book a table

Terms & Conditions

For bookings of more than 6 guests,
please phone or email the restaurant directly.
Phone: +61 (3) 8663 0500
Email: [email protected]

TRADING HOURS

Monday – Friday: Breakfast, Lunch & dinner

Saturdays: Dinner only

First sitting:- 5.30pm, 6pm, 6.30pm: these tables must vacate by 8.15pm

Second sitting:- 8.30pm onwards.

Sundays

Exclusive Functions Only
15% Surcharge applies for all Sundays and Public Holidays

ONLINE BOOKINGS

Online reservations are for the main dining room only not the cellar bar.

Reservations for the cellar bar must be made over the phone.
If the time slot you require is unavailable online, please call or email the restaurant directly and we will endeavour to accommodate you.

Please notify us of any special requests:

dietary restrictions
special occasions
cake orders requests

Restaurant

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STARTERS

Baccala crocchette, lemon and parsley emulsion - $16
Mushroom arancini - $16
Marinated olives - $12
Olive all'ascolana, sundried tomato, mascarpone puree, rocket leaves - $18
Freshly shucked oysters, pickled pear and wild lime dressing - $5

I PRIMI

Seared scallops, pea puree, pea cress, squid ink tuile - $32
Crispy grilled quail wrapped in pancetta, sage, figs, radicchio, vincotto - $30
Cured ocean trout, baby beetroot, cumquat, orange puree - $30
Charred asparagus, asparagus puree, taleggio, almond salad - $30
Calamari fritti in rice flour, salsa verde, lemon, garlic aioli - $30
Herb crusted beef carpaccio, parmesan cream, balsamic glaze, spinach, shallots - $30
Slow roasted pork belly, yoghurt cream, charred fennel, dill - $30

MINESTRA E PASTA

Soup of the day - $24
House-made tagliatelle, porcini mushroom ragu, white wine, sage - $34/40
Potato gnocchi, duck ragu, fresh tomato, wild mushrooms - $34/40
Agnolotti of veal, pork, rabbit, Warrigal greens and sage puree - $34/40
Pappardelle, beef and pork ragu, red wine, tomato - $34/40
Linguine, seafood, garlic, chilli, herbs - $38/49
Risotto prawn, preserved lemon, basil - $35/45

I SECONDI

Fish n’ chips, beer battered fish of the day, tartare, lemon - $50
Barramundi, fennel puree, saffron chips, shaved fennel - $50
Milk fed lamb, white wine, sage, gnocco alla romana, broad beans - $50
Veal cotoletta, green apple, savoy cabbage salad - $50
Crispy slow roasted duck, smoked savoy cabbage, polenta, jus - $50
Wagyu brisket, grain salad, onion yoghurt, wild garlic - $50

CONTORNI E INSALATA

Shoestring French fries - $12
Beer-battered onion rings - $14
Charred broccolini, Dijon mustard, brioche crostini - $16
Roasted radicchio, pear, toasted walnuts, shaved pecorino - $20
Warm salad of sweet peas, green beans, bacon, tatsoi, salted ricotta - $18
Potato crocchette, creme fraiche - $18
Garden salad - $12
Iceberg, avocado, parmesan salad, Caesar dressing - $16
Sauteed spinach, lemon - $16
Mashed potato - $16

DRY AGED BEEF

Collinson & Co. Black Angus, Grass Fed, Gippsland VIC, 30mth old
Scotch Fillet, 450g+ - $85
Tender Valley, Black Angus, 200 days Grain fed, Riverina NSW, 30 mth old
Sirloin, 400g+ - $75
Thousand Guineas, Australian Shorthorn, 150 days Grain fed, Multi-Regional VIC, 30 mth old
Eye Fillet, 300g+ - $60

DOLCI

Warm soft-centered chocolate pudding, fior di latte gelato - $23
Tiramisu - sponge soaked in kahlua, strega, coffee, mascarpone cheese - $22
Hazelnut torta, gianduja mousse, mandarin, coffee gelato - $22
Lemon panna cotta, torta verde, milk crumbs, strawberries - $22
Cannoli, pistachio and ricotta cream, ganache - $22
Grapefruit curd, crispy meringue, finger lime, blood orange sorbet - $22
Selection of house made sorbetto and gelato - $19
Dessert tasting plate – chef’s selection of 3 desserts - $30
Affogato - vanilla bean ice cream, espresso and liqueur - $20
Biscotti - $12
Formaggio – Selection of cheese with pear, house-made jam, crackers - $35
Additional 50g cheese - $18