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Menu

FOOD

FOOD

Please note that the menu is subject to change. 
We do accommodate gluten-free

Smaller

Olives ~ marinated ALTO olives / 9
Ostrica ~ freshly shucked oyster, lemon / 6ea
Carrozza ~ Buffalo mozzarella, zucchini flower, sun-dried tomato pesto, anchovies / 12ea
Crudo ~ kingfish sashimi, parsley sauce, smoked oyster mayo / 29
Burrata with Sicilian caponata, pine nut, basil / 29
Polpette ~ mortadella & pork shoulder, pesto, Parmigiano-Reggiano / 21
Carote ~ rainbow carrot, caramelised yoghurt, hazelnut, coriander / 23
Tartine ~ crab tarts, stracchino cheese, chive, finger lime / 24

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Pasta fatta a mano…

Spaghettoni ‘cacio e pepe’, black pepper, tomato paste, Pecorino-Romano / 29
Ravioli parmigiana, eggplant, tomato, onion, warm basil sauce / 41
Mezzemaniche white rabbit ragu, orange zest, red sorrel / 41
Agnolotti del plin, duck & veal, sage butter, Parmigiano-Reggiano / 39
Pappardelle, pork shoulder & beef brisket Bolognese, Parmigiano-Reggiano / 37
Linguine, Moreton Bay bug, bisque, cherry truss, parsley oil / 46
Cavatelli, Roma tomato emulsion, spring onion, stracciatella, Tuscan kale pesto / 38

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Larger

Pesce ~ market fish / MP
Filetto ~ 300g Scotch fillet (Southern Ranges), asparagus salmoriglio, sweet potato chips / 60

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Sides

Broccolini, rainbow chard, cooked on charcoal, macadamia puree / 18
Insalata ~ bitter leaves, pickled celery, radish & orange dressing / 15
Pomodori ~ Heirloom tomato salad, basil, capers, pickled onion, green beans / 21

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dolce

Tiramisu ~ Adore coffee, savoiardi, mascarpone / 18
Crème Brulée ~ pistachio, egg yolk, vanilla / 18
Fondente ~ dark chocolate emulsion, passion fruit, sea salt / 16
Baba au Rhum ~ Barbados Rum, 5 yrs, orange marmalade, vanilla Bavarian cream / 18
Formaggio ~ Cheese selection, Sunraysia muscatels, lavosh / 30

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CHEF’s selection

The chef’s selection is subject to change, however, the format will remain the same.
Available for all sized groups of 2+
All groups of 7 and larger are required to dine on a set menu (more details in our event/large groups tab)

PAUSA PRANZO (LUNCH BREAK) / 60 per guest
(available TUESDAY – Friday, lunch only)

Freshly baked rosemary focaccia, whipped ricotta
Burrata with Sicilian caponata, pine nut, basil
Polpette ~ fried pork and mortadella polpette, pesto, Parmigiano-Reggiano DOP
Pappardelle, pork shoulder & beef brisket Bolognese, Parmigiano-Reggiano DOP
Bitter leaves, pickled celery, radish & orange dressing

PASTA MISTA / 80 per guest

Freshly baked rosemary focaccia, whipped ricotta
Burrata with Sicilian caponata, pine nut, basil
Polpette ~ fried pork and mortadella polpette, pesto, Parmigiano-Reggiano DOP
Cavatelli, Roma tomato emulsion, spring onion, stracciatella, Tuscan kale pesto
Pappardelle, pork shoulder & beef brisket Bolognese, Parmigiano-Reggiano DOP
Broccolini, rainbow chard, cooked on charcoal, macadamia puree
Bitter leaves, pickled celery, radish & orange dressing

Tiramisu, Adore coffee, savoiardi, mascarpone

cena di pesce/  100 per guest

Freshly baked rosemary focaccia, whipped ricotta
Crudo ~ kingfish sashimi, parsley sauce, smoked oyster mayo
Tartine ~ crab tarts, stracchino cheese, chive, finger lime
Linguine, Moreton Bay bug, bisque, cherry truss, parsley oil
Pesce ~ market fish
Broccolini, rainbow chard, cooked on charcoal, macadamia puree
Bitter leaves, pickled celery, radish & orange dressing

Tiramisu, Adore coffee, savoiardi, mascarpone

Classico/ 110 per guest

Freshly baked rosemary focaccia, whipped ricotta
Burrata with Sicilian caponata, pine nut, basil
Crudo ~ kingfish sashimi, parsley sauce, smoked oyster mayo
Polpette ~ fried pork and mortadella polpette, pesto, Parmigiano-Reggiano DOP
Pappardelle, pork shoulder & beef brisket Bolognese, Parmigiano-Reggiano DOP
Filetto ~ 300g Scotch fillet (Southern Ranges), asparagus salmoriglio, sweet potato chips
Broccolini, rainbow chard, cooked on charcoal, macadamia puree
Bitter leaves, pickled celery, radish & orange dressing

Tiramisu, Adore coffee, savoiardi, mascarpone

ADDITIONAL  ITEMS

Oysters + 6ea
Cheese + 10pp
Dessert + 10pp

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