Scarborough Sour bread, whipped moretum

Mt. Zero marinated Olives

Fresh shucked oysters, lemon

Saffron & fior di latte cheese, Napoli sauce, basil

'La Delizia' Burrata, medley tomatoes confit, fermented green chilli

Selection of cured meats, house pickles

Thinly sliced veal, crispy capers, salsa tonnata, rocket

Charred Abrolhos octopus, Capsicum & paprika salsa, black olives dust

Hand-cut egg pasta with slow cooked pork sausage ragú, tomato, and a touch of

'Pot bellied' ravioli filled with lobster & prawns, served in a rich shellfish bisque and silky potato velouté, with a touch of chilli

Carnaroli risotto, wild mushrooms, parmesan, and a hint of thyme

Slow-cooked beef ragú from Napoli, paired with paccheri, a wide pasta tubes that soaks up every drop of flavour

Crumbed pork rib-eye, parmesan, fennel & herb salad

Line caught fish,Jerusalem artichokes puree, parsnip crisps

Hunter style chicken braised with tomato, olives, rosemary, and white wine

Char grilled O'Connor T-Bone from the Gippsland, Victoria. 150 days grass-fed, boasting a marble score of 2+ (1Kg)

Char-grilled broccolini, almond gazpacho, lemon vinaigrette

Fried chat potatoes, garlic, rosemary, salt

Rocket salad, beets, candy walnut, shallots, balsamic dressing

Traditional tiramisú, dusted with cocoa nibs & wattle seed powder

Silky cheesecake, persommon, almond biscuit

Pistachio parfait, chocolate fondant, creme anglaise, caramel

Vanilla gelato, espresso, amaretto biscuit

Hand-crafted lemon sorbet