A menu for all day
Starters
LABNAH AUD 17.00
A creamy spread of labnah served with freshly baked pita bread and pomegranate salsa (GFO, V)
PANKO SQUIDAUD 18.00
Panko crumbed squid ribbons served with goma dare and lime
TEMPURA PRAWNS
King prawns coated with a crisp tempura batter, served with an avocado wasabi sauce
BANBINA BOARDAUD 21.00
A sample selection of local and imported cheeses
ROAST TOMATO and BURRATAAUD 19.00
A selection of seasonal tomatoes oven roasted with oregano, served with burrata and baked bread (GFO, V)
ARANCICI
Truffle arancini served with serrano pepper relish on a spinach and pinenuts salad (V)
POLPETTONE
Pork and fennel polpettone served with a rich tomato sauce and baked bread (GFO)
SOUP OF THE DAYAUD 19.00
A soup crafted by the chef that’s comforting and made with the finest seasonal ingredients
CHARCUTERIE BOARDAUD 36.00
An artisanal charcuterie board, featuring a curated selection of hand-crafted cured meats, gourmet cheeses, and house-made accompaniments (GFO)
Main
PORK SCOTCH FILLETAUD 29.00
Lightly crumbed and pan fried served with a red cabbage, parmesan and fennel salad and lemon.
ANGUS BEEF BURGERAUD 27.00
American street food inspired beef burger with two angus beef patties, potato bun, American pickles and Monterey jack. Served with chipotle and onion rings
BETUTU CHICKENAUD 24.00
A rich Balinese curry of baked chicken served with coconut rice and a cucumber chili sambal
MARKET FISHAUD 28.00
Fish of the day pan roasted with a Gohan rice cake and miso, served with a dashi ginger glaze (GF)
PAPPARDELLEAUD 24.00
Pappardelle tossed with smoky speck, dutch carrots and baby spinach in a porcini cream sauce (VO)
Sides
Baked baguette AUD 9.00
Baked baguette with a spicy spread of nduja and parmesan (GFO)
GREEN BEANSAUD 9.00
Steamed round beans seasoned with lemon and thyme butter (GF, V)
POMME FRITESAUD 10.00
Shoestring fries with thyme salt and confit aioli (GF, V)
Dessert
CHOCOLATE BANOFFEEAUD 18.00
Chocolate case filled with white chocolate fondant, caramelised banana, served with a salted caramel sauce
RICE PUDDINGAUD 17.00
Baked vanilla and cinnamon rice pudding with almond crisps (GF)
CRÈME CARAMELAUD 16.00
Crème caramel served with hazelnut biscotti
AFTER DINNER CHEESE BOARDAUD 24.00
hand-picked selection of local and imported cheeses with muscatel, quince paste/ fig jam, apple and lavosh (GFO, V)
