Freshly shucked oysters served natural Merimbula (NSW) Coffin Bay (SA) St. Helens (Tas)	6@19 9@26	12@34
Hand-made gyoza of prawn & scallop with chilli vinegar, soy dressing and cucumber & green papaya salad	5@19 6@23	8@30 10@37
Steamed 9+ Marble score Wagyu beef dumplings with chilli soy dipping sauce	5@19 6@23	8@30 10@37
Prawn & scallop san choi bao with water chestnuts, sugar snaps, spring onion and ginger	23
Four tastes of the ocean - Char-grilled octopus, smoked eel and nicola potato salad - Crumbed oyster on pickled cos - Seared scallop on orange sauce - Spanner crab meat with Vietnamese dressing and black tapioca on betel leaf	24
Crispy fried zucchini flowers filled with goats cheese and pesto	22
Thai style fish and prawn cakes with Asian herb and Kaffir lime leaf dressing	16
Spanner crab and potato cake with pandan and ginger infused coconut milk	23
Seafood wontons in ginger infused broth and Asian mushrooms	16
Pasta Fagioli (tuscan white bean and pasta soup)	14
Parma Ham with Sovrano and char-grilled bruschetta	24
Ham and Salami tasting plate - Wagyu 9+ score bresaola - Calabrese salami - Veneto salami - Parma ham - Berkshire pancetta	24
Seared pearl meat (from Broome) with citrus risotto	25
Fried fresh SA calamari with spiced salt and lemon	19
Roasted pork belly and BBQ pork rib with poached pear and pear chutney	24
Antipasto plate	25
Vegetable Tasting Plate - Soup of the day - crispy fried zucchini flower filled with goats cheese and pesto - Corn custard - Goats cheese and caramelised shallot tortellini with burnt butter and pine nuts	23
Spinach salad with NT figs walnuts, caramelised pancetta, Roche Baron blue cheese and apple balsamic	19
Salad of fresh pear, goats curd, fennel and honey mustard seed dressing	18

Pizza

(Wholemeal bases available)

Pizza margherita		15
Pizza with pancetta, artichokes, fresh tomato and mozzarella		18
Pizza with Aranoa anchovies, kalamata olives, fresh tomato and a touch of chilli		19
Pizza with goats cheese, bocconcini, tomato, basil and chilli		18
Pizza with hot salami, cevapcici sausage and green olives		18
Pizza with haloumi cheese, potato, spinach, oregano, black olives and lemon		18
Pizza with roasted peppers, tomato, boursin cheese, bocconcini and olives		18
Pizza with prosciutto, tomato and bocconcini		19
Pizza with gorgonzola, pear, walnuts and caramelised onion		18
Pizza with sea salt, garlic, parmesan and rosemary		13
Pizza with mozzarella and organic dried herbs		13
Pizza with eggplant, artichoke, roasted peppers and smoked buffalo mozzarella		19
Pizza with prawns, tomato, bocconcini and garlic		24

Main

Spaghetti with assorted fresh seafood tossed in extra virgin olive oil with garlic, parsley and a hint of chilli		34
Risotto of swiss brown, king brown, porcini and button mushrooms with chestnuts		28
Risotto of prawns, baby spinach and lemon		33
Potato gnocchi with tomato passata and boursin cheese		22
Wagyu beef lasagna with parmesan béchamel		29
Pasta chitarra with veal meatballs and tomato passata		29
Pasta rotolo with sheeps milk ricotta pumpkin and spinach with toasted pinenuts, burnt butter sauce and fried sage		29
Crispy laquered spatchcock with steamed Asian greens		29
Veal scallopini on sautéed spinach topped with fontina		27
Crumbed Flathead fillets with Russian salad and sauce gribiche		29
BBQ fillet of Yellowfin Tuna on horseradish mash and olive tapenade		34
Steamed fillet of Coral Trout with steamed Asian greens, caramelised soy, ginger, chilli and a prawn & snapper fish cake		37
Baked fillet of wild NT Barramundi over Jerusalem artichoke puree with crispy prawns		36
Pan roasted John Dory fillet on crushed nicola potatoes & smoked Woodbridge trout		34
Pan roasted Rock Ling fillet with pear & parsnip puree and seared scallops		34
Crumbed and fried whole boned King George Whiting with Italian salad		36
Prawns with sugar snaps, macadamia nuts, ginger, garlic, steamed jasmine rice and prawn cakes		39
Spicy Thai basil chicken with gailarn		24
BBQ Black Berkshire pork cutlet (280g) with apple mostarda and crackling		34
Spicy yellow curry of duck leg with longbeans, peanuts and steamed jasmine rice		26
Two way lamb served with goats cheese mash and honey rosemary sauce - Roasted rack - Slow braised lamb shank		34
Pepper crusted Black Angus eye fillet steak with pepper sauce and garlic mash		35
9+ marble score Wagyu BBQ rump steak (500g) with cavalo nero and baby beets		62
Oven roasted Black Angus Chateaubriand fillet (for 2 persons) with roasted nicola potatoes, mushroom and red wine reduction		75

