Homemade gnocchi ­— 21
with sautéed olives, basil, and Napoli sauce

Chicken risotto — 21
with bacon, mushrooms and green peas

Spaghetti — 23
with a rich ‘bolognaise’ style beef ragu

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

HoFettuccine ‘mistero’ — 25
with chicken breast pieces, prawns and broccoli florets in a mild curry sauce

Spaghetti marinara — 26
with prawns, fish, calamari, mussels and fresh tomato in a garlic, chilli and white wine sauce

Prawn risotto — 26
with spinach and tomatoes

Braised lamb shank — 25.5
with mashed potato 

Prosciutto chicken — 27
Prosciutto wrapped chicken breastwith sage, served on pumpkin risotto and finished with
a rich jus

Veal medallions — 29.5
with a mushroom, bacon and cream sauce, served with sautéed greens and a side of fried potatoes

Crumbed veal — 29.5
with sugo and shaved parmesan, served with sautéed greens and a side of fried potatoes

Roasted half duck — 32
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 — 35
with a rich red wine sauce on mashed potato and green beans

Pan fried potatoes — 6
with rosemary and garlic 

Garlic and thyme mushrooms — 8.5
Prosciutto wrapped chicken breastwith sage, served on pumpkin risotto and finished with a rich jus

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 pear, walnuts and balsamic dressing

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

TSticky 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 — 10