Chef Pietro Gatti

Olives, cheeses, garlic bread

Spaghetti alla Bolognese

Beef “tagliata” (Prime quality beef Rib Eye steak served with potato purée and vegetables selection

Panna cotta with strawberry coulis and pistachio croccante

Bruschetta with confit tomatoes, Burrata and basil oil

Scallops Linguine, lemon zest, chives and Datterino tomatoes

Morton Bay Bugs, Scampi, King Prawns and julienne Cuttlefish dressed with lemon, extra virgin olive oil and parsley

Chocolate cake with creamy heart, served with wild berries, Chantilly and Strawberry gelato

Red prawns ceviche

Heart shaped beetroot Ravioli with Sea bream and green asparagus

Lobster Gratin with baby corn, baby asparagus, baby potatoes and sautéed spinach

Chocolate cake with creamy heart, served with wild berries, Chantilly and Strawberry gelato

Rucola salad with Datterino tomatoes, fresh red figs, Bresaola and shaved Parmigiano Reggiano 24 months

Spaghetti all'Amatriciana (Fresh tomato base with roasted Pork cheek and Pecorino Romano cheese)

Pan fried Veal "Scaloppine", marinated with citrus peel and juice. Served with sautéed Mushrooms and potato puree

Orange and Almond Tart, served with bitter Chocolate gelato

Caprese salad 2019 (Fruit pearls and datterino tomatoes with balsamic reduction and bocconcini mozzarella)

Beetroot ravioli with goat cheese and chives

Pistachio crusted red Tuna with corn salad and citrus mayonnaise

Authentic Italian Tiramisu