Starters

Mixed marinated Australian olives (V-GF)

$7

Bread freshly baked in-house (V)

served with home made butter and sea salt

$5

Oysters (GF)

natural or with verjus granita and pickled grape

$26/48

Entree

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

$22

Carpaccio di salmone

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

$24

Duck breast

seared duck breast with escabeche beetroot and Manuka jus

$29

Asparagus

served with Italian parmesan cheese and home made balsamic glaze

$14

Fremantle Octopus (GF)

fresh marinated Fremantle octopus

$23

Capesante mare e monti (GF)

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

$24

Arancini

home made traditional buffalo mozzarella and tomato arancini

$14

Pasta

Gnocchi giardino (V)

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

$29

Tortelloni

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

$32

Gnocchi “pomodoro e mozzarella” (V)

in a rich basil, tomato sauce and parmesan cheese

$28

Pappardelle

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

 

$30

Fettuccine allo scoglio

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

$34

Mains

Maialino in agrodolce (GF)

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

$38

Abbacchio (GF)

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

$40

Bistecca ai ferri (GF)

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

$42

Kangaroo loin (GF)

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

$33

Fish & chips

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

$29

Market fish

served with seasonal produce – let the Chef impress you

$MP

Sides

Broccolini (V-GF)

fresh chilli, whipped lemon butter & puffed quinoa

$13

Rughetta (V-GF)

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

$7

Chips (V OPTIONAL)

handcut kipfler fried chips topped with speck

$11

Desserts

BOMBE ALASKA to share…ask the chef!!!

vanilla sponge, ice-cream, raspberry compete

$24

Chocolate-coffee semifreddo

tiramisu inspired semifreddo served with raspberry jell and fig sorbet

$15

Sorbetto

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

$12

Affogato

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

$9

Pannacotta

served with summer berry coulis, persian fairy floss and sorbet

$14

Poached madness

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

$16

lime key pie

home made from organic limes

$13

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