Dinner Menu
Every night from 6:00 PM
To Start
Rosemary and Garlic Focaccia (2 pieces) with Pukara Estate extra
virgin olive oil and caramelised balsamic vinegar V
9
Garlic Bread
9
Dish of Warm Marinated Olives GF, V
9
Il Cacciatore Salad garden greens, caramelised balsamic figs,
toasted walnuts and marinated feta GF, V
18
Entrée
Deep Fried Crumbed Mozzarella with a warm tomato, olive and spinach salad
22
Pan Seared Scallops with Pork Belly on cauliflower and charred fennel puree, caramelised apple and orange dressing GF
25
Mushroom Gnocchi with four cheese and spinach cream, side of Lucy’s Run dukkha CN V
22/34
Steamed Mussels chilli tomato seafood broth and grilled sourdough bread GFO
24/36
Chorizo and Pumpkin Arancini with roast garlic aioli
22
Pasta & Gnocchi
Chicken Fettucine Boscaiola pan seared chicken, pancetta, mushrooms and basil in a cream sauce GF
36
Mint and Pea Gnocchi with Braised Osso Bucco Ragu and gremolata
36
Spaghetti with Pork and Fennel Meatballs baby spinach, tomato sugo
34
Pasta of the Day
MP
Squid Ink Linguine with Seafood prawns, squid, mussels, fish, lemon-caper butter sauce GFO
38
Fish & Meat
Char-grilled Scotch Fillet potato bake, oven baked butternut pumpkin, eggplant caponata and beef jus GF
42
Crispy Skin Barramundi in Tomato, Saffron and Tarragon Broth with cannellini beans and vongole clams GF
38
Confit Duck Maryland on Mushroom Risotto roasted cauliflower, crispy sage and Nebbiolo duck jus GF
36
Pan Fried Veal Scallopini with a marsala-mushroom sauce, golden potatoes and steamed green beans GF
42
Sautéed Chilli-Garlic Prawns and Pancetta baby spinach, mascarpone polenta and caper-cream sauce GF
42
Side Dishes
Steamed Broccolini and Green Beans sautéed with garlic and chilli
10
Polenta Chips with caramelised balsamic aioli
10
Baked Pumpkin with corn salsa, Binnorie feta and toasted pumpkin seeds CN, GF
10
Dessert & Cheese
Tiramisu traditional Italian dessert of coffee-soaked sponge,
mascarpone and chocolate
16
Affogato Hazelnut gelato, hot espresso, house-made biscotti with or without Frangelico liqueur GFO, CN
20/16
Chocolate-Nutella Ravioli milk chocolate sauce and hazelnut gelato CN
16
Roasted Apple, Pear and Rhubarb Crumble with salted oat-ginger crumb, crème anglaise and mascarpone cream
16
White Chocolate and Macadamia Pudding with raspberry sauce, macadamia crumb and caramelised fig gelato CN
16
Cheese Plate a selection of Hunter Valley cheeses with fruit, nuts, house-made lavosh and fruit paste GFO,CN
18 / 28
Gelato with deep fried chiacchiere pastries (GFO)
12
Glossary
Arancini – rice balls, coated with breadcrumbs and fried
Aioli – sauce made of egg, garlic and olive oil
Chiacchiere – (literal translation: “little gossips”) thin fried
pastries common in Italy during Carnevale. They are called Chiacchiere due to the noise and crunch
made while eating the crisp dough
Fior Di Latte – semi-soft, fresh cheese made in the style of
Italian mozzarella
Focaccia – oven-baked Italian bread
Gnocchi – small poached dumplings made with potato, semolina or
ricotta
Gremolata – chopped herb condiment classically made of lemon
zest, garlic and parsley
Mascarpone – a thick creamy cheese made from fresh cream with
the whey removed
Pancetta – an Italian bacon that is cured with salt and spices
Polenta – a staple of Northern Italy, polenta is made from corn
meal
Prosciutto – delicate, thinly sliced, cured ham
Pukara Estate – local producer of quality oils and vinegars
Roman Gnocchi – made with semolina (not potato)
Saltimbocca – pan fried chicken breast with prosciutto, cooked
in lemon sage butter
Sorrentino – oversized ravioli
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
