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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 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
Chevre, Bastardo di Grappa, Gorgonzola Dolce
served with crackers

 

Chef’s selection of 2 meat & 2 cheese 45
Jamon Serrano, Salame Cotto, Buffalo 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

Buffalo mozzarella, tomato 22
Grilled prawns, garlic. Pernot 25
Pork cheek slider 9ea
Potato fries, aioli 12

Tagliatelle, mixed mushrooms, cavolo nero 34
300g Strip Loin, potato gratin, rainbow chard  46
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.