ANTIPASTI Cured Meat Selection of Prosciutto di Galloni 24 mths, Salami, Grissini & Giardiniera 22 Marinated Taggiasche Olives & Almonds 12 Arancini - Mushroom & Black Truffle Paste 18 Duck Liver Pate` with Red Wine Jelly & Crostini 18 Roasted Peppers with White Anchovy 12 Salt Cod Fritters w Lemon Aioli 18 PRIMI PIATTI Soup of the day 16 Calamari Fritti with Rocket & Aioli e 24 m 39 Carpaccio of Hopkins River Beef, Soft Boiled Egg, Hazelnuts, Rocket, Parmesan & Truffled Aioli 22 Spring Bay Mussels with Tomato Sugo, Chilli & Garlic e 18 m 36 Coffin Bay Pacific Oysters, with Red Wine Vinegar & Shallot 1/2-Doz 26 1 Doz-48
PASTA "Gnocchi Formaggi" Housemade Gnocchi w Gorgonzola, Provolone, Parmesan & Balsamic Pear 32 "Linguine Marinara" Rustichella d'abruzzo Linguine with Mussels, Clams, Prawns, Scallops, White Fish, Garlic, Chilli & Parsley 40 - add Grilled Prawn & 1/2 Shell Scallop 15 Rotolo" hand rolled egg pasta, filled with Spinach & Ricotta, baked & finished with Burnt Sage Butter 32 RISOTTO Butternut Pumpkin, Gorgonzola & Walnuts 32 Duck Ragu, Sage & Pancetta 34 Blue Swimmer Crab, Prawn, Tomato & Chilli 36
SECONDI PIATTI Fish of the day 40 Roast Duck, Twice Baked with Beetroot, Cavolo Nero, Walnuts & Jus 40 "Osso Buco" Slow Braised Veal Shanks with Gremolata & Saffron Risotto39 "Pork Cotoletta", Western Plains, Crumbed Pork Cutlet with Cabbage, Peas, Mint & Pear Relish 39 Eye Fillet 200g "Hopkins River" Black Angus Grass Fed w Roasted Field Mushrooms, Shallots & Baked White Polenta 46 CONTORNI "Caprese" Heirloom Tomato, Buffalo Mozzarella & Basil 16 Rocket & Parmesan 11 Roasted Russet Potatoes, Triple Cooked with Aromatics 11 Spinach Sautéed with Garlic 11 Green Beans with Pepper & Basil 12 Beetroot, Ricotta, Farro,Watercress & Smoked Almonds 16 Baby Cos Lettuce with Cherry Tomato, Parmesan, Sicilian Crumbs & Caesar Dressing 16
DOLCI DESSERT WINES Torta di Limone Lemon Tart with Yoghurt Sorbet 2016 Springvale 'Louisa' sticky 2015 L'Armangia Moscato D'Asti Fortified /52 13/68 50mls Panna Cotta Panna Cotta Vanilla Spiced with Poached Pear, Dates, Apricots & Amaretti Galway Pipe Grandfather Port Campbells Muscat Pedro Ximenez 21 Tira Mi Su The Italian Favourite Budino al Cioccolato Chocolate Pudding with Hazelnut Gelato Gelato Misto Gelato & Sorbet selection Affogato Vanilla Ice Cream with Espresso Shot, Frangelico Selection of Biscotti & Italian Chocolates 18 Liqueur Bepi Tosolini Grappa Moscato Amaretto Saliza Frangelico Liquore Strega Limoncello Toschi Nocello Sambucca Molinari Cognac Remy Martin VSOP Hennessy VSOP Calvados Berneroy 30mls 12 12 Courvoisier XO 29
FORMAGGIO A Selection of Artisanal Cheeses, served with fresh & dried fruit & Crostini 30g 9 60g 18 Pyengana Mature Cheddar Cloth Bound Cheddar, Cow Months Tasmania, Australia This is Australia's oldest specialist cheese and is still made on the farm in North Eastern Tasmania. Apart from pasteurisation of the milk the cheese is made according to traditional handmade techniques. We mature the 40lb cheeses for a minimum 12 months at Calendar Cheese, encouraging the symbiotic action of the surface moulds. The result is fine textured crumbly body, with subtle flavour of herbs and pasture and just a hint of honey Mauri Cave Rippened Taleggio - DOC Soft, Washed Rind, Cow approx. 6 weeks The micro climate in the natural caves where these cheeses are matured, high in the Alps, encourages the development of a unique flora on the outer rind. Washed and brushed several times over a month, the cheese develops a thin bloom flecked with blue penicillium moulds. Beneath the rind, the ivory chalky texture of the cheese begins to change slowly as it ripens, becoming buttery and soft. Pasturo, Italy Occelli Testun Al Barolo Semi-hard, Cow & Goat approx. 3 months Southern Piedmont, Italy Known for formaggio ubriaco or drunken cheese this specialty of Piedmont is aged in traditional wooden barrels containing the grape skins of Barolo wine. The marinade leaves a purple stain which gradually penetrates the rind of the cheese leaving a very distinctive wine barrel flavour. Mauri Cave Rippened Gorgonzola Piccante - DOC Cow, Blue approx. 3 months Lombardy, Italy Gorgonzola Piccante is the most authentic of the gorgonzola cheese types made in Italy, and uses traditional techniques that can be traced back to the 8th century. Protected by DOC certification, mature cheeses have a thick dense creamy texture with a hint of salty acidity which provides a perfect balance to the very distinct 'piccante' blue mould flavours. This is a serious cheese for blue cheese lovers.