House made focaccia bread basket.

Gluten free bread

Crumbed yellow fin tuna, spring onions, celery, ginger and beetroot.

Baked tomino cheese, panchetta, truffle honey and walnut.

Porketta, balsamic onions and focaccia

Wagyu beef carpaccio, apple and goat cheese

Antipasto Emiliano: Traditional cured meat, homemade pickles,
Tuscan pecorino cheese, mozzarella and puffed bread
“gnocco fritto”

Bruschette: handmade toasted bread, chickpea puree,
bruschetta tomato, marinated olives, chicken liver pâté,
balsamic and olive oil and walnut butter

Pici with duck and mushrooms sugo with Pecorino cheese

Moreton bay bugs and lemon risotto

Potato gnocchi with blue swimmer crab, lemon and toasted aromatic bread.

Tortelli del Mugello: potato filled tortelli with Ipswich wild boar ragu’

Pasta to share: your choice of three pasta dish to share

Sauteed Deep Sea Perch with cauliflower, almond and cavolo nero

Braised beef short ribs, celeriac and mustard glazed carrots

John dory fillet, eggplant gratin with mediterranean sauce

Chianti roasted Lamb shank, mushrooms, potato chestnuts and salsa verde

Cauliflower and cavolo nero and roasted almond

Celeriac, glazed carrots and salsa verda

Eggplant gratin

Green salad with red onion, tomato and olives

Apple, Walnut and Potato salad

Caprese salad: buffalo mozzarella, Noosa red tomato and basil emulsion

chips with tomato sauce and mayo

Gluten free bread

GF Crumbed yellow fin tuna, spring onions, celery, ginger and beetroot

GF Baked tomino cheese, panchetta, truffle honey and walnut

GF Porketta, balsamic onions and GF bread

GF Wagyu beef carpaccio, apple and goat cheese

Antipasto Emiliano: traditional cured meat, homemade pickles,
Tuscan pecorino cheese and mozzarella and gluten free bread

Gluten free bread, chickpea puree, bruschetta tomato,
liver pate, white anchovies and mascarpone cheese

Gluten free pasta with duck and mushrooms sugo with Pecorino cheese

Moreton bay bugs and lemon risotto

Celeriac, glazed carrots and salsa verda

Gluten free pasta with wild boar ragu’

Sauteed Deep Sea Perch with cauliflower, almond and cavolo nero

Braised beef short ribs, celeriac and mustard glazed carrots

GF John dory fillet, organic eggplant gratin with Mediterranean sauce

Chianti roasted Lamb shank, mushrooms, potato chestnuts and salsa verde

Cauliflower and cavolo nero and roasted almond

GF Eggplant gratin

Apple, Walnut and Potato salad

Green salad with red onion, tomato and olives

Caprese salad: buffalo mozzarella, Noosa red tomato and basil emulsion

chips with tomato sauce and mayo

Potato, apple, celery and mushrooms salad

Cauliflower and balsamic onions and roasted almonds

Vegan Celeriac, glazed carrot and salsa verda

Pici with napoletana sauce, basil and chili

Mushroom, walnuts risotto.

Beetroot and chestnuts risotto

Saffron and spring onion risotto with 12 years aged balsamic vinegar.

Pici with olives, capers, cherry tomato, parsley and garlic

Vegan gluten free blueberry and plum cake with oranges and vegan buttercream.

Lasagne alla Bolognese

Fettuccine with napoletana sauce

Fettuccine with ragu’ alla Bolognese

Fettuccine with butter and cheese

Crumbed chicken with chips

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit

Gorgonzola: veined blue cheese
from unskinned cow milk, Piedmont Italy

Fontina: obtained from Aosta valley cow milk during summer, semi-soft, not pasteurized

Parmigiano: 24 month “stravecchio”
not pasteurized cow milk hard cheese from: Reggio Emilia, Modena, Bologna or Mantova

Tuscan pecorino: pasteurized sheep milk from Siena

Cherry: vanilla pannacotta and walnut crumble

Tiramisú mascarpone cheese cream,
savoiardi biscuits and coffee

Millefogle: custard layered puff pastry, berries and chocolate sauce.

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit

Vegan gluten free blueberry and plum cake with oranges and vegan buttercream.

Hot chocolate

Cantucci e Vinsanto: traditional almond biscotti
from Prato served with Vinsanto