A la Carte MenuSample Menu

Stuzzichino Appetizers
Vegetarian

Tuscan Bruschetta of 3 tastes – (eggplant, olive, tomato)

Oven Crisp Mozzarella Filled Grissini, Rocket Pesto

Toasted Herb & Mozzarella Bread or Roasted Garlic Bread

Grilled West Australian Sardine Fillets with Pesto Crumble
Wild rocket salad, roasted Roma tomato - dill dressing

Grilled Tiger Prawn Tails with Soy-Basted Asparagus
Baby vine tomatoes, watercress, shallot dressing

Char-Grilled Salt & Pepper Spiced Calamari
Mediterranean salad, white balsamic, fine olive oil

B.B.Q. Scallops (roeless) with Radicchio and French Beans
Peeled sweet red bell peppers, pomegranate vinaigrette

Organic Beef Fillet Carpaccio
Marinated Swiss brown mushrooms, wild rocket, shaved Parmesan

Baked Lambs Brains in Olive-Parmesan Crumbs
House made sauerkraut and smokey bacon salad

Smoked Tasmanian Salmon and Avocado
Field leaf salad, horseradish crème fraîche, capers

Steamed Mussel and Saffron Chowder (shelled)
Creamy steaming broth with white wine, celery, carrots & shallots

Secondi Mains

Oven Baked Lamb Shank with Root Vegetables
Crushed tomatoes, olives and thyme, sweet potato mash

Char-Grilled Kangaroo Medallions from Broken Hill
Crushed juniper berries, green pepper corns, orange zest and country cream

Traditional Veal Scaloppini 'al Fungi
Field mushrooms, white wine, aromatic herbs, rich veal sauce

Crisp Roasted Duckling (½ bird - almost de-boned)
Caramelised cumquats, rosemary flavoured roasting juices

Tender Yearling Osso Bucco
Braised in Coonawarra Claret, celery and leeks, whipped potato mash

Grilled Victorian Yearling Porterhouse Steak
Choose: Mushroom, pepper or baked garlic clove sauce

B.B.Q. Chicken Breast Fillet Stuffed with Italian Herb Butter
Marsala jus, green asparagus

Classic Pot-Roasted Veal Shank (boneless)
Rich pot juices, fried Parmesan gnocchi

Hot Roasted Vegetable Salad with Whipped Goat Cheese
Warm Provençale caper dressing

Pan-Fried Milk Fed Calf's Liver with Bacon
Roasted parsnip and potatoes, Spanish onion sauce

Stir-Fried Queenscliff Calamari
Tomatoes, Asian greens, garlic, extra virgin olive oil and basil

Char-grilled new season asparagus with shaved Parmesan
Steamed green beans with toasted almonds & goat cheese
Pan-tossed spinach leaves & field mushrooms in herb butter
Roasted butternut pumpkin with currents & molten Provolone cheese
Bowl of chips, creamy mashed potatoes or roasted potatoes with rosemary & garlic

Greek style salad with marinated fetta cheese
Wild rocket leaf, thinly sliced pear and shaved Parmesan salad
Avocado and mixed leaf salad with white balsamic vinaigrette
Salad of crisp lettuce with tomato, cucumber red onion and olives