Cheese
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Tapas and Bread |
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Salt and Pepper Tasmanian squid with |
11.50 |
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Sweet corn and spanner crab beignet with chilli jam |
11.50 |
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Grilled chorizo and cuttlefish arrancini, fried parsley and caper beurre noisette |
11.50 |
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Quesadilla of spicy lamb and beef with an avocado creme fraiche |
11.50 |
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Warm, marinated Australian olives, "Gordal, Ligurian and Kalamata" |
10.00 |
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Grilled Turkish bread, EVO, brandade and pistachio dukkah |
10.00 |
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| Garden herb and garlic Ciabatta | 10.00 | |
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Entrees |
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Warm Frittata of artichoke, white asparagus and provolone |
22.00 |
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Confit of Tasmanian Salmon flaked over a salad of green beans and almonds |
24.00 |
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Crumbed pork belly rilette, green apple, frisse salad, branston jelly and roast apple puree |
24.00 |
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| Carpaccio and Bresaola of Wagyu Beef, celeriac remoulade and truffle mayo | 24.00 | |
| Grilled Queensland Scallops with skordalia and gazpacho | 24.00 | |
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Pasta |
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Lemon - scented Trofie Pasta (peasant style fusilli), fresh peas, parsley and tasmanian squid |
20.00 |
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19.00 |
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Mushroom Agnalotti - fried sweet breads, roast shallots and roasting jus |
24.00 |
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"Saffron Paella" - Local seafood, chorizo and quail breast, braised in saffron and Carnaroli rice |
28.00 |
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Neopolitan Pasta "Puttanesca" - anchovy, kalamata olive, tomato chilli salsa and capers |
22.00 |
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Wagyu Beef, slowly braised in Barolo, with chorizo, button mushrooms and rigatoni |
22.00 |
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Mains |
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Chef's selection of freelance fish, served on roasted peppered peaches, red onion jam and vermouth cream |
36.00 |
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Grilled Victorian lamb on creamed polenta, ratatouille and roast garlic jus |
36.00 |
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Chemoula- marinated Fillet of Barramundi on a spinach, fennel and leek burek |
36.00 |
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"Barolo" Milk fed Veal Parmigano, with pancetta, grilled parmesan and handrolled lemon scented taggetelli |
36.00 |
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Duckling- Confit leg and roasted breast with arancia braised Spanish onion and radicchio |
38.00 |
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| Roast Fillet of Cape Grim Beef on a galette of wood mushroom risotto, cauliflower and gorgonzola souffle and Barolo jus | 38.00 | |
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Sides |
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Heirloom tomato salad with almonds, pearl mozzarella and aged balsamic |
9.50 |
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Wild rocket, shaved pear and parmesan salad |
9.50 |
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Steamed greens with cultured butter fondue |
9.50 |
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| Potato fries and garlic aioli | 9.50 | |
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Desserts |
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Crisp Hazelnut Sablee of Queensland Strawberries with moscato and champagne sabayon |
14.50 |
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Warm Sicilian Custard Doughnuts, raspberries, fluid ganache and cassatta gelato |
14.50 |
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Hot Cognac Steeped Cherry Clafoutis, almond and vanilla bean cream |
14.50 |
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"Barolo" Tira Misu, espresso syrup and savoiardi biscuit |
14.50 |
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Green Apple Parfait, dehydrated apple wafer, gingernut biscuit and a maple sabayon |
14.50 |
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Italian Croquant Chocolates |
1.20 ea |
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Cheese |
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Australian and Imported Farmhouse and Cottage Style Cheese with green apple, Fruit paste and wafers |
40g piece 9.50 |
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Washed Rind |
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Cheddar |
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| Taleggio Semi soft, washed rind cheese from Valtaleggio region in Northern Italy. Mild in flavour |
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| Triple Cream Related to but very different to Brie, the specific fermenting cultures which grow on the exterior, produce a downy white bloom. Their filaments penetrate deep into the chalky, acidic curds and mature with complex, yeasty flavours. What remains is a delicious cheese cream |
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| Gorgonzola Dulce Italian cheese from Lombardy, made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture. It has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish blue veins. The texture is quite creamy and moister then Stilton and more buttery then Roquefort |
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| Tilsit Gallo Farm of North Queensland, nutty flavour and slightly crumbly |
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| Testun Mixture of cows and ewes milk, hard, matured in a must of barolo grapes |
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| Burrata Mozzarella Made from mozzarella and cream, from Vannella in North Queensland |
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Pecorino Tasting |
24.00 | |
| Pecorino de fosse Pure Ewe's Milk cheese, beginning as 'IL FORTETO and placed in sacks into the tufas hollows (caves) of Sogliano al Rubicone, near Forli to mature for a year, leaving a sharp taste and an unmistakeable flavour |
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Pecorino Oro Antico Riserva |
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| Pecorino Brillo Hard, Italian Cheese made from Ewe's milk and matured in terracotta pitchers |