Take Away Menu
Entree

Braised Pearl Mushrooms on Asparagus, Saffron and Pea Risotto Cake, Mustard and Sticky Wine Jus (V)  $24.00

Home Made Gnocchi with Corn Fed Chicken Ragu, Grana Padana and Salsa Verde  $19.00

Soup of the Day and Rosetta Roll       $8.50

Vodka and Citrus Cured Salmon with Apple, Bean and Wombok Salad,Beetroot and Crispy Leek $20.50

Crispy Duck Leg with Rice Noodle, Lettuce and Yuzu Dressing   $23.00

 

Breads

Pita, Beetroot Labneh and Zaatar    $ 8.00

Flat Bread, Olive Oil, Rosemary and Sea Salt   $6.50

Garlic Bread  $4.80

Herb Bread  $4.80

 

Main Course

Cone Bay Barramundi with Wilted Greens, Shallots, Ginger and Chimichurri    $35.00

Tenderloin of Beef (240gm) with Crispy Potato, Smoked Eggplant, Rosemary and Red Wine Jus    $37.00

Lamb Rump with Baby Spinach, Pearl Mushrooms, Onion Jam and Lamb Jus   $34.00

Spinach and Ricotta Conchiglioni, Burnt Butter, Sage and Pan Fried Perconi (V) $27.00

Pickled Pork and Onion Ragu with Paris Mash  $28.50

 

Side Dishes 

Shoestring Fries      $7.00

Garlic and Rosemary Roast Potatoes     $8.00

Brussel Sprouts, Bacon, Pine Nuts and Maple Syrup  $8.00

Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette   $10.00

Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic   $10.00

 

Dessert

Espresso Martini Panna Cotta   $10.00

Tiramisu   $10.00

Jaffa Mousse Sacher Torte, Candied Pineapple and Meringue   $10.00

Pistachio and Coconut Slice      $6.00

 

Drinks

 Coffee         $3.50                                                                                                                                           

Santa Vittori Sparkling Water         500 ml  - $3.50        1 ltr -  $7.00                                                                                                                                                 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Join our Club

And be the first to know about upcoming events, new menus, promotions and more...

Latest news

No news found.

Our Team

Restaurant Manager
Robert Lemonjian

Executive Chef
Marco Bonanni

Functions & Events
Beverley Hollas-Clayton