Marinated white anchovies and roasted capsicum. Sun dried tomatoes, black olives and fresh Oregano. Babaganoush-roasted eggplant tahina and yoghurt
Falafel, tahini, Mediterranean salad
Garlic and chilli tiger prawns, lightly seared, served with baby peas, shallots & thyme, garnished with tomato balsamic.
Light fried calamari, served with mixed salad, capers, Spanish onion, chilli & lime aioli.
Served with house-marinated Fremantle octopus, roquette salad with avocado and crispy eggplant, dressed with lemon, olive oil and aoli tahini.
Duo of wood-fired field mushroom and eggplant filled with goat’s cheese baked in a rich tomato sauce and pesto.Served with roquette salad and crispy pine nuts
Raw and tender thinly sliced beef fillet served with pesto aoli, crispy garlic, shaved parmesan and mushroom jam.
House made, served with North-West calamari, mussels, boottarga and cherry tomatoes.
Six different, seasonal chef’s creations
Beef fillet aged tenderloin served with baked eggplant mousse, red wine jus and roasted potatoes.
Half a crispy duck, twice baked from the wood fired oven with apple polenta, porcini mushroom sauce, green beans and cherry tomato jam.
Wrapped in vine leaves, filled with pine nut risotto, cubed potatoes, char-grilled prawns, and haloumi cheese with an avocado salad.
Wrapped in prosciutto and served with baby peas, potato pureé and lemon sauce
Slow cooked in a wood fired oven. Served with cous cous, spring onion, parsley, lemon, olive oil, pistachios and mint yoghurt.
House-made gnocchi served with fresh tomato jus, basil, baby peas and cherry meatballs.
House-made tortelloni filled with lebanese zucchini and tiger prawns, garnished with char grilled Moreton bay bugs
House-made spaghetti served with roasted eggplant, capsicum, sun-dried tomatoes, goat’s cheese, pesto and pine nuts.
Crispy haloumi, served with a Mediterranean salad of cucumber, tomato and onion
Fresh vegetables baked in wood-fire oven.
Roasted potatoes with rosemary and garlic
Sauteéd with garlic, garnished with parmesan tomato concasse.
Rocket, spinach, cherry tomato, Spanish onion, pears served with orange vinaigrette
Freshly baked Italian bread
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