accompanied by soft cheese and Tigelle (a small round flat bread, crisp on the outside, soft and steamy on the inside, cooked and served hot off the iron). Serves 2/3 people
Zucchini Carpaccio $19.00
with shavings of aged Parmigiano Reggiano and Balsamic Vinegar di Modena
Mozzarella di Bufala Campana $25.00
on a bed of raw vegetables in extra virgin olive oil with basil leaves, red onion and croutons
Pannacotta $12.00
with melted chocolate and toasted almond flakes
Spaghetti alla Chitarra al Gorgonzola $24.00
Handmade spaghetti covered with creamy Gorgonzola Lombardo and topped with wild walnuts and fresh rocket from the garden
Slow cooked lamb shoulder is pulled from the bone and combined with rosemary crusted potatoes, caramelised onions, marinated courgettes and minted poas. Topped off with a generous serve of mint jelly
Chicken marinated in tandoori paste for over 24 hours is combined with chilli, capsicum and red onion . We finish it all off with cheese , coriander and a mint infused acidophilus yogurt ( to help cool the heat)
Affagato $9
Ashot of hot espresso coffee with a scoop of vanilla ice cream on the side
Hand-cut wedges with rosemary and lemon salt $9
Greek salad-olives, feta, tomato, red onion, cucumber and mesclun/cos tossed through with a garlic yoghurt dressing. $14
Peruvian chicken wings with house made smoky BBQ aioli $10
FSU $65
A generous serve of peruvian chicken wings, risotto balls, garlic prawns, fish goujees, cured meats, white stone cheeses, pickled onions and marinated sundried tomatoes served with a selection of locally baked breads and dips
Citrus beer battered fish and chips served with a garden salad, FSU tartare sauce, beer battered fries and lemon. Just ask our wait staff about today's fresh market fish $14