Warm kalamata, blonde, manzanilla and leccino South Australian olives marinated with garlic, thyme, rosemary, lemon zest and extra virgin olive oil, served with sourdough.
Chargrilled octopus GF
Octopus cooked two ways, served with fava beans, diced boiled potatoes, braised young fennel, crispy chorizo and salsa verde.
Seasonal homemade dip
Daily house made dip served with chargrilled ciabatta, extra virgin olive oil and roasted garlic.
Piqillo peppers V
Crumbed Spanish peppers stuffed with goat’s cheese & pistachio. Served with romesco, aioli and beetroot crisps.
Polpette di carne
Free range minced pork shoulder meatballs cooked in a rich tomato based sauce with green olives, shaved parmesan, herbs, garlic and lemon zest. Served with grilled ciabatta.
Saganaki cheese (can be served with GF bread)
Pan roasted kefalograviera cheese served with chargrilled pita bread and fresh lemon.
Tre funghi cappelli V
Hat shape pasta stuffed with button, swiss brown and porcini mushrooms. Served with sage, butter, parmesan and truffle sauce.
Ricotta gnocchi V
Handmade ricotta gnocchi baked in a roasted tomato & fresh basic sugo, light béchamel and parmesan.
Chargrilled marinated vegetable stack VGN
Garlic and herb marinated eggplant, field mushroom, braised baby leeks, sous vide sweet potato and zucchini, chargrilled and served with chilli and tomato salsa verde, black garlic mojo and onion & red pepper confit.
Blue swimmer crab linguine
Homemade linguine and crab meat in olive oil, garlic, parsley, chilli and white wine sauce.
Pork cutlet 250 gm GF
Chargrilled grain fed pork cutlet served with asparagus, Dutch carrots, lemon-garlic Kipfler potatoes, apple compote and red wine jus.
Chips with pink sea salt flakes served with chipotle aioli. V
Rosemary & garlic roasted kipfler potatoes. VGN
Steamed asparagus drizzled with olive oil and fresh lemon. VGN, GF
Pea’s sautéed with crispy bacon & fresh mint
Mango parfait GF
Mango parfait served with coconut ice cream and tropical seasonal fruit salad.
Flourless pear and almond cake GF
Pear and almond cake served with raspberry caramel and honey-lemon mascarpone.
Pumpkin Catalan cream GF
Thick egg milk and confit sweet pumpkin custard with top caramelised sugar, served with macarons and macerated raspberries.
Bottle of champagne
Bottle of water
Half a bottle of water
Bottle of wine
Glass of wine
Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible