Pane:
Bread
warm sourdough roll with lescure butter 4
bruschetta (grilled garlic bread) 4
bruschetta with tomato and basil 8
Primi:
Entrée
antipasto misto: eggplant, tomato and mozzarella stack, marinated button mushrooms, borlotti bean salad, baked ricotta slice 25
squid ink tagliarini, smoked salmon and brown trout roe with fried spring onions and asparagus in extra virgin olive oil 24
sweet potato, steamed fennel and goat cheese risotto 23
seared crumbed sardine fillets with beetroot and apple chutney, horseradish cream 22
cannelloni traditionali ( béchamel, chicken and veal) alla napoletana 24
smoked chicken, kipfler potato, eschallot and oven dried tomato salad dressed in a lemon mayonnaise, snowpea sprouts 21
Secondi: Main Course
roasted duck breast and confit of duck leg on slow cooked cannellini beans cooked in duck stock with speck and garlic 34
roasted individual lamb rumps on a base of baked cheese polenta, reduced veal jus, rich tomato and kalamata olive sauce 32
char-grilled fish fillet with stir fried cavolo nero, eschallots, cherry tomatoes, ginger, chilli and garlic in stock 35
char-grilled pasture fed beef fillet in a reduced garlic veal jus with pressed potato slice 37
pan fried cornfed chicken breast fillet and swiss brown mushrooms topped with sage, pancetta and sliced mozzarella 33
slow cooked pork belly and char-grilled pork loin, apple glaze on a sweet potato puree 34
Contorni:
Side Dish
rocket and parmesan salad 11
roasted chatz, rosemary and garlic 8
green beans in herb butter 9
chef selection 4 courses 70
Dolci:
Dessert
chocolate sponge filled with strawberries and cream 16
poached peach slices w vanilla gelato 15
char-grilled fresh figs, mascarpone, orange compote 16
individual apple puff pastry w brandy anglaise 14
Set
Price Saturday dinner
2 courses 55
3 courses 67
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Updated February, 2010