ENTREES
Crayfish ravioletti an a aromatic brothand zucchini flowers
$21
Quail saltimbocca with caramelized pear tart;
radicchio leaf and vincotto sauce
$19
Woodbridge smoked ocean trout a salad of roasted beetroot, radish and soft herb dressing with horseradish cream
$22
Mud crab, avocado and green apple salad;
young spinach and spinach essence
$26
Seared wild Canadian scallops, pumpkin puree;
salt cod tortellone and pumpkin oil
$21
Ravioli of Moreton Bay Bug with
braised leeks and a white wine sauce
$20/$32
Linguine with calamari, fish, scallops,
mussels, prawns and oysters;
a concentrate of cherry tomatoes, chilli and garlic
$26/$38
Gyoza filled with lemon and thyme creamed ricotta
served with spring vegetables and tomato water
$19.5/26