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Dine

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Starter & Entrée
Roma tomato, Spanish onion, bocconcini bruschetta 16.0
San Daniele prosciutto, local salami, buffalo mozzarella, preserved vegetables 32.0
Fried calamari, rocket and aioli 23.0
Beef carpaccio, pickled beetroot, reggiano, basil 24.0
Yellow fin tuna crudo, fennel, pink grapefruit, horseradish 26
Brisbane Valley quail, gnudi gnocchi, broad beans, brodo 26
Charred WA octopus, potato and olives, corn purée 27
Burratina, broccolini, pine nuts, croutons 22

Pasta & Risotto
Tagliatelle, scallops, prawns, bay bug, calamari and crab, cherry tomato 41
Linguini, yellow fin tuna, Sicilian green olives, confit tomato 39
Potato gnocchi with Nebbiolo braised duck ragú, 38
Casarecce, pork and fennel sausage meat, braised radicchio 29
Pear and pecorino ravioli, blue cheese, walnut 34
Risotto of Shark Bay Scampi, preserved zucchini, lemon 32 / 42
Risotto of forest mushrooms in bianco, pecorino romano 22/34
All of our pasta is made fresh daily and cooked a la minute

Mains
Pan roasted daily fish, crushed peas, pancetta, society garlic 39
350gm veal cutlet cotoletta, apple and kohlrabi slaw 45
Eye fillet, dutch carrots, brussel sprouts, roast cauliflower and onion puree 42

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

Dessert
Triple cream semi freddo with grilled peach, myrtle 16
Tiramisu of savoiardi, Italian liqueurs, espresso caramel, mascarpone cream 16
White chocolate and rice pudding, raspberry sorbet 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 | 36.0

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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