Dinner Menu
Starters
This is when the egg is cooked at 64 degrees and is served swimming in a butternut puree topped with crispy guanciale (we can make this veggie if you’re not into guanciale)
Cured and smoked locally caught mackerel served with fresh mango, chilli and parsley drizzled with virgin olive oil
Mains
We challenge you to find a better prepared steak in the NT! 300g scotch fillet cooked as you like it, served with smashed, crispy and fluffy potatoes, broccolini in your choice of a peppercorn sauce or red wine jus (you can go dairy free without the sauce or jus)
Infused with sweet chilli source and lemon myrtle garnished with fresh parsley sitting in a bed of either of our famous Napoli or French sauces
Filleted and pan-fried locally caught mackerel with broccolini and our famous crispy fluffy potatoes and served with in house made French sauce.
We bake our focaccia daily and our unique desert rub focaccia is served with smoked butter and cream cheese, marinated capiscum, eggplant and sun dried tomatoes with smoked ham. There is a veggie option for this dish
As classic prepared in the real Roman method with egg, guanciale and pecorino cheese. Definitely no cream!
