Grilled prawns, broad beans, smoked peppers and aioli

Wayne: "This dish has such an array of flavours that really work well together. The wild edible flowers add a nice touch too."

Nick: "I love the smoky sweet flesh and the combination with the broad beans and aioli. With a glass of Soave I feel like I could be on the Amalfi Coast."

My favourite entrée is the calamari, fresh seafood quickly pan fried with olive oil which gives a light and delicate taste.  The calamari is then tossed with salsa picante which adds subtle flavour at the preparation; with the ink dressing a true Mediterranean experience is delivered. 

This dish has been on our menu for quite a while and there's a very good reason for this - the black pepper risotto with taleggio cheese is sensational and my absolute favourite. It takes 35 minutes but the wait is definitely worth it. With the first bite you're hooked and just want more and more! Luckily it comes as a main course as well.

Lindy: "The fish is sashimi grade. Local Kingfish raw with capers and balsamic give a sharp crisp edge. Served with crisp cold white wine or maybe a glass (or two) of Billecart champagne."

Matt: "In summer especially, nothing is better than a fresh, clean crudo dish. The sweet tartness of the white balsamic dressing makes you remember the dish."

Fresh, clean and juicy our oysters are shucked to order, ready for service. Served natural and unwashed - the mixed oyster plate is the perfect entrée. Yum!