Buffalo mozzarella with oxheart tomato and olives Bruschetta with parma prosciutto, poached egg and garlic Southern calamari with eggplant and salsa piccante Quail breast and legs with a fig and farro salad
Secondi
Grilled barramundi fillet with cavolo nero, raisins and pinenuts Slow roast lamb shoulder with silverbeet and almond garlic paste Crumbed veal cheeks with savoy cabbage and cherry tomato salad Tagliatelle with white truffle butter and brussels sprouts
Dolci
Hazelnut-chocolate mousse with almond bread and vanilla anglaise Pannacotta with orange and caramel Selection of cheeses
