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/ smoked eggplant purée (v)
Chef's selection of local Australian cheese
& market fresh antipasti with crostini
Focaccia; potato & leek (v)
Spelt Casarecce, butternut squash, shaved zucchini, local rappa, garlic thyme oil, pangrattato (v).
Beetroot Spaghetti, charred broccolini, black garlic cream, chives.
Raviolo, mushroom duxelle, nettle and buffalo ricotta filling, nettle and brown butter emulsion.
Rocket, parmesan & aged balsamic.
Beetroot, radicchio, watercress, pear, walnut, tarragon dijon vinaigrette (v).
Cara-cara orange sorbet, passionfruit curd, pistachio shortbread crumb.
Chocolate raspberry dacquoise, beetroot syrup, lemon cream.
10% surcharge Sundays and Public Holidays