Italian Menu
Quail egg stratcciatelle ~ Rich spinach egg soup with semolina.
Pappardelle with squab ragu, pistachio and pine nuts.
Cotecchino with lentils de puy, orzotto and pane rustica.
Deboned squab with figs, rosemary and a delicate Risotto with gorgonzola and leeks.
Beef involtini with mushrooms and fresh victorian truffles
Shredded pork shoulder ravioli with orange sage butter sauce
Twice-cooked duck with almond salsa verde and peperonata
Buckwheat gnocchi with pancetta and walnuts
Phesant pie with sage, prunes and pistaccio, finished with marscapone
Fried polenta-coated mussels with eggplant, olives and agrodolce
Olive, grilled onion and anchovy pizza bianco.
Octopus terrine with battered arrugala and endive salad.
Squid ink pasta with basil and chili infused olive oil gel.
Torrone souffle Souffle with italian nougat.
Rum-ricotta cassata with candied mandarin and marrones glaces.
Buttermilk pannacotta with Pernod and berries, Orange and anise flavours.
Zabaglione milkshake with chocolate biscotti.
Steamed semolina pudding with house-made redgum-honey limoncello, toasted Italian meringue.
Frozen tiramisu with cinnamon zeppole, Espresso ice cream
