Restaurants & Menus

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INZIARE

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House Baked Focaccia

Classic focaccia baked daily in house. Served with extra virgin olive oil, balsamic, sea salt.

Add mozzarella, parmesan, garlic butter

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Tomato Bruschetta

Cherry tomatoes, red onion, buffalo mozzarella, fresh basil, balsamic on toasted focaccia

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calamari fritti

Fried squid tossed in a mix of semolina, garlic and chilli. Served with lemon mayo.

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Arancini

Arancini balls with fig, sundried tomato and persian feta. Served on spicy arabiatta sauce.

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Char-grilled Octopus

Mediterranean Octopus with chorizo crumb, romesco sauce, pickled fennel.  

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    Smoked Duck Salad

    Applewood smoked duck breast, candied hazelnuts, rocket, shaved fennel, citrus segments.

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    Pan Seared Scallops

    Pan seared scallops, served in the half shell with parsnip puree, lemon emulsion and prosciutto crumb.

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    LATI

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    Corn Ribs

    Deep fried sweet corn ribs, sumac Mayo, smoked paprika.

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    MARINATED OLIVES

    Kalamata and Sicilian Queen Green olives marinated in olive oil with chilli, garlic, citrus and aromats.

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    truffle parmesan fries

    Crispy shoestring fries tossed in truffle oil and parmesan

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    MARKET VEGETABLES

    Steamed seasonal vegetables tossed in garlic butter

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    POLENTA CHIPS

    Crispy fried polenta chips served with parmesan and truffle aioli.

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    RETE

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    Fettuccine Bolognese

    6 hour slow cooked pork and veal bolognese topped with parmesan.

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    Black Garlic Pasta

    Cassarecce with black garlic and miso butter, porcini mushroom, crispy pancetta, capers and chives.

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    LAMB RAGU PAPPARDELLE

    18 hour braised lamb shoulder, fresh egg pasta, served with pecorino and gremolata

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    Truffle, Parsnip, Sausage Risotto

    Creamy risotto of Italian sausage, black truffle paste and roasted parsnip

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    Spinach and Ricotta Ravioli

    House made raviolis, tomato and basil sauce, roasted cherry tomato, aged pecorino and fried basil.

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    Chicken with Marsala Jus

    Sous-vide Chicken breast, soft parmesan polenta, garlic green beans and marsala jus.

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    Sous-Vide Duck Breast

    Sous vide duck breast with crispy skin, cherry gastrique, parsnip purée, roasted parsnip, pickled cherries, macadamia and cocoa nib crumble

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    Crispy Skin Salmon

    200 gram Salmon fillet with red pepper puree, sauteed zucchini ribbons, roasted chat potatoes and chilli oil.

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    BARRAMUNDI

    Pan fried 220 gram Nth QLD Barramundi fillet with chilli and garlic mussels, lemon couscous and fennel & orange salad.

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    Pork Belly

    Braised Pork Belly caramelized with agrodolce glaze, served with raddichio and fennel salad and fried polenta chips.

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    Bug and Prawn Linguine

    Chilli, garlic, tomato and Australian King Prawn linguine topped with butter poached Moreton Bay Bug tails.

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    Braised Beef Cheek

    Braised New England NSW beef cheek with potato purée, red wine jus, sauteed spinach and parsnip crisps.

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    DOLCE

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    Affogato

    Vanilla bean ice cream, espresso and your choice of Kahlua, Amaretto or Frangelico liqueur.

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    Watermelon and Mint Granita

    House-made watermelon and mint granita, a light and refreshing frozen dessert.

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    Tiramisu

    Classic Italian dessert of sabayon, mascarpone, Kahlua and savoiardi biscuits

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    Profiteroles

    Choux pastry filled with Chambord mascarpone, served with cherry coulis and topped with dark chocolate.

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    Chocolate & Honeycomb Tart

    Callebaut dark chocolate ganache tart, finished with housemade honeycomb shards and passionfruit coulis.

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    Creme Fraiche Panna Cotta

    Rich and creamy crème fraîche panna cotta, served with salted caramel, poached pears, and candied hazelnuts.

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    Our menu and kitchen contain multiple allergens and foods which may cause an intolerance. Our team will make efforts to accommodate dietary requirements. However due to the shared production and serving environment, we cannot guarantee the complete omission of such allergens or foods which may cause an intolerance. Please inform our team if you have a food allergy or intolerance.

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