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Reservations Essential
To start... Warm citrus & rosemary olives 8 Lemon & fennel seed Spanish green olives 6.5 Chilli Kalamata olives 6.5 Parmigiano Reggiano & green olives 10 Sherry peppers & white anchovy toast 4 ea Manchego, quince & walnut toast 4 ea San Jose (SA) prosciutto (40g) 9 Persian fetta & toasted ciabatta 11
To savour...designed to share
Pork and veal meatballs & parmesan 11 Brined and chargrilled chicken thigh with beluga lentils and braised greens 13 Chorizo with tomato, potato & chilli 11 Lamb shoulder, yoghurt & green bean stufato 13 Smoked salmon, pea, oak lettuce, pickled walnut & frisee 13 Baked chevre, vincotto roasted pear, walnut & frisee 13 Smoked trout & leek tortilla with soured cream 13 Panfried smoked mozzarella with eggplant salad 12 Dutch cream potato and asiago tortilla 11 Soup of the Day POA Pork rillete with pickle 12 Panfried duck livers with rosemary & cider vinegar 12
Principal flavours ... Pork, porcini & pancetta ragu with fusilli 17 (E) 23 (M)
Housemade gnocchi with celeriac and french blue 19 (E) 25 (M)
Pot roasted tarragon chicken with baked fennel and soft polenta 29
Chargrilled T Bone 400gms with tomato and rosemary braised cannellini beans and sauteed silverbeet 33
Cauliflower and fontina risotto with swiss brown mushrooms, walnut and sage 17 (E) 23 (M)
Fish of the Day POA
Paella with chorizo, chicken, SA king prawns, fish, black mussels and peas 32 for One 60 for Two
Banquet A - $35 per person* Chef's selection of 5 dishes designed to share Banquet B - $45 per person* Chef's selection of 3 dishes designed to share & Paella Banquet C - $55 per person* Chef's selection of 3 dishes designed to share and Choice of Main
*Banquets - min two people, whole table only
July 2010 Menu Subject to Changes
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