Delicious array of fresh seafood includes Sydney rock oysters, Clarance river prawns, Petuna smoked salmon and marinated octopus drizzled with lime gremolata

Layers of  vine ripened Roma tomato, bocconcini cheese and basil pesto

Filled with a Velouté of gorgonzola, gruyere and provolone cheeses, then coated in a tempura batter & shallow fried.

Saffron risotto balls filled with mozzarella coated in breadcrumbs and lightly fried.

A creamy veloute of shitake, porcini and oyster mushrooms confit of garlic and sage . Served atop of tender breast of chicken and accompanied by baked Kipfler potatoes and asparagus.

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.

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.

layers of fresh pasta, 1800’s pulled beef shin ragu, aromatic basil and a four cheese bechamel sauce.