THE MENU
*Available: Tuesday to Thursday for groups up to 4 guests*
Entrée
CAVIAR AND PANI PURI CONNECTION
32
MARINATED AND PAN FRIED TOOTHFISH, ASPARAGUS, MACADAMIA AND TOASTED CASHEWS
36
DUCK LIVER PÂTÉ, PAN BRIOCHE, PUMPKIN AND MANGO CHUTNEY, HOMEMADE DUCK PROSCIUTTO
34
TEXTURES OF BEETROOT, AUSTRALIAN GOATS CURD, 30YEARS BALSAMIC VINEGAR
34
House-made Bread AND DIP
13
MAIN
RAVIOLI FILLED WITH RICOTTA AND PARMESAN, SARDINIAN PORK RAGÙ, ITALIAN GREMOLADA
42
BEEF SHORT RIB, CARAMELISED COCONUT MILK, ASIAN SPICES, BROCCOLINI, BAKED ONION
42
QUAIL “MILANESE” STYLE, UMEBOSHI SHIITAKE, FERMENTED CABBAGE
44
DESSERT
RED BERRIES COMPOTE, BUFFALO RICOTTA ESPUMA, NATIVE ROSELLA JAM
18
BANANA GELATO, PEANUT BUTTER SALTED CARAMEL, CLASSIC CHURROS
21
Cheese Special
*price to be confirmed with FOH staff
