Eat with
your eyes.

Warm ciabatta with silky truffle or kombu butter and chives. Aromatic, gently rich and authentically simple.

Three-mushroom velouté with cream and truffle aroma, served hot and finished smoothly.

Crisp greens, avocado, roasted nuts and a soft 63°C egg with our house dressing, made daily.

Baby romaine, Parmesan, duck bacon and golden croutons with creamy mustard dressing and lemon.

Burrata over sweet tomatoes and arugula with balsamic glaze, olive oil and cashews.

Fried eggplant layered with basil pomodoro and mozzarella, topped with a soft egg and served with sliced ciabatta.

Cheese-baked beef meatballs with sweet onion in spicy arrabbiata, served with sliced ciabatta.

Hand-formed chicken meatballs with caramelised onion and herbs, crumbed and fried until crisp with spicy aioli.

Plump mussels steamed with garlic, white wine and green salsa. Fresh, herbal and coastal.

Button mushrooms sautéed in truffle butter and herbs, served with sliced ciabatta.

Sweet clams with kombu butter, garlic and wine, served with sliced ciabatta.

Sizzling prawns with garlic, olive oil, chilli and lemon, served with sliced ciabatta.

Tender chicken tossed with garlic, chilli, mushrooms and parsley, served with sliced ciabatta.

Six slices of warm ciabatta bread for sharing.

Garlic-chilli oil coats al dente pasta, finished with basil and Parmesan.

Clams with white wine, lemon and sun-dried tomato. Bright, ocean-fresh and refined.

Silky cream sauce with duck bacon, cracked pepper and a 63°C egg.

Golden egg-yolk sauce with Parmesan, pepper and duck bacon; rich, glossy and rooted in the classic.

Roma tomato sauce with garlic and basil. Tangy, bright and family-friendly; spicy upon request.

Fragrant house-made pesto with cashew creaminess and a lift of Parmesan.

Squid ink sauce with mussels, white wine and lemon oil. Briny, elegant and dramatic.

Creamy arborio rice with mushrooms, peas and truffle aroma. Earthy, smooth and deeply satisfying.

Silken risotto topped with tender Australian lamb ragù and herbs.

Jet-black risotto with prawns and mussels, finished with lemon oil.

Extra-creamy risotto with asparagus and Parmesan; soft, balanced and comforting.

Green-tomato risotto with prawns and a touch of chilli. Zesty, coastal and colourful.

Golden-grilled gnocchi in Gorgonzola cream with sweet corn and Parmesan.

Golden-grilled gnocchi with forest mushroom ragout and rich brown stock.

Grilled gnocchi with basil cream, mushrooms and sun-dried tomatoes.

Hand-made beef ravioli in a basil-bright tomato sauce; honest, hearty and satisfying.

Beef ravioli under creamy carbonara with duck bacon and cracked pepper.

Baked layers of beef, mozzarella and bright tomato sauce; classic, hearty and bubbling from the oven.

Creamy chicken and soft potato layered with mozzarella and baked golden.

Thyme-and-garlic cured duck leg, slow-confit in duck fat and served over truffled arborio risotto with Parmigiano Reggiano.

Beef cheek braised in red wine with mirepoix, porcini and thyme, served with house-made potato gnocchi and sautéed mushrooms.

Lamb shank slow-braised with ras el hanout, cinnamon, cumin and coriander, enriched with prunes and apricots.

Crisp-skin Australian barramundi over lemon-butter pasta with capers, garlic and parsley.

Angus strip loin pan-seared and butter-basted with garlic and rosemary, served with vegetables and crispy paprika potatoes.