Entrée

King prawn, fregola, fennel sofrito and prawn oil

Ricotta nudi, pea puree, crisp kale and burnt butter (v)

Marinated pickled eggplant, hummus and flat bread (v, ve)

Hens egg, asparagus, quinoa, Persian fetta and remoulade (gf, v)

Beetroot cured ocean trout, goat’s cheese, chervil and beetroot crisp (gf)

Beef carpaccio, fried capers, crisp garlic, herbs and vinaigrette (gf)

Crispy pork hock, thai basil, picked cucumber and chilli salad (gf)

Chicken mushroom roulade, soft polenta and crisp sage (gf)

Main

Gnocchi alla romana, roasted portobello mushroom, cavolo nero and white truffle oil (v)

Fried broccoli and cauliflower, farro, pecorino sauce and salsa verde (v)

Snapper fillet, vermicelli, chilli, mint, fried shallot and tamarind dressing (gf)

Twice cooked half chicken, pumpkin puree and green olive tapenade (gf)

Spiced slow cooked lamb shoulder, smoked eggplant, pistachio and cranberry tabouli (gf)

Braised beef cheeks, sweet potato puree, green beans and red wine jus (gf)

Pork rib eye, fondant potato and picked red cabbage (gf)

Crispy duck breast, coconut red curry sauce, Thai basil, bean shoots, and chilli (gf)

Dessert

Yogurt panna cotta, salted caramel granola and berries

Pistachio brûlée and chocolate biscotti

Hazelnut mochaccino and amaretti

Chocolate torte, mandarine and double cream (gf)

Classic tiramisu

Cheese board, fruits and lavoche

v - vegetarian, gf - gluten free, ve - vegan