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 • 16

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.

Olio Lamantea Olive Oil Gelato “Spire”

Almond Biscotti, Italian Balsamic Glaze • 18

Orange Blossom Crème Brulée

Belgian Chocolate Gelato • 18

Chocolate Cremoso

Salted Caramel Marbles, Cocoa dusting • 18

Sorbet of the Day

Ask your cameriere for today’s selection • 7

Affogato Vanilla goat milk gelato

Espresso, Dark Chocolate Pearls with choice of Mirto, Frangelico or Brookie’s Mac • 18

Signature Tableside Tiramisu

Pistoccus Biscuits, Pepe Saya mascarpone cream, Coffee & Mirto Bianco • 20

chef’s menu

chef’s menu

CHEF’S MENU

95pp • Minimum two guests

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.

Insalata di Caprese

Blackmans Point Farm Blistered Heirloom and Cherry Tomatoes, Homemade Burrata, Pesto, Balsamic, Basil Oil

Calamari

Crispy Fried, Umami Seasoning, Sriracha Mayo

Gnocchi

Winter Peas, Zucchini, Brown Butter, Spearmint and Persian Feta

Casarecce al Ragu

Wagyu Brisket Ragu (MS4+), 30 months aged Parmigiano Reggiano D.O.P

Humpty Doo Crispy Barramundi

Sicilian Dressing, Sundried Tomato, Olives, Capers, Roasted Brussel Sprouts and Charred Pencil Leeks

or

Milking Yard Creek Half-Spatchcock

Free-Range, Fire Roasted, Corn Salsa, Blistered Cherry Tomatoes, Asparagus, Truffle Emulsion

or

White Pyrenees Lamb Backstrap

Tahini, Roasted Dutch Carrots, Kale, Spearmint Jus

Duck Fat Roasted Baby Chats

Seasonal Ramarro Farm Leaf Salad

Signature Tableside Tiramisu

Pistoccus Biscuits, Pepe Saya mascarpone cream, Coffee & Mirto Bianco

or

Olio Lamantea Olive Oil Gelato “Spire”

Almond Biscotti, Italian Balsamic Glaze