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Dinner

Carte Blanche

Carte Blanche Menu Individually plated dishes based on a selection of today's ingredients  75/person

Daily Fresh Sheet

Bread and Butter   5
Chicken liver parfait, pickled vegetables, crostini   9
White anchovy toast, maitre d'hotel butter, pickles & herbs   5/p
Baccala, heirloom pomodoro & crostini   12
Polenta, smoked corn broth, sidestripe shrimp, braised kale   16
Squash, whipped ricotta, pickled eggplant, tomato vinegar   14
Heirloom tomato, field cucumber, buttermilk, dill oil   14
30 month prosciutto di Parma, summer melon, pecorino   18
Mixed salumi plate   20
Risotto, roasted carrot, tops, pecorino   25
Agnolotti, house bacon, ricotta, chilli, sun gold tomato   24
Strozzapreti, confit duck & anchovy ragu   24
Tagliatelle bolognese   24
Albacore tuna, endive, olive oil potato, tomato water   29
Beef striploin, summer squash, sweet corn succotash, bone marrow   32
Fraser valley duck breast, carrot, lentil, foie gras jus   28
Bistecca Fiorentina (range from 37oz-55oz bone-in) for the table with sides    MP
Cheese plate, rhubarb marmalade, crostini   16
Santa Rosa plum, yogurt panna cotta, oat crumble   9
Chocolate chantilly, brown butter financier, cherry
 
  9
Salted caramel tart, pine nut, apricot   9

Many of our dishes can be changed to suit vegetarian, pescatarian, vegan and gluten free dietary restrictions


Items and prices on this menu are subject to change without notice.

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