breads
| | 6 |
ORGANIC SOY AND LINSEED OR ORGANIC SOURDOUGH COUNTRY WHITE | | |
| GARLIC BREAD | | |
| GRILLED FLAKEY BREAD WITH HOUSE MADE DIPS | | 14 |
| | | |
appetizers
|
Four
Six
Twelve
|
16
24
42
|
| SEASONAL OYSTERS 5 WAYS | | |
| NATURAL WITH LEMON | | |
| NATURAL WITH CHARDONNAY VINEGAR AND SALMON CAVIAR | | |
| NATURAL WITH CHILI-LIME DRESSING | | |
| GRILLED WITH SOY GINGER AND WASABI SAUCE | | |
| GRILLED WITH CRISPY JAMON AND PEDRO XIMINEZ | | |
| | | |
small plates
| | 18 |
| CAROZZI FRESH BUFFALO MOZZARELLA WITH VINE TOMATO AND BASIL WITH BALSAMIC GLAZE | | |
| DUCK PANCAKES WITH SHALLOT AND HOI SIN SAUCE | | |
| STEAMED TROUT AND GINGER DUMPLINGS WITH TAMARIND | | |
| CRISPY SALT SQUID WITH CHILI-LIME SAUCE AND CORIANDER | | |
| FRESH TASMANIAN MUSSELS WITH COCONUT-CURRY SAUCE | | |
| | | |
main salads
| | 25 |
DOLCE LATTE GORGONZOLA AND ARUGULA SALAD
CORELLAS PEAR, CARAMELIZED CHESTNUTS, SUN-DRIED CRANBERRIES WITH 20 YEAR BALSAMIC | | |
TEMPURA SOFT SHELL CRAB SALAD
AVOCADO, WAKAME SEAWEED, MIZUNA, HONEY MELON AND CITRUS DRESSING | | |
GRILLED TERIYAKI CHICKEN AND AVOCADO SALAD
SOFT CORIANDER NOODLES, GREEN MANGO AND CURRY-COCONUT DRESSING | | |
| | | |
| ALL SALADS ARE AVAILABLE AS VEGETARIAN | | |
| | | |
ravioli
| sml 15 | lge 25 |
CHILI PRAWN RAVIOLI
GARLIC CHIVES, SAUTEED PRAWNS IN A LEMON-WINE SAUCE | | |
BUTTERNUT PUMPKIN, GOAT'S CHEESE AND FRESH SAGE RAVIOLI
BURNT BUTTER SAUCE, PISTACHIO NUTS, ZUCCHINI AND PARMESAN | | |
LAMB ROSEMARY AND GARLIC RAVIOLI
ROASTED BABY LEEKS, PECORINO ROMANO IN A RED WINE SAUCE | | |
| | | |
pasta
| | 25 |
ITALIAN SAUSAGE WITH ROCQUETTE SPAGHETTINI
FENNEL, ARTICHOKE OREGANO WITH FRESH TOMATO SAUCE | | |
| CHILI-GARLIC PRAWNS WITH EGG PASTA AND FRESH TOMATO SAUCE | | |
| | | |
mains
| | 35 |
MOROCCAN STYLE BLUE EYE TREVALLA WITH CAVOLO NERO AND SAFFRON SAUCE | | |
GRILLED HIRAMASA KINGFISH WITH BROCCOLINI, SAFFRON, PARPEDELLE AND ZUCCHINI IN A
LIGHT SOYA DRESSING | | |
| VENISON WITH GOLDEN ESCHALOTS, TRUFFLE GNOCCHI AND GLAZED MORELLO CHERRIES | | |
| WAGYU TOP-SIRLOIN WITH ZUCCHINI HASH, CHUMMI-CHURRI AND GRAIN MUSTARD | | |
| MUSTARD SPRING LAMB LOIN WITH BABY BEETS, HORSERADISH-GOAT'S CREAM AND SPINACH | | |
| | | |
sides
| | 8 |
