SPAGHETTI AGLI OLIO
Prawns, pork fennel and chilli sausage, tomato, parsley, garlic, olive oil. |
22.00 |
SALSICCIA
Tomato base, mozzarella, pork fennel & chilli sausage, rosemary potato, caramelised onion. |
22.00 |
GLUTEN FREE BASE | ADDÂ 4.00 |
PULLED PORK RIBS
Served with melted cheese, red onion, fresh chilli, BBQ sauce. |
14.00 |
HONEY GLAZED SPICY CHICKEN WINGS
Served with Asian slaw. |
12.00 |
Duck Terrine Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons | N/A |
An individual tasting plate of delicate desserts | N/A |
Victorian Farmed Eye Fillet of Beef Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus | N/A |
Hummus dip A smooth blend of chickpea and tahini with a hint of mint, served with crisp lavosh | N/A |
Roasted Red Capsicum Dip Fresh roasted capsicum blended with Australian cream cheese and tapenade, served with golden baked water crackers | N/A |