LUNCH SPECIALS

 

 

  

Stracciatella: Chicken broth with parsley, egg

 and parmesan cheese  11.50

 

Chicken livers with crispy pancetta, spanish onions and olive tapenade crostini   13.50

 

Spicy lamb ragu with roasted mushrooms

and handmade fettuccine  19.50

 

Chargrilled kangaroo fillet served rare with sweet potato puree, parsnip crisps and baby spinach  20.50

 

Pan seared Barramundi fillet served with braised leeks, grilled asparagus and a rocket and radish salad drizzled with orange oil  25.50

 

Regular sized pizza with pork belly, caramelised onion and rocket on a garlic base 16.50

 

Cinnamon dusted churros with warm chocolate sauce and vanilla bean ice cream  9.50

 

 

 

2010 Stumpy Gully ‘Peninsula Panorama’ Rose,
Mornington Peninsula, Vic

2011 Wolf Blass ‘Bilyara’ Shiraz, SA

Glass 6.5  Caraf 18

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Cream of butternut pumpkin soup   7.5/11.5

 

Pork and veal polpettini topped with caramelised onion and

tomato sugo,  served with soft polenta

       and a mixed leaf salad     13.5

 

Chargrilled chicken breast served with a chorizo and julienne vegetable salad    18.5

 

Prosciutto, radicchio and gorgonzola risotto    19.5

 

Mushroom crusted porterhouse steak served

with garlic chats and green beans    22.5

 

Beer battered flathead served with a rocket, tomato

and pinenut salad    24.5 

 

Churros – Spanish donuts served with a warm chocolate

dipping sauce and vanilla bean icecream  9.5

 

 

 

2005 Taylor Ferguson Chardonnay Glass 6 Caraf 15

2010 Wolf Blass ‘Bilyara’ shiraz Glass 6 Caraf 15

NV Taylor Ferguson Sparkling Shiraz Cabernet Glass 6