Starters


House marinated olives — 5

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

Chorizo and Mozzarella Arancini — 15

served with a garlic and chive aioli

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

Spring bay mussels — 18

in a sauce of chilli, garlic, onion, tomato and white wine

Meatballs — 18
in rich tomato sugo

Caesar salad — 18.5
cos lettuce, bacon, croutons, parmesan, dressing, with a poached egg

Warm Salmon Salad — 18.5
with spinach leaves tossed in a sundried tomato dressing

Homemade tortellini — 19.5
filled with ricotta and spinach, topped with our tomato sugo

Wild Australian prawns — 19.5
sauteed with garlic and cream on rice

Antipasto plate (for two) — 24

 

Pasta and Rice


Homemade gnocchi ­— 24
with sautéed olives, basil, and Napoli sauce

Chicken risotto — 24
with bacon, mushrooms and green peas

Spaghetti al ragu — 25
with a rich slow cooked eye fillet sauce

Smoked Salmon fettuccine — 28
with baby spinach in a cream sauce

Orecchiette Primavera — 25
with a selection of vegetables and homemade pesto

Spaghetti marinara — 29.5
with prawns, fish, mussels and fresh tomato in a garlic, chilli and extra virgin olive oil

Prawn risotto — 29.5
with local prawns, spinach and tomatoes

 

Meat and Fish


Braised lamb shank — 26.5
with mashed potato

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

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

Pan fried crumbed veal — 32
topped with tomato sugo and shaved parmesan, served with greens and a side of fried potatoes

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

Grilled fillet of atlantic salmon — 29.5
with spring onion mashed potato, sautéed spinach and a lemon butter sauce

Pasture fed eye fillet steak — 38
with a red wine sauce on mashed potato and green beans

 

Sides


Hand cut fried potatoes — 7
with rosemary and garlic

Buttered mushrooms — 8
with garlic and thyme

Sautéed spinach— 8
with lemon, garlic and chilli

House salad — 10
cos lettuce, tomato, cucumber, olives and fetta

Rocket salad — 10
with parmesan and a lemon vinaigrette

Sauteed greens — 7.5
a selection of green vegetables

 

Homemade Sweets


Tiramisu — 14
a classic Italian coffee sponge and liqueur cream cake

Vanilla bean brulee — 14
Served with fresh strawberries

Lemon tart — 14
served with a citrus sauce

Sticky date pudding — 14
served warm with butterscotch sauce and vanilla bean ice cream

Strawberry crepes — 14
served with vanilla bean ice cream

Hot chocolate soufflé — 16
served with vanilla bean ice cream