Wild rocket, roasted pine nuts, drizzled with a balsamic dressing, and then topped with layers of shaved parmesan.
Baby bocconcini, roma tomato & fresh basil then drizzled with extra virgin olive oil.
Crusty wood fired bread
Baked in our wood fired oven daily and served with mixed marinated olives & dipping oil.
Salt and pepper Squid
Tender baby squid tossed thru sea salt pepper and hints of garlic.
Slow cooked for 12 hours in a vegetable broth of carrot, celery, rosemary and a dash of Margaret River Merlot served on grilled polenta.
Tender chicken breast medallions pocketed with fresh spinach, ricotta and gruyere cheese, wrapped with prosciutto crudo, then infused in a light cream with hints of garlic, sage and sprigs of fresh parsley served atop creamed spinach and Kipfler potato mash
Eye Fillet 360
Premium grade of Pure South Angus beef grown in south eastern Australian char grilled medium and infused brandy flambé field mushrooms, fresh cream, , garlic, parsley & diced cherry tomato. Served on baked rosemary potato and asparagus.
Flat egg noodle pasta strands tossed with a pesto of basil, pinenuts and confit garlic finished with parmesan.
Veal filled pasta pockets infused with a creamy veloute’ made with bacon, field mushrooms and hints of garlic confit.
Tender pieces of fillet steak stewed in a rich crushed tomato sauce. (The original bolognese)
Starters Wave is served in centre plates for all to enjoy
Second Course is served in centre plates for all to enjoy
Third Course is served individually alternate
This menu has been prepared for a minimum of 20 adult guests