| RISOTTO with preserved lemon, chervil and grilled Australian asparagus | 28.00 | |
| white cut organic CHICKEN with a casserole of spring vegetables, spinach & pistou sauce | 30.00 | |
| confit of bangalow PORK on seasonal beans with a grated apple, fennel & parsley salad | 30.00 | |
| BO-KAAP – South African cape malay prawn & chicken curry (served with griddled banana, fragrant rice and a tomato and chilli sambal) | 30.00 | |
| victorian LAMB RUMP with roasted globe artichoke, potato croquette, gremoulata & hollandaise sauce | 32.00 | |
| OCEAN TROUT with a soft herb crust, fondant potatoes, braised witlof and a citrus jus | 32.00 | |
| WAGYU Tri tip, king brown mushrooms, garlic spatzlie, salsa verde & red wine | 34.00 |
SIDES
| BREAD of the day (served with olive tapenade) | 8.00 | |
| PUGLIESE SALAD (mozzarella, cherry tomatoes, anchovies, oregano and rocket) | 8.00 | |
| roasted organic Nicola POTATOES with chorizo, olives and parsley | 8.00 | |
| tossed mixed GREENS with cherry tomatoes, herbs and hollandaise | 8.00 |
*Pistou – dressing made of basil, flat leaf parsley and olive oil
*Gremoulata – parsley, lemon zest, crushed garlic and anchovy
*Spatzlie – german fried noodle flavoured with garlic and herbs
*Salsa Verde – basil, parsley, garlic, capers, anchovy, Dijon mustard, red wine vinegar and olive oil
*Gremoulata – parsley, lemon zest, crushed garlic and anchovy
*Spatzlie – german fried noodle flavoured with garlic and herbs
*Salsa Verde – basil, parsley, garlic, capers, anchovy, Dijon mustard, red wine vinegar and olive oil