Dinner Menu
Every night from 6:00 PM
To Start
Rosemary and Garlic Focaccia with Pukara Estate extra
virgin olive oil and caramelised balsamic vinegar (2 Pieces) V
9
Tomato and Basil Garlic Bruschetta with pickled onion (2 Pieces) GFO, V
12
Dish of Warm Marinated Olives GF, V
9
Il Cacciatore Salad garden greens, caramelised balsamic figs,
toasted walnuts and marinated feta GF, V, CN
18
Entrée
Pork Neck Involtini with sage, pancetta, cauliflower puree and lemon-brown butter GF
24
Seafood Tart with rocket, pine nut and parmesan salad
24
Mushroom Gnocchi with four cheese and spinach sauce, topped with Lucy’s Run dukkha CN V
22/34
Italian Beef Meatballs on soft polenta, topped with tomato sugo
22
Crispy Zucchini Flowers filled with spiced ricotta and toasted almonds, served with red capsicum coulis and basil pesto CN, V
24
Pasta & Gnocchi
Chicken Fettucine Boscaiola pan seared chicken, pancetta, mushrooms and basil in a cream sauce GFO
36
Spinach and Ricotta Gnocchi with a tomato, chorizo sauce and parmesan-pine nut wafer VO
34
Pan Seared Gnocchi with chilli-garlic prawns, asparagus and lemon-butter sauce
40
Pasta of the Day See Specials Sheet
MP
Chili Linguine Puttanesca with salami sausage, zucchini, tomato, black olives, capers and anchovies (optional), topped with pangrattato VO, GFO
34
Fish & Meat
Char-grilled Scotch Fillet with tomato-chilli relish, truffled mash potato, baked field mushroom, seasonal vegetables, beef jus GF
42
Lemon-Lime Crusted Atlantic Salmon polenta chips with a rocket, fennel and orange salad GFO
36
Char-Grilled Rack of Lamb roast corn puree, seasonal vegetables, salsa verde and merlot jus GF
48
Chicken Involtini wrapped in prosciutto, filled with asparagus, red capsicum and smoked scamorza, served with mascarpone soft polenta, green beans and mustard sauce GF
36
Pork Belly with crispy crackling, sweet potato mash, apple-corn fritters, garden vegetables and a Peroni-honey glaze GFO
38
Side Dishes
Steamed Green Beans with gremolata and parmesan
10
Polenta Chips with caramelised balsamic aioli
10
Rocket Salad with pine nuts and parmesan CN, GF
10
Dessert & Cheese
Tiramisu traditional Italian dessert of coffee-soaked sponge,
mascarpone and chocolate
16
Affogato chocolate chip gelato, hot espresso, house-made biscotti with or without Frangelico liqueur GFO, CN
20/16
Lemon-Passionfruit Tart with white chocolate gelato CN
16
Caramelised White Chocolate semifreddo with dark chocolate mousse and raspberry jellies
16
Creme Brulee Of The Day with berry salsa and crispy meringue GF
16
Cheese Plate a selection of Hunter Valley cheeses with fruit, nuts, house-made lavosh and fruit paste GFO,CN
20/32
Gelato of the Day with Italian shortbread (GFO)
12
Glossary
Aioli – sauce made of egg, garlic and olive oil
Dukkha – toasted nuts and seeds
Fior Di Latte – semi-soft, fresh cheese made in the style of Italian mozzarella
Focaccia – oven-baked Italian bread
Frangelico – hazelnut liqueur
Gnocchi – small poached dumplings made with potato, semolina or
ricotta
Gremolata – chopped herb condiment classically made of lemon
zest, garlic and parsley
Il Cacciatore – "The Hunter"
Involtini – Italian for rolls
Lavosh – unleavened bread
Mascarpone – a thick creamy cheese made from fresh cream with
the whey removed
Pancetta – an Italian bacon that is cured with salt and spices
Pangrattato – toasted breadcrumbs
Polenta – a staple of Northern Italy, polenta is made from corn
meal
Prosciutto – delicate, thinly sliced, cured ham
Puttanesca – pasta sauce including tomatoes, garlic, black olives and anchovies
Pukara Estate – local producer of quality oils and vinegars
Scamorza – smoked soft cheese
Semi Freddo – a light semi-frozen dessert
Sugo – a basic sauce of roasted tomatoes, onions and garlic
V Vegetarian
VO Vegetarian Option
GF Gluten Free
GFO Gluten Free Option
CN Contains Nuts
Separate Vegetarian and Children’s menus are available on request
This menu is subject to change
$8 surcharge per person on Public Holidays
No split bills please
Not all ingredients are listed, please advise server of allergies or dietary requirements
