Mixed marinated Australian olives (V-GF)


Bread freshly baked in-house (V)

served with home made butter and sea salt


Oysters (GF)

natural or with verjus granita and pickled grape



Tortellini alla coda di bue

home made tortellini filled with oxtail, traditional herbs, local garlic, served with crème fraiche, crisp bitter leaf and marrow jus


Carpaccio di salmone

Tasmanian salmon “gin cured” carpaccio with shoyu and beetroot gel, radish, local flowers


Duck breast

seared duck breast with escabeche beetroot and Manuka jus



served with Italian parmesan cheese and home made balsamic glaze


Fremantle Octopus (GF)

fresh marinated Fremantle octopus


Capesante mare e monti (GF)

seared scallops served with pumpkin puree, walnut tarator, sage beurre noisette



home made traditional buffalo mozzarella and tomato arancini



Gnocchi giardino (V)

served with aged parmesan, pecorino, ricotta salata, pea puree, sugar snap, basil cured tomato petals



squid ink tortelloni stuffed with barramundi and scallop mousse served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb


Gnocchi “pomodoro e mozzarella” (V)

in a rich basil, tomato sauce and parmesan cheese



with mushrooms ragù, slow cooked lamb and chives, tossed with parmesan cheese



Fettuccine allo scoglio

seafood home made fettuccine with mussels, barramundi, octopus, cherry tomatoes, tossed in a light white wine sauce



Maialino in agrodolce (GF)

Pork belly served with pickled blue berries, broad beans and white bean puree


Abbacchio (GF)

lamb rack, heirloom carrots, home made harissa and Manuka honey jus


Bistecca ai ferri (GF)

wagyu beef chargrilled served with potato fondant, pumpkin puree, wild fungi, fermented garlic jus


Kangaroo loin (GF)

Western Australian kangaroo backstrap with chard, kohlrabi, roasted plum jus


Fish & chips

beer battered “goldband” snapper fillet with kipfler potatoes, peas and aioli


Market fish

served with seasonal produce – let the Chef impress you



Broccolini (V-GF)

fresh chilli, whipped lemon butter & puffed quinoa


Rughetta (V-GF)

fresh wild rocket salad seasoned with organic extra-virgin olive oil and balsamic glaze



handcut kipfler fried chips topped with speck



BOMBE ALASKA to share…ask the chef!!!

vanilla sponge, ice-cream, raspberry compete


Chocolate-coffee semifreddo

tiramisu inspired semifreddo served with raspberry jell and fig sorbet



home made sorbet: limoncello, blood orange, guava, black currants



Home made vanilla gelato topped with a shot of locally brewed coffee



served with summer berry coulis, persian fairy floss and sorbet


Poached madness

red wine poached pears with chocolate ganache and home made pistachio icecream


lime key pie

home made from organic limes


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