Perfect for groups of 8 or more, including private sit down functions.

Served from the centre of the table:

Tomatoes with spring onion, basil and EVO. Finished with shaved (D.O.P.) and our balsamic treacle.

A twist on an Italian classic. Diced potato, kalamata olives, mushrooms, spicy Calabrese salami and roasted pimento fried with our fennel and chilli spiked veal and port mince. Creamy brie and EVO to finish.

Lightly dusted with lemon myrtle seasoning. Served with rocket and parmesan salad tossed with our signature plum and whole egg mayonnaise.

Served from the centre of the table:

Diced beef, slowly braised in our rich Napoletana sauce with basil. Served with gnocchi and finished with Grana Padano (D.O.P)

Calabrese salami, bacon, Kalamata olives, chilli and garlic, deglazed with white
wine and tossed in our rich Napoletana sauce. Served with rigatoni.

Ricotta and spinach ravioli, semi dried tomato puree, fresh basil, onion, Napoletana sauce, pesto with a touch of cream for texture. Topped with shaved Grana (D.O.P.)

$60 per person

Available Sunday to Thursday.

(Dessert available à la carte)

NB: Please inform us of any food allergies. We will endeavour to cater to all dietary requirements, however, our products are produced in a centralised kitchen, we cannot guarantee the absence of nut, fish, dairy or other allergens. BP0523.

Perfect for groups of 6 or more, including private sit down functions.

Sharing plates:

Tomatoes with spring onion, basil and EVO. Finished with shaved Grana (D.O.P.) and our balsamic treacle.

Traditional hand rolled rice balls served with our homemade truffle mayonnaise.

Succulent scallops, pan seared and finished in our signature curry infused cream reduction.

Pepper spiced lamb cutlets, pan fried, then topped with a tangy coriander, chilli, and lemon salsa.

Szechuan pepper cooked prawns, flash fried, served with sriracha mayonnaise and topped with a BBQ chilli glaze.

Choice of:

Oven roasted duck leg on our chervil gnocchi served upon parsnip puree with mushroom and onion. A drizzle of truffle oil and Grana (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 and minced garlic combined with a pinch of aromatics, fresh tomato and chilli oil, all crowned with a bug.

Herb and parmesan crusted veal medalloins served medium, topped with zesty citrus butter, with locally grown potatoes and rocket and parmesan salad.

Succulent chicken and prawns on a risotto of lemongrass, coriander, chilli, garlic, ginger and coconut cream bursts with exotic flavours.

Grilled and served with locally grown potaotes and a vibrant salad of red cabbbage, 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 to add a glistening shine. Finished with Grana (D.O.P.)

Choice from our à la cart dessert menu.

4 course $90 pp (Starter/Entrée/Main/Dessert)

Available 7 days a week.

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