— menu —
A dynamic, weekly menu shaped by nature and nuance
ENTRÉE
$23
Semolina-Dusted Calamari with Chilli and Lemon (NZL) -
$23
$25
Ortiz Anchovies, Sourdough Fingers, Sweet Chilli, Sour Ricotta and Capers -
$25
$18
Saganaki, Honey, Fennel and Pepitas -
$18
$8 ea or $21 for 3
Zucchini Flowers Filled with Goat’s Cheese, Pesto -
$8 ea or $21 for 3
$25
Slow-Cooked Angus Brisket, BBQ Jus and Creamed Potatoes -
$25
$25
Yellowfin Tuna Carpaccio and Wasabi Mayo (AUS) -
$25
$25
King Salmon Gravlax, Horseradish Cream and Blinis (NZL) -
$25
$18
Ciccio’s Lamb Balls, Spicy Tomato -
$18
$12
Steamed New Season Asparagus, Pecorino Romano -
$12
$18
Ham Hock Terrine, Sweet Pickles -
$18
MAIN
$32
Buckwheat Pappardelle with Pork & Fennel Ragù -
$32
$32
Cavatelli with Broccolini, Anchovies, Chilli and Pecorino -
$32
$32
Gnocchi with Wagyu Ragù -
$32
$32
Pumpkin Gnocchi with Gorgonzola Dolce -
$32
$32
Strozzapreti with Passata, Eggplant and Mini Burrata -
$32
$34
Marjoram & Ricotta Tortelloni with Leek, Pancetta & Almonds -
$34
$34
Risotto of Asparagus and Prawns (AUS) -
$34
$48
Wagyu NY Strip, Horseradish Butter and Frites -
$48
$38
Spatchcock, Persillade and Peperonata -
$38
$38
Rocky Point Grouper, Spiced Carrot Cream -
$38
DESSERT
$15
MIP Tiramisu -
$15
$15
Orange Blossom Meringata -
$15
$15
Valrmona Chocolate Fondant -
$15