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ASSAGGI

REGGIANO
AGED PARMESAN, LECCINO OLIVES AND HOMEMADE GRISSINI

OSTRICHE
SYDNEY ROCK OYSTERS NATURAL AND WITH OCEAN TROUT ROE AND VERJUICE LEMON DRESSING

PRIMI PIATTI

TONNO CRUDO CON INSALATA DI GRANCHIO E GRISSINI
PEPPER SEARED TUNA WITH A SALAD OF CRAB, BABY HERBS AND GRISSINI

TORTA DI FUNGHI E PORRO
OPEN PUFF TART OF SAUTEED MUSHROOMS, LEEK AND RICOTTA WITH PEDRO XIMENEZ DRESSING

CARPACCIO DI MANZO
WAGYU BEEF CARPACCIO WITH TRUFFLE DRESSING, BABY CAPERS, PARMESAN AND BABY ROCKET LEAVES

INSALATA DI QUAGLIA E MELA
SALAD OF QUAIL BREAST, ROASTED APPLE, GRAPES, MINT AND APPLE BALSAMIC

SECONDI PIATTI

BARRAMUNDI CON PUREA DI PATATE E ASPARAGI
BARRAMUNDI FILLETS WITH POTATO PUREE, ASPARAGUS, CHERRY TOMATO AND CAPER SALSA

FILETTO DI MANZO
200 GRAM FILLET OF BLACK ANGUS BEEF, SPINACH, FARRO, SPECK AND OLIVES

FAZZOLETTI RIPIENI DI ZUCCA
CRESPELLE PASTA FILLED WITH PUMPKIN AND RICOTTA WITH BURNT SAGE BUTTER

BRASSATA D'ANATRA
BRAISED DUCK WITH GNOCCHI ALLA ROMANA

CONTORNI E INSALATE

PUREA DI PATATE
POTATO PUREE

INSALATA MISTA VERDE
MIXED BABY HERB AND GREEN LEAF SALAD WITH EXTRA VIRGIN OLIVE OIL AND VERJUICE

DOLCI

TORTA DI LIMONE
BAKED LEMON TART WITH FRESH BERRIES

SEMIFREDDO DI CIOCCOLATO
AMEDEI MILK CHOCOLATE SEMI FREDDO WITH CANDIED HAZELNUTS

SELEZIONE DI FORMAGGI
SELECTION OF ITALIAN AND AUSTRALIAN CHEESES SERVED WITH LIV'S QUINCE PASTE, FALWASSER CRACKERS, LAVOSH, FRUIT BREAD AND SEASONAL FRUIT


CAFFE TE E BISCOTTI

menu updated 23rd September 2008

MENUS SUBJECT TO CHANGE DUE TO SEASON AND AVAILABILITY