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
Garlic Loaf
9
Warm Marinated Olives GF, V
9
Il Cacciatore Salad garden greens, caramelised balsamic figs,
toasted walnuts and marinated feta GF, V, CN
18
Entrée
Pan Seared Scallops with spiced carrot puree, lemon-brown butter and prosciutto crumb GF
24
Doubled Baked Gorgonzola and Mascarpone Souffle with apple, walnut and pea-shoots
22
Arancini with aioli
22
Sauteed Mushrooms and Cheese Sauce on crispy polenta chips and topped with Lucy’s Dukha V CN
22
Crumbed Mozzarella topped with a warm cherry tomato, black olives and baby spinach salad
22
Pasta & Gnocchi
Chicken Fettucine Boscaiola pancetta, mushrooms and basil in a cream sauce GFO
36
Spinach-Ricotta Cannelloni with a mixed salad greens and balsamic dressing V
36
Spinach Pappardelle with Pork and Apple Ragu with sauteed mushrooms and baby spinach topped with sweet potato crisps
36
Spaghetti and Italian Beef Meatballs in a chunky tomato sugo and garden herbs
36
Pan fried Gnocchi with Garlic Chili Prawns with capers, asparagus and lemon butter sauce
40
Fish & Meat
Double Baked Pork Belly 38 with Peroni - Honey Glaze and Mustard Fruits sweet potato mash and green beans
38
Pan-fried Barramundi on white bean puree with a white bean, tomato, green olive and preserved lemon salsa with steamed broccolini GF
38
Pan Fried Veal in Mushroom-Masala Cream Sauce with crispy potatoes and seasonal vegetables GF
38
Cioppino seafood stew of fish, squid, prawns and mussels in a tomato fennel broth with grilled sourdough GFO
40
Oven Baked Marinated Spatchcock soft polenta, truss tomatoes, and salsa verde GF
38
Side Dishes
Steamed Seasonal Vegetables with garlic, chili and parmesan GF
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 biscuits, mascarpone and chocolate
16
Italian Doughnuts filled with Nutella custard topped with milk chocolate sauce and toasted hazelnuts CN
16
Vanilla Bean Créme Brulee with berry salsa and crispy meringue GF
16
Sticky Fig Pudding with Caramel and Coconut Topping vanilla cream and salted caramel gelato
16
Affogato choc chip gelato, hot espresso, house-made biscotti with or without Frangelico liqueur GFO, CN
16/20
Gelato of the Day with Italian shortbread GFO
12
Cheese Plate a selection of Hunter Valley cheeses with fruit, nuts, house-made lavosh and fruit paste GFO, CN
20/32
DESSERT WINES
Saddlers Creek Botrytis Supreme 375ml
9/42
Tamburlaine Reserve Muscat 375ml
9/38
Drayton’s Liqueur Muscat 375ml
9/38
De Bortoli Noble One 375ml
12/48
Morris Brothers Liqueur Muscat 375ml
9/38
Tyrrell’s Fine Aged Tawny Port
10
Drayton’s Decanter Port
15
Glossary
Aioli – sauce made of egg, garlic and olive oil
Frangelico/strong> – hazelnut liqueur
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
Il Cacciatore – "The Hunter"
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
Pukara Estate – local producer of quality oils and vinegars
Spatchcock – Young chicken, very tender when cooked
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
