Winter Menu
Ostriche // Oysters
Sydney rock oysters
served natural with fresh lime
served battered with pickled carrot & garlic aioli
Pane // Bread
Warmed sour dough with balsamic & cold pressed lemon oil
Grilled olive bread with tapenade & roasted chilli oil
Bruscetta of the day
Primi Piatti // Entree
Buffalo mozzarella wrapped in Jamon on a fritter of baby fennel with a balsamic glaze, red pepper & basil oil
Potato gnocchi with fresh black truffle, asparagus, pecorino & dried tomato
Cannaloni of house smoked Atlantic salmon with caper berries, dill, mascarpone, pine nuts, lemon & caviar
Chestnut soup with pan seared Canadian deep sea scallops, crisp pancetta & a black truffle brown butter
Mosaic of yellow fin tuna & swordfish with pepperonata, squid ink & nasturtiums
Terrine of wild caught hare with jardinière vegetables, pistachio nuts & toasts
Fillet of grain fed Riverine beef with puy lentils, sautéed bone marrow & textures of onions
Secondi Piatti // Main
Risotto of porcini mushrooms with baby English spinach, pecorino Romano & a roasted tomato dressing
Pan fried pork cutlet with Jerusalem artichokes, rosemary, confit garlic & winter chestnuts
Northern territory salt water barramundi fillet braised in white wine, cherry tomato & basil served with pencil leek & lime
Pan roasted duck breast & pressed terrine of confit leg served with a salad of shaved fennel & radicchio lettuce dressed with duck jus vinaigrette
Pan seared Canadian deep sea scallops with a salad of granny smith apple, celeriac, rocket cress & apple balsamic
Whole roasted spatchcock Saltinbocca with buffulo mozzarella, mustard fruits & tangerine oil
Zampone
Slow braised pigs trotter with olives & marjoram served with gremolata mash potato & jus gras
Beef Rossini
Grain fed Riverine beef fillet with foie gras, spinach, potato & truffles
Contorni E Insalate // Sides
Chat potatoes with seasoned sea salt, herbs & truffle oil
Fresh mesculin salad with tomato, cucumber & walnuts
Sautéed baby beetroot with balsamic & lemon oil
Dolci // Dessert
Basil pannacotta with compote of rhubarb, rhubarb jelly & basil seeds
Raspberry gel Papperdelle, fresh strawberry, white chocolate, raspberry meringue & vanilla scented mascarpone
My Tuscan garden
Fresh & poached baby fruits with a chocolate soil & micro leaves
Thirty second coffee sponge cake, chocolate-espresso sticks, caramelized milk & vanilla fairy floss
Selezione de Formaggi // Cheese
Tallegio with fresh pear
Gorgonzola with truffled honey
Holy goat La luna with muscatels
Trio Platter
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