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The Weekend Australian - Travel - - Front Page -

Tomato br­uschetta on grilled sour­dough with Per­sian fetta and tape­nade ($16.50)

Tagli­atelle car­bonara with warm poached egg, sauteed wood mush­rooms, shaved pancetta and cep cream sauce ($16.50)

Carpac­cio of wagyu beef ton­nata, potato goat’s cheese cro­quette and mi­cro herb salad ($21.50)

Seared fil­let of Tas­ma­nian salmon on braised scal­lop and crab can­nel­loni with a wa­ter­cress and white pep­per coulis ($29.50)

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