ANTIPASTI

Cured Meat Selection of Prosciutto di Galloni 24 mths, Salami, Grissini

& Giardiniera 22
Marinated Taggiasche Olives & Almonds 12
Arancini - Mushroom & Black Truffle Paste 18
Duck Liver Pate` with Red Wine Jelly & Crostini 18
Roasted Peppers with White Anchovy 12
Salt Cod Fritters w Lemon Aioli 18

PRIMI PIATTI
Soup of the day 16

Calamari Fritti with Rocket & Aioli e 24 m 39

Carpaccio of Hopkins River Beef, Soft Boiled Egg, Hazelnuts, Rocket,

Parmesan & Truffled Aioli 22

Spring Bay Mussels with Tomato Sugo, Chilli & Garlic e 18 m 36

Coffin Bay Pacific Oysters, with Red Wine Vinegar & Shallot
1/2-Doz 26 1 Doz-48
 PASTA

"Gnocchi Formaggi" Housemade Gnocchi w Gorgonzola,

Provolone, Parmesan & Balsamic Pear 32

"Linguine Marinara"
Rustichella d'Abruzzo Linguine with
Mussels, Clams, Prawns, Scallops, White Fish,
Garlic, Chilli & Parsley 40
- add Grilled Prawn & 1/2 Shell Scallop 15

Rotolo" hand rolled egg pasta, filled with Spinach

& Ricotta, baked & finished with
Burnt Sage Butter 32

RISOTTO
Butternut Pumpkin, Gorgonzola & Walnuts 32

Duck Ragu, Sage & Pancetta 34

Blue Swimmer Crab, Prawn, Tomato & Chilli 36

 SECONDI PIATTI

Fish of the day 40

Roast Duck, Twice Baked with Beetroot, Cavolo Nero,

Walnuts & Jus 40
"Osso Buco" Slow Braised Veal Shanks with Gremolata & Saffron Risotto39
"Pork Cotoletta", Western Plains, Crumbed Pork Cutlet with Cabbage,
Peas, Mint & Pear Relish 39
Eye Fillet 200g "Hopkins River" Black Angus Grass Fed w Roasted Field
Mushrooms, Shallots & Baked White Polenta 46

CONTORNI

"Caprese" Heirloom Tomato, Buffalo Mozzarella & Basil 16

Rocket & Parmesan 11

Roasted Russet Potatoes, Triple Cooked with Aromatics 11

Spinach Sautéed with Garlic 11

Green Beans with Pepper & Basil 12

Beetroot, Ricotta, Farro,Watercress & Smoked Almonds 16

Baby Cos Lettuce with Cherry Tomato, Parmesan,

Sicilian Crumbs & Caesar Dressing 16
DOLCI DESSERT WINES

2016 Springvale 'Louisa' sticky 10/52

Torta di Limone 17
2015 L'Armangia Moscato D'Asti 13/68
Lemon Tart with Yoghurt Sorbet
Fortified 50mls

Panna Cotta Galway Pipe 14

17
Grandfather Port 21
Panna Cotta Vanilla Spiced with
Poached Pear, Dates, Apricots & Campbells Muscat 14
Amaretti
Pedro Ximenez 10

Tira Mi Su 17
The Italian Favourite Liqueur
Bepi Tosolini Grappa Moscato 30mls
Budino al Cioccolato 17 12
Amaretto Saliza
Chocolate Pudding with Hazelnut Gelato Frangelico 10
Liquore Strega 9.5
Gelato Misto 17 Limoncello 9.5
Gelato & Sorbet selection 10
Toschi Nocello
Sambucca Molinari 10
Affogato 18 9.5
Vanilla Ice Cream with Espresso Shot,
Cognac
Frangelico
Remy Martin VSOP 10
Hennessy VSOP 14
Selection of Biscotti & Italian 14
Chocolates Calvados Berneroy 12
Courvoisier XO 29
 FORMAGGIO

A Selection of Artisanal
Cheeses, served with fresh &
dried fruit & Crostini
30g 9
60g 18
Pyengana Mature Cheddar
Cloth Bound Cheddar, Cow 14 Months Tasmania, Australia
This is Australia's oldest specialist cheese and is still made on the farm in North Eastern Tasmania.
Apart from pasteurisation of the milk the cheese is made according to traditional handmade
techniques. We mature the 40lb cheeses for a minimum 12 months at Calendar Cheese, encouraging
the symbiotic action of the surface moulds. The result is fine textured crumbly body, with subtle
flavour of herbs and pasture and just a hint of honey

Mauri Cave Rippened Taleggio - DOC

Soft, Washed Rind, Cow approx. 6 weeks Pasturo, Italy
The micro climate in the natural caves where these cheeses are matured, high
in the Alps, encourages the development of a unique flora on the outer rind.
Washed and brushed several times over a month, the cheese develops a thin
bloom flecked with blue penicillium moulds. Beneath the rind, the ivory
chalky texture of the cheese begins to change slowly as it ripens, becoming
buttery and soft.

Occelli Testun Al Barolo

Semi-hard, Cow & Goat approx. 3 months Southern Piedmont, Italy
Known for formaggio ubriaco or ‘drunken cheese’ this specialty of Piedmont is aged in traditional
wooden barrels containing the grape skins of Barolo wine. The marinade leaves a purple stain
which gradually penetrates the rind of the cheese leaving a very distinctive wine barrel flavour.

Mauri Cave Rippened Gorgonzola Piccante - DOC

Cow, Blue approx. 3 months Lombardy, Italy
Gorgonzola Piccante is the most authentic of the gorgonzola cheese types made in Italy, and uses
traditional techniques that can be traced back to the 8th century. Protected by DOC certification,
mature cheeses have a thick dense creamy texture with a hint of salty acidity which provides
a perfect balance to the very distinct 'piccante' blue mould flavours.
This is a serious cheese for blue cheese lovers.