With St David Dairy cultured butter

crumber Italian arborio rice, pumpkin, mushroom, parmesan, mozzarella, parsley served with tomato salsa & aioli

Fresh tomato, red onion, basil, EVOO on crusty ciabatta bread finished with Italian balsamic glaze.

Handmade pumpkin and Grana Padano ravioli with burnt butter and sage topped with parmesan
Add cheese +2

Golden pan-fried scallops served with pomodoro & Italian balsamic glaze

Australian squid tossed with sea salt served with roquette salad and tartare sauce

Golden pan-fried prawns served with pomodoro & Italian balsamic glaze

Green lipped mussels tossed in house made Napoli sauce, garlic and spring onion

Slow cooked beef tossed with gnocchi and butter topped with parmesan

Breast of chicken with Gnocchi and wild mushroom tossed with garlic and creamy sauce

Chicken breast with gnocchi tossed with basil and house-made creamy pesto

Pancetta, spring onion, cracked black pepper, parmesan cheese with light cream wrapped in fettuccini pasta.

Grilled prawn, fresh chilli, cherry tomato, garlic, zucchini, Sicilian olive oil

Arborio rice with chicken breast, onion, sundried tomato, mushroom, capsicum and chilli topped with parmesan and basil

Arborio rice cooked with wild mushroom, shallots, garlic and parmesan cheese with parsley in light creamy sauce with truffle oil

Farm fresh zucchini, capsicum, onion, cherry tomato, and garlic tossed with Romana sauce (Hint of chili)

Arborio rice with prawns, fresh cherry tomato, chilli, capsicum and tomato

Pan tossed house made pumpkin gnocchi with red onion pumpkin, basil, garlic & creamy sauce

Handmade roasted pumpkin & Grana Padano ravioli tossed with onion, cherry tomato, capsicum in our signature sauce

Mussels, scallops, squid, prawns and clams tossed in house made Napoli sauce with handmade fettucine

King prawn with fresh garlic, spring onion, diced tomato, fresh chili in cream sauce served on bed of rice with green salad.

Slow cooked crispy pork belly served with charred broccolini, smoked pumpkin purée & apple sauce

with wild mushroom sauce and farm fresh vegetables and kipfler potatoes.

Pan fried barramundi with kipfler potato, asparagus, broccolini served with saffron velouté finished with basil oil

Chicken breast stuffed with sundried tomatoes, and prosciutto, served with kipfler potato, broccolini and asparagus with wild mushroom sauce

Chicken thigh served with kipfler potato, broccolini and asparagus grilled in lemon thyme and butter sauce.

Lamb backstrap cooked medium rare with broccoli, mint yoghurt topped with red wine jus

Cucumber, cherry tomato, onion, feta cheese, balsamic glaze with young leaf salad

Layers of espresso-soaked ladyfingers embraced by creamy mascarpone, coffee liqueur dusted with cocoa

finished with coconut flakes and mint.

velvety smooth vanilla custard, infused with fragrant Madagascar vanilla bean and a hint of caramelised sugar

with vanilla gelato & house made caramel sauce