3 Course menu ($55.00 pp)

Starters (Choice of Entree)

  • Polpette
    Veal mince infused with fresh bread crumbs, pecorino cheese garlic and parsley then baked in a tomato ragu
  • Arancini
    Risotto balls filled with mozzarella and a veal ragu, coated in breadcrumbs and lightly fried. (2 per serve)
  • Zucchini Flowers
    Filled with a Velouté of gorgonzola, gruyere and provolone cheeses, then coated in a tempura batter & shallow fried.
  • Calamari Fritti
    Dusted in Mediterranean sea salt, pepper & flour then shallow fried, served with homemade tar tare.
  • Octopus alla griglia
    Octopus in a marinade of garlic confit, parsley, chilli then grilled to perfection and served atop rocket leaf, pinenuts, shaved parmesan and a drizzle of balsamic and fig reduction

Mains (Choose one of the following)

  • Tortellini Boscaiola
    Veal pasta pillows coated with a silky cream of smoked pork belly, field mushrooms and garlic
  • Lasagna
    Fresh pasta sheets layered with a veal bolognese, fior di late cheese and a veloute of béchamel.
  • Penne Napolitana
    Penne pasta with a traditional crushed tomato sauce with fresh basil.
  • Vegetarian Pizza
    Tomato, Fior di latte cheese, onion, mushroom, char grilled eggplant, capsicum, zucchini, olives, & spinach.
  • Gamberi (white pizza)
    Garlic prawns on a crisp base w cherry tomato, zucchini compote, bocconcini and rocket
  • Capriciosa Pizza
    Tomato, Fior di latte cheese, ham, mushrooms, olives.
  • Pizza Tartufo (white pizza)
    Mushroom medley, Fior di latte cheese, pork and fennel sausage, shaved parmesan & drizzled with truffle oil.

Dessert (served in alternate)

  • Baked ricotta and mascarpone cheese cake served on a berry coulis
  • Chocolate Cannoli Siciliani

3 Course menu ($65.00 pp)

Starters (Choice of Entree)

  • Polpette
    Veal mince infused with fresh bread crumbs, pecorino cheese garlic and parsley then baked in a tomato ragu
  • Arancini
    Risotto balls filled with mozzarella and a veal ragu, coated in breadcrumbs and lightly fried. (2 per serve)
  • Zucchini Flowers
    Filled with a Velouté of gorgonzola, gruyere and provolone cheeses, then coated in a tempura batter & shallow fried.
  • Calamari Fritti
    Dusted in Mediterranean sea salt, pepper & flour then shallow fried, served with homemade tar tare.
  • Octopus alla griglia
    Octopus in a marinade of garlic confit, parsley, chilli then grilled to perfection and served atop rocket leaf, pinenuts, shaved parmesan and a drizzle of balsamic and fig reduction

Mains (Choose one of the following)

  • Pollo e Mare
    A creamy veloute of Tasmanian scallops, Clarence river tiger prawns confit of garlic and sage . Served atop of tender breast of chicken and accompanied by baked Kipfler potatoes and asparagus.
  • Lamb Backstrap
    90 day grain fed Tasmanian lamb char grilled medium then glazed in a caramelized jus, blend of soft merlot and Para port , garlic confit and fresh rosemary. accompanied by baked Kipfler potatoes and asparagus.
  • Atlantic Salmon
    Brushed w garlic, parsley, chilli and Olive oil, Char grilled medium till skin crisp topped with diced cherry tomato, Spanish onion, basil pesto and served atop asparagus with butter lemon.
  • Steak 360 (250gms)
    Premium grade of Pure South Angus Eye fillet grown in south eastern Australian char grilled (no more than medium) finished brandy flambé of creamed mushrooms, diced cherry tomato, hinted with garlic and rosemary. Served on Kipfler potatoes and asparagus.

Dessert (served in alternate)

  • Baked ricotta and mascarpone cheese cake served on a berry coulis
  • Chocolate Cannoli Siciliani