Dinner Menu
Every night from 6:00 PM
To Start
Rosemary and Garlic Focaccia (2 pieces) with Pukara Estate extra
virgin olive oil and caramelised balsamic vinegar (V)
9
Garlic Bread
9
Dish of Warm Marinated Olives (GF, V)
9
Il Cacciatore Salad garden greens, caramelised balsamic figs,
toasted walnuts and marinated feta (GF, V)
19
Rocket Salad with prosciutto, roast pear, pine nuts and parmesan
(GF VO)
18
Entrée
Vitello Tonnato with creamy tuna dressing, baby capers and
rocket (GF)
24
Baked Smoked Scamorza (cheese) Roman Gnocchi salami, cherry
tomatoes, basil and rocket (VO)
22
Pan Seared Scallops on spiced carrot puree, brown butter and
sourdough walnut crumb (GFO)
24
Crumbed S.A. Fresh Sardines parsley-caper aioli
22
Chargrilled Marinated Quail on soft polenta and salsa verde (GF)
24
Pesto and Mozzarella Arancini with semi-dried tomato aioli (V)
22
Pasta & Gnocchi
Chicken Fettucine Boscaiola pan seared chicken, pancetta,
mushrooms and basil in a cream sauce (GFO)
34
Pan fried Smoked Paprika Gnocchi with Duck Ragu, sweet potato,
charred corn, red peppers and baby spinach (VO)
36
Squid Ink Linguine with Chilli Garlic Prawns, cavolo nero and
lemon, chive butter sauce (GFO)
38
Pappardelle and Chorizo with zucchini, black olives, eggplant,
tomato, topped with toasted walnuts and sweet potato crisps (GFO, VO)
34
Fish & Meat
Pan fried Scotch Fillet with horseradish and garlic butter,
golden potatoes, mushroom tart and seasonal vegetables (GFO)
42
Tuscan Atlantic Salmon with green olives, artichokes, red
capsicum in a tomato basil cream sauce and lemon dill potato mash (GF)
36
Chicken Saltimbocca with roast garlic soft polenta and steamed
green beans (GF)
36
Crumbed Pork Cutlet on a warm chick pea, pancetta and roasted
spring vegetable salad with a mustard cream sauce
34
Herb and Parmesan Crusted Lamb Backstrap on a spring
pea-preserved lemon risotto with lamb-mint jus (GFO)
42
Side Dishes
Steamed Broccolini sautéed with garlic and chilli (GF)
10
Polenta Chips with caramelised balsamic aioli
10
Dessert & Cheese
Tiramisu traditional Italian dessert of coffee-soaked sponge,
mascarpone and chocolate
16
Affogato – choc chip gelato, hot espresso, house-made biscotti
(GFO)
16
Affogato – choc chip gelato, hot espresso, house-made biscotti
(GFO) with Frangelico
20
Cannoli filled with Hazelnut Ricotta Cream, milk chocolate sauce
and vanilla bean gelato
16
Lemon Meringue Cheesecake with grilled peach and blueberry
salsa, and vanilla bean gelato
16
Gelato, with deep fried chiacchiere pastries (GFO)
12
Crème Brulee with berry salsa and crispy
meringue (GF)
16
Cheese Plate, Hunter Valley cheeses with fruit, nuts, house made
lavosh and fruit paste (GFO)
20 / 28
Glossary
Arancini – rice balls, coated with breadcrumbs and fried
Aioli – sauce made of egg, garlic and olive oil
Chiacchiere – (literal translation: “little gossips”) thin fried
pastries common in Italy during Carnevale. They are called Chiacchiere due to the noise and crunch
made while eating the crisp dough
Fior Di Latte – semi-soft, fresh cheese made in the style of
Italian mozzarella
Focaccia – oven-baked Italian bread
Gnocchi – small poached dumplings made with potato, semolina or
ricotta
Gremolata – chopped herb condiment classically made of lemon
zest, garlic and parsley
Mascarpone – a thick creamy cheese made from fresh cream with
the whey removed
Pancetta – an Italian bacon that is cured with salt and spices
Polenta – a staple of Northern Italy, polenta is made from corn
meal
Prosciutto – delicate, thinly sliced, cured ham
Pukara Estate – local producer of quality oils and vinegars
Roman Gnocchi – made with semolina (not potato)
Saltimbocca – pan fried chicken breast with prosciutto, cooked
in lemon sage butter
Sorrentino – oversized ravioli
Sugo – a basic sauce of roasted tomatoes, onions and garlic
Vitello – thinly sliced poached veal
V Vegetarian
VO Vegetarian Option
GF Gluten Free
GFO Gluten Free Option
Separate Vegetarian and Children’s menus are available on request
This menu is subject to change
$8 surcharge per person on Public Holidays
No split bills please
Not all ingredients are listed, please advise server of allergies or dietary requirements