Chef Christopher Francis

Wild forest mushroom arancini, truffle aioli, granda paramo

Polpette Pappardelle: traditional pork, veal and fennel meatballs in a rich sugo tomato sauce served with thick pappardelle pasta and fresh basil. (GF option available)

Pasta Alla Norma: tender eggplant in a rich tomato sauce with garlic, chilli and capers, served with fresh pasta and finished with parmesan. (V)

Roast Porchetta: authentic Italian roast pork stuffed with fennel and fragrant sage

Limone Cannoli di Ricotta: Sicilian pastry filled with zesty limone creme and lightly dusted with powdered sugar and pistachio crumb

Tuna tataki, yuzu ponzu, Yarra valley caviar, Wakame, edname

Mooloolabab prawn toast, Burleigh baker sourdough, sesame, gochjang emulsion

Jacks creek Wagyu, fried kale, sautéed shimiji mushrooms, jus

Miso caramel chocolate tart, vanilla ice cream

Herb crusted lamb rack, red pepper puree, cauliflower florets, jus

Torched Tasmanian salmon, white onion soubise, herb oil, black pepper glaze, watermelon radish

Grilled pumkin, toasted pepitas, green yogurt emulsion (v)

Jacks creek Wagyu stirlion, truffle pommes puree, baby broccoli, jus,

Koji glazed duck breast, bok choy, Dutch carrots, jus

Crispy skin barramundi, marinated chilli cherry tomato, lemon butter

Sticky toffee date pudding , miso caramel, vanilla ice cream

Strawberry cheesecake, marcerated strawberries, ginger biscuit crumble, strawberry collie