
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.