Our kitchen is influenced by the seasonality of fresh produce.
Our pasta is made fresh in-house.
See our sample menu’s below.
Miller + Baker Sourdough 6
Del’s Olives 4
Homemade Focaccia tomato + saffron butter 10
Cured meats Mortadella 10 Finocchiona 8 San Daniele 12
Burrata cannellini, sun dried tomato, crostino 26
Artichoke skewer champagne vinegar, guanciale 18
Roasted baby Carrots lemon ricotta, honey, sesame 18
Charred Black Angus Rump Cap skewer (150gr) peperonata 25
Squid stuffed, ‘nduja, tomato, herbs 20
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Risottino Ink Prawns, squid, cherry tomato, bisque, chilli 29
Pappardelle Wild Boar ragu’ in red wine, parmigiano, black pepper 29
Gnocchi ricotta and spinach gorgonzola, cauliflower, panure (baked) 29
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Black angus scotchy rosemary garlic butter, shallots, potato 49
Half Chicken agrodolce glaze, pickles, roasted potatoes 36
Charcoal Fish cous cous, fennel, raisin 36
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Poached Pears lemon ricotta, crumble 12
Panna cotta chocolate, hazelnut praline 12
Hall’s Suzette Normandy wash rind made by Hall’s family in Harvey, WA 11
See our ‘classic’ feed me menu below, $70pp
(must be ordered by whole table)
*sample menu only
Focaccia
Roast pumpkin with parmesan custard
Beetroot and hazelnut bruschetta
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Pappardelle with wild boar ragu
Choice of:
T-bone steak, pickled shallots and potatoes
Half Chicken agrodolce glaze, pickles, roasted potatoes
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Chocolate panna cotta with hazelnut praline