폴리아 디 피코

Rainbow trout (Goulburn River, VIC) smoked w pistachio shells on the premises, w salsa verde & finger lime

Pan-seared scallops (Hokkaido, Japan) w honeyed chickpeas, sautéed forest mushrooms on corn purée

Char-grilled octopus w pomodoro, capers, olives, parsley, potato & chili

Braised & charred ox tongue w seasonal vegetables, mustard mayo, salsa verde, vincotto

Sliced charred veal cooked to rare w tuna mayo, E.V.O., crispy capers, sweet potato

Veal & pork meatballs in tomato sugo w tangy red capsicum, chili, garlic, rosemary, topped w scorched scamorza

Sourdough crumbed rice balls w mixed mushrooms & scamorza w Grana Padano, Gorgonzola emulsion

Caprese salad w buffalo mozzarella, cherry tomatoes, vincotto gel, basil granita

Mixed Salumi platter w capocollo, prosciutto, pancetta, Casalingo salami, Calabrese salami w pickled roasted capsicums & mixed olives

Hand-made narrow ribbon pasta w classic pork & veal Bolognese

Hand-made wide ribbon pasta w braised shredded goat (Kilmore, VIC), black olives, white wine, chili

"Soft" hand-made potato gnocchi (10% flour, 90% potato) w braised duck, sautéed forest mushrooms, fresh rosemary & white truffle oil

Hand-made thin strand pasta w calamari, green prawns, mussels (Spring Bay, TAS), cherry tomatoes w garlic, white wine, parsley, olive oil, chili (Pomodoro sauce can be added upon request)

Risotto can be cooked with any of our pasta sauces and will be "al dente"

Hand-made pasta filled w ricotta, Pecorino & sweet potato w butter, sage, green peas & roasted pumpkin seeds

Hand-made pasta filled w beef served in broth w braised cubed beef neck & truffle oil

Hand-made hat shaped squid ink pasta filled w spanner crab mousse served w King prawn cutlets, cucumber, celery, flying fish roe, garlic, white wine, olive oil, chili

Pan-seared Patagonian Toothfish (Heard Island & McDonald Islands, AU) Rich & buttery white flesh fillet served w truffled braised cannellini beans, sour cabbage, pine nuts

Confit half Chicken in paprika & chili oil w zucchini, roasted capsicums, olives, hazelnuts

Locally sourced Lamb (cut of the week), (MR - M); served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Locally sourced Beef steak (cut of the week), grass-fed, 300g; served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Rocket salad w pear, walnuts, Parmigiano, white balsamic, olive oil

Sautéed seasonal vegetables w garlic, almond, Parmigiano

Soft runny polenta w white truffle oil

Home-made fried potato cubes

Nutmeg custard tart, salted Marsala caramel, lemon curd, cotton candy, nutmeg gelato. Suggested Pairing: pairing w Soumah Brachetto Tranquillo (Yarra Valley) 50ml $10

Honey vanilla bean, clear ginger puree, burnt chestnut skin gelato, pistachio dust. Pairing w Castellani Solo Arte Vino dei Santi (Toscana, Italy) 50ml $10

Semifreddo flavoured w dark chocolate, bitter cacao, almond meal garnished w dark chocolate thick mousse gelato. Pairing w Pedro Ximénez Jerez Real Tesoro (Spain) 50ml $10

daily home-made gelato

home-made strawberry sorbet

home-made vanilla gelato, caffé espresso, Frangelico hazelnut liqueur

Home-made Cantucci (almond biscotti). Suggested Pairing: w Castellani Solo Arte Vino Dei Santi (Toscana, Italy) 50ml $12

cheese platter w organic home-made quince paste, honeyed dry figs, seasonal fruit sour ciabatta crisps

Rainbow trout (Goulburn River, VIC) smoked w pistachio shells on the premises, w salsa verde finger lime

Pan-seared scallops (Hokkaido, Japan) w honeyed chickpeas, sautéed forest mushrooms on corn purée

Char-grilled octopus w pomodoro, capers, olives, parsley, potato chili

Braised charred ox tongue w seasonal vegetables, mustard mayo, salsa verde, vincotto

Sliced charred veal cooked to rare w tuna mayo, E.V.O., crispy capers, sweet potato

Veal pork meatballs in tomato sugo w tangy red capsicum, chili, garlic, rosemary, topped w scorched scamorza

Sourdough crumbed rice balls w mixed mushrooms scamorza w Grana Padano, Gorgonzola emulsion

Caprese salad w buffalo mozzarella, cherry tomatoes, vincotto gel, basil granita

Mixed Salumi platter w capocollo, prosciutto, pancetta, Casalingo salami, Calabrese salami w pickled roasted capsicums mixed olives

Hand-made narrow ribbon pasta w classic pork veal Bolognese

Hand-made wide ribbon pasta w braised shredded goat (Kilmore, VIC), black olives, white wine, chili

"Soft" hand-made potato gnocchi (10% flour, 90% potato) w braised duck, sautéed forest mushrooms, fresh rosemary white truffle oil

