Tomato, basil, spring onion, olive oil, Burrata, balsamic treacle.

Hand crumbed and rolled, served with our homemade truffle
mayonnaise.

Pan seared scallops, finished in our signature curry infused
cream reduction.

Szechuan spiced coated prawns, flash fried. Tossed in a chilli, lime sauce and served with homemade sriracha mayonnaise.

French cut Lamb cutlets, rocket, roast capsicum, red onion, ginger, citrus dressing

Oven roasted duck leg on our chervil gnocchi served upon
parsnip puree with mushroom and onion. A drizzle of truffle oil and
Grana Padano (D.O.P) to finish.

Backstrap, grilled medium rare, sliced over a risotto of mushrooms, peas and onion
bound with Igor gorgonzola dolce (D.O.P) and our 24 hr red wine jus.

Local mussels and tiger prawns form the basis of this classic dish.
Fresh pappardelle, capers, olives, anchovies, oregano, minced garlic,
Pelati tomatoes and chilli oil, all crowned with a bug.

Eye fillet on a bed of spinach, topped with sourdough, a portebello mushroom, our
bacon and chicken liver pate and mushroom sauce. Accompanied by roasted truss tomatoes, broccolini and beetroot relish.

Lemon pepper chicken and prawns on a risotto of lemon grass, coriander, chilli, garlic, ginger, capsicum, snow peas and coconut cream. Finished with a
citrus salad.

Fillet of Barramundi, grilled and served with herb seasoned potato wedges and a salad of red cabbage, julienne of carrot, rocket and shaved fennel with a tangy
citrus dressing.

Freshly chopped chervil is kneaded with silky potato to create these fluffy pillows. Served with roasted cherry tomatoes, fresh basil and tossed with butter. Finished with Grana Padano (D.O.P.)

Cubed beef, slowly braised in our rich Napoletana sauce. Served with fresh pappardelle and finished with Grana Padano (D.O.P).

Herb and parmesan crusted veal medallions finished with zesty citrus butter. Served with herb seasoned potato wedges and rocket and parmesan salad.

Our softly set vanilla sugared cream, crowned with a set strawberry gelatine.

Freshly baked choux pastry filled with our cointreau custard. Finished with a rich chocolate ganache.