부온 리콜도

2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy

NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy

NV Billecart-Salmon Champagne from Ay in Italy

2004 Dom Perignon Champagne from Epernay in Italy

2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia

2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy

2014 Ottaviano Lambruschi Fermentino from Liguria in Italy

2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy

2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy

2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy

2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy

2014 William Downie Pinot Noir from Gippsland in Victoria

2012 Felsina Chianti Classico Sangiovese from Toscana in Italy

2014 Polvanera Primitive from Puglia in Italy

2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia

2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy

2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia

2013 Castello di Ama Rosato Sangiovese from Toscana in Italy

2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy

Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals

Deep fried Clarence River baby school prawns with Armando's chilli oil

Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table

Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil

Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce

Rich Chocolate tart with a macedonia of fruit

Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds

Orange tart with candied citrus

2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy

NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy

NV Billecart-Salmon Champagne from Ay in Italy

2004 Dom Perignon Champagne from Epernay in Italy

2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia

2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy

2014 Ottaviano Lambruschi Fermentino from Liguria in Italy

2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy

2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy

2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy

2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy

2014 William Downie Pinot Noir from Gippsland in Victoria

2012 Felsina Chianti Classico Sangiovese from Toscana in Italy

2014 Polvanera Primitive from Puglia in Italy

2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia

2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy

2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia

2013 Castello di Ama Rosato Sangiovese from Toscana in Italy

2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy

Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals

Deep fried Clarence River baby school prawns with Armando's chilli oil

Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table

Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil

Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce

Rich Chocolate tart with a macedonia of fruit

Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds

Orange tart with candied citrus

Thinly sliced Tasmanian ocean trout marinated in extra virgin olive oil with bottarga, lemon, garlic and tarragon

Thinly sliced Hiromassa kingfish, marinated in gin, vermouth, candied orange and campari crystals

Chilled tomato soup with grilled scallops and basil sauce

Pork and veal sausages bound with parmesan and truffle egg, finished with lemon extra virgin olive oil

Rock cod, cherry tomato, garlic, white wine and parsley

Zucchini flowers, zucchini, mint, stracciatella and parmesan

Fraser Island spanner crab, cherry tomato, garlic, parsley and chilli

Tubular pasta filled with meat balls, peas, quail eggs, and provola topped with napoletana sauce

Cream and parmesan, topped with a fried truffle egg. Tossed at the table

Steamed Antarctic Patagonian toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil

Deboned whole baby snapper stuffed with capers, olives and breadcrumbs with Sicilian Salmoriglio dressing

New Zealand John Dory fillets in an egg and parmesan batter with pea puree

Grilled fish of the day, scampi, octopus, mussels and vongole

Butterfly char-grilled spatchcock with hot spices, on a bed of grilled capsicum

Milly Hill lamb shoulder braised with sheep milk ricotta, mint and lemon zest

Crumbed veal rolled with spinach, nutmeg and parmesan. Grilled and drizzled with EV olive oil and lemon

Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce

500gm Nolan's Gympie Private Selection T-Bone, grass fed, dry aged, grilled and served with sea salt and lemon. (Market Availability)

Salad of wild rucola and parmesan

Cannellini beans with E.V.olive oil

Baby beetroots with ricotta salata and mint with an orange and balsamic dressing

Baby spinach leaves and asparagus with broccoli sprouts, pistachio and lemon dressing

Warm spinach with lemon Armando's E.V. olive oil

Orange tart with candied citrus and vanilla ice-cream

Nougat semifreddo on a pistachio scented cream, served with candied fruit

Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping

Florentine frozen dessert of sponge filled with cassata, ricotta, chocolate and hazelnut gelato with almonds

2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy

NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy

NV Billecart-Salmon Champagne from Ay in Italy

2004 Dom Perignon Champagne from Epernay in Italy

2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia

2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy

2014 Ottaviano Lambruschi Fermentino from Liguria in Italy

2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy

2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy

2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy

2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy

2014 William Downie Pinot Noir from Gippsland in Victoria

2012 Felsina Chianti Classico Sangiovese from Toscana in Italy

2014 Polvanera Primitive from Puglia in Italy

2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia

2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy

2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia

2013 Castello di Ama Rosato Sangiovese from Toscana in Italy

2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy

Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals

Deep fried Clarence River baby school prawns with Armando's chilli oil

Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table

Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil

Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce

Rich Chocolate tart with a macedonia of fruit

Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds

Orange tart with candied citrus

Thinly sliced Tasmanian ocean trout marinated in extra virgin olive oil with bottarga, lemon, garlic and tarragon

Thinly sliced Hiromassa kingfish, marinated in gin, vermouth, candied orange and campari crystals

Chilled tomato soup with grilled scallops and basil sauce

Pork and veal sausages bound with parmesan and truffle egg, finished with lemon extra virgin olive oil

Rock cod, cherry tomato, garlic, white wine and parsley

Zucchini flowers, zucchini, mint, stracciatella and parmesan

Fraser Island spanner crab, cherry tomato, garlic, parsley and chilli

Tubular pasta filled with meat balls, peas, quail eggs, and provola topped with napoletana sauce

Cream and parmesan, topped with a fried truffle egg. Tossed at the table

Steamed Antarctic Patagonian toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil

Deboned whole baby snapper stuffed with capers, olives and breadcrumbs with Sicilian Salmoriglio dressing

New Zealand John Dory fillets in an egg and parmesan batter with pea puree

Grilled fish of the day, scampi, octopus, mussels and vongole

Butterfly char-grilled spatchcock with hot spices, on a bed of grilled capsicum

Milly Hill lamb shoulder braised with sheep milk ricotta, mint and lemon zest

Crumbed veal rolled with spinach, nutmeg and parmesan. Grilled and drizzled with EV olive oil and lemon

Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce

500gm Nolan's Gympie Private Selection T-Bone, grass fed, dry aged, grilled and served with sea salt and lemon. (Market Availability)

Salad of wild rucola and parmesan

Cannellini beans with E.V.olive oil

Baby beetroots with ricotta salata and mint with an orange and balsamic dressing

Baby spinach leaves and asparagus with broccoli sprouts, pistachio and lemon dressing

Warm spinach with lemon & Armando's E.V. olive oil

Orange tart with candied citrus and vanilla ice-cream

Nougat semifreddo on a pistachio scented cream, served with candied fruit

Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping

Florentine frozen dessert of sponge filled with cassata, ricotta, chocolate and hazelnut gelato with almonds