Menu - Sud

Classic Italian dessert of Savoiardi; mascarpone; espresso coffee liqueurs

Vanilla bean ice cream w/ amanti espresso frangelico liqueuer

Dark chocolate mousse w/ ‘amarena’ Italian cherries

Warm apple; ricotta Sultana crumble served w/ ice cream

Hand made mini mozzarella filled + sicilan olive chilli; smoked; Ovenbaked served w/ a balsamic reduction

Vanilla semi freddo rolled in crushed pistachio honeycomb w/ poached pear

Mixed leaf salad w/ cherry tomato red onion

Broccolini; sauteed w/ garlic chilli

Risotto of the day is made + FERRON rice; butter; & wine parmesan cheese daily ‘special’ ingredients

Atlantic Salmon; marinated cured + beetroot Campari; finely sliced served + a salad of rocket watermelon radishes

1/2 Roasted duck served; grappa macerated prunes orange Sno pea tendrils

Crumbed Veal scaloppine served w/ a braise of classic Calabrian vegetables

Please check + your waiter for today’s fresh fish of the day

Roasted potatoes w/ garlic; rosemary pink salt

A unique fully imported Italian ham from Parma (aged for18 months) Served + marinated olives shaved Pecorino cheese

Atlantic Scallops; pan seared; crispy pancetta celeriac puree green herb pesto

Prime Black Angus; grain fed eye fillet steak; pan roasted; sautéed Silver beet; garlic; chilli; black olives red wine jus

Whole pan roasted Barossa Valley spatchcock (de boned) w/ golden lentils sweet red pepper Passato rocket infused olive oil

Please check + your waiter for today’s selection of ice creams

Barossa Valley quail deboned pan roasted; served + a cannellini bean salad

Homemade parmesan gnocchi served + slow braised lamb shoulder; onion; garlic; thyme; white wine pecorino cheese

Homemade pasta filled w/ butternut pumpkin; fresh ricotta cheese; oven baked Brown butter; sage; pine nut peppery salsa verde.

‘Fricelli’ tubed pasta pasta w/ a spicy ragu of pork; N’Duja; fennel seeds; tomato; garlic red wine; Bolognese style

Creme Brulee

Oven roasted pumpkin w/ mustard fruit dressing