Restaurants & Menus

INZIARE
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House Baked FocacciaClassic focaccia baked daily in house. Served with extra virgin olive oil, balsamic, sea salt. Add mozzarella, parmesan, garlic butter | 10 |
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Tomato BruschettaCherry tomatoes, red onion, buffalo mozzarella, fresh basil, balsamic on toasted focaccia | 18 |
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calamari frittiFried squid tossed in a mix of semolina, garlic and chilli. Served with lemon mayo. | 18 |
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AranciniArancini balls with fig, sundried tomato and persian feta. Served on spicy arabiatta sauce. | 18 |
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Char-grilled OctopusMediterranean Octopus with chorizo crumb, romesco sauce, pickled fennel. | 22 |
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Smoked Duck SaladApplewood smoked duck breast, candied hazelnuts, rocket, shaved fennel, citrus segments. | 24 |
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Pan Seared ScallopsPan seared scallops, served in the half shell with parsnip puree, lemon emulsion and prosciutto crumb. | 24 |
LATI
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Corn RibsDeep fried sweet corn ribs, sumac Mayo, smoked paprika. | 10 |
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MARINATED OLIVESKalamata and Sicilian Queen Green olives marinated in olive oil with chilli, garlic, citrus and aromats. | 12 |
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truffle parmesan friesCrispy shoestring fries tossed in truffle oil and parmesan | 14 |
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MARKET VEGETABLESSteamed seasonal vegetables tossed in garlic butter | 14 |
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POLENTA CHIPSCrispy fried polenta chips served with parmesan and truffle aioli. | 14 |
RETE
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Fettuccine Bolognese6 hour slow cooked pork and veal bolognese topped with parmesan. | 36 |
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Black Garlic PastaCassarecce with black garlic and miso butter, porcini mushroom, crispy pancetta, capers and chives. | 36 |
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LAMB RAGU PAPPARDELLE18 hour braised lamb shoulder, fresh egg pasta, served with pecorino and gremolata | 38 |
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Truffle, Parsnip, Sausage RisottoCreamy risotto of Italian sausage, black truffle paste and roasted parsnip | 38 |
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Spinach and Ricotta RavioliHouse made raviolis, tomato and basil sauce, roasted cherry tomato, aged pecorino and fried basil. | 38 |
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Chicken with Marsala JusSous-vide Chicken breast, soft parmesan polenta, garlic green beans and marsala jus. | 38 |
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Sous-Vide Duck BreastSous vide duck breast with crispy skin, cherry gastrique, parsnip purée, roasted parsnip, pickled cherries, macadamia and cocoa nib crumble | 40 |
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Crispy Skin Salmon200 gram Salmon fillet with red pepper puree, sauteed zucchini ribbons, roasted chat potatoes and chilli oil. | 40 |
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BARRAMUNDIPan fried 220 gram Nth QLD Barramundi fillet with chilli and garlic mussels, lemon couscous and fennel & orange salad. | 40 |
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Pork BellyBraised Pork Belly caramelized with agrodolce glaze, served with raddichio and fennel salad and fried polenta chips. | 42 |
Bug and Prawn LinguineChilli, garlic, tomato and Australian King Prawn linguine topped with butter poached Moreton Bay Bug tails. | 44 |
Braised Beef CheekBraised New England NSW beef cheek with potato purée, red wine jus, sauteed spinach and parsnip crisps. | 44 |
DOLCE
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AffogatoVanilla bean ice cream, espresso and your choice of Kahlua, Amaretto or Frangelico liqueur. | 16 |
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Watermelon and Mint GranitaHouse-made watermelon and mint granita, a light and refreshing frozen dessert. | 16 |
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TiramisuClassic Italian dessert of sabayon, mascarpone, Kahlua and savoiardi biscuits | 18 |
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ProfiterolesChoux pastry filled with Chambord mascarpone, served with cherry coulis and topped with dark chocolate. | 18 |
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Chocolate & Honeycomb TartCallebaut dark chocolate ganache tart, finished with housemade honeycomb shards and passionfruit coulis. | 18 |
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Creme Fraiche Panna CottaRich and creamy crème fraîche panna cotta, served with salted caramel, poached pears, and candied hazelnuts. | 18 |