Lunch

Food & Wine

lunch

lunch

monday - friday

house baked focaccia, olive oil, house made vincotto (2 per serve)

3.5

seasonal arancini (each)

4.9

salumi board - chefs selection of salumi & charcuterie, served with zuni pickles & grissini

16

tuscan kale, chickpea, tomato, pancetta soup with parmesan dumplings

14

chicken salad, avocado, roast carrots, sour cream, seeds, nuts

24

roast pumpkin salad, kale, heirloom beets, persian feta, puffed grains

24

calamari fritti, zucchini, radicchio, capers, aioli

24

rigatoni, tasmanian grass fed steak ragu, pickled chili, basil

24

jerusalem artichoke risotto, hazelnuts, thyme, vincotto

22

slow cooked pork belly, chilli vinegar, white bean puree, radicchio herb salad

29

250g Tasmanian steak, horseradish butter, charred broccolini, crisp garlic

29

market fish, beer battered, crispy potatoes, lemon aioli

29

salmon, grilled with capers, pine nuts, lemon, wilted kale

29

dessert

frozen chocolate & hazelnut bomb

9