2 Course Lunch

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

savoury donuts with garlic honey & parmesan

cherry compôte, hazelnuts & blackberry powder on toasted sourdough

add a pâté  +4 

seasonally inspired

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

compressed crenshaw melon & celery, prawn chili oil, chardonnay verjus, thai basil, rice crisp 

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

zucchini, basil, pine nut, garlic, olive oil & parmesan with lemon ricotta  

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

braised in tomato with olives, capers, fennel, chilies lemon pangrattato

rich venison & tomato ragu, parmesan

slow roasted & chilled, peach & new season garlic gazpacho, cucumber, basil, saffron aioli & salmon caviar 

served with toasted bread, hearty local greens & heirloom tomatoes in chicken drippings, lemon & parmesan 

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