a la carte menu

PRIMI
pani fresh sourdough, marinated olive, olive oil, balsamic vinegar		7.5
e cucina tasting plate (per person) a regularly changing plate of delicious morsels		12.5
insalata e cucina * poached chicken, pear, pecorino, witlof, endive salad, soy dressing	e 19.5
insalata cesare * cos, pancetta, croutons, parmesan, chicken, anchovy dressing	e 19.5	m 28.5
calamari fritti fried calamari, orange, chilli, fennel salad, spring onion, champagne dressing	e 19.5	m 29.5
torta * caramelised onion, persian fetta tart, rocquette, parmesan salad	e 18.5
FARINACEI
gnocchi * potato gnocchi, scallops, tomato, peas, pine nuts, saffron oil	e 24.5	m 35.5
risotto * cauliflower & taleggio risotto w' anchovy pangrattato	e 21.5	m 32.5
ravioli veal & parmesan ravioli w' bocconcini, calamatta olives, tomato cream	e 22.5	m 32.5
penne braised chorizo sausage, beans, tomato and basil sauce	e 22.5	m 32.5
linguine * poached chicken, spring onion, coriander, raisins, star anise broth	e 23.5	m 33.5
SECONDI
salmone seared salmon, steamed vongal clams, green beans, savoy cabbage		38.5
petto di pollo roasted chicken breast, kipler potato, pancetta, soft herbs, saffron aioli		33.5
agnello groppa roasted lamb rump, japanese pumpkin, baby carrot, potato, radicchio, lamb jus		34.5
bistecca di filetto harvey beef fillet, broccolini, goats curd, shiraz jus		39.5
carne di manzo vitellone slow roasted beef cheeks, rose pears, parsnips, black truffle broth		34.5
carne de cervo roasted pancetta wrapped in venison loin, caramelised shallots, potato puree, shiraz jus		42.5
CONTORNI
verde insalata cucumber, rocquette, capers, basil & white onion		8.0
cuocere al vapour verdura steamed green beans, broccolini, snow peas		8.0
pure' di patate potato puree		8.0
asparago charred asparagus, goats curd, truffle oil		12.0

* denote that the dish can be changed to a vegetarian option
menu created by head chef / general manager nicholas wood

All prices include GST

  A La Carte Menu
April 2008