The Weekend Australian - Travel - - Indulgence -

Chilled tomato and thyme broth with steamed mus­sels ($17)

Grilled quail with roast es­chal­lots, spinach and cur­rants ($21, $34)

Tagli­atelle with More­ton Bay bugs, se­same seeds and parme­san ($23)

Bar­be­cued duck breast with bal­samic vine­gar and Ital­ian coleslaw ($36)

Rice and mus­tard fruit torta with spiced zabaglione ($14.50)

Rasp­berry, pis­ta­chio and vanilla cas­sata ($14.50)

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