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 $230pp 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.

winter / à la carte menu 


Freshly shucked oysters with eschalot and aged wine vinegar

Our oysters are served unturned and attached to their muscle to retain their natural liquor & quality

Wagyu bresaola with roast beetroot, house made ricotta and garden sorrel

Fritto of pork cheek with cauliflower agrodolce and bitter leaves

Wild kingfish crudo with mandarin, chilli, bronze fennel and Bell’s olive oil

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


Lentil and spinach soup with rosemary oil and Pecorino Romano

primi & pasta

Potato gnocchi with wild mushrooms, porcini and pecorino

Bucatini with king prawns, zucchini, fennel and bottarga

Fusilli with speck cream, borlotti, sage and parmesan

Acquerello risotto of chestnuts and fontina


Roast pumpkin and beetroot with red wine lentils, kale and an almond & herb salsa

Whole grilled fish of the day with garlic and rosemary, charred gem lettuce with salsa salmoriglio

Tasmanian salmon and black mussel stew with nduja, fregola, parsley and tomato

Pork cutlet with Bell’s garden herbs with smoked mash potato, shaved fennel and sweet grapes

Aylesbury duck breast with pancetta, braised cabbage, roast pumpkin and thyme sauce

Wagyu rump cap with Jerusalem artichoke, burnt onion puree, sprouting broccoli and salsa verde                                                             


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)



Hazelnut brulée tart with compressed pear, hazelnut crumble and hazelnut gelato

Amedei chocolate mousse with toasted chestnut and chestnut gelato

Tiramisu cheesecake with strawberry gel and espresso gelato

Yuzu curd, Bells garden lemon gelato, vanilla

Selection of house churned gelato and sorbetti

Chefs selection of petit fours

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.

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