BOOK NOW • Monday 14 February • 4 Course Menu $90pp* 

Starter

BRUSCHETTA ROSSA (V)

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

Entrée

Sharing plates:

ARANCINI (V)

Truffle and mushroom

CURRY SCALLOPS

Canadian scallops, curry spiced cream

AGNELLO DOLCE

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

Main

Choice of:

CONFIT DUCK

Braised confit duck leg, home made chervil gnocchi, mushroom, onion, parsnip ragu, Grana Padano

GRILLED LAMB

Lamb back strap medium rare, gorgonzola, onion, pea and mushroom risotto, pan jus

PUTTANESCA

Prawns, mussels, cockles, bug, capers, olives, anchovies, chilli, garlic, tomato, fresh pappardelle pasta

FILETTO

120+ day grain fed Black Angus eye-fillet cooked to your liking, potato mash, seasonal vegetables, pan jus

CHICKEN SPETZIATO

Lemon pepper chicken tenderloins, prawns, capsicum, snowpeas, lemongrass, coriander, ginger, garlic, chilli, coconut cream risotto, citrus butter

GRILLED BARRAMUNDI

Barramundi fillet, garlic, chilli, lime risotto, black mussels, cherry tomatoes, snowpeas

CHERVIL GNOCCHI (V)

Home made chervil gnocchi, tomato, fresh basil, olive oil, Grana Padano

Dessert

Sharing plate:

CHEFS SELECTION

*Full payment of Valentine’s Menu required on booking (non-refundable). Gluten Free/Vegetarian/Vegan Menu Available on request. Special dietary requirements catered for, please ask on booking. Our products may contain nuts, wheat, egg, dairy, soy or fish allergens. BP2022.