|
ENTREES
|
|
|
|
|
SCALLOP
pan-seared sicilian scallops with warm salad of purple potato,
fresh sea urchin and mediterranean shellfish cappuccino
|
$46 |
|
FOIE GRAS
pan-seared foie gras with morello cherries jelly, fresh
almonds and roasted cherries, almond milk emulsion
|
$48 |
|
ANTIPASTI
salad of raw, cooked and pickled miniature vegetables,
prosciutto di parma and pecorino fiore sardo cheese dressed with
coulis of black olive
|
$36 |
|
RED MULLET
fillet of red mullet poached in lemon thyme infused olive oil
served with anchovy laced compote of fennel, smoked sweet corn
ice-cream dressed with aniseed emulsion
|
$44 |
|
MARRON
fresh-water lobster poached in herb broth, served cold with
airy foie gras mousse, fig galette and lobster dressing
|
$48 |
|
CHICKEN
summer truffle infused boudin of corn-fed chicken served with
organic asparagus, wild mushroom croquette, green asparagus
purée and dark chicken jus
Back to top
|
$40 |
|
PASTAS
& SOUP
|
|
|
|
|
CANNELLONI
basil infused cannelloni of langoustine with herb scented
langoustine bisque, sautéed baby spinach and confit of roma
tomatoes
|
$38 S
$58 M |
|
TORTELLINI
homemade squid ink tortellini of atlantic crab with pink
grapefruit beurre blanc sauce, essence of shellfish and candied
pink grapefruit heart
|
$38 S
$58 M |
|
RISSOTO
slow cooked carnaroli rice topped with seared baby octopus and
fettucini of squid, saffron infused onion confit and pinot
grigio wine emulsion
|
$38 S
$58 M |
|
ANGEL HAIR
cold angel hair pasta with prawns, star anise scented fennel
shavings and seaweed pearls served with piquilos pepper dressing
|
$38 S
$58 M |
|
SOUP
lightly smoked roma tomato soup with tempura of mediterranean
vegetables
Back to top
|
$26 S
$40 M |
|
MAIN
COURSES
|
|
|
|
|
LOBSTER
pot-roasted whole lobster with celeriac and green apple purée
drizzled with creamy tarragon and lobster sauce
|
$88 |
|
PIGLET (for two)
duo of kurobuta piglet: crispy rolled whole loin and low
temperature roasted neck served with garden peas with
home-smoked pancetta, cipollini onions and baby gem lettuce,
roasted pork sauce
|
$58
per
person |
|
LAMB
roasted saddle and confit of lamb shoulder with savoury
taggiasce olive cake, lamb stuffed baby aubergine and balsamic
onion marmalade served with a light lamb jus
|
$72 |
|
BEEF
pan-seared wagyu beef tenderloin (9+marbling) with slow cooked
beef tail and foie gras wrapped in savoy cabbage, chunky
homemade chips cooked in duck fat and beef consommé reduction
|
$130 |
|
RABBIT
braised rack and slow roasted saddle of rabbit stuffed with
spicy sausage, glazed summer vegetables and butter roasted
potato topped with rabbit confit
|
$76
|
|
SEA
BASS
poached fillet of wild sea bass served on crab infused crushed
potato with zucchini puree and warm gazpacho sauce
Back to top
|
$78 |
|
DESSERTS
|
|
|
|
|
CHOCOLATE
warm valrhona chocolate fondant with homemade salted caramel
ice-cream, velvet chocolate lava, port wine reduction and cocoa
crunch
|
$24 |
|
FIG
vanilla roasted whole fig, almond financier, lemon yogurt
sherbet, mediterranean almond paste emulsion, fig and lemon
compote, white sesame croustillou
|
$20 |
|
MELON
roasted yellow melon in light muscovado sugar, reciotto wine
reduction, rich vanilla ice cream, caramelito pine nut
|
$18 |
|
STRAWBERRY
fresh strawberry tartar flavoured with vanilla sugar, roasted
strawberry, balsamic soft meringue, and homemade strawberry
lychee sherbet, strawberry syrup and rose champagne emulsion
|
$22 |
|
MANDARINO
layers of amalfi coast lemon cream, creamy vanilla yogurt,
mandarino granita, topped with rose water emulsion and crunchy
coconut cookies shavings
|
$20 |
|
CHEESE
Seasonal selection of handpicked Italian farmhouse cheeses
served with green salad, roasted nuts, sultanas and homemade fig
bread
Back to top
|
$34 |
|
All prices are subject to 10% service charge and 7% GST |
