Winter Menu 2026
Menu
Appetizers
Cacio e pepe arancini
Parmesan, pecorino, mozzarella, and cracked black pepper, folded into creamy risotto , fried golden brown. Charred scallion aioli
Tomato bruschetta
Heirloom tomatoes and fresh basil on crisp crostini, finished with stracciatella, balsamic reduction
Gamberi Fritti Lollipops
Tempura and semolina-fried prawns served with bright zesty gremolata crema
Bacon and apple bites
Crisp pastry stuffed with ricotta bacon, caramelized onion and apples. Finished with a drizzle of honey
Salmon tartare
Hand-cut salmon tartare with shallots, chillies, crispy capers on a crostini
calabrian chilli and preserved lemon aioli
Starters
Beef Carpaccio
Delicate slices of rare beef layered with baby arugula, drizzled olive oil and finished with truffle aioli
Caprese
Heirloom tomatoes and creamy mozzarella, basil pesto, balsamic reduction and tomato gazpacho gel
Salt-crusted beets
Ruby beets roasted in a salt shell, paired with goat’s curd, Candied walnuts, arugula, and pomegranate reduction
Caesar
Baby gem , endive and radicchio lettuce tossed in creamy caesar dressing with crispy pancetta, shaved parmesan, and focaccia croutons
Roasted pepper and tomato soup
Fire-roasted peppers and tomatoes simmered with braised shallots, garlic, and a hint of chilli, basil crema and croutons
Hearty Minestrone soup
White miso and vegetable broth with white cannellini beans, zucchini, black kale, cherry tomatoes, ditalini pasta, oregano and salsa verde
Mains
Crusted Striploin
Seared herb crusted striploin with garlic whipped yukon gold potatoes, honey-glazed carrots, sautéed black kale, and red wine reduction
Brick Chicken
Marinated with harissa, warm spices and citrus. Cooked under weight for crisp skin and juicy meat, served with sautéed lentils, smoky romesco, and charred broccolini
Branzino
Stuffed whole sea bass with rapini, garlic and sun-dried tomatoes, served with herb-roasted potatoes and a puttanesca sauce
Risotto
Seafood Risotto simmered in rich seafood bisque with shrimp, scallops, calamari, and mussels, finished with lemon and fresh herbs
Eggplant Parmigiana
Layered roasted eggplant with tomato, mozzarella, and basil, baked until golden agnolotti Hand-folded
Agnolotti
Stuffed pasta with spinach and ricotta. Tossed in brown butter, finished with toasted pistachios and sage
Desserts
Chocolate Lava Cake
Warm chocolate cake with molten centre, whipped mascarpone cream, raspberry coulis and honey crisp
Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream, cocoa, and dark chocolate shavings
Crème Brûlée
Silky vanilla bean custard with a glassy caramelized sugar crust, served with seasonal berries, gelato
Panna cotta
Raspberry-infused panna cotta topped with seasonal berries, crisp meringue, cookie crumble and raspberry coulis
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