Hand-made thin strand pasta w calamari, green prawns, mussels (Spring Bay, TAS), cherry tomatoes w garlic, white wine, parsley, olive oil, chili (Pomodoro sauce can be added upon request)

Risotto can be cooked with any of our pasta sauces and will be "al dente"

Hand-made pasta filled w ricotta, Pecorino sweet potato w butter, sage, green peas roasted pumpkin seeds

Hand-made pasta filled w beef served in broth w braised cubed beef neck truffle oil

Hand-made hat shaped squid ink pasta filled w spanner crab mousse served w King prawn cutlets, cucumber, celery, flying fish roe, garlic, white wine, olive oil, chili

Pan-seared Patagonian Toothfish (Heard Island McDonald Islands, AU) Rich buttery white flesh fillet served w truffled braised cannellini beans, sour cabbage, pine nuts

Confit half Chicken in paprika chili oil w zucchini, roasted capsicums, olives, hazelnuts

Locally sourced Lamb (cut of the week), (MR - M); served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Locally sourced Beef steak (cut of the week), grass-fed, 300g; served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Rocket salad w pear, walnuts, Parmigiano, white balsamic, olive oil

Sautéed seasonal vegetables w garlic, almond, Parmigiano

Soft runny polenta w white truffle oil

Home-made fried potato cubes

Nutmeg custard tart, salted Marsala caramel, lemon curd, cotton candy, nutmeg gelato. Suggested Pairing: pairing w Soumah Brachetto Tranquillo (Yarra Valley) 50ml $10

Honey & vanilla bean, clear ginger puree, burnt chestnut skin gelato, pistachio dust. Pairing w Castellani Solo Arte Vino dei Santi (Toscana, Italy) 50ml $10

Semifreddo flavoured w dark chocolate, bitter cacao, almond meal & garnished w dark chocolate thick mousse & gelato. Pairing w Pedro Ximénez Jerez Real Tesoro (Spain) 50ml $10

daily home-made gelato

home-made strawberry sorbet

home-made vanilla gelato, caffé espresso, Frangelico hazelnut liqueur

Home-made Cantucci (almond biscotti). Suggested Pairing: w Castellani Solo Arte Vino Dei Santi (Toscana, Italy) 50ml $12

cheese platter w organic home-made quince paste, honeyed dry figs, seasonal fruit & sour ciabatta crisps

Rainbow trout (Goulburn River, VIC) smoked w pistachio shells on the premises, w salsa verde & finger lime

Pan-seared scallops (Hokkaido, Japan) w honeyed chickpeas, sautéed forest mushrooms on corn purée

Char-grilled octopus w pomodoro, capers, olives, parsley, potato & chili

Braised & charred ox tongue w seasonal vegetables, mustard mayo, salsa verde, vincotto

Sliced charred veal cooked to rare w tuna mayo, E.V.O., crispy capers, sweet potato

Veal & pork meatballs in tomato sugo w tangy red capsicum, chili, garlic, rosemary, topped w scorched scamorza

Sourdough crumbed rice balls w mixed mushrooms & scamorza w Grana Padano, Gorgonzola emulsion

Caprese salad w buffalo mozzarella, cherry tomatoes, vincotto gel, basil granita

Mixed Salumi platter w capocollo, prosciutto, pancetta, Casalingo salami, Calabrese salami w pickled roasted capsicums & mixed olives

Hand-made narrow ribbon pasta w classic pork & veal Bolognese

Hand-made wide ribbon pasta w braised shredded goat (Kilmore, VIC), black olives, white wine, chili

"Soft" hand-made potato gnocchi (10% flour, 90% potato) w braised duck, sautéed forest mushrooms, fresh rosemary & white truffle oil

Hand-made thin strand pasta w calamari, green prawns, mussels (Spring Bay, TAS), cherry tomatoes w garlic, white wine, parsley, olive oil, chili (Pomodoro sauce can be added upon request)

Risotto can be cooked with any of our pasta sauces and will be "al dente"

Hand-made pasta filled w ricotta, Pecorino & sweet potato w butter, sage, green peas & roasted pumpkin seeds

Hand-made pasta filled w beef served in broth w braised cubed beef neck & truffle oil

Hand-made hat shaped squid ink pasta filled w spanner crab mousse served w King prawn cutlets, cucumber, celery, flying fish roe, garlic, white wine, olive oil, chili

Pan-seared Patagonian Toothfish (Heard Island & McDonald Islands, AU) Rich & buttery white flesh fillet served w truffled braised cannellini beans, sour cabbage, pine nuts

Confit half Chicken in paprika & chili oil w zucchini, roasted capsicums, olives, hazelnuts

Locally sourced Lamb (cut of the week), (MR - M); served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Locally sourced Beef steak (cut of the week), grass-fed, 300g; served with truffled mashed potato, portobello mushroom, agrodolce onion, horseradish

Rocket salad w pear, walnuts, Parmigiano, white balsamic, olive oil

Sautéed seasonal vegetables w garlic, almond, Parmigiano

Soft runny polenta w white truffle oil

Home-made fried potato cubes