Rich caramel in a sweet pastry case topped with fresh banana and sweet whipped cream
Veggie Medley * $14
Bite size vegetable nibbles with fries & sauce
Chicken $19
Honey and whole seeded mustard infused chicken breast with aioli, streaky bacon and pineapple with mixed mesclun inside a toasted burger bun served with french fries and tomato sauce
Pancakes $16
Hot cakes served with banana, bacon, maple syrup, icing sugar and whipped cream
Mussels * $19
Steamed open in our Kingston Original cider with ginger and chilli served with toasted brioche
Vegetarian Gnocch $18
Potato gnocchi shallow fried with roasted vegetables, young spinach served with fresh basil pesto
Mini Filters Platter (Serves 2-3 people) $22
A selection of cold meats, cheeses, dips, breads and crackers
Fettuccine di pasta fresca fatte in casa ai frutti di mare s $24.50 / m $32.50
Fettuccine fresh homemade pasta with fresh seasonal seafood in salsa rosa.
Carre`di agnello con salsa al profumo di mirto sardo, rapa rossa al timo. $36.00
Frenched rack of lamb with 12 hour reduction of lamb jus perfumed with New Zealand myrtle, served with beetroot seasoned with thyme.
Panna cotta al liquore Nocino con confettura dolce di pere e polvere di cannella $16.00
Nocino liquor Panna cotta served with fresh pear conserve and cinnamon dust.
Ravioli di pasta fresca con zucca al burro e rosmarino e noci s $24.00 / m $32.00
Fresh homemade ravioli stuffed with pumpkin then topped with walnuts, & tossed in burnt butter and rosemary
Lasagne all’emiliana s $23.00 / m $31.00
Traditional style lasagna all’ Emiliana, rich layers of pasta, ragu, béchamel and cheese.
Garlic bread $10.00
Garlic bread Italian style with a side of olives.
Calamari scottati su crema tiepida di funghi champignon, con sedano croccante, limone candito e scaglie di parmigiano $19.50
Warm pan seared calamari salad served with mushroom cream, crispy celery, candied lemon, shaved parmesan.
Pesce del giorno servito con crema tiepida di zucca, semi di sesamo nero $35.00
Fish of the day, pan seared in extra virgin olive oil, rosemary and garlic, then served atop bed of warm squash puree, dusted with black sesame seeds then topped with asparagus .