Estivo Restuarant

with dill, lemon crème fraiche, and avacado mousse

salsa verde, caponata, citrus oil and vincotto

roman tomatoes, buffalo mozarella, basil and finished with balsamic olive oil

tossed in onion, white wine, sugo hint of chilli, and chargrilled bread

avocado oil, chive tips, medley tomato, goat cheese, olive tapenade and vincotto

pea puree, pickled shallots, bacon brioche crumble, vincotto and chilli oil

lime chilli mayo, medley tomato, citrus oil and salsa verde

parmigiano reggiano, shallots, chive tips, black truffle oil

green apple salad, orange consomme, bois bourdon teardrops

with mushrooms, peas, crème fraiche and shaved parmesan cheese

prawns, scallops, squid, mussels clams in a white wine and tomato sugo broth

baby leek, vincotto and shaved parmesan cheese

shallots, spinach in a garlic and white wine sauce

baked with neapolitan sauce and parmesan cheese

wild mushrooms, peas and shallots

potato dumplings tossed in sugo basil

shitaki mushrooms, spinach sweet shallots vincotto

salted ricotta and white balsamic dressing

apple, walnut and shaved parmesan

broad beans, tiger prawns wrapped in kataifi and red pepper veloute

wrapped in bacon, potato zucchini roesti, golden confit shallot, dutch carrots, beetroot, baby corn and jus

onion tart, spiced carrot puree, caramalised pineapple and cointreau jus

wild mushroom, mascarpone, wrapped in a puff pastry pouch, parsnip puree and red wine jus

stuffed with spinach, apple and pistachio, served with red cabbage coleslaw, poached pear, and madeira reduction

creamy chive potato mash and parmesan crisp

potato confit, grilled aspragaus and porocini jus

chocolate ganache, cherry ice cream

with ginger vanilla ice cream

with espresso caramael sauce

espresso coffee, homemade vanilla ice cream with a shot of liqueur

cheese served with caramelised figs, lavosh, fresh grapes and fruit bread selection of italian australian cheeses

with dill, lemon & crème fraiche, and avacado mousse

salsa verde, caponata, citrus oil and vincotto

roman tomatoes, buffalo mozarella, basil and finished with balsamic olive oil

tossed in onion, white wine, sugo & hint of chilli, and chargrilled bread

avocado oil, chive tips, medley tomato, goat cheese, olive tapenade and vincotto

pea puree, pickled shallots, bacon & brioche crumble, vincotto and chilli oil

lime & chilli mayo, medley tomato, citrus oil and salsa verde

parmigiano reggiano, shallots, chive tips, black truffle oil

green apple salad, orange consomme, bois bourdon teardrops

with mushrooms, peas, crème fraiche and shaved parmesan cheese

prawns, scallops, squid, mussels & clams in a white wine and tomato sugo broth

baby leek, vincotto and shaved parmesan cheese

shallots, spinach in a garlic and white wine sauce

baked with neapolitan sauce and parmesan cheese

wild mushrooms, peas and shallots

potato dumplings tossed in sugo & basil

shitaki mushrooms, spinach sweet shallots & vincotto

salted ricotta and white balsamic dressing

apple, walnut and shaved parmesan

broad beans, tiger prawns wrapped in kataifi and red pepper veloute

wrapped in bacon, potato & zucchini roesti, golden confit shallot, dutch carrots, beetroot, baby corn and jus

onion tart, spiced carrot puree, caramalised pineapple and cointreau jus

wild mushroom, mascarpone, wrapped in a puff pastry pouch, parsnip puree and red wine jus

stuffed with spinach, apple and pistachio, served with red cabbage coleslaw, poached pear, and madeira reduction

creamy chive potato mash and parmesan crisp

potato confit, grilled aspragaus and porocini jus

chocolate ganache, cherry ice cream

with ginger & vanilla ice cream

with espresso caramael sauce

espresso coffee, homemade vanilla ice cream with a shot of liqueur

cheese served with caramelised figs, lavosh, fresh grapes and fruit bread selection of italian & australian cheeses