Scarborough Sour bread, whipped, pepperberry butter.

Mt. Zero marinated Olives

Fried ricotta balls, Napoletana sauce & parmesan

Waguy Bresaola, prosecco dressing, parmesan crisp

Prosciutto Tanara 20 months

Margaret river venison carpaccio, pepperberry, fermented blood plum, pecorino

Kingfish crudo, ginger and carrots dressing, blood orange gel, pickled fennel

Charred Abrolhos octopus, capsicum coulis, pimento oil, witloof

La delizia burrata, preserved spicy shallots, courgette salad, river mint

Artisanal hand-made Tortelloni, filled with a blend of prawns and scallops, on a smokey bisque sauce, fontina fondue, topped with Amaebi prawns tartare and crispy prosciutto.

Hand-made tagliolini, pepper berry butter, 'Scaly flame' mushrooms, La delizia stracciatella.

Hand-made pappardelle, juicy slow cooked wild boar ragú, olive seeds and pecorino cheese.

Risotto, Warrigal green spinach, hazelnuts, goat cheese