our philosophy and a la carte menu

Our obsession is premium produce, hand selected from local producers who share our philosophy. Organic and free–range where ever possible! We cook with passion for your pleasure!

  • Our pesky magpie thinks it's a gourmand
  • We like modern twists on classic favourites
  • ..seasonal and local
  • ..our pesce crudo
  • Panned is big with us..so much more delicious
  • We are blessed with brilliant local producers

last updated 8.6.19
(menu can be subject to change without notice due to market availability)

antipasto

CIABATTA BREADserved with extra Virgin olive oil & balsamic    1.9 pp

BRUSCHETTA POMODORO marinated tomatoes, rocket & shaved parmesan    10.9

Smoked mozzarella & saffron ARANCINI with tomato sugo & parmesan (4) (v)  17

WARM KALAMATA OLIVES fennel, chilli, lemon & garlic   (gf)    6.9

Sicilian GREEN OLIVES  (gf)  6.9

salumi platters to share

PROSCIUTTO DI PARMA San Daniel 30 month with Buffalo mozzarella & crostini  22

SOPRESSA large light smoked style sausage with pickles, white bean dip & crostini  18

SERANNO JAMON Spanish style cured ham with pickles, white bean dip & crostini  22

primi

APHRODITE HALOUMIwith grilled pumpkin, asparagus, pesto, rocket, pepita granola & balsamic  (gf,v) 18.5

PAN SEARED SCALLOPS Cauliflower puree, boudin noir, saffron vinaigrette (gf)   20

 OCTOPUS CARPACCIO with red pepper vinaigrette, baby cucumber & olive crumbs   (gf)   19

BOSTON BAY MUSSELS tomato, garlic, chilli, white wine & grilled ciabatta   22

 EGGPLANT MELANZANEwith crumbed mozzarella, parmesan wafers & shaved fennel  (v)  18.5

ZUCCHINI FLOWERS filled with herbed ricotta crisp fried with beetroot relish (v) 19.5

Lightly floured and fried CALAMARI, fregola, rocket, shaved fennel and romesco 20.5

Good food takes time – please advise staff if you are in a hurry

Please ask for your account in good time & pay at the table
no individual accounts
Payment by Diners – 2.5% surcharge

pasta

POTATO GNOCCHI with tomato sugo, basil and smoked fresh ricotta    26.9
house-made

PAPPARDELLE slow cooked beef ragu, tomato, spices, herbs & parmesan    30

LINGUINE GRANCHIO blue swimmer crab, tomato, mild chilli, rose sauce    34

POTATO GNOCCHI with slow braised duck, tomato, marjoram, parmesan and sugar snaps       32

SEAFOOD TAGLIOLINI thin pasta tossed with market fish, mussels, chilli, garlic, squid, prawn tails, tomato & pangrattato   36

Ricotta and spinach filled CANNELLONI with vegetables, lemon & goats’ cheese    31.5

secondi 

 VEAL SALTIMBOCCA, prosciutto, sage, parmesan, white wine reduction  (gf)   36.5

Char grilled MURRAY VALLEY PORK CUTLET with roast vegetables, spiced yoghurt, rocket pesto, pomegranate essence & smoked almonds (gf)     36.5

Pan roasted HUON SALMON freekah salad, beets & herb mascarpone    35

Gawler Plains YOUNG CHICKEN, confit leg & pan roasted breastwith polenta, basil & roast tomato sugo (gf)    34.5

Char grilled Limestone Coast BEEF FILLET 220g with truffled mash, broccolini, onion jam & balsamic jus (gf)    42

12 HOUR SLOW COOKED ANGUS BRISKET Cauliflower puree, charred beans, honey glazed carrots, salsa verde(gf)     38

contorni

Sautéed SEASONAL GREENS with garlic & basil (gf) 10

ROMA SALAD with red onion, croutons, olives, soft cheese & brando dressing 12.5

Fried POTATOES with rosemary, chilli & garlic aioli  10

MIXED LEAF SALAD 0f shaved fennel, Spanish onion, & honey mustard dressing (gf)  10

SHOE STRING FRIES with aioli   9

BROCCOLINI, garlic and lemon   (gf)  10

Saturday $25 pp minimum spend on food
10% Surcharge applies on public holidays
Good food takes time – please advise staff if you are in a hurry
Please ask for your account in good time & pay at the table, no individual accounts
Payment by Diners – 2.5% surcharge
Saturday $25 pp minimum spend on food
10% Surcharge applies on public holidays

desserts

TIRAMISU 14.5

Traditional Italian Frangelico & Tia Maria sponge cake

PASSIONFRUIT SEMIFREDDO 14.9

Served with lemon curd, strawberries, amaretti biscuit & basil granita (gf available)

PANNA COTTA 14.9

Orange & chai panna cotta with polenta cake, lemon sorbet & pistachios (gf)

CHOCOLATE BUDINO 15.9

Soft centred chocolate pudding with hazelnut ice cream & chocolate (please allow 20 min)

cheese

22.0 pp

A selection of threeimported cheeses [see below] served with wild fig panforte, quince paste, apple & crisp bread (gf available)

  • BLUMARI – Italian goat & cow’s milk gorgonzola from Lombardi
  • BUCHE d’AFFINOIS– A French white mould cheese with a fine silky texture and a buttery finish.
  • MERCO MAHON CURADO – 6 months semi-cured cow’s milk with a distinctive sharp acidic flavour. Balearic Islands, Spain.

coffee and tea

COFFEE

Affogato Plain ~ coffee with vanilla bean ice cream                    9.5

Affogato Liqueur ~ with Frangelico                                                14.5
Espresso / Macchiato / Long Black                                                    4.0
Cappuccino / Flat White / Café Latte                                                 4.5
Hot Chocolate / Mocha                                                                         4.5
Vienna Coffee ~ black or white coffee with cream                       5.0

Vienna Chocolate ~ hot chocolate with cream                              5.0

LIQUEUR COFFEE
Coretta ~ an espresso with Sambuca                                               9.5
Irish ~ Jameson Irish Whiskey, Coffee, Cream                               11.5
Jamaican ~ Tia Maria, Coffee, Cream                                               11.5
Roman ~ Galliano, Coffee, Cream                                                     11.5
Mexican ~ Kahlua, Coffee, Cream                                                     11.5

COCKTAIL

Espresso Martini                                                                                   15.0
Liquid Dessert                                                                                       18.0

INFUSION TEAS

English Breakfast; Australian Lemon Myrtle;                            all 4.5
Green; English Earl Grey Blueflower;
Chamomile; Peppermint.