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Dine

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Starter & Entrée
Roma tomato, Spanish onion, bocconcini bruschetta 16
San Daniele prosciutto, local salami, buffalo mozzarella, duck liver paté, preserved vegetables 33
Fried calamari, rocket and aioli 23
Chicken brodo, polpette, pastina, stracciatella 24
Beef carpaccio, burratina, semidried persimmons, amaretti crumb 25
Kingfish crudo, finger limes, succulents, grissini 23
Brisbane Valley quail, fried gnocchi, forest mushroom 26/39
Charred WA octopus, guanciale, heirloom tomato, chickpeas 27

Pasta & Risotto
Tagliatelle, scallops, prawns, bay bug, calamari and crab, cherry tomato 42
Linguini, spanner crab, preserved lemon, fresh tomato, bonito 42
Jerusalem artichoke gnocchi, gorgonzola dolce, roast pear, walnut 33
Rigatoni, nebbiolo braised wild boar ragú, pecorino romano 36
Tortellini filled with pork and rabbit, brodo, parmigiano 35
Risotto of confit duck and braised leek 32 / 42
Risotto of roast cauliflower, talleggio, zucchini flower, hazelnut 24/34
All of our pasta is made fresh daily and cooked a la minute

Mains
Daily fish, braised fennel, heirloom tomato broth, zucchini, olives 42
Veal escallops, lemon, olives, capers, white polenta, grilled asparagus 42
Eye fillet, garlic potato mash, braised radicchio, baby beets 44

Side
Caprese salad – heirloom tomato, buffalo mozzarella, basil 16
Rosemary roasted kipfler potatoes, ricotta 13
Rocket, radicchio, pear, red onion, shaved fennel salad 12
Sautéed mixed greens 12

Dessert
Brioche bread and butter pudding, raspberry, white chocolate 16
Tiramisu of savoiardi, Italian liqueurs, espresso caramel, mascarpone cream 16
Ricotta souffle, basil ice cream, plum, candied walnut, cinnamon crumb 16
Frangelico affogato – vanilla bean ice cream, espresso, Frangelico 16
Espresso martini 18.5
Italian hot chocolate 12

Cheese
with honey comb, poached pear, fresh dates, muscatels and assorted crostini
      One | Two | Three    
18.0 | 28.0 | 38.0

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

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

 

 
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