Starters


Marinated olives — 5

Bruschetta — 11
with tomato, red onion, basil and crumbled fetta

Minestrone soup — 12.5

Calamari — 16
crumbed, golden fried and served with tartare sauce

Caesar salad — 18.5

Homemade tortellini — 19.5
filled with ricotta and spinach, topped with tomatoes, onions and basil in a butter sauce

Garlic prawns with rice — 19.5

Antipasto plate (for two) — 24

 

Pasta and Rice


Homemade gnocchi ­— 22
with sautéed olives, basil, and Napoli sauce

Chicken risotto — 22
with bacon, mushrooms and green peas

Spaghetti — 24
with a rich ‘bolognaise’ style beef ragu

Fettuccine — 24
with smoked salmon and baby spinach in a cream sauce

Fettuccine ‘mistero’ — 26
with chicken breast pieces, prawns and broccoli florets in a mild curry sauce

Spaghetti marinara — 28
with prawns, fish, calamari, mussels and fresh tomato in a garlic, chilli and white wine sauce

Prawn risotto — 28
with spinach and tomatoes

 

Meat and Fish


Braised lamb shank — 25.5
with mashed potato

Prosciutto chicken — 27.5
Prosciutto wrapped chicken breast with sage, served on pumpkin risotto and finished with a rich jus

Veal medallions — 32
with a mushroom, bacon and cream sauce, served with sautéed greens and a side of fried potatoes

Crumbed veal — 32
topped with sugo and shaved parmesan, served with sautéed greens and a side of fried potatoes

Roasted half duck — 33
with sautéed spinach, crispy polenta and sweet balsamic sauce

Atlantic Salmon — 29.5
Oven baked fillet of Atlantic Salmon served with spring onion mashed potato, sautéed spinach and a lemon butter sauce

Eye fillet steak — 36
with a rich red wine sauce on mashed potato and green beans

 

Sides


Pan fried potatoes — 6
with rosemary and garlic

Garlic and thyme mushrooms — 8.5

Sautéed spinach— 7.5
with lemon, garlic and chilli

Mediterranean salad — 9
with cos lettuce, tomato, cucumber, olives and fetta

Rocket and parmesan salad — 10
with a lemon vinaigrette

 

Sweets


Tiramisu — 13.5
a classic Italian coffee sponge and liqueur cream cake

Vanilla bean brulee — 13.5
accompanied by fresh strawberries

Homemade lemon tart — 13.5
served with a citrus sauce

Sticky date pudding — 13.5
served warm with butterscotch sauce and vanilla bean ice cream

Strawberry crepes — 13.5
served with vanilla bean ice cream

Hot chocolate soufflé — 14.5
served with vanilla bean ice cream

Cheese Plate — 18