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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.

Charcuterie

Mortadella 16
Prosciutto Toscana (24 mths) 19
Jamon Serrano (20 mths) 17
La Boqueria Mallorqunia 17
Fennel Salami Sopressa 16

Selection of charcuterie 36

Cheese

Chevre des Cremiers, France, goat, soft 18
Brie d’Argental, France, cow, soft 17
Comte (16 mths), France, cow, hard 17
Gran Formaggio di Pecora, Italy, sheep, semi hard 17
La Fueya, Spain, cow, blue 17

Selection of cheese 41

 

Chef’s selection of 2 meat & 2 cheese 45

Plates

Sourdough, extra virgin olive oil, Pepe Saya butter 8
Marinated olives 9
Smoked hummus, za’atar, flat bread 12
Sydney rock oyster 4ea
Cantabrian Spanish anchovies, pan con tomate 16
Baccala croquette, yoghurt, pickled red onion 15
Pork cheek slider 8ea
Hand cut potato fries, fennel salt 12

Albacore tuna, artichoke, pumpkin seeds 23
Mushroom carpaccio, manchego, paprika 16
Buffalo mozzarella, heirloom tomato, basil, capers 21
Roasted eggplant, bulgar, almond, yoghurt 18
Stuffed calamari, chorizo, tomato 21
Seasonal mixed leaves 10

Fregola Sarda, prawns, mussels, zucchini flowers 33
Market fish, gazpacho, snake beans 34
Lamb rump, summer greens, tarragon sauce 36
Eye fillet 300gr, rocket, Reggiano 53

Feed Me Menu

5 CWR signature dishes 50pp
With matching wines +45pp

Desserts

Ricotta cannoli 8ea
Chocolate sorbet, cherry, hazelnut 15
Chocolate board 15

Coffee affogato 9
   + Frangelico 16
CWR sgroppino 12

Please advise of any dietary requirements. A 10% Service Charge will apply to groups over 8 people.
A 10% Public Holiday surcharge will apply.