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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.

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
Buffalo Brie, Gruyere, Blue d’Auvergne
served with crackers

 

Chef’s selection of 2 meat & 2 cheese 45
Jamon Serrano, Mortadella, Taleggio, Parmigiano Reggiano
served with sourdough & crackers

Plates

Sourdough, extra virgin olive oil, Pepe Saya butter 8
Marinated olives 9
Smoked hummus, za’atar, flat bread 12
Cantabrian Spanish anchovies, chickpea bread,
tomato 13
Sydney rock oyster, muntrie vinaigrette 4ea

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

Cannelloni, Savoy cabbage, fontina, truffle 32
Slow cooked beef cheek, soft polenta,
rainbow chard 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.