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/ baba ghanoush (v)
Chef's selection of local Australian cheese
& market fresh antipasti with crostini
Focaccia; caramelised onion and thyme (v)
Casarecce, fioretto cauliflower, broad bean, zucchini, green olive tapenade, pine nut crumb (v).
Pappardelle, smoked tomato and parmesan ragú, confit fennel, parsley.
Raviolo, roasted beetroot and buffalo ricotta, brown butter, roasted hazelnuts.
Rocket, parmesan, aged balsamic.
Cabbage, radish and pickled cucumber slaw (v).
Pistachio gelato, brioche, smoked salt and olive oil.
Dulche de leche & coconut Alfajores.
10% surcharge Sundays and Public Holidays