Our Menu

Delicately diced raw local coral trout dressed in kaffir lime oil and citrus soy, topped with finger lime pearls, onion gel, bonito mayo, and finished with luxurious sturgeon caviar.

Finely sliced Tasmanian salmon drizzled with extra virgin olive oil and citrus soy, with a fresh kick of chilli, cracked pepper, and chopped parsley.

Thinly diced tuna with a sesame-soy and chilli oil dressing, paired with pickled shallots, toasted peanuts, Vannella stracciatella, and crisped artisan bread.

Creamy whipped Fraser Isle spanner crab spread, with house pickles, marinated white anchovy lemon curd and sturgeon caviar.

Velvety buffalo burrata nestled on crispy crostini with heirloom cherry tomatoes, fresh basil, pickled onion, and a sweet balsamic reduction.

Finely sliced kangaroo crusted with burnt pepper, accented by tangy pickled shallots, goat cheese and horseradish cream, lemon balm and crisped bread.

Tenderloin beef tartare with caramelised onion, grana Padano, tangy pickles, and herbs and pistachio pesto with a side of crispy bread.

Baked local whiting fillets (3), coated in a pistachio crumb and served over a bed of sweet and sour raspberry onion.

Seared scallops (3) set atop a silky cauliflower and vanilla purée, finished with a saffron reduction and rainbow trout roe.

Local baby octopus skewers marinated in soy, lime and chilli. Chargrilled and paired with tangy sour cream and fire-roasted capsicum.

Al dente squid ink spaghetti tossed with local prawns, fresh basil, lemon zest, a touch of chilli, juicy cherry tomatoes, and a splash of cream for a rich finish.

A seafood lover’s dream cooked al dente and crowned with prawns, green bugs, mussels, clams, salmon, and barramundi in a fragrant garlic, chilli, and herb blend.

Classic spaghetti with clams, deglazed in white wine with garlic, fresh parsley, and golden breadcrumbs for a subtle crunch.

A bold vegetarian classic - al dente spaghetti with olives, capers, garlic, chilli and Napoli sauce, finished with toasted breadcrumbs and grana Padano.

Handmade ricotta cavatelli paired with slow-cooked white beef ragù, onions, soffritto, and a hint of white wine, garnished with grana Padano.

Traditional Italian pork and beef ragù served with fusilli, finished with grana Padano.

A silky sage and carrot risotto with garlic and Swiss gruyere, topped with spicy tuna tartare and fresh creamy burrata for a delightful contrast.

200g chargrilled eye fillet (MB2+) served with creamy mash, grilled bone marrow, seasonal vegetables, and finished with a green peppercorn and cognac sauce.

72 hours slow-braised beef cheek cooked in red wine jus, paired with velvety mash and pickled red cabbage for a comforting, elegant dish.

Sous-vide duck leg glazed with a vibrant orange reduction, served with pink peppercorn, sage and carrot purée, marinated red cabbage and seasonal vegetables.

Prosciutto-wrapped chicken thighs stuffed with spinach, herbs, and mozzarella, roasted to golden perfection, served with charred peperonata (capsicum) and roasted potatoes.

Locally caught coral trout gently poached in a fragrant cherry tomato, garlic, and chilli broth, finished with fresh herbs and crispy crostini.

Yellowfin tuna marinated in mojito herbs and chilli, lightly grilled and served with a bright fennel and herb salad and pistachio - light, zesty, and refreshing.

Pan-fried Daintree-farmed barramundi fillet with zucchini, lemon and sage curd, and a touch of rainbow trout roe.

A grand platter of ocean treasures: Moreton Bay bugs, tiger prawns, baby octopus, yellowfin tuna, barramundi, scallops, and mussels - a perfect feast to share.

Chargrilled flank or skirt steak, thinly sliced and served with sage and carrot purée, roasted potatoes, beef jus, and mustard. (Subject to availability)

Al dente linguine with a whole 700g painted crayfish, cherry tomatoes, and fragrant herbs. (Subject to availability)

Al dente spaghetti paired with succulent mud crab in a rich spicy tomato sauce, laced with basil and fresh herbs. (Subject to availability)

Crisp roasted potatoes infused with garlic and rosemary, drizzled with extra virgin olive oil.

A fresh medley of local leaves tossed with extra virgin olive oil and aged balsamic vinegar.

Sautéed seasonal vegetables with garlic, cracked pepper, and EVO.

House-marinated olives seasoned with fennel seeds, chilli, and lemon zest.

Warm stone-baked ciabatta served with extra virgin olive oil and balsamic vinegar for dipping.

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.

Premium chocolate warm pudding served with fresh berries, salted caramel and vanilla ice-cream.

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

Hazelnut sponge cake, ricotta, pear and rum, red wine poached pear

Rum Baba', Cannolo with ricotta, Bigne' with vanilla custard, Mini Tart filled with vanilla custard, pistachio, fresh berries.