CHINESE BROCCOLI OR GREEN BEANS STEAMED WITH OYSTER SAUCE | | |
| CHINESE BROCCOLI OR GREEN BEANS WOK FRIED WITH CHILI AND BLACK BEAN SAUCE | | |
| WOK FRIED BROWN RICE TOSSED WITH EGG AND SHALLOTS | | |
| ROCKET AND PARMESAN SALAD WITH BALSAMIC DRESSING | | |
| PACIFIC GREEN SALAD | | |
| FRIES | | |
| MASH | | |
| | | |
pizzas
| | 22 |
CAROZZI FRESH BUFFALO MOZZARELLA
TRUSS TOMATO, ARUGULA, BALSAMIC GLAZE AND TRUFFLE INFUSED GRANA | | |
DOLCE LATTE GORGONZOLA
DESIREE POTATO, RADICCHIO, PROSCUITTO, FIG AND SWEET BASIL | | |
ITALIAN SAUSAGE
BRAISED CALVANERO AND RED PEPPERS, OREGANO, GARLIC AND PROVOLONE PICCANTE | | |
DOUBLE SMOKED LEG HAM
PORTOBELLO MUSHROOMS, ROASTED GARLIC, ARTICHOKE, THYME AND PECORINO ROMANO | | |
SPANISH CURED MEATS
JAMON, EGGPLANT, SOERASADA SAUSAGE, REVILLA SALAMI, PEPPERS AND MANCHEGO | | |
| | | |
desserts
| | 15 |
| WHITE CHOCOLATE AND PASSIONFRUIT CHEESECAKE TART WITH RASPBERRY SORBET | | |
| FIG AND GINGER PUDDING WITH MANUKA HONEY-WALNUT ICE CREAM AND MARSCAPONE | | |
| MANDARIN CREME BRULEE WITH BLOOD ORANGE SORBET AND RASPBERRY | | |
FLOATING ISLAND CHOCOLATE PAVLOVA WITH TOASTED COCONUT SORBET, GRAND MARNIER SAUCE
AND GLAZED STRAWBERRIES | | |
| | | |
| DESSERT TASTING PLATE | | 25 |
| CHEESE PLATE WITH LAVOSH AND FRUITS | | 25 |
| | | |
dessert wine
| | |
| BROKENWOOD UMPIRES VINEYARD SEMILLON, CHARDONNAY, SAUVIGNON BLANC | gls 7 | btl 30 |
| MCWILLIAM'S BOTRYTIS SEMILLON | gls 8 | btl 34 |
| VALDOBBIADENE PROSECCO DRY | | btl 30 |
| | | |
cognac & port
| | |
| GRANDFATHER PORT | | 15 |
| HENNESSY XO | | 15 |
| HENNESSY VS | | 7 |
| HENNESSY VSOP | | 8 |
| | | |
tea
| | 3.5 |
| ENGLISH BREAKFAST, EARL GREY, CHAMOMILE, PEPPERMINT, GREEN | | |
| | | |
coffee
| | 3.5 |
| ESPRESSO, LONG BLACK, FLAT WHITE, CAPPUCINO, LATTE, MACCHIATO | | |
| MOCHA, HOT CHOCOLATE | | 4.5 |
| | | |
liqueur coffee
| | 9.5 |
JAMAICAN WITH TIA MARIA
MEXICAN WITH KAHLUA
IRISH WITH WHISKEY | | |
ITALIAN WITH GALLIANO
VELVET WITH BAILEYS | | |
hours of operation
| | |
| MONDAY - FRIDAY LUNCH 12 - 3PM DINNER 6 - 10PM | | |
| SATURDAY BRUNCH 9 - 12PM LUNCH 12 - 4PM DINNER 6 - 10PM | | |
| SUNDAY BRUNCH 9 - 12PM LUNCH 12 - 4PM DINNER CLOSED | | |
| | | |
10% SURCHARGE ON WEEKENDS & PUBLIC HOLIDAYS | | |
