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The Weekend Australian - Travel - - Indulgence -

Ox­tail arancini (Si­cil­ian rice balls) with salsa verde ($12.50)

Carpac­cio of sword­fish with mar­ron and mar­jo­ram dress­ing ($13)

Roast spatch­cock with pancetta, can­nelini beans and fen­nel seed and tar­ragon brodo ($29.50)

Ocean trout with cele­riac puree, poached egg, lemon but­ter sugo and salsa verde ($29.50)

Pap­padelle with braised rab­bit and sage ($18, en­tree; $26, main)

Goat milk pan­na­cotta, orange zuppa, orange and bian­cosarti sor­bet ($12.90) de­mol­ishes his wagyu rump, served with a large tortellini stuffed with braised veal shank ($32), in such an as­ton­ish­ingly short space of time, we con­sider call­ing the folk at Guin­ness World Records.

Hus­band-on-a-diet has set­tled, some­what reck­lessly, for the fried goat’s cheese ravi­oli with pick­led wit­lof ($27) and wishes he’d or­dered some­thing lighter, per­haps the baby mar­ron with radic­chio salad. Still, he pol­ishes off the lot and as dessert looms we turn to our hollow-legged son.

Af­ter all, this is how he gets th­ese gigs. He’s the only one with room for pud­ding. In this in­stance, white choco­late and strega (a saf­fron-in­fused liqueur) brulee with grilled fig ($12.90). And four spoons. All Ta­bles vis­its are unan­nounced and meals paid for.

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