Entrees

Moreton Bay Bugs
House-made tortellini filled with moreton bay bug served in a creamy crayfish sauce 18.50

Rabbit Terrine
Terrine of rabbit, brandy and pistachio with poached quinces and pickled cucumber 17.50

Agrodolce Beetroot Tart
Sweet and sour beetroot and onion tart with goat cheese, honey vinegar and walnut salsa 16.50

Pumpkin Salad
Salad of warm pumpkin, baked ricotta, roquefort cheese and poached pear in vincotto 16.00

Fried Calamari
Lightly floured fried calamari on a bed of rocket with lime mayonnaise 17.50

Antipasto
A selection of small appetisers 18.50

Sides

Italian style fried potatoes with garlic and rosemary  7.50

Mixed leaf salad tossed with lemon and extra virgin olive oil  7.90

Pan-fried beans with extra virgin olive oil 8.00