January 20 - 24th and 27th - 31st

Ricotta and escarole gnocchi on mushroom ragout, garnished with ricotta salata & oven dried speck ham

Seafood sausage finished with smoked salmon vodka cream sauce, oven baked polenta and julienne of winter vegetables garnished with a prawn, squid confit & kiwi mussel

Apple and pear crisp, pear puree and sour cherry sauce

3 course menu for $35/person plus gst

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