Sharing Entrees

• Sydney Rock Oysters

  Lime, ginger & pickled peach mignonette

• Garlic Bread Schiacciata

  Served with salami, provolone cheese, pecorino snow & garlic aioli

• Antipasto

  Traditional Italian chef choice antipasto platter

• Spanner Crab Bruschetta

  Spanner crab with crisp baby cos lettuce, chili mayonnaise & pickled shaved carrot

• Taverna Salt & Pepper Squid

  Shaved radish & endive salad with paprika , chili & lime mayonnaise

• Pumpkin & Almond Arancini (VEG)

  With blue cheese sauce & toasted walnut crumb

• Zucchini Flowers (VEG)

  Four cheese & truffle filled zucchini flowers on a bed of treviso salad topped with grated pecorino

Mains

• Wild Barramundi & Scallops (GF)

  Served on ricotta puree in a light lemon butter crab bisque, olive, capers & wilted greens

• 48hr Suvee & Roasted Lamb Shoulder (GF)

  Almond & burn butter dressed potatoes, carrot puree & balsamic lamb jus 

• Forest & Porcini Mushroom Risotto

  Aquarello rice, forest mushrooms, porcini, truffle & gorgonzola

• Fussili with Pork Ragu

  Nduja, topped with fried kale & fresh ricotta

• Baked Boscaiola Al Forno

  with pancetta, onion, mushrooms, veal jus, cream, parmesan & bechamel topped with parmesan bread crumbs

Dessert

• Meringata Lemon Semifreddo (GF)

  Lemon curd & meringue semifreddo on a bed of passion fruit coulis

• Layers of Greatness

  Decadent layers of Brownie, white, dark & milk chocolate topped with mascarpone cream, strawberries & raspberry sorbet

• Cinnamon Creme Brule

  Served with biscuit & yogurt gelato