Australia's Wine List of the Year Awards

Our menus are based on the Season sourcing premium produce from local farmers, fishers, growers and winemakers in NSW. We grow a substantial amount of produce in our own gardens but are also passionate about authentic Italian food so we import a few premium Italian ingredients that we love, such as Frantoio Cutrera Extra Virgin Olive Oil from Chiaramonte, Sicily. We have also collaborated with a local (Mudgee) olive grower & oil producer and have created our very own delicious blend of premium olive oil to compliment the Italian flavours in our kitchen.  

Our signature Seasonal Degustation Menu is available for any group size. Menu cost is $120pp for 5 courses, $190pp 5 courses with matched wines or $250pp for 5 course with matched premium wines.

Sample menus below are examples of the dining style on offer.

Produce & ingredients change with the seasons and are based on what is available from our gardens and local producers.

autumn / à la carte menu 


Freshly shucked oysters with eshalot and aged wine vinegar 

San Daniele prosciutto (16 months aged), figs, Gorgonzola with toasted walnuts and saba 

Buffalo mozzarella, braised chicory, chickpea rosemary farinata 

Yellowfin tuna tartare with avruga, finger lime and shiso 

Skull Island king prawns with brown butter, fried capers and garden herbs 

Braised Bangalow pork jowl with parsley, radish salad and bone marrow dressing 

Chicken liver parfait with crostini and mustard fruits

Grilled Fremantle octopus with kipfler potatoes and olive sauce 


Tuscan beans soup with bells garden vegetables and pesto Genovese

primi & pasta

Potato gnocchi with wild mushrooms, porcini and pecorino 

Rigatoni with cuttlefish, nduja and pangrattato 

Pappardelle with veal shin ragù and parmesan 

Acquerello risotto with radicchio, taleggio and hazelnuts 


Whole grilled fish of the day with green beans, mint, garlic, bottarga and pangrattato 

Daily fish fillet with vongole, samphire, steamed cime di rapa and seaweed butter

Chicken ballotine stuffed with luganica sausage, farro, mushroom purée and pancetta 

Grilled lamb loin with braised black cabbage, crisp polenta and salsa dragoncello

Wagyu rump cap (+3) with celeriac remoulade, cured tomato and red wine sauce 




Cheese selection of three regional cheeses served with toasted walnuts, oat biscuits and quince to share

Brillat Savarin triple cream (soft pasteurized cow’s milk, France)

San Simons (smoked, firm pasteurized cow’s milk cheese Galicia, Spain)

Cropwell Bishop Stilton (blue pasteurized cow’s milk Nottinghamshire, England)

Comte (firm unpasteurized cow’s milk Franche-Comte, France)

Montgomery Cheddar (firm unpasteurized cow’s milk  Somerset, England)

Taleggio (soft pasteurized cow’s milk  Val Taleggio, Italy)

Holy goat (soft creamy pasteurized goat’s milk, Castlemaine, VIC)

Berthaut Epoisses (soft pasteurized cow’s milk Bourgogne, France)


Buttermilk pannacotta with roast peaches and pistachio crunch

Amedei chocolate mousse with salted caramel gelato and caramelized banana

Baked chocolate tart, passionfruit sorbetti and mango

Zabaglione with raspberries and Bells garden strawberries

Amedei chocolate and cherry tartufo with tea crunch

Vanilla and raspberry cassata with Mr Lincon rose crumble

Selection of house churned gelato and sorbetti

dessert wine

2018 Frogmore Creek Iced Riesling (Coal River, Tasmania)  

2017 Corrado Tonelli “Visner di pergola” Vino & Visciole (Marche, Italy) 

2014 Margan Family Botrytis (Hunter Valley, NSW)  

2013 Chartreuse De Coutet (Sauternes, France) 

2008 Speri La Roggia Recioto della Valpolicella (Veneto, Italy) 

2004 FelsinaVin Santo Chianti Classico (Toscana, Italy) 

1987 Bodegas Toro Albala Pedro Ximenez (Montilla Moriles, Spain) 

Grand Ridge Hatlifter Stout (Gippsland, Vic) 

Caffè Milano (Italian style coffee cocktail)

caffe` e te`

Bouddi blend of ethically-sourced, locally roasted espresso coffee

Fine loose leaf teas: darjeeling, ceylon, highgrown orange pekoe, china golden yunnan, camomile, china gunpowder, english breakfast, french earl grey, lemongrass and ginger, three mint.

Special Event Menus and Wine List Sample 

Wine List Sample Wine List Sample (778 KB)


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