Private dinner for 12 guests
October, 2018

Sourdough, olive oil
Ligurian olives
Anchovies
Broadbeans, whipped sheep’s milk ricotta
Cured ocean trout, horseradish cream
Asparagus ravioli, ricotta salata
Roasted lamb rump, pistachio crust
Fennel and radish salad
Kipflers, mustard seeds, crème fraiche
Mayer lemon tart, fromage blanc
Cheese - Brillat Savarin, rooftop honey

Pasta degustation for 10 guests
August, 2018

Homemade spelt focaccia, olive oil
Pickled vegetables
San Daniele prosciutto, aged balsamic
Ricotta and lemon caramelle (filled pasta), bottarga
Capunti (semolina pasta), zucchini, pangrattato
Agnolotti del plin (meat-filled pasta), butter and sage
Pappardelle (egg pasta), veal shin ragu
Amaretto semifreddo, creme Chantilly
Truffle pecorino, rooftop honey

Stand-up event for 50 guests
December, 2018

Small bites
Sydney rock oysters, vinaigrette
Bresaola, celeriac remoulade, roasted walnuts
Garden pea and broad bean tart, whipped ricotta, mint
Heirloom tomatoes, buffalo mozzarella, pesto Genovese
Mortadella on Sardinian flatbread, Parmigiano Reggiano cream, pistachios
Ora King smoked salmon on rye, dill and horseradish cream
Mooloolaba prawns, brioche toast, finger lime mayonnaise
Pork and fennel meatballs, red sauce, pecorino
Crumbed whiting and corn cakes, spiced tartare sauce
* Cured meat, charcuterie and cheese platters throughout the event

Truffle dinner for 8 guests
July, 2019

Arancini, Gorgonzola cream
Hervey Bay scallops, cauliflower puree
Veal carpaccio, radish, truffle pecorino
Tonnarelli cacio e pepe
Dry-aged O'Connor ribeye, Bourdelaise sauce
Green leaves & gratin Dauphinois
Truffle gelato, chocolate, hazlenuts
Brillat Savarin, fruit toast