Curated Menu Mains(Per Person) Slow cooked Pork shoulder served with a Pinot Grigio jus (minimum 2 serves) 30 French Cassoulet with Chicken, Sausage and Pork Belly (minimum 2 serves) 30 Moroccan Chicken served with Tahini sauce 25 Lamb backstrap en Persillade 32 Macadamia & Herb Encrusted Wild caught Barramundi 32 Korean Chicken or Beef 25 Beef Scotch fillet served with Chimichurri sauce 38 Wild caught Salmon with a Roasted Capsicum Salsa sauce 32 Chicken Schnitzel with Lemon wedges 20 John Dory fillet with Capers and Lemon Butter 34 Handmade Pastachoose from Tagliatelle, Spaghetti or PappardelleAll served with aged Parmesan(Per Person) Pasta with sauteed Prawns, Garlic and Lemon Butter 32 Pasta with Sauteed Prawns in a Creamy Chilli and Lime sauce 32 Beef Ragu 32 Pasta with Pea & Pancetta 30 Pasta alla Fungi 32 Lasagna 30 Pasta alla Carbonara 30 Pasta alla Boscaiola 30 Pasta with Green Asparagus & Prosciutto 33 Pasta with Saffron & Crab 38 Sides(Per Person) Roasted Potatoes / Sweet Potatoes / Pumpkin 9 Paris Mash (Potato) 10 Green Asparagus 10 Green Beans in Garlic & Parsley Butter 9 Cauliflower Puree 10 Pea Puree 8 Glazed Carrots 9 Bulgur / Couscous / Quinoa / White Rice 8 Broccoli / Broccolini 9 Wild Rice / Black Rice /Red Rice /Freekeh 10 Stir Fried Vegetables 12 Ramen Noodles 8 Greek Salad 10 Plant Based MainsVegetarian / Vegan / Meat Free Alternative(Per Person) Scallops Flambé (King Brown Mushrooms) with Cognac sauce or Lemon & Capers Butter 28 Vegetable and Dahl Curry served with Roti 25 Spaghetti with Lentils & Mushroom Bolognese 28 Lasagna with Lentils & Mushroom Bolognese 28 Risotto alla Primavera (carrot, green bean, pea & pumpkin) 28 Risotto alla Fungi (Mix of Mushrooms) 32 Herb & Lemon Thyme Crumb, Pan fried Tofu 15 Green Goddess Risotto (pea, spinach & kale) 28 King Brown Mushroom Carpaccio with Citrus Dressing and Herbs 28 Dessert(Per Person) Raspberry Tart 18 Strawberry Tart 18 Mixed Berry Tart 16 Assorted Macarons 18