Take Out

Breads

Roast Garlic and Pesto Bread | 6

Warmed Fresh Bread | 5
with olive oil and aged balsamic

House Made Dips | 12
served with crisp Italian bread

 

Starters

Spicy Fetta Stuffed Olives v | 8
crumbed and lightly fried

Antipasto Bruchetta vo | 12
grilled sourdough with prosciutto, red peppers, fetta, olives, basil and tomatoes

Zucchini Fritti v | 8
lightly fried fritters with haloumi, cumin and shallots, a side of paprika yoghurt

French Fries | 8
home style tomato sauce and aioli

Edamame | 9
steamed soybeans with Murray River salt

 

Salade

Cobb Salad | 19
grilled chicken, cos lettuce, avocado, tomatoes, smoked bacon, coddled egg and sweet corn served with garlic croutons and ranch dressing

Warm Steak Salad g | 19
Angus porterhouse with baby carrots, artichokes, pickled beetroot, crumbled fetta and sauce vierge

Beetroot and Lentil Salad vg | 18
honey roasted baby carrots, pine nuts and goat’s cheese

Mediterranean Salad g | 13
mixed leaf with cucumber, tomato, olives, red onion, artichokes and crumbled fetta, house dressing
Add beef or chicken | 6

Crisp Pork and Prawn gd | 19
Vietnamese style with crisp vegetables and rice noodles

 

Light Meals

Poisson du jour | 27
grilled market fish with spring vegetable salad, dressed with rouille

Steak Frites g | 27
Angus Porterhouse grilled to your liking with shoestring fries, and wine merchants butter

Calamari and Chorizo g | 19
pan seared with tomato, preserved lemon, chickpeas, sumac and parsley

Chimmichanga | 14 / 22
Mexican tortilla filled with chicken, bacon, mushrooms, green onion and cheddar, served with ranch dressing and roquette salad

Seafood Nicoise g | 28
warm salad of French beans, olives, tomato, egg and capers with smoked salmon, prawns, scallops, oysters with lemon and aioli

 

Pasta & Risotto

Linguini Oceana | 25
prawns, calamari, fish, mussels and scallops sautéed in olive oil with garlic, chilli and fresh tomato

Linguini Funghi v | 21
sautéed mushrooms with garlic, black pepper and spinach in a parmesan cream

Penne Pollo | 20
chicken breast, speck, dried tomato, mushrooms, capsicum, pine nuts and pesto in olive oil

Penne Salmone | 22
salmon, capers, spinach and avocado in chardonnay cream

Orichette Caponata v | 20
Italian vegetables braised in tomato topped with garlic pangrattato

Orichette di Agnello | 23
pasta ears in braised lamb ragu with olives, red peppers and herbs

Gnocchi Fresca vo | 22
ricotta dumplings with roast pumpkin, speck, baby peas, crumbled fetta and aged balsamic

Risotto Gamberi g | 23
prawns, leek, white vermouth and preserved lemon

Risotto Verde gvo | 20
spinach, dried tomato and pine nuts, fetta and garlic pangrattato

Risotto Pollo g | 23
chicken breast with porcini mushrooms, baby spinach, peas and truffle oil

 

Small Plates 

Oysters
three | 10  six | 18  twelve | 27
Natural g served with fresh lemon
Basilica g with tomato and basil sorbet
Kilissio grilled, our style with speck and Worcestshire

Calamari Fritti g | 12
dusted with cumin salt, on spinach skordalia and sauce vierge

Seared Scallops g | 15
with chicken chorizo, sticky tomato relish and preserved lemon

Vedura Brochette vg | 12
skewers of grilled vegetables with haloumi brushed with pesto

Prawns Provencale g | 15
king prawns with garlic, tomato, Mediterranean olive salsa

Smoked Angus g | 13
porterhouse cut seared to rare with mushy peas and truffle parmesan

Kangaroo Mignon g | 13
loin wrapped in speck on lentils, tomato jam and pumpkin puree

Roast Pork Belly g | 13
pomegranate glaze and apple slaw

 

Mains

Rib Eye Steak g|34
grilled to your liking with porcini mushroom jus, speck, green peas and buttered kipflers

Paella gd | 29
Spanish chorizo, chicken, calamari, mussels, prawns, peas, capsicum, and tomato in saffron rice

Duck a l’Orange g | 33
French classic served with warmed carrot, pumpkin and green bean salad

Bouillabaisse go | 34
market fresh fish on Marseille style fish stew, served with rouille and crusty bread

Pollo Saltimbocca g | 30
chicken breast filled with prosciutto, sage and bocconcini with a light lemon jus

Lamb Rump g|32
grilled to medium rare on caponata and kipfler potatoes

 

Sides

Caprese salad | 10
tomato, basil and bocconcini

Roquette salad | 6
with pears, pecorino and aged balsamic

Paris mash | 6
smooth and rich creamed potatoes

Steamed green vegetables | 7

Garden salad | 6

 

Desserts

Creme Cataluña | 13
orange and cinnamon baked custard with toffee crust and almond biscotti

Chocolate Tasting Plate | 19
a selection of all things chocolate caution, this dessert must be shared

Wattle Seed Tiramisu | 11
di Manfredi coffee sponge layered with vanilla whipped mascarpone and chocolate

Raspberry sorbet gd | 9
with apple chips

Caramelized Mango Parfait | 12
with coconut wafer, passionfruit syrup, toasted macadamias

Sticky Toffee Pudding | 12
with a hint of ginger, butterscotch and vanilla ice cream