Menu

For information on our Restaurant Group Bookings, including our set menu, please click here.


breads

 

 

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 

 

 

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   
HENNESSY VSOP   
   


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 

  




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