a la carte
a la carte
PANE & ANTIPASTI
Bread of the Day VG D G
Freshly Baked Daily, served with truffle infused butter • 14
Freshly Shucked Inhouse Oysters G SF
Served with Ponzu Dashi and Lemon
Sydney Rock Merrimbula Lakes • 6ea
Pacific Recherche Bay • 7ea
Charcuterie Board G
Wagyu bresaola, truffle salami, jamon, mortadella, house pickles, grissini • 39
Marinated Toolunka Creek Olives VN
Lemon zest, chilli, rosemary, vermouth • 12
PRIMI
Scallop Gratin D N SF
Dill lemon butter, almond meal • 28
Tomato Burrata D N VG
Blistered farm-fresh heirloom tomatoes, pesto, burrata, herb oil • 28
Grilled Yamba Prawns SF G
Chargrilled, brushed with house-made XO sauce (4pcs) • 38
Pumpkin Flowers G D VG
Ricotta and corn-stuffed pumpkin flowers, sour cream and sweet chilli dip • 30
Calamari G SE SF
Crispy fried, furikake seasoned, sriracha mayo • 29
Pulled Pork Croquette D
Pulled pork, caramelised onions, capsicum & chipotle aioli • 32
PASTA
All our pastas are made fresh daily in house.
Entree servings available.
Rigatoni G D VG N
Homemade pesto, sundried tomatoes, stracciatella • 34
Mafaldine G D SF
Skull Island prawn, cream, fennel & leek sofrito, lemon zest • 38
Gnocchi D G
Slow-cooked wagyu brisket ragu (MS+4), 30-month aged Parmigiano Reggiano D.O.P • 36
Spaghetti G D SF
Pipis, mussels, cherry tomatoes, dill, dashi stock • 38
Risotto VG D
Wild mushroom, arborio rice, grated parmesan • 34
SECONDI
Humpty Doo Crispy Barramundi D
Roma tomato, basil pesto, olives, capers & asparagus • 44
Tassal Strahan Tasmanian Salmon G
Miso-marinated salmon, bok choy, yuzu mayo, wasabi peas & roasted sesame dressing • 44
Half WA Lobster G SF
Char-grilled with homemade XO sauce, served with spaghetti • 69
Chicken Breast D
Sous-vide chicken, potato fondant, semi-dried tomatoes, merlot jus • 42
White Pyrenees Lamb Rump D
Sous-vide lamb rump, beetroot purée, sweet potato pavé, labneh & merlot jus • 45
Grilled Miso Eggplant VG SE G
Fire-grilled and basted with miso, baby bok choy, yuzu mayo, wasabi peas, roasted sesame dressing • 38
Steaks and Cutlets GF
Tajima Wagyu Rump (300g, MS8, Southern NSW) • 48
Portoro Scotch Fillet (300g, MS4+, 100-day grain-fed, NSW & VIC) • 55
Berkshire Pork Chop Cutlet (350g)• 46
Portoro Scotch Fillet (300g, MS4+, 100-day grain-fed, NSW & VIC) • 55
Berkshire Pork Chop Cutlet (350g)• 46
Sauces
Homemade Merlot Jus
House Peppercorn Sauce
Mushroom Sauce
Mustard
English Mustard,
Dijon Mustard
SIGNATURE SEAFOOD SERVICE
Designed for 2
Cold Seafood Platter SF SE
Freshly shucked Sydney Rock oysters, Moreton Bay bugs, arctic snow crab cluster, Yamba prawns, NZ green-lip mussels, salmon crudo, Marie Rose sauce • 159
Hot Seafood Experience SF D G
Crispy fried calamari, Yamba prawns & Hervey Bay scallops with lemon dill butter, whole WA lobster garlic butter, miso salmon, oyster Kilpatrick, shoestring fries with rosemary salt • 162
Combination Service of Both Experiences G SF D SE
A combination of both hot and cold platters, served either as full platters or in staggered courses. • 299
CONTORNI
Broccolini, preserved lemon, almond flakes VN N • 15
Cauliflower Bites, chipotle aioli VG G • 15
Shoestring Chips, rosemary salt VG NW • 13
Seasonal Ramarro Farm Leaf Salad, balsamic vinaigrette VN • 13
Rocket & Parmesan Salad VG D • 13
DOLCI
Our menu is a carefully curated collection of Italian classics, reimagined with a modern twist and crafted with the freshest local produce. From the aromatic depths of our house-made pastas to the succulent freshness of our seafood selections, every item is a testament to our passion for culinary excellence.
Crème Caramel D
Seasonal berries • 18
Chocolate Fondant G D N
Chocolate soil, Vanilla ice cream • 18
Passionfruit Exotic Pot VN
Pineapple compote, coconut short bread • 18
Angelo’s Tiramisu D G
Pistoccus biscuits, mascarpone cream, coffee and mirto bianco • 20
Sorbet of the Day VN
Ask your cameriere for today’s selection • 7
chef’s menu
chef’s menu
CHEF’S MENU
99pp Standard Menu
159pp Sommelier’s Signature Pairing
Minimum four guests
159pp Sommelier’s Signature Pairing
Minimum four guests
