Medley of root vegetable, pumpkin, Spanish onion and peppers roasted with herbs and topped with garlic aioli and toasted sesame seeds
Beer Battered Fish $28
Two fish fillets coated in our own hops beer batter, deep fried and served on a green salad, with our own chunky fries and sauces
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
Vegetarian Gnocch $18
Potato gnocchi shallow fried with roasted vegetables, young spinach served with fresh basil pesto
Pancakes $16
Hot cakes served with banana, bacon, maple syrup, icing sugar and whipped cream
Mesclun Salad $4
Bacon $6
Mussels * $19
Steamed open in our Kingston Original cider with ginger and chilli served with toasted brioche
Profiteroles con salsa al cioccolato fondente e polvere di mandorla $16.00
Profiteroles filled with crème pâtissière on a bed of dark chocolate ganache and garnished with almond dust.
Risotto con gamberi, mantecato con pesto di basilico alla genovese e pinoli tostati s $24.50 / m $32.50
Risotto with shrimps, perfumed with basil pesto and toasted pine nuts.
Salmone marinato agli agrumi e semi di finocchietto, con mousse di formaggio fresco, pistacchio sbriciolato $23.00
In house marinated salmon (with citrus, orange and fennel seeds), with fresh cheese mousse, pistachio nuts and garden salad, served with crispy bread pieces.
Mousse di cioccolato fondente 72% con salsa all’arancia e zenzero $16.00
Dark 72 % chocolate mousse with orange and ginger sauce.
Filletto di manzo al pepe verde $36.00
Juicy eye fillet steak grilled then sautéed in a creamy peppercorn and white wine salsa.
Biscotti “Cantucci” fatti in casa con Vin Santo $16.00
Artigiano cantucci, a double baked tuscan biscuit served with Vin Santo, a fortified wine used for dipping.
Tortino al cioccolato fondente 62% con cuore morbido, salsa di fragole e rabarbaro caramellato $16.00
Individual chocolate fondant with a molten heart of 62% dark chocolate, served with strawberry coulis and caramelised rhubarb.