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Italian
Restaurant |
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A la carte |
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stuzzichini |
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bruschetta of semi dried tomato, rocket pesto and
parmesan |
4 |
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green sicilian olives |
8 |
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parmiggiano reggiano e san daniele |
12 |
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reggiano parmesan cheese with san daniele
prosciutto |
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arancini |
8 |
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ciabatta bread served with extra virgin olive oil, (100% Levante Coratina from |
4 |
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primi piatti |
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caprese salad of wine ripe tomato, basil, bocconcini,
spinach, onion and balsamic dressing |
18 |
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19 |
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kilpatrick oysters with bacon in a kilpatrick
sauce |
19 |
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salt and
pepper calamari, W.A green king prawns and white bait fritters |
21 |
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crumbed
lamb brains served with crispy prosciutto and hollandaise gnocchi
with prawns, capers, sage, chervil in a burnt butter and verjuice
sauce |
20 23 |
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secondi piatti |
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veal parmigiana served with potato gallette,
pesto roast tomato and green beans |
33 |
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baked
lamb rump served with a salad of roast vegetables and rocket with a mediterranean yogurt
dressing |
30 |
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risotto
cooked with QLD calamari, W.A prawns, black TAS mussels and atlantic salmon in a tomato and basil sauce |
31 |
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herb
seared atlantic salmon fillet with a saffron and
white butter sauce served with a salad of fennel, orange and pine nuts |
27 |
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backed
organic corn fed chicken breast stuffed with brie and green sicilian olives on soft polenta and wilted spinach |
28 |
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confit duck leg
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29 |
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linguine
with roast cherry tomatoes, olives, chilli, garlic,
rocket, lemon zest and shaved parmesan |
19 |
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contorni |
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rocket and parmesan salad |
9 |
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salad of
radicchio, fennel, orange and pine nuts |
10 |
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green beans tossed with bread crumbs 8 |
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roast potatoes |
7 |
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Our
delivery’s come fresh each morning; please understand if certain dishes
are not available. |
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Chef tasting menu Head chef Jay Wilmshurst corkage $8, cake cutting $3, 13% surcharge public
holiday, 3% surcharge AMEX |
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