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Our a la carte menu changes with the seasons so make sure you check back here for our most up-to-date menu. Chef Ben Toye's creations are not only delectable, but also in keeping with the mood of the season.
From the Chargrill
Mouth watering chargrilled steaks are the latest additions to Chef Ben Toye's spring menu. The steaks are sourced from grain fed cattle in WA’s southwest and aged at é cucina, sure to be a favourite with meat lovers. Choose from a 300gm Tender Ridge Sirloin dry aged for 14 days; 280gm Tender Ridge Scotch Fillet aged for 21 days; 350gm Black Angus Rib Eye; or a 350gr Waygu Rump Steak dry aged for 10+ days.
Each steak is served with homemade french fries and your choice of sauce: é cucinabbq sauce, café du Paris butter, béarnaise, harissa, pebre or green peppercorn.
See our fabulous chargrill options on our spring a la carte menu . What can we say about our dessert menu? Is it enough to tell you that our customers repeatedly tell us that our desserts are one of the many reasons they keep coming back?