Our Menu
Lunch and Dinner
SMALL
FRESHLY BAKED FLAT BREAD
each -
$ 12
House made ricotta, black garlic and white sesame (V)
GIN CURED KING FISH
-
$ 24
Tempered yoghurt, rainbow beets and sesame wafer (GF)
GRILLED MOOLOOLABA PRAWNS
each -
$ 12
Green mango salad and palm sugar soy dressing (DF)
GRILLED LAMB CUTLET
each -
$ 14
Kroeung marinade and pickled fennel (GF, DF)
ADAM’S STEAK TARTARE
-
$ 22
Baby caper, quail egg yolk and melba toasts.
DUCK LIVER PATE
-
$ 21
Pickled blueberry, brioche
SALUMI OF THE DAY
-
$ 16
Chef selected salumi, cornichon and sourdough.
IN-BETWEENS
BUFFALO MOZZARELLA ENCROUTE
-
$ 28
Baked in a crispy pastry with tartufo (V).
GRILLED COSBERG
-
$ 18
“Cacio e pepe” style Caesar, sourdough crumbs (V)
BURRATA AND HEIRLOOM TOMATO
-
$ 27
Hand pounded pesto, de soto sherry and grilled roti (V) (N)
GRILLED FREMANTLE OCTOPUS
-
$ 26
Green papaya, kaffir lime and roasted shallot dressing (GF) (DF).
BIGGER
O’CONNOR RIB EYE
500g rib eye with black pepper sauce.
ADAM’S RED DUCK CURRY
Snake beans, Thai basil and jasmine rice.
BAKED CONE BAY BARRAMUNDI
Leek, pangritata and Nonna’s herb marinade.
WHOLE CRISPY FRIED BABY SNAPPER
Coconut caramel, red long chillies and kaffir lime leaf (GF)
CORN FED CHICKEN COTOLETTA
Hazeldene chicken, Lollo slaw and salsa verde.
PASTA
LOLLO’S DUCK LASAGNA
-
$ 52
Freshly baked to order (N)
ASPARAGUS & RICOTTA TORTELLINI
-
$ 32
Silver beet and beurre noisette (V).
FRESH RIGATONI PASTA
-
$ 26
Spicy vodka sauce and parmigiana reggiano
ON THE SIDE
GRILLED FLAT BEANS
-
$ 14
Garlic vinaigrette and chives (VG) (GF).
INSALATA
-
$ 10
Little gem, italian greens and toasted hazelnuts (VG) (GF) (N).
BEETS
-
$ 12
Forvm merlot vinegar and pink peppercorns (VG, GF, DF)
BEER BATTERED CHIPS
-
$ 9
DESSERT
POMELO CHEESECAKE
-
$ 22
With grapefruit marmalade.
BOMBE ALASKA
-
$ 24
With caramelised cornflakes (VG)
TIRAMISU
-
$ 25
(adults only)
ARTISAN CHEESE SELECTION
one selection -
$ 14
three selections -
$ 36
GELATO
per scoop -
$ 8
Christmas Menu
Our festive menu for Christmas Day the 25th of December for $195pp | Kids (Under 8 years old) AU$55 per person. Vegetarian menus are available.
Please contact our restaurant reservations team at [email protected] to book and for more information.
STARTER - SHARED
HOUSE MADE FOCACCIA WITH CANNELLINI BEAN DIP
FIRST COURSE
VIETNAMESE PRAWN COCKTAIL WITH COCONUT DRESSING
SECOND COURSE
BUFFALO RICOTTA GNUDI, SPICED SPINACH SAUCE AND PINE NUT
MAIN COURSE
TURKEY ROULADE, PANCETTA, GRAPE WITH CRANBERRY JUS
SHARING SIDES
CHARRED BROCCOLINI, SUMAC DRESSING, RICOTTA SALATA
DUCK FAT ROASTED KIPFLER POTATO
DESSERT
Decadent dessert station set-up.
DECADENT DESSERT STATION
New Years Eve Menu
Our festive menu for New Years Eve 31st of December.
Children's and vegetarian menus are available.
Enjoy a free flowing station of cocktails and champagne.
Please contact our restaurant reservations team at [email protected] to book and for more information.
STARTER - SHARED
HOUSE MADE FOCACCIA WITH CANNELLINI BEAN DIP (V, DF)
FIRST COURSE
TEA SMOKED DUCK BREAST, PICKLED DAIKON, SICHUAN DRESSING (DF)
SECOND COURSE
GNOCCHI, SPANNER CRAB, ZUCCHINI FLOWER, SAFFRON
MAIN COURSE
O’CONNOR GRASS FED SCOTCH FILLET, CURRIED BUTTER (GF)
SHARING SIDES
DUCK FAT ROASTED BRUSSEL SPROUT, LEMON, PARMIGIANO REGGIANO (GF)
GARDEN SALAD, FRENCH DRESSING (VG, GF, DF)
DESSERT
Decadent dessert station set-up.
DECADENT DESSERT STATION
Children's Christmas & NYE Menu
The family are also invited to enjoy a curated children's menu for both Christmas Day, 25th December, and New Years Eve, 31st December
STARTER - SHARED
FLAT BREAD, NAPOLI SAUCE, BUFFALO MOZZARELLA AND BASIL (V)
MAIN COURSE OPTIONS
CRUMBED CHICKEN TENDERLOIN, CHIPS AND SALAD (DF)
CRUMBED BARRAMUNDI, CHIPS AND SALAD (DF)
FRESH PASTA, DUCK BOLOGNESE, PARMIGIANO REGGIANO (GFA)
DESSERT
DECADENT DESSERT STATION
Christmas & NYE Vegetarian Menu
Our festive menu for Christmas Day the 25th of December.
Children's and vegetarian menus are available.
Please contact our restaurant reservations team at [email protected] to book and for more information.
STARTER - SHARED
HOUSE MADE FOCACCIA WITH CANNELLINI BEAN DIP
FIRST COURSE
FRESH & GRILLED SUMMER VEGETABLE, BAGNA CAUDA (V, GF)
SECOND COURSE
BUFFALO RICOTTA GNUDI, SPICED SPINACH SAUCE, PINE NUTS (N)
MAIN COURSE
LOLLO EGGPLANT MOUSSAKA, CHICKPEA BÉCHAMEL, CANDIED CHERRY TOMATO, DUKKAH (VG, GF, DF, N)
SHARING SIDES
CHARRED BROCCOLINI, SUMAC DRESSING, RICOTTA SALATA
DUCK FAT ROASTED KIPFLER POTATO
DESSERT
DECADENT DESSERT STATION