Sides

Green beans with garlic butter and macadamia nuts	10
Roast baby carrots with rosemary and extra virgin olive oil	10
Steamed Asian greens with oyster dipping sauce	11
Cauliflower béchamel gratin	11
Crispy cauliflower curry tossed in palm sugar, snake beans and peanuts	10
Salad of rocket, parmesan and fresh pear with balsamic dressing	10
Salad of celery, coz and ice butter lettuce with honey mustard seed dressing	10
Salad of lettuce, tomato, cucumber, fetta, olives and lemon juice	10
Salad of mixed lettuce and fresh QLD palm heart with balsamic	13
Bowl of Fries	10
Steamed jasmine rice	6
Potato mash	10

Cheese

Cheese Selection By Will Studd	9	24
Tomme De Chevre Caprinelle (Pyrenees, France) Made from Goats milk, aged approx 3-6 months, classified as artisan. "Tomme" is an ancient word used to describe cheese and is often used as a generic term to describe cheeses produced on a small scale by farms or small dairies. This cheese is typical of cooked mountain cheeses of the Pyrenees that have been made for centuries. It is made only in small batches from fresh goats' milk during spring and autumn when goats can graze on the rich mountain pastures. Consequently it is quite rare. The cheese is considered ready to eat when the smooth nutty texture has developed a slightly sweet caramel flavour with a hint of the herbs and grasses of the mountains.
Brique D'Affinois (Rhone-Alpes, France) Made from Cows milk, aged approx. 6 weeks. This unusual brick shaped cheese is made by Fromagerie Guilloteau near Pelussin, France and is based on the 'brique' shape of a traditional cheese of the region. The facilities of this new dairy were built to utilise the best of modern dairy technology, but at the same time encompass and respect the flavours of the past. The result is an elegant cheese with a mixed washed/white rind. Slightly pungent it develops to a mild silky texture as it ripens.
Gabriel Coulet Roquefort (Roquefort, France) Made from Cows milk, aged approx. 5 months. The Coulet family have been making Roquefort since 1872, when Guillaume Coulet dug a wine cellar under his house. By a happy coincidence he found that the cave he had made contained fleurines, which are natural cracks providing ventilation for the caves. Recognising this as an ideal space for maturing Roquefort he abandoned the idea of a wine cellar. Five Coulet generations later, and the family is still producing a premium Roquefort using specially selected Penicillium Roqueforti to produce an exceptional cheese with a strong salty flavour.

Sweets

Trio of House made sorbet, frozen yoghurt and ice cream of the day NV Brut Laurent Perrier L-P 125ml 21		15
White chocolate ice cream with strawberry sorbet centre (Bombe Alaska) topped with Italian meringue Hennessey VSOP 30ml 15		16
Peanut butter parfait with chocolate brownie and butterscotch sauce Butterscotch Schnapps 30ml 8		15
Pavlova with vanilla cream, passionfruit coulis and fresh berries 2008 Main Divide Riesling, Waipara Valley NZ 150ml 9		16
Flamigni Nougat semi freddo with brandy snap sheets Chambers Muscat, Rutherglen 60ml 8		15
Warm lemon delicious pudding with citrus syrup and vanilla ice-cream Limoncello 30ml 9		16
Traditional créme caramel with crushed amaretti biscuits and brandy snap cigar filled with chantilly cream Amaretto Disaronno 30ml 8		14
Mascarpone cheesecake with banana, butterscotch sauce & coconut sorbet Chambers Tokay, Rutherglen 60ml 8		15
3 tastes of chocolate - chocolate vodka parfait - flourless chocolate cake - prune chocolate ice-cream with strawberry compote Pedro Ximenez 60ml 8		17
Coconut and pandan leaf crème brulee with coconut sorbet and lime sherbet Malibu 60ml 8		15
Vanilla panna cotta with fresh strawberries, mixed berry jelly and strawberry sorbet 2007 De Bertoli Noble One Botrytis Semillon 90ml 14		15
Affogato - three scoops of home-made vanilla ice cream with a shot of espresso and Frangelico		18

Something sweet with coffee

Assorted home-made biscuits		10
Canoli filled with chocolate and vanilla pasticerra		8
Home-made chocolate truffles		6
Cupcake of the day		4

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