Updates Tuesday weekly.
Every Thursday and Friday from 6pm we keep our doors open for an ever changing dinner menu of handmade fresh pasta and local cheeses. Many of our dishes can be enjoyed in a vegan or gluten-free incarnation, so please ask.
55pp inc corkage
Marinated olives (v)
Housemade grissini w/ artichoke & green olive dip (v)
Chef's selection of local Australian cheese
& market fresh antipasti with crostini
Focaccia; onion and rosemary (v)
Capsicum Gnocchetti Sardi, panaché of broad bean, pea and tomato, mint, pine nut crumb (v).
Saffron Bucatini, fennel and tarragon cream, charred broccolini, walnut aillade.
Raviolo, Jerusalem artichoke and buffalo ricotta, smoked mushroom beurre blanc, chive flowers.
Rocket, parmesan, aged balsamic.
Charred roman beans, pickled red onion, almond, herbed salad cream.
Apple rhubarb crumble, Holy Goat fromage frais, elderflower syrup, fresh elderflowers.
Pistachio olive oil cake, tangelo caramel gelato.
10% surcharge Sundays and Public Holidays