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Menu

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

  • MOQUECA

    32

    Brazilian Moqueca, market fish, prawns, coconut milk, saffron, palm oil, chilli

  • PETIT BREAD SELECTION

    7pp

    Lemon Whipped Butter

  • NEW

    PERUVIAN CEVICHE

    26

    Tiger’s milk, roasted corn, Peruvian yellow chilli, Glazed sweet potato

    Labels:

  • Smoked Baked Potato Four Cheese Croquettes

    18

    Confit Garlic, Truffle Pecorino. V

  • Leek Fondant and Cream, Brown Butter Lemon Crisps. GFO

    18

Desserts

  • HAZELNUT CHOCOLATE MOUSSE

    18

    Campari forest berry compote, Vanilla ricotta, Hazelnut. GF

  • APPLE TART TATIN

    19

    Salted caramel ice cream

  • TIRAMISU

    17

    Tiramisu, Orange Mascarpone, Coffee Savoiardi

SIDES

  • KIPFLER POTATOES

    14

    Crispy kepfler potato, smoked garlic aioli

  • COS LETTUCE HEART

    14

    Baby Gem, Shallots, Dill, Peas, Lemon, Croutons. V

  • FRESH TOMATO SALAD

    14

    Marinated Tomatoes, Goats’ Cheese, Vinaigrette. V

MAINS

  • GRILLED EYE FILLET

    56

    250G, Port wine jus, mushrooms, smoked onions

  • ROAST LAMB SHOULDER

    52

    Lamb shoulder 250g, ironbark smoked, fermented eggplant puree, pine nuts, sumac onions

  • SMOKED PORK BELLY

    52

    Free range pork belly, tomatillo, red apple celeriac remulade, mojo verde, charred pineapple

 

HOUSE MADE PASTA

  • CURVI RIGATI ALA VODKA

    43

    curvi rigati, vodka, pork chorizo, fresh mozzarella, confit tomato

  • RICOTTA GNOCCHI

    39

    Hand made gnocchi, truffle mushroom ragu, chardonnay cream, parmesan  V

  • CHEF SELECTION

    PRAWN LINGUINE

    45

    Yamba prawns, nduja, confit tomato, olive oil, lemon pangrattato  

    Labels:

  • LAMB PAPPARDELLE

    45

    Pappardelle, Red Wine Lamb Ragu, Fresh Herbs, Peas Shaved Parmesan. DFO

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.

Starters

  • MOQUECA

    32

    Brazilian Moqueca, market fish, prawns, coconut milk, saffron, palm oil, chilli

  • PETIT BREAD SELECTION

    7pp

    Lemon Whipped Butter

  • NEW

    PERUVIAN CEVICHE

    26

    Tiger’s milk, roasted corn, Peruvian yellow chilli, Glazed sweet potato

    Labels:

  • Smoked Baked Potato Four Cheese Croquettes

    18

    Confit Garlic, Truffle Pecorino. V

  • Leek Fondant and Cream, Brown Butter Lemon Crisps. GFO

    18

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change. Saturday & Sunday 8am – Last order 11am.

Breakfast

  • PORK BELLY CARNITAS

    28

    Smoked Pork carnitas, potato hash, pineapple salsa, mojo Verde, fried egg

  • Eggs Estancia Au Gratin

    22

    Eggs Florentine, Sauté Kale, Poached Eggs, Smokey Mornay, Sourdough. V

  • Smoked Salmon Rillette

    25

    House Smoked Salmon, Ricotta, Capers, Dill, Toast, Soft Egg

  • Wild Mushrooms on Toast

    24

    Mixed Mushrooms, Smoked Eggplant, White Miso Dressing, Sourdough. V G

  • Avocado Heirloom Tomatoes on Toast

    22

    Blistered Tomato, Avocado, Goats’ Feta, Gremolata, Toasted Sourdough. V

  • Bacon and Egg Roll

    19

    Bacon, Egg, Smoked Pineapple Chilli Jam, Aioli, Toasted Potato Bun

  • Huevos Rancheros

    26

    Beans, Smoked Chorizo, Chilli, Confit Tomato, Fresh Oregano, Poached Egg, Toast

  • Ricotta Hot Cakes

    24

    Berry Compote, Ricotta Vanilla Cream, Honeycomb. V

  • Hash Browns

    16

    House Made Smoked Potato Hash Browns, Truffle Aioli, Shaved Parmesan, Chives. V

  • Fried or Poached Eggs

    14

    Served on Toasted Sourdough

  • Folded Eggs

    16

    Served on Toasted Sourdough

Extras

  • Toasted Sourdough, Preserves, Butter

    12

  • Fresh Baked Croissant Preserves, Butter

    12

  • Bacon

    7

  • Fried or Poached Eggs

    6

  • Folded Eggs

    8

  • Chorizo

    9

  • Hash Browns

    8

  • Sauté Mixed Mushrooms

    9

  • Toasted Sourdough

    6

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.

MAINS

  • GRILLED EYE FILLET

    56

    250G, Port wine jus, mushrooms, smoked onions

  • ROAST LAMB SHOULDER

    52

    Lamb shoulder 250g, ironbark smoked, fermented eggplant puree, pine nuts, sumac onions

  • SMOKED PORK BELLY

    52

    Free range pork belly, tomatillo, red apple celeriac remulade, mojo verde, charred pineapple

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.

HOUSE MADE PASTA

  • CURVI RIGATI ALA VODKA

    43

    curvi rigati, vodka, pork chorizo, fresh mozzarella, confit tomato

  • RICOTTA GNOCCHI

    39

    Hand made gnocchi, truffle mushroom ragu, chardonnay cream, parmesan  V

  • CHEF SELECTION

    PRAWN LINGUINE

    45

    Yamba prawns, nduja, confit tomato, olive oil, lemon pangrattato  

    Labels:

  • LAMB PAPPARDELLE

    45

    Pappardelle, Red Wine Lamb Ragu, Fresh Herbs, Peas Shaved Parmesan. DFO

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.

SIDES

  • KIPFLER POTATOES

    14

    Crispy kepfler potato, smoked garlic aioli

  • COS LETTUCE HEART

    14

    Baby Gem, Shallots, Dill, Peas, Lemon, Croutons. V

  • FRESH TOMATO SALAD

    14

    Marinated Tomatoes, Goats’ Cheese, Vinaigrette. V

Our menu offers modern dishes, inspired by historic Italian gastronomy. Sample menu subject to change.

Desserts

  • HAZELNUT CHOCOLATE MOUSSE

    18

    Campari forest berry compote, Vanilla ricotta, Hazelnut. GF

  • APPLE TART TATIN

    19

    Salted caramel ice cream

  • TIRAMISU

    17

    Tiramisu, Orange Mascarpone, Coffee Savoiardi

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