Dinner

—  DINNER  —

 

Starter & Entrée

Warmed mixed olives, aged balsamic, olive oil and daily bread
15.0
Roma tomato, Spanish onion and bocconcini bruschetta
16.0
Salumi plate – San daniele, local salami, Ortiz anchovies, crumbed nduja & fior di latte, fried stuffed olives, house-pickled vegetables
32.0
Shallow fried calamari, rocket, garlic aioli
23.0
Twice baked pork belly, seared scallops, smoked cauliflower puree, sobrassada crumb
27.0
Beef carpaccio, mustard fruits, truffle pearls, grissini
26.0
Squid ink linguine, cuttlefish, almonds, salmon pearls, aglio e olio
26.0
Quail risotto, porcini mushrooms, chestnuts, truffle pecorino
29.0 / 39.0

Mains
Homemade tagliatelle, scallops, prawns, bay bug, calamari and crab in cherry tomato and white wine
39.5
Homemade rigatoni, tomato and goat ragu, Sicilian olives, reggiano
36.0
Homemade casarecce, ricotta cream, julienne zucchini, caramelised Spanish onion
29.0
Potato gnocchi, bianco duck ragu, shimiji mushrooms, reggiano
36.0
Crab and prawn ravioli, fennel cream, bisque foam
39.0
Pan roasted daily fish, vongole, leek veloute, sugar snap peas
39.5
Seared venison, roast pumpkin tahini, baby beets, spinach, hazelnuts, blackberry jus
45.0
Veal saltimbocca, globe artichoke heart, confit garlic potato puree
39.5
120-day grain fed eye fillet, Lyonnaise potatoes, horseradish crème fraiche, cavolo nero
41.0

Side
Caprese salad – tomato, fior di latte, basil
14.0
Rocket, radicchio, pear, red onion, shaved fennel salad
11.0
Sautéed broccolini, green beans, toasted almonds
11.0
Rosemary roasted kipfler potatoes
11.0

Dessert & Cheese

Red velvet brownie, salted caramel, cranberry sorbet, cocoa nougatine, fresh raspberries
16.0
Vine’s Tiramisu – homemade savoiardi, Italian liqueurs, espresso, vanilla mascarpone cream
16.0
Ricotta, honey and yogurt parfait, pineapple gel, fresh honeycomb
16.0
Lavender crème brûlée, short bread, lemon curd, crystalized violets
16.0
Frangelico affogato – vanilla bean ice cream, espresso, frangelico
16.0
Espresso martini
18.5
Italian hot chocolate
10.0

Cheese
with honey comb, poached pear, fresh dates, muscatels and assorted crostini
      One | Two | Three | Four      
18.0 | 26.0 | 34.0 | 42.0

Will Studd Le Dauphin Double Crème: Rhone Valley, France. Cow’s Milk
An unusual hexagon shaped cheese made from cow’s milk collected from the rich pastures surrounding the Rhone Valley. Stored in a unique wooden box helps the white mould develop into an exceptionally soft, silky creamy cheese.

Charlton’s Choice Buffalo Blue: Milawa, VIC. Buffalo Milk
This cheese has a relatively mild blue taste, a long creamy finish and a unique lactic flavour from the very fresh buffalo milk

Cypress Grove Midnight Moon: Holland. Goat’s Milk
Ages for six months Midnight moon is a blushing, ivory-coloured cheese that is nutty brown buttery up front with a long caramel finish.

1655 Aeschlenberg Gruyere AOP: Canton Fribourg, Switzerland. Cow’s Milk
This semi-hard cheese is marked by a fresh cream blast, a bright fruity flavour and a deep, structured nuttiness. Intense floral and mineral flavours combine with earthy aromas and a dense compact texture