Menu
Starters
Mixed marinated Australian olives (V-GF)
$7Our bread (V)
home made rye sourdough served with garlic seasoned butter, truffle oil
Oysters (GF)
regional Australian, shucked to order, choice of natural, shallot mignonette or verjus granita
Entree
Eggplant (GF, VEGAN)
Gratin barley eggplant, dry tuna, spring onions and sesame
King fish tartare (GF, DF)
Light soy sauce dressing, tapioca chips
Beetroot platter (V, GF, VEGAN optional)
purple and golden beetroot, basil, goat cheese, walnuts
Duck breast to share between two (GF, DF)
WA free range duck, home made bread, green leaves, blackberry sauce
Beef cheek croquettes
Rocket salad, shallots parmesan fondue
Seared salmon (GF, DF)
Pickle beetroot, sesame sauce, Japanese radish
Arancini (V)
traditional buffalo mozzarella, parmesan, pesto
Pasta
Maltagliati (VEGAN OPTIONAL)
Pumpkin, guanciale and pecorino
Lamb ravioloni
Porcini and wild mushrooms sauce
Lasagne
beef and pork bolognaise ragù, mozzarella, aged parmesan
Risotto (V, VEGAN OPTIONAL)
Radicchio, Taleggio cheese and pistachios
Gnocchi (V OPTIONAL)
Duck ragù in tomato sauce and aged parmesan
Fettuccine allo scoglio (DF, V OPTIONAL)
bisque reduction, cherry tomatoes, chilli, fresh local fish, mussels
Pappardelle (V OPTIONAL)
braised lamb, capsicum and tomato sauce, aged parmesan
Paccheri
Prawns, scallops, peas puree
Mains
Rib eye (shared between two)
WA grass feed rib eye to share with sauteed potatoes and green leaves
Tofu (VEGAN)
Deep fried tofu, avocado salad, macadamia, vegan mayo
Eye fillet (GF)
grass-fed Angus, saffron potato cream, sauteed cauliflower, crispy leek
Kangaroo loin (GF)
seared Western Australian kangaroo backstrap, juniper and cloves sauce, bitter salad
Fish & chips
King fish, fried chat potatoes, mango mayo and spinach salad on a side
Fish of the day (GF)
served with stir fried frisée, pine nuts, sultanas
Sides
Beans and sausages (DF, GF, VEGAN OPTIONAL)
Cannellini beans, fresh Italian sausages
Green leaves (GF, DF, VEGAN)
Served with maple dressing
Potato sauteed (GF, V, VEGAN OPTIONAL)
Butter and truffle oil tossed potatoes
Desserts
Cheese platter
chef selection of 4 cheese
Bigné
Coffee ganache, hazelnut, berries powder
Orange basque cheesecake GF)
Vanilla and almond praline, orange custard
BOMBE (to share)
served with vanilla sponge, strawberry gel, vanilla ice-cream, nut praline and brandy flambé
Sorbetto (GF, VEGAN)
trio of sorbet flavours, topped with popping candy
Affogato
vanilla ice-cream, walnut crumble, espresso
Pannacotta (GF)
served with your choice of salted caramel or berries and granita
Parsimon mousse
Carrot sponge, grape fruit custard, pumpkin seeds
Chocolate cigar
filled with pink pepper ganache, sesame ashtray and gin gelée