Vegetarian Menu

Barbequed Truffle Polenta with Haloumi, Pearl Mushrooms, Broccolini, Braised Peppers and Lemon, Chili and Garlic Dressing


House Made Potato Gnocchi with Roasted Tomatoes, Artichoke, Asparagus, porcini Mushrooms, Grana Padano

Smoked Eggplant, Wilted Spinach, Almonds with Herb and Mustard Spatzle


Cashew and Cardamom Scented Rice with Sweet Corn, Broad Bean and Cucumber Raita


Fried Zucchini Flowers with Whipped Ricotta, Olive Tapenade and Pistachio Crumbs


Entree $24/ Main $35

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Our Team

Restaurant Manager
Robert Lemonjian

Executive Chef
Marco Bonanni

Functions & Events
Beverley Hollas-Clayton