TWO COURSES 60
THREE COURSES 75
FOUR COURSES 85
ANTIPASTI
A small plate of aged Dorsogna Proscuitto and sweet melons with truffle honey and polenta grissini
Hot Ventricina salami, roasted peppers, olives and balasmico cipole with garlic ciabatta
PRIMI PIATTI
Course one
Twice cooked gorgonzola, gruyere and roasted walnut soufflé with pear and spinach salad
Poached and crisped lamb salad with salsa verde, bitter leaves and pancetta
Pan fried sardines with shaved fennel, red peppers, roasted garlic aioli and sweet baby tomato vinaigrette
PASTA E RISOTTI
Course two
Bintje potato gnocchi with’ Bumbaldary’ rabbit ragu, olives and rosemary
Porcini mushroom Papardelle with grilled quail, creamed mushroom, crisp pancetta and Millthorpe truffles
Squid ink tagliarini with zucchini, cuttlefish, mussels, prawns, chilli and garlic
Asparagus, lemon and parsley risotto with thin slithers of Dorsogna Proscuitto and aged Reggiano cheese
SECONDI PIATTI
Course three
Crisp skinned and slow cooked duck with pickled rhubarb & cipollini, cavalo nero and pomegranate reduction
‘Rose’ veal tenderloin saltimbocca with Sicilian vegetable caponata, anchovy and olive butter, grilled polenta
Jewfish roasted in bay leaves & sea salt with a prawn sauce and saffron braised fennel
Caramelised pork belly involtini with late season apples, Treviso radicchio& red onions
Saddle of spring lamb roasted in thyme, rosemary, lemon and garlic with French style lentils & stuffed globe artichoke
Contorni
Side dishes
Steamed kipfler potato with parsley, lemon and garlic 8-
Dutch cream potato & truffle puree8-
Green beans with olive oil, pancetta and garlic8-
Broccolini with chilli and toasted almonds 8-
Spinach with pine nuts & raisins8-
Beurre Bosc pear, rocket & shaved truffle pecorino salad12-
Tomato, Spanish onion and basil salad10-
DOLCI e FORMAGGIO
Course four
Blood orange & passionfruit bavarois with saffron vanilla sponge and cardamom cream
Hazelnut & dark chocolate sformato with pistachio crumble and Marsala zabaglione
Honeycomb, strawberry and rhubarb parfait with Turkish delight & Persian fairy floss
House churned ice creams, sorbets and granita
Affogato di Lolli Redini
Burnt butter ice cream, a shot of frangelico & espresso and wafer thin orange toasts
Three Italian cheeses with muscatel’s, walnut loaf, pears and fig
Cacio di Bosco Tartufo, Il Forteto
A mature sheeps milk pecorino which is delicate and well balanced, not overly salty. With the addition of slithers of white truffle the cheese becomes enveloped with the subtle aroma of truffles and takes on a new dimension.
Gorgonzola Picante,Ciresa.
A traditional lombardian classic made with the sweet alpine milk from cows grazing on herbs and a delicate variety of flowers. Known as layered curd mountain cheese this blue cheese is creamy and savory and becomes astringent and picante with age
Robiola Tre Latte.
Made from sheep, cow and goat milk. A hand made traditional Piemontese cheese is produced extensively across Northern Italy. The mixed milk cheese has a crinkled rind, is soft and creamy and full flavoured. There are hints of mushrooms and a lactic sweetness not found in most other soft cheese.
