Main Courses

Handmade pumpkin ravioli, brown butter, sage leaves and parmesan cheese

Short pasta fro Puglia, served in a sauce of Boston Bay mussels, calamari, zucchini flowers, garlic, cherry tomatoes and topped with basil

4-hours slow braised in wine and veggies lamb shank, served on abed of truffle infused mash potatoes and glazed with its own veggies puree reduction sauce

Daily home made potato gnocchi with slow braised duck, pecorino cheese, porcini mushrooms, truffle essence

Linguine long Pasta  from Gragnano (Italian small suburb world wide known for the best quality of the pasta produced) with Western Australia Spanner crab braised in white wine, cherry tomato, chili and lobster broth

Traditional Sicilian recipe made of fresh locally catch in its own short sauce of cherry tomatoes, olives and potatoes

Marinated mixed black and green olives, lemon, rosemary, garlic and chili croutons

Pizza crust, oregano, garlic, sea salt, extra virgin olive oil, served with dipping sauce

Pizza crust topped with diced tomato, garlic, basil, sea salt and extra virgin olive oil

Selection of cured meats, 24 month aged Parma Prosciutto, pistachio mortella, double smoked ham, calabrese nduja, cacciatorino salami, pickles, marinated olives and bread

Spaghetti long pasta served with sauce of cherry tomatoes, anchovies, wild fennel, sultanas, pine nuts, topped with toasted breadcrumb

Risotto of the day, please ask the reception about variety of the day

5-hours slow roasted and smoked wagyu brisket served with cauliflower puree and crispy shallots

Fresh catch of the day served with daily made garnish ( please ask the receptionist about the variety of the day)