TO START

Marinated Sicilian olives, za’atar pita bread /12 v

Trio of dips: tzatziki, hummus, whipped feta,  za’atar pita bread, olives /19 v

Focaccia, extra virgin olive oil, balsamic /9 v

Fresh Sydney Rock oyster, red wine mignonette gf /5 ea  /28 six /47 twelve

TAPAS

Fried zucchini blossoms, smoked chilli, cream cheese, coriander, roast red pepper sauce, garlic chips /6 ea v gf

Zucchini and chickpea falafel, garlic yoghurt /17 v gf

Tuna tataki, wasabi mayo /19 gf

Hand-cut steak tartar, capers, onion, quail egg, sourdough /19

Jamon, tomato crostini, apple balsamic /17

Pan-fried hot chorizo, red wine, honey, garlic /19 gf

Croquetas de jamon, sauce gribiche, roasted apple puree /18

Grilled octopus, chilli, tomato, Spanish onion /19 gf

Heirloom tomato, capsicum, Spanish onion, basil bruschetta /16 v

Truffle goat cheese croquettes, romesco sauce /17 v

 

PLATTERS

Seafood Mezze Platter /49
Pan-seared King prawns, grilled octopus, spiced calamari, grilled lemon,  extra virgin olive oil

Antipasto Platter /43
Cured meats, chicken liver parfait, Maffra cheddar, Mon Pere brie, Berry’s Creek blue, grape chutney, salt-roast beetroot salad, brioche

Vegetarian Antipasto Platter /43
Fried zucchini blossoms, truffle goat cheese croquettes, falafel, tomato bruschetta

 

 

SMALL PLATES

Roast beet salad, avocado, orange, goats cheese, chive oil /18 v gf

Chicken liver fois gras parfait, toasted brioche, grape chutney /23

Citrus prawn salad, orange, charred peach, baby carrot, fennel, eschalot, mint, yoghurt /21 gf

Caprese ‘Moderna’, buffalo mozzarella, hot house vine heirloom tomatoes, basil dressing /23 v gf

Calamari flash fried, harissa, lime, coriander, saffron aioli /21 gf df

Seared scallops, spring pea puree, maple bacon, burnt butter /24 gf

Pan seared King prawns, smoked chilli, sautéed spinach, roast yellow capsicum, lime /28 gf

 

 

LARGE PLATES

Mediterranean pulled pork ravioli, burnt sage butter, tomato spring onion salsa, baby herbs /39

Aged 350g Sirloin, Café de Paris butter, green beans, hazelnuts /43 gf

Charred chicken breast, chimichurri, blistered vine tomato, herb roasted potato, confit garlic, chicken jus /37 gf

Riverina lamb rump, charred pumpkin, asparagus, spiced salsa verde, rosemary, red wine glaze /39

Seared Blue Eye cod, chateau potato, fennel, lemon cream mushroom, chorizo sauce /39 gf

Pan-fried salmon, clams, pancetta, Spanish onion, asparagus, saffron /39 gf

Gnudi (ricotta gnocchi), mushroom, roast pumpkin, romesco sauce, pangrattato, pecorino /29 v

Carnaroli Risotto, spinach, peas, mixed mushrooms, Parmigiano Reggiano, black truffle oil /29 v

 

SIDES

Sautéed mixed wild mushrooms, black garlic /14 v gf

Glazed baby carrots, honey, Spanish seasoning /12 v

Pan-seared broccolini, toasted almond, butter, za’atar /13 v

Oven-roasted pumpkin, yoghurt, pine nuts, chilli /12 v

Roast chat potatoes, rosemary, confit garlic /9 v

 

NOTE:

Our menus are subject to change based on seasonality and availability of ingredients.
Please ask us about dietary requirements.
10% service charge applies for groups of 10+, and on Sundays/Public Holidays.

DESSERT

Summer Fruits
Mango mousse, passionfruit jelly, fresh berries, coconut gel/15

De-constructed Mille-Feuille
Golden puff pastry, vanilla cream, milk chocolate and hazelnut semifreddo, sesame nougatine/15

Chocolate Sunset
Chocolate tart, milk chocolate mousse, salted caramel, roasted almond crumb, house-made chocolate discs/17

Gelato and sorbet selection
Please ask your waiter for our current flavours /5

Golden Moon (Designed for 2 people)
A hand-painted moon of house-made white chocolate, frozen with liquid nitrogen at your table. Encased within is mascarpone cream, raspberry jelly, chocolate crumb, with coffee sauce /24

View our exclusive, seasonal wine, cocktail and beverage list.

WINE MENU

CHOICE SET MENU

Mediterranean Feast – $65pp

3 course sharing menu

 

Set Menu ONE – $60pp

Bread & Oil
Set entree, choice of 2 mains
Chefs selection of seasonal vegetables
*Add set dessert – $10.00 pp

 

Set Menu TWO – $70pp

Bread & Oil
Choice of 2 entrees and 2 mains
Chefs selection of seasonal vegetables & pomme puree
*Add choice of 2 desserts – $12.00 pp

 

Set Menu THREE – $80pp

Bread, oil & olives
Choice of 3 entrees and 3 mains
Chefs selection of seasonal vegetables & pomme puree
*Add choice of 3 desserts – $15.00 pp

Click here for our Sample Menus>> Current Menus

**Groups up to 30 people – Choice menu on the day
**Groups over 30 people – It will be an alternate drop menu on the day