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 initial re-opening menu is set out below, which we will be changing on a regular basis as guest numbers increase and 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
Robiola, Reggiano, Bleu d’Auvergne 
served with crackers


Chef’s selection of 2 meat & 2 cheese 45
Jamon Serrano, MR Conubi Mortadella, Taleggio, Manchego
served with sourdough & crackers


Sourdough, extra virgin olive oil, Pepe Saya butter 8
Marinated olives 9
Smoked hummus, za’atar, flat bread 12

Buffalo mozzarella, Spanish white anchovies, tomato 22
Grilled prawns, garlic. Pernot 25
Pork cheek slider 9
Hand cut potato fries, aioli 12

Tagliatelle, pine mushrooms, cavolo nero 34
Lamb rump, parsnips, brussel sprouts 39
Seasonal mix leaves 10


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.