We specialise in group functions and can cater for up to 100 guests. Customers can book out the entire restaurant or the private dining room at the rear of the restaurant.

Set menu 1

To Start
Prosciutto plate with house hand rolled Cristini.

Entrée
Seafood Platter.
On ice - scampi, crabs, prawns, oysters, marinated octopus, mussels and pippies and also
Hot -  salt and pepper baby calamari or today’s market fresh fish.

Main
• Today’s fish
• Roasted organic spatchcock filled with Porcini mushroom and truffle risotto.
• Char-grilled rib-eye steak (cooked medium) with mash and red wine sauce.              
Sides
Esca. house chips and also garden fresh salads.
                                                           
Dessert
Traditional home made hazelnut Cannoli.

Coffee or Tea

Set menu 2

To start
Prosciutto plate with hand rolled Cristini.

Entrée
• Hand rolled gnocchetti with porcini mushroom and rabbit ragout and fresh peas.
• Crispy quail wrapped in pancetta and sage with baked polenta and vincotto     sauce.
• Seared Tasmanian scallops on cauliflower purée, chorizo and enoki mushroom salad.
• Barbecued garlic and chilli marinated SA king prawns with roast saffron aioli

Main
• Today’s fish      
• Roasted organic Spatchcock filled with Porcini mushroom and truffle risotto
• Char grilled aged Black Angus rib eye with roasted root vegetables and red wine sauce (cooked medium).

Sides
Esca. house chips and also garden fresh salads.
   
Dessert
Traditional home made hazelnut Cannoli.

Coffee or Tea