2 Course Lunch

Spanish style fried potatoes with aioli, salsa roja & green onion

savoury donuts with garlic honey & parmesan

spiced pear compôte & hazelnuts on grilled sourdough 

add a pâté  +4 

seasonally inspired

apricot & white balsamic vinaigrette, ricotta salata, fresh mint, shaved fennel & cucumbers, toasted pumpkin seeds

pickled apple, shallot & kabocha squash,

kabocha squash puree & saffron aioli

beef + pork meatballs in rich tomato sauce, arugula & parmesan

add a polpette   +6

assorted cured meats, artisan cheeses & accompaniments (for two)

asiago on focaccia, fruit mostarda, crispy onions with lemon aioli

add prosciutto  +4

on focaccia with parmesan, confit garlic aioli & arugula

tomato, basil, fior di latte

white sauce, cultivated mushrooms, alpindon, caramelized onions

tomato, parmesan, smoked mozzarella, upper bench king cole blue, alpindon, chilis

tomato, Italian bacon, confit garlic, smoked mozzarella, chilis

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

tomato, pepperoni, fior di latte, parmesan, oregano

house made noodles with wild mushrooms, walnut & sage, 

slow roasted onion & parmesan fonduta  

spaghetti alla chitarra, smoked pork jowl, ample black pepper, cured egg yolk, arugula

rich venison & tomato ragu, parmesan

pan roasted, delicata squash, butter bean ragu, 

with lemon & rosemary, kale, olive crumble

red wine braised, served on polenta,  

pine cone honey roasted heirloom carrots, 

mint & anchovy gremolata

grilled rare, olive salsa verde, confit fingerling potatoes “a la plancha”, radicchio, porcini aioli & roasted shallots 

sponge toffee, peanut butter mousse

blackberries, crème fraîche, ameretti

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread