Valentine's Day Plans Sorted!

If there’s one country that best captures a sense of romance, it’s Italy. We have a culture that’s in love with love and it shines through everywhere, even through our food. 

Join us on the 14th of February as our chefs showcase their most impressive creations over a three-course dining experience for $99pp.  Highlights on the menu include our signature Zucchini Flowers, Wild Barramundi & Prawns and White Chocolate & Cinnamon Crème Brule for dessert. 

See our full menu below and book now.

Limited tables available.

Valentine’s Day Three-Course Set Menu $99pp

ENTRÉE

Fresh Prawn Caprese 

Served with avocado, tomato gazpacho, heirloom tomato, basil, shaved celery, dehydrated olive, bocconcini & EVOO 

Yellow Fin Tuna Sashimi Tartare (GF) 

Chilli, soy, cucumber, watermelon & poppy seeds served with salt & vinegar puffed rice paper

Pumpkin Arancini (VEG)

Served with blue cheese sauce, topped with fresh, pepper & walnut crumb

Zucchini Flowers (VEG)

Provolone, mozzarella, parmesan, brie & gorgonzola filled zucchini flowers served with chilled arrabiata sauce

Nonna’s Meatballs 

In tomato sugo served with fried polenta, bocconcini & grated parmesan 

ADDITIONAL DISHES

Garlic Bread Schiacciata 4.50 each

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

Sydney Rock Oysters (GF) 4.50 each

Native finger lime with ginger & shallots mignonette

MAINS

Four Cheese, Truffle & Mushroom Button Ravioli (VEG) 

Four cheese filled ravioli with chanterelle mushroom, thyme, truffle & parmesan topped with pine nut pangrattato & fried parsley

Fusilli with Lamb Ragu 

Nduja, topped with fried kale & fresh ricotta

Slow Cooked Jumbo King Prawns & Crab with Pistachio Pesto Gnocchi 

Home-made potato gnocchi with slow cooked julienne prawn & crab meat infused in white wine, garlic, lemon, chilli, mint & pistachio sauce

48 hr Suvee & Roasted Lamb Shoulder 

Almond & burnt butter dressed royal blue potatoes, pumpkin puree, balsamic lamb jus & rosemary maldon salt

Wild Barramundi & Prawns (GF) 

Served on ricotta puree, in a light lemon butter prawn bisque, olive, capers & wilted spinach

48 hr Confit Pork Belly 

48hr slow cooked confit pork belly served with fried polenta, cabbage, cauliflower puree, pickled cherry & pork jus

DESSERT

Strawberrymisu (GF) 

Strawberry tiramisu with delicate layers of strawberry-soaked sponge with a strawberry

mascarpone cream served with vanilla gelato

Summer Mini Chocolate Fudge Cake 

Fudge centred Valrhona hazelnut chocolate cake served with pistachio gelato, crème anglaise & cherry compote 

White Chocolate & Cinnamon Crème Brule 

Served with biscotti & apple sorbet