Wood-fired bread bowl filled with house-made gnocchi four cheese made from fior di latte mozzarella, smoked mozzarella, gorgonzola blue cheese in a white parmesan butter cream sugo. Served with grated parmesan and basil garnish

Wood-fired bread bowl filled with house-made gnocchi rosa made from pink cherry tomato and mozzarella cream sugo. Served with grated parmesan and basil garnish

Wood-fired bread bowl filled with house-made gnocchi pesto made from basil pesto and white parmesan butter cream sugo. Served with grated parmesan and basil garnish

BBQ sauce base with fior di latte mozzarella cheese, mushrooms, red onion, garlic chicken breast, oregano and basil garnish

House-made fettuccine with garlic, bacon, red onion, mushrooms, shallots and parsley with white parmesan butter cream sugo. Served with grated parmesan and herb garnish

House-made lasagna with beef bolognese, béchamel and mozzarella cheese. Served with a beef meatball, grated parmesan and basil garnish

House-made gnocchi with cherry tomato sugo, grated parmesan and basil garnish

House-made spaghetti with cherry tomato sugo, garlic, chilli and tiger prawns, with basil garnish

Risotto with white parmesan butter cream sugo, garlic, shallots, parsley and wild marinated mushrooms, with grated parmesan and herb garnish

Toasted tortilla wrap with garlic pesto, beef brisket, hot sauce, mozzarella cheese, sliced tomato, lettuce, blue cheese aioli, caramelised red onion, and pickled antipasto. Served with side sweet potato fries, garlic aioli dip, and rosemary garnish

Braised 250g chicken breast, basted with salmoriglio jus, served with iceberg lettuce, semi-dried tomatoes, sliced avocado, pancetta, crispy croutons and pork crackling with grated parmesan cheese and caesar aioli dressing

Braised 250g chicken breast, basted with salmoriglio jus, served with mixed leaf, coriander, lemongrass, pomegranate, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, fried shallots, black sesame, hemp seeds and lemon-herb vinegar dressing with almond nut crumble, wasabi aioli drizzle and sumac lemon garnish

Braised 200g lamb loin, basted with salmoriglio jus, served with mixed leaf, coriander, lemongrass, pomegranate, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, fried shallots, black sesame, hemp seeds and lemon-herb vinegar dressing with dill yogurt drizzle, pecan nut crumble and sumac lemon garnish

Braised 200g Little Joe MB4+ MSA beef tenderloin, basted with salmoriglio jus, served with mixed leaf, coriander, lemongrass, pomegranate, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, fried shallots, black sesame, hemp seeds and lemon-herb vinegar dressing with sriracha aioli drizzle, almond nut crumble and sumac lemon garnish

Braised 250g Atlantic salmon fillet basted with salmoriglio jus, served with mixed leaf, coriander, lemongrass, pomegranate, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, fried shallots, black sesame, hemp seeds and lemon-herb vinegar dressing with dill yogurt drizzle, pistachio nut crumble and sumac lemon garnish

Braised 250g barramundi fillet, basted with salmoriglio jus, served with mixed leaf, coriander, lemongrass, pomegranate, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, fried shallots, black sesame, hemp seeds and lemon-herb vinegar dressing with truffle aioli drizzle, wasabi peas and sumac lemon garnish