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