Menu
Starters
Mixed marinated Australian olives (V-GF)
$7Bread freshly baked in-house (V)
with confit garlic butter, Denmark WA truffle oil and sea salt
Oysters (GF)
regional Australian, shucked to order, choice of natural, shallot mignonette or verjus granita
Entree
Beef carpaccio
Angus beef, shaved radish, black olives crumb, micro cress, balsamic glaze and truffle oil
Heirloom beetroot salad (V-GF-VEGAN optional)
WA goat cheese, arugula, walnuts, house-pickled onions, rocket, olive oil, basil
Ceviche (GF)
WA line-caught pink snapper, vanilla-lime, verjus cure, pickled shallots, petite peppers
Lamb Croquettes
with fermented black garlic aioli
Salmone Carpaccio (GF)
caper berries, salmon roe, dill, swedish mustard dressing
Fettuccine aglio olio e peperoncino (V)
chopped parsley, chilli, local olive oil, garlic, pecorino
Antipasto Tortelloni
Squid ink tortelloni filled with barramundi and scallop mousse, served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb
Gamberoni (GF)
Shark Bay king prawns, chermoula marinated, shaved fennel, lemon
Arancini (V)
traditional buffalo mozzarella, parmesan, pesto, aioli
Pasta
Pumpkin ravioli (vegetarian optional)
ricotta, parmesan, pecorino and pumpkin ravioli, served with pine nuts, sage, beurre noisette, speck, chives, maple syrup, parmesan crisp
Lasagne
beef bolognaise ragu, mozzarella and aged parmesan
Gnocchi giardino (V)
aged parmesan, pecorino, ricotta salata, pea puree, sugar snap
Tortelloni
Squid ink tortelloni filled with barramundi and scallop mousse, served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb
Fettuccine allo scoglio
bisque reduction, cherry tomatoes, chilli, Wa crimson snapper, mussels, tossed in a light white wine sauce
Pappardelle
14 hours braised lamb shoulder, porcini mushrooms ragù, crème fraiche, chives, aged parmesan
Gnocchi “pomodoro e mozzarella” (V)
napoletana sauce, buffalo mozzarella, basil, aged parmesan cheese
Mains
Bistecca da condividere (shared between two)
600g Queensland grain-fed bone in New York strip with chimichurri, fermented black garlic potato salad, rocket and confit tomato salad
Maialino (GF)
WA pork belly, onion marmalade, chargrilled marinated eggplant, hickory smoked tomato, honey coriander jus
Bistecca ai ferri (GF)
220g Queensland grass-fed Angus eye-fillet, carrot puree, house-pickled onions, dauphinoise potato, black garlic jus
Kangaroo loin (GF)
WA kangaroo backstrap, red cabbage puree, frisée lettuce, shaved macadamia, jus
Fish & chips
WA crimson snapper, fried chat potatoes, creamed peas, house made tartare
Market fish
200g WA Cone Bay barramundi fillet, cauliflower puree, spinach, beurre noisette with anchovies, capers and sage
Sides
Dukkha carrots (V)
served with caramelised honey and cashew dukkha
Broccolini (V-GF)
fresh chilli, whipped lemon butter
Rughetta (V-GF)
fresh wild rocket salad, confit tomato, olive oil, balsamic reduction, parmesan
Chat potatoes (V OPTIONAL)
fried chat potatoes, speck, chives, comte cheese
Desserts
baked vanilla new york cheesecake
lemon glaze, vanilla cream, fresh honeycomb, strawberry gel
pecan pie
served with Chantilly cream
BOMBE ALASKA – to share
To share, served with vanilla sponge, strawberry gel, vanilla ice-cream, nut praline and brandy flambé
Sorbetto
Trio of sorbet flavours, topped with popping candy
Affogato
vanilla ice-cream, walnut crumble, espresso
Pannacotta
rose water-watermelon granita, minted summer berries
Chocolate Fondant
zabaglione foam, date puree, chocolate soil, coffee liqueur gel
Sticky date pudding
salted caramel, pistachio praline, strawberry gel, dates puree, vanilla ice-cream