted caramel ice cream
-
CHARRED FRUIT
17Merengue, Passion fruit curd, lemon balm, Pistachio crumb
SIDES
-
BABY CHAT POTATOES
13Truffle butter, Chives
-
COS LETTUCE HEART
12Crème fraiche dressing, chilli lemon pangrattato
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FRESH TOMATO SALAD
12Eschalots, Basil oil
MAINS
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STRIPLOIN MBS4
59300g, Port wine jus, Cognac dijon, Burnt onions
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LAMB SHOULDER
54350g, Ironbark smoked, Fermented capsicum puree, Pine nuts dust
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BLUE EYE COD
49250g, Smoked tomatoes, Pickled eschalots, Lemon and capers burnt butter
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CANNELINI BEAN PUREE
35White miso, Burnt japanese pumpkin , Bbq onions, Pepitas
HOUSE MADE PASTA
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RICOTTA GNOCCHI
29Mushroom ragu, Kombu and white miso butter, Parmesan
-
CHEF SELECTION
LINGUINE
35Spanner crab, Nduja, Fermented cherry tomato sauce, Olive oil
Labels: -
PAPPARDELLE
32Red wine beef ragu, Herbs, Parmesan
Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.
Starters
-
PETIT BREAD SELECTION
7ppLemon Whipped Butter
-
STUFFED ZUCCHINI FLOWERS
17Semi-dried tomato pesto, lemon ricotta
-
JERSEY COW GRILLED HALLOUMI
19Charred fruits, briar ridge honeycomb, oregano
-
NEW
SNAPPER FISH CEVICHE
26Tiger’s milk, roasted corn, Peruvian yellow chilli, Glazed sweet potato
Labels: -
CHARRED OCTOPUS
29Smoked chilli butter, Guava pickled eschalots, Capers, Confit tomato
Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.
MAINS
-
STRIPLOIN MBS4
59300g, Port wine jus, Cognac dijon, Burnt onions
-
LAMB SHOULDER
54350g, Ironbark smoked, Fermented capsicum puree, Pine nuts dust
-
BLUE EYE COD
49250g, Smoked tomatoes, Pickled eschalots, Lemon and capers burnt butter
-
CANNELINI BEAN PUREE
35White miso, Burnt japanese pumpkin , Bbq onions, Pepitas
Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.
HOUSE MADE PASTA
-
RICOTTA GNOCCHI
29Mushroom ragu, Kombu and white miso butter, Parmesan
-
CHEF SELECTION
LINGUINE
35Spanner crab, Nduja, Fermented cherry tomato sauce, Olive oil
Labels: -
PAPPARDELLE
32Red wine beef ragu, Herbs, Parmesan
Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.
SIDES
-
BABY CHAT POTATOES
13Truffle butter, Chives
-
COS LETTUCE HEART
12Crème fraiche dressing, chilli lemon pangrattato
-
FRESH TOMATO SALAD
12Eschalots, Basil oil
Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.
Desserts
-
HAZELNUT CHOCOLATE MOUSSE
18Campari forest berry compote, Vanilla ricotta, Hazelnut
-
APPLE TART TATIN
19Salted caramel ice cream
-
CHARRED FRUIT
17Merengue, Passion fruit curd, lemon balm, Pistachio crumb
