Our Menu

Thinly diced Raw Kingfish, parsley oil, citrus soy, chives, finger limes pearl, Japanese mayo, and wild scampi caviar.

Thinly sliced raw Tasmanian salmon, extra virgin olive oil, citrus soy, pepper, parsley, and chilli.

Raw sashimi grade tuna, sesame seeds, soy, lime, avocado and celery served on a bed of lemon cured cucumber.

Fresh burrata served on a bed of crispy crostini, cherry tomatoes, basil, red onion, dressed with olive oil and balsamic vinegar.

Rangers valley mb3 beef tartare, horse radish and goat cheese dressing, caper berries, beetroot, and crispy crostini.

Half shell Tasmanian scallops, backed and topped with aromatic breadcrumb.

Local caught prawns chargrilled and served with a fresh paw paw and avocado salad dressed with chilli, mint, lime, and feta.

Local whiting filet, pistachio crumb, sweet & sour onion and lemon zest.

Cold salad with local prawns, avocado, red papaya, mint, chilli and lime juice.

Al dente spaghetti tossed with clams with white wine, herbs and toasted breadcrumb.

Al dente Linguine with green bugs, prawns, mussels, clams, salmon, barramundi, basil, chilli, and parsley.

Squid ink Spaghetti with local prawns, basil, lemon, chilli, cherry tomatoes and a cream

Tomato sauce, anchovy, chilli, olives, capers, garlic, toasted breadcrumb and parmesan.

Al dente fusilli pasta with traditional Italian pork and veal ragu' topped with parmesan.

Seafood risotto with prawns, mussels, cams, Darramundi

200 gr Rangers Valley mb3 chargrilled eye fillet, mash potato, green peppercorn and cognac sauce

Beef cheek, red wine jus, mash potato and red cabbage.

Sous vide duck leg, orange glaze, pink peppercorn, sage carrot puree, grilled broccolini and red cabbage.

Thiny sliced premium veal, coated in thick marsala wine sauce served on mash potato.

Grilled yellowfin tuna steak, marinated in lime juice, chilli and pepper served on sautéed spinach and onion. Served only rare.

Locally sourced and sustainable farmed barramundi fillet served with sauteed somach, onion, and salsa verde

Seafood platter with an abundance of grilled seafood, including: Moreton Bay bugs, tiger prawns, marinated baby octopus, grilled yellowfin tuna, reef fish, scallops and mussels.

Al dente Linguine with a whole 700gr painted crayfish, cooked in it's bisque, with herbs and cherry tomatoes. *subject to availability

Al dente spaghetti served with our famous chilli mud crab, tomato sauce, herbs, and basil. *subject to availability

Roasted potatoes, herbs, garlic and evo.

Local mixed leaf salad with cherry tomatoes and fetta, dressed with evo oil and white balsamic vinegar.

Seasonal vegetables, olive oil, garlic, pepper.

House marinated olives, chill, fennel seeds and lemon.

Stone baked bread roll, served hot, with extra virgin olive oil and balsamic vinegar.

Tomato sauce, fior di latte, basil, oregano, evo.

Tomato sauce, garlic, oregano, evo.

Tomato sauce, fior di latte, anchovy, capers, chilli, olives and basil.

Fior di latte, prosciutto San Daniele, cherry tomatoes, rocket, basil, balsamic glaze, evo.

Tomato sauce, fior di latte, spicy salami, olives, basil, oregano, red onion and evo.

Tomato sauce, fior di latte, tuna, red onion basil, oregano, evo.

Tomato sauce, mozzarella, leg ham, basil, oregano, evo.

Tomato sauce, fior di latte, mushrooms, leg ham, olives, artichokes, basil, oregano, evo.

Fior di latte, taleggio, mushrooms, truffle, parsley, evo.

Fior di latte, gorgonzola, taleggio, parmesan, oregano, evo.

Fior di latte, cherry tomatoes, garlic prawns, spicy n’duja, rocket, evo.

White focaccia with Garlic, rosemary, oregano, evo and olives.

White focaccia topped with a fresh cherry tomatoes and basil salad topped with stracciatella and balsamic glaze.

We can fold any pizza of your choice

Add fresh buffalo burrata to any pizza.

Add prosciutto San Daniele to any pizza.

Add spicy salami to any pizza.

Add premium leg ham to any pizza.

Add spicy n’duja to any pizza.

Add your choice from: Olives, capers, mushrooms, chilli, garlic, anchovy, rocket.

Roasted potatoes, herbs, garlic and evo.

Local mixed leaf salad with cherry tomatoes and fetta, dressed with evo oil and white balsamic vinegar.

Seasonal vegetables, olive oil, garlic, pepper.

House marinated olives, chill, fennel seeds and lemon.

Stone baked bread roll, served hot, with extra virgin olive oil and balsamic vinegar.

Savoiardi biscuits soaked in coffee and liqueur layered with zabaglione, mascarpone, cream and dark chocolate, served with bitter dark chocolate sorbet

Basil gelato, with figs, prunes & walnuts macerated in Armagnac

Premium chocolate warm pudding served with raspberry coulis, crème anglaise and vanilla ice-cream

Assortment of house made ice-cream

Coconut Pannacotta served in glass with tropical mango, pistachio, toasted coconut and seasonal berries

House made vanilla ice-cream, espresso coffee, Frangelico and Biscotti

Chef ’s selection of 3 cheeses, served with seasonal fruit, pairing marmalade and homemade grissini