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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.  

Restaurant Group Events

Download Restaurant Group Events document from below to see menu choices and details. 

We endeavor to offer our guests an experience according to the philosophy of sharing a friendly conversation and meal with family and friends. To ensure a fabulous dining experience is achieved we like our guests to choose a specific group menu when the party size is greater than 10 guests. Costs for a tailored group menu is either $90 for 2 courses or $100 for 3 courses. (Choice of menu style is available - either cocktail style, shared platters or a combination of shared platters and guest choice of main/dessert).

Group bookings of 10 guests or less require a credit card number for security - à la carte menu is available for this size.

Group bookings of 11 guests or more - A deposit of $200 is required and full pre-payment is due 7 days prior to date. Final numbers are confirmed at this time, along with any specific dietaries.

Our signature Degustation Menu is always 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.

 


summer / à la carte menu 

antipasto

Freshly shucked oysters with eshallot and aged wine vinegar Our oysters are served unturned and attached to their muscle to retain their natural liquor & quality

Fried zucchini flowers with ricotta and local honey

Bells caprese salad with burratina and ox heart tomatoes

Crudo of hiramasa kingfish with avocado, radish, garden sorrel, puffed wild rice and lemon gel

Pino’s cured meat plate with marinated olives and pane carasau

Skull Island King Prawns  with brown butter, fried capers and garden herbs

Vitello Tonnato

zuppa

Atlantic salt cod soup with garlic, nicola potato, tomato and parsley

primi & pasta

Potato gnocchi with burnt butter, sage and radicchio

Tagliatelle with Australian scampi, tomato, fennel and tarragon

Mafalde with lamb ragu and pecorino romano

Acquerello risotto with spring peas, loligo squid, fresh herbs & lemon zest

secondi

Pan roasted blue eye cod with cauliflower puree, red wine lentils and salsa verde            

Ruby snapper fillet with diamond clams, roasted peppers, caperberries and white wine

Berkshire pork cutlet with caponata, basil, local honey and crackle

Dry Aged Tamworth lamb rump with chickpea and garden inzimino and salsa rossa

White River calves liver with rocket, balsamic onions and aged vinegar

Brooklyn Valley dry aged rib eye (600g) with grilled asparagus, potatoes and anchovy butter                                                 

formaggi

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

San Simons (Smoked firm cows milk cheese - Galicia, Spain)

Cropwell Bishop Shropshire blue (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 cows milk - Val Taleggio, Italy)

Perenzin Capra Ubriaco al Traminer (firm pasturized goat’s milk -Valle de Paive, Italy)

Berthaut Epoisses (soft pasturized cow’s milk – Bourgoge, France)

dolci

Pavlova with mascarpone gelato, mulberries and boysenberries

Salted caramel gelato, Amedei chocolate mousse and caramalised banana

Baked chocolate tart, passion fruit sorbetti and mango

Zabaglione with raspberries and Bells garden strawberries

Rose gelato, poached peaches and goats milk sherbet

Pineapple, pawpaw and pomegranate with apricot sorbetti 

Selection of house churned gelato and sorbetti

dessert wine

2017 Frogmore Creek Iced Riesling (Coal River, Tasmania) 

2017 Corrado Tonelli 'Visner di Pergola' (Marche Italy)

2012 Margan Family Botrytis (Hunter Valley, NSW) 

2013 Chartreuse De Coutet (Sauternes, France)

2009 JJ Prum Graacher Himmelreich Riesling Auslase (Mosel, Germany) 

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

2004 Felsina Vin 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.

Download our sample seasonal menus and wine list

Wine List Sample Wine List Sample (778 KB)

 

 

 

 


 

 


 


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