Our Menu

Thinly diced raw local coral trout, kaffir lime oil, citrus soy, chives, finger limes pearl, onion gel, bonito mayo, and sturgeon caviar.

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

Thinly diced raw yellowfin tuna, sesame, and soy dressing, avocado, onion gel, poppy seeds, kataifi nest.

Thinly sliced lightly torched kingfish, filled with lemon ricotta, on fennel and dill cream, sesame dressing. topped with rainbow trout roe.

Buffalo burrata, caponata, pine nut. (capsicum, onion, eggplant, celery, and zucchini).

Tenderloin beef carpaccio with burnt pepper crust, goat cheese and horseradish cream, onion gel, pistachio and herbs pesto, caperberries, shaved parmesan.

Pan seared Scallops (3), cauliflower and vanilla puree, saffron reduction, rainbow trout roe.

Local sourced whiting fillet (3) baked with pistachio breadcrumb and served on sweet & sour raspberry onion.

Chargrilled local prawns (3), fennel, crostini, orange and fresh herbs panzanella salad.

Marinated (soy, lime and chilli) local baby octopus’ skewer, tangy sour cream and marinated chargrilled capsicum.

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

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

Al dente homemade ricotta cavatelli, white wine, garlic parsley, and bottarga.

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

Al dente fusilli pasta with slow cooked braised onion, beef and pork white ragù, topped with parmesan.

Al dente spaghetti pasta with traditional Italian tomato, pork and beef ragù topped with parmesan.

Seafood risotto with prawns, mussels, clams, barramundi.

200 gr Rangers Valley mb3 chargrilled eye fillet, mash potato, seasonal vegetable, grilled bone marrow, green peppercorn, and cognac sauce.

Sous vide Beef cheek, red wine jus, mash potato, marinated red cabbage.

Sous vide Duck leg, orange glaze, pink peppercorn, sage and carrot puree, seasonal vegetable and marinated red cabbage.

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

Chicken thighs wrapped in prosciutto, filled with mozzarella, herbs and spinach. Chargrilled capsicum, roasted potato.

Sesame crusted local caught yellowfin tuna tataki, shaved fennel and herbs salad, soy, and sesame reduction.

Grilled Daintree farmed barramundi fillet served with sauteed spinach, onion, potato, and salsa verde.

Seafood including Moreton Bay bugs, tiger prawns, baby octopus’ skewers, yellowfin tuna, reef fish, scallops, 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 chilli mud crab, tomato sauce, herbs, and basil. *Subject to availability

Roasted potatoes, herbs, garlic and evo.

Local mixed leaf salad, 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