a la carte
a la carte
PANE & ANTIPASTI
Artisan Bread of the Day
Freshly Baked Daily, served with Olio Lamantea Extra Virgin Olive Oil, Aged Balsamic Vinegar from Mussini Aceto Balsamico di Modena.
Bread Selection • 12
Chef’s Focaccia • 14
Freshly Shucked Inhouse Oysters
Served with Ponzu Dashi and Lemon
Sydney Rock Merrimbula Lakes • 6ea
Pacific Recherche Bay • 7ea
Charcuterie Board
Wagyu Bresaola, Truffle Salami, Nduja, San Daniele Prosciutto, House Pickles, Grissini, Olives, Caper Berry and Sundried Tomato • 39
Marinated Toolunka Creek Olives
Lemon Zest, Chilli, Rosemary, Sambuca • 12
PRIMI
Warm Goat Cheese Salad
Collie Farm Goat Cheese, Logan Brae Apples, Candied Walnuts, Fresh Greens, Balsamic • 25
Baked figs (4pcs)
SA Figs, Taleggio Cheese, San Daniele Prosciutto,
Balsamic Glaze, Smashed Pistachios • 31
Insalata Caprese
Blackmans Point Farm Blistered Heirloom and Cherry Tomatoes, Homemade Burrata, Pesto, Balsamic, Basil Oil • 28
Chargrilled Yamba prawns (3pcs)
Garlic and lemon, smoked black pepper aioli • 32
Calamari
Crispy Fried, Umami Seasoning, Sriracha Mayo • 29
PASTA
All our pastas are made fresh daily in house
Capellini
Dry Roasted Black Pepper and Chef’s Aged Grana Padano Cream Sauce • 27/33
Mafaldine
Skull Island Prawns, Cavolo Nero, Saffron and Nduja Butter Emulsion, Pangrattato • 30/38
Casarecce al Ragu
Wagyu Brisket Ragu (MS4+), 30 months aged Parmigiano Reggiano D.O.P • 28/34
Spaghetti
Squid Ink, Daily Sustainable Seafood Selection, Calabrian Chilli, Angelo’s Family Napolitana Sauce • 30/38
Gnocchi
Winter Peas, Zucchini, Brown Butter, Spearmint and Persian Feta • 28/33
SECONDI
Humpty Doo Crispy Barramundi
Sicilian Dressing, Sundried Tomato, Olives, Capers, Roasted Brussel Sprouts and Charred Pencil Leeks • 44
Tassal Strahan Tasmanian Salmon
Fennel & Edamame Salad, Champagne Beurre Blanc, Caviar • 44
Milking Yard Creek Half-Spatchcock
Free-Range, Fire Roasted, Corn Salsa, Blistered Cherry Tomatoes, Asparagus, Truffle Emulsion • 38
White Pyrenees Lamb Backstrap
Tahini, Roasted Dutch Carrots, Kale, Spearmint Jus • 46
Cauliflower Cotoletta
Fire Roasted Cauliflower, Corn Salsa, Semidried Tomatoes • 32
Tajima Wagyu Rump
300g, MS8+, Southern NSW • 49
Portoro Scotch Fillet
300g, MS4+ 100 days grain fed, NSW & VIC • 55
Homemade Merlot jus, House Peppercorn Sauce, Broken Vinaigrette (jus and duck fat), English Mustard, Seeded Mustard, Dijon mustard.
SIGNATURE SEAFOOD SERVICE
Designed for 2
Cold Seafood Experience
Freshly Shucked Sydney Rock Oysters, Honey Bugs, Spanner Crab, Yamba Prawns, Smoked Salmon, Avocado Prawn Cocktail, Marie Rose Sauce • 140
Hot Seafood Experience
Crispy Fried Calamari, BBQ Yamba Prawns, Whole WA Lobster with Herb & Garlic Butter, Hervey Bay Scallops, Pan Fried Market Fish, Oyster Kilpatrick, Hand Cut Chips with Truffle Salt • 140
Combination service of both experiences
Choose to enjoy these as full platters or as a series of staggered courses • 260
CONTORNI
Hand Cut Chips, Truffle Salt, Parmesan • 12
Seasonal Ramarro Farm Leaf Salad, Radish, Honey and Strawberry Vinaigrette • 13
Notley Vally Broccolini Preserved Lemon, Almond Flake • 15
Duck Fat Roasted Baby Chats, Angelos Garden, Garlic, Parsley and Rosemary • 15
Chimichurri Spiced Cauliflower • 15
Bujega Farm Roasted Pumpkin, Maple Coriander and Sage • 15
DOLCI
Our menu is a carefully curated collection of Italian classics, reimagined with a modern twist and crafted with the freshest local produce. From the aromatic depths of our house-made pastas to the succulent freshness of our seafood selections, every item is a testament to our passion for culinary excellence.