Focaccia, Evoo, balsamic

Mt. Zero marinated Olives

Fresh shucked oysters, lemon

'La Delizia' Burrata, fermented green chilli

Saffron & fior di latte cheese, Napoli sauce, basil

Beef carpaccio, parmesan, rocket & honey dressing

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

San Daniele Prosciutto 18 months, house pickles

La delizia stracciatella, vanilla dressed heirloom tomatoes

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

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

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

Carnaroli risotto, Zucchini Flowers, Taleggio cheese, a hint of thyme

Paccheri Calabrese nduja arrabbiata sauce, Stracciatella cheese, basil, chilli

Crumbed 300g pork rib-eye, parmesan, fennel & herb salad

Line caught fish, of the day

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