Vegetarian Menu

Executive Chef – Catherine Anders

Bruschetta
Fresh ‘Vannella’ buffalo mozzarella with vine ripened tomato bruschetta with balsamic dressing 19

Arancini
Truffle arancini with pea and crumbled goats curd 19

Zucchini Flowers
Ricotta stuffed zucchini flowers with soft polenta and zucchini, artichoke and mint salad 21

Gnocchi
Goats curd gnocchi with glazed baby carrots, roasted Fennel, macadamia and carrot butter sauce 23/35

Pizza Margherita
Thin crust pizza, tomato based, roasted onion, fontina and rocket 19

Risotto
Roasted cauliflower and spinach risotto with toasted almond and pecorino GF 23/35

Paccheri
Long tubular pasta tossed with aglio olio, pepperonata, confit cherry tomatoes and shaved reggiano 23/35

 

Download a PDF copy of our Vegetarian Menu

BOOK YOUR TABLE NOW