served with home made butter and sea salt
natural or with verjus granita and pickled grape
served on labne cheese, pesto, roasted beetroot and fried sweet potatoes
fresh marinated Fremantle octopus
Scallops served with crispy speck on mushroom ragù
home made traditional buffalo mozzarella and tomato arancini
baked organic eggplant with mozzarella, parmesan and pecorino cheese, finished in a rich napoletana sauce
big ravioli stuffed with barramundi mousse, served in a light creamy sauce with sage and saffron
in a rich basil, tomato sauce and parmesan cheese
with mushrooms ragù, slow cooked lamb and chives, tossed with parmesan cheese
seafood home made fettuccine with mussels, barramundi, octopus and cherry tomatoes, tossed in a light white wine sauce
Pork cutlet served with roast pears, date and paprika sweet potatoes
lamb rack, pressed belly, peas, pesto, jus
Wagyu beef chargrilled, served with potatoes, silverbeet and finished with homemade balsamic glaze
served on a potato dauphinoise with roasted broccoli, cherry tomatoes and roasted nuts
beer battered fish with hand cut potatoes, peas and aioli
served with seasonal produce – let the Chef impress you
fresh chilli, whipped lemon butter & puffed quinoa
fresh wild rocket salad seasoned with organic extra-virgin olive oil and balsamic glaze
Roasted macadamia with mixed spices
handcut kipfler fried chips topped with speck
Home made vanilla gelato topped with a shot of locally brewed coffee
toast gelato, anglaise, almond soil
served with caramel, strawberry gel and coconut sorbet
home made from organic lemons
