House made focaccia bread basket.

Gluten free bread

Seared tuna fillet Gazpacho, watermelon, olives pate’, wholemeal cracker 25 (GFA) + 3

Swordfish carpaccio marinated with orange, pine nuts, pink pepper, sour cream and capers

Vitello Tonnato: thin sliced veal roast, creamy tuna sauce, capers and radish (GF)

Insalata di Mare: seafood salad, celery, chickpea, tomato, parsley and lemon (GF)

Antipasto Emiliano: Traditional cured meat, homemade pickles,
Tuscan pecorino cheese, mozzarella and puffed bread
“gnocco fritto”

Bruschette: handmade toasted bread, chickpea puree,
bruschetta tomato, marinated olives, chicken liver pâté,
balsamic and olive oil and walnut butter

Pici alla Lupara: pancetta, tomato, olives, chilli and fior di latte mozzarella (GFA) + 5

Ricotta Tortelli with hot smoked salmon,
capers and lemon sauce

Potato Gnocchi, butter, sage, goat cheese,
cabbage and walnut 30
(G F A) + 5

Tagliolini alla Marinara: mixed seafood
and tomato sauce (GFA) + 5

Pasta to share: your choice of three pasta dish to share

Deep Sea Perch, organic eggplant gratin
with Mediterranean sauce
(G F A) + 2

Roasted spatchcock, lemon sauce, capsicum
and baked cos
(G F)

Whole roasted fish, spicy
salsa verde and salad
(G F)

Wagyu Rump Steak MB 9+, Dijon potato salad
and mushrooms sauce
(G F)

Chips with parmesan and truffle oil (GF)

Dijon potato and beans salad
(G F)

Eggplant gratin

Green salad with red onion, olives and tomato (G F)

Baked cos, Goat cheese and walnut
(G F)

Caprese salad: buffalo mozzarella, Noosa red tomato and basil emulsion

chips with tomato sauce and mayo

Dijon potato, chickpea, and beans salad

Vegan Caesar salad

Eggplant gratin with green salad

Mushrooms, walnut risotto

Potato Gnocchi, capsicum and pine nut 30

Saffron and asparagus risotto with 12 years aged balsamic vinegar

Pici with olives, capers, cherry tomato parsley and garlic

Pici with napoletana sauce basil and chilli

Lasagne alla Bolognese

Fettuccine with napoletana sauce

Fettuccine with ragu’ alla Bolognese

Fettuccine with butter and cheese

Crumbed chicken with chips

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit

Gorgonzola: veined blue cheese
from unskinned cow milk, Piedmont Italy

Fontina: obtained from Aosta valley cow milk during summer, semi-soft, not pasteurized

Parmigiano: 24 month “stravecchio”
not pasteurized cow milk hard cheese from: Reggio Emilia, Modena, Bologna or Mantova

Tuscan pecorino: pasteurized sheep milk from Siena

Tiramisú mascarpone cheese cream,
savoiardi biscuits and coffee

Cappuccino Pannacotta, hazelnut rum caviar and coconut foam

Cantucci e Vinsanto: traditional almond biscotti
from Prato served with Vinsanto

Millefogle: custard layered puff pastry, berries and chocolate sauce.

Vegan Gluten free apple tart and dark chocolate mousse

Hot chocolate

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit