fbpx
Previous
Next

FOOD MENU

Head Chef Sandro Di Marino has designed a menu that offers a delightful selection of Mediterranean-inspired dishes to accompany the wine selection, designed to be shared amongst friends.

Our menu will be changing on a regular basis as ingredients come into season.

Charcuterie & Cheese

Selection of 3 meat 33
Prosciutto Toscano, Chilli Capocollo, Wagyu Bresaola
served with sourdough

Selection of 3 cheese 35
Tenerone Tre Latte, Fontina, Charlton’s Choice Blue
served with crackers

 

Chef’s selection of 2 meat & 2 cheese 45
Jamon Serrano, Salami Cotto, Taleggio, Manchego
served with sourdough & crackers

Plates

Sourdough, extra virgin olive oil, Pepe Saya butter 8
Marinated olives 9
Smoked hummus, za’atar, flat bread 12
Olasagasti Cantabrian anchovies, chickpea bread,
tomato 14
Sydney rock oyster, muntrie vinaigrette 4ea

Roasted cauliflower, tahini, millet, pomegranate 17
Buffalo mozzarella, tomato, kalamata 22
Mussels, white wine, cherry tomato 22
Pork belly slider 9ea
Potato fries, aioli 12
Seasonal mix leaves 10

Ricotta & spinach gnudi, truffle pecorino, sage,
butter 32
Beef sirloin steak, rocket, parmesan, balsamic 43

Please advise of any dietary requirements. A 10% Service Charge will apply to groups of 7 people or more.
A 10% Public Holiday surcharge will apply.