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dulce de leche yogurt.
strawberry, banana and chantilly cream.
tomatoes, organic roasted beets, blood orange vinaigrette.
port wine and Roquefort cheese.
tomato, beets and arugula, olive oil and balsamic.
carrot-ginger vinaigrette.
sauce remoulade.
served with veal sausages. 16or 5oz. New York steak.
back bacon, classic hollandaise on toasted foccacia roll.
benedict, wild smoked salmon and cinnamon spinach, classic hollandaise.
vegetables and tomato marmalade, sun choke chips.
fresh mozzarella, basil and tomatoes, mixed greens.
stuffed with prawns and crab, roasted red pepper coulis and asparagus butter sauce.
free range chicken, peas, proscuitto, basil cream.
chive scrambled eggs, fresh herbs and olive oil.
parmesan crisp.
(Please ask server)
steamed with a coconut-red Thai curry broth.
citrus yogurt.
truffle aioli, watercress salad.
watercress tomato-basil vinaigrette.
assorted greens, gazpacho vinaigrette.
butter lettuce, olives, French beans, potatoes, free-run Quail eggs, Dijon vinaigrette.
wild mushrooms and spinach salad, aged sherry vinegar, olive oil and grape tomotoes.
served warm with cilantro mayo, avocado, mixed greens.
parma prosciutto, aged cheddar, roasted peppers, basil aioli, choice of fries or mixed greens.
pork tenderloin marinated eggplant and fontina cheese, served with rucula salad.
wild prawns, pancetta, tomatoes, basil and extra virgin olive oil.
tartar sauce.
fresh herbs and olive oil, sweet pea risotto.
stuffed with prawns, East Coast lobster and tarragon sauce, sweet potato tempura.
broiled with mustard and thyme, served with red wine tagliarini.
tomato cinnamon and red wine, lemon saffron risotto.
wild mushrooms and fresh basil, mashed potatoes.
parmesan Crisp.
four cheese cappelletti.
mango-jalapeño salsa | daily selection
avocado-tomato salad, saffron olive oil.
spicy lemon vinaigrette.
stuffed with foie gras, served with a corn basil cake.
orange & tarragon fond.
tomato-fontina brioche.
truffle aioli, rucula, parmiggiano and extra virgin olive oil.
tomatoes, organic roasted beets, orange vinaigrette.
frisée and vegetable salad, jalapeño-mirin vinaigrette.
wild prawns and manila clams, tomatoes, chillies, fresh basil and olive oil.
mild Italian sausage and wild mushroom ragout, basil and extra virgin olive oil.
slow braised veal cheeks, tomatoes, red wine and mozzarella.
miso-orange glaze, spinach gnocchi.
stuffed with prawns and vegetables, East Coast lobster-tarragon sauce, potatoes provencal.
stuffed baby calamaris, tomato-saffron broth, sweet pea risotto.
braised du puy lentils, vegetable tian, black olive tomato butter.
marinated in wild flower honey & sake, sautéed spinach and glazed carrots.
roasted garlic, rosemary and prosecco jus, potato rösti.
tomato red wine and cinnamon, lemon saffron risotto.
roasted garlic, pommery mustard and vermouth, pancetta-sage roasted potatoes.
wild mushrooms and marsala wine, brioche and manchego cheese pudding.
black pepper, cognac and garlic butter, mashed potatoes.
broiled tenderloin with chianti | braised short rib cannelloni baked in a lite tomato cream.
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