Food spread 1.jpg

Eat

This is the page description.

food

 

Starters and share plates

Focaccia, whipped ricotta, extra virgin olive oil (v vgn/o) 7

 

Marinated olives in citrus and spice (vgn)  7

 

Bruschetta with eggplant ragu, marinated goats cheese, toasted pine nuts (v vgn/o) 14

 

Burrata mozzarella (100g) sauteed capsicum, anchovies, chilli oil, house focaccia

(v gf/o) 21

 

Chargrilled Pirate’s Bay octopus, potato, parsley, smoked aioli (gf df) 22

 

Antipasto – mixed salumi, roasted vegetables, pickles, olives, burrata, crostini
serve two  (gf/vgn/v/df/o)  30

 

       v vegetarian
       vgn vegan
       vgn/o vegan on request
       gf gluten free
       gf/o gluten free on request

       df dairy free

       df/o dairy free on request

 

 

Slow dough woodfireD pizza

Margherita, mozzarella, basil, extra virgin olive oil           (v vgn/df/o) 22

 

Fresh prosciutto di San Daniele,
mozzarella, burrata, shaved parmesan 24

 

Pork shoulder braised in Bruny Island pepper berry, roasted fennel, provolone, mozzarella, touch of chilli, pork crackle crumbs (df/o) 26 

 

Tuscan kale, artichokes, goats cheese, pumpkin puree mozzarella, nigela seeds (v vgn/df/o) 24

 

Roasted potatoes, herb cream, mozzarella, gooey Taleggio cheese, chives (v) 24

 

Salami, nduja & tomato passata base, jalapenos, fontina, mozzarella (df/o) 24

 

Four cheese - fior di latte mozzarella, mild Gorgonzola, fontina, provolone, fig jam, toasted macadamia 25

 

Pirate’s Bay octopus, broccolini, chilli, olives, mozzarella, salsa verde (df/o) 26

 

All pizzas can be made gf on request. Please note it is impossible to avoid all wheat contamination in our pizza kitchen.  Gluten free bases  -  Add 2

 

Vegan & Dairy Free - Lauds vegan cashew oat cheese will be substituted for dairy - contains gluten. 

 

 

FResh house pasta

Casarecce, roasted local mushrooms, pumpkin marscapone, mild Gorgonzola, Parmigiano Reggiano (v) 26

 

Spaghetti, grilled Australian prawns, spicy nduja, garlic, baby capers, parsley (df/o) 28

 

Butter fried gnocchi, Tuscan kale, roasted baby onions, chilli pangrattato, Parmigiano Reggiano (v) 26

 

Fettuccini, lamb neck ragu, olive crumb, Parmigiano Reggiano 28

 

 

MAINS

Grilled half baby chicken, ratatouille, dressed herbs (gf df) 29

 

Porchetta - rolled and roasted pork belly, smoked pork jus, truffled pecorino roast potatoes (gf paddock bred) 26

 

Market fish, mussels, tomato, saffron and seafood stock, fregola (df/o) 31

 

 

SALADS

Mixed bitter leaf salad, citrus, blood orange pressed oil, chardonnay vinegar (gf/vgn) 13

 

Farro and beetroot salad, soft herbs, toasted almonds, spiced buffalo milk yogurt (v vgn/df/o) 16

 

SIDES

Roasted potatoes, truffled pecorino, confit garlic, sage (gf) 11

 

Grilled broccolini, chilli pangrattato, lemon, olive oil  (vgn gf/o) 11

 

Honey roasted pumpkin, baked ricotta, mixed seeds, herbs V GF   VGN/DF/O 14

 

DESSERT

Tiramisu with roasted hazelnuts 14 + a shot of Applewood espressocello liquor 19

 

Maxi-Buono; house made semifreddo ice cream sandwich, almond chocolate dip  14

 

Kaffir lime panna cotta, fresh citrus, toasted coconut (gf)12

 

Cherry Ripe Sundae; chocolate sorbetto, house made cherry sauce,  toasted coconut (vgn gf) 14

 

 

CHEESE

50g per serve, served with fig and chilli relish, crisp breads (gf/o) 14 each

 

Il Fort Casio Di Bosco, Ewe’s milk, truffled pecorino ITA

 

Mauri Dolce Gorgonzola ITA