The Valentine’s menu offers a specially curated dining experience. It begins with an amuse bouche of potato croquette with lobster mousse and caramelised leek.

The entrée options include king prawn medallion with seafood consomme and tempura beach banana, La Burrata with infused nduja oil and fried Parmesan waffles, and Wagyu carpaccio with pecorino and lemon curd.

For mains, diners can choose Morton Bay bug tagliatelle with seafood bisque, seared duck breast with grilled polenta and Madeira jus, or crispy skin confit pork belly with walnut and parsnip purée. Vegetarian option of pumpkin and mushroom strudel with Gorgonzola sauce.

The dessert selection features a deconstructed butterscotch and raspberry tart with white chocolate crumb and straciatella gelato, or pistachio tiramisu.

There will be two seatings: 6pm or 8pm

Cost: $115 per head

On 24/10/2025 we set down the pasta and pizza tools to focus on a cuisine which inspires our chef so much so that he created a unique 7 course degustation menu for our guests to enjoy! The event was fabulous with a fully booked out night that was enjoyed by all.

We cannot wait to plan more special events like this in future so watch this space!

On 24/10/2025 we set down the pasta and pizza tools to focus on a cuisine which inspires our chef so much so that he created a unique 7 course degustation menu for our guests to enjoy! The event was fabulous with a fully booked out night that was enjoyed by all.

We cannot wait to plan more special events like this in future so watch this space!

The Valentine’s menu offers a specially curated dining experience. It begins with an amuse bouche of potato croquette with lobster mousse and caramelised leek.

The entrée options include king prawn medallion with seafood consomme and tempura beach banana, La Burrata with infused nduja oil and fried Parmesan waffles, and Wagyu carpaccio with pecorino and lemon curd.

For mains, diners can choose Morton Bay bug tagliatelle with seafood bisque, seared duck breast with grilled polenta and Madeira jus, or crispy skin confit pork belly with walnut and parsnip purée.

The dessert selection features a deconstructed butterscotch and hazelnut tart with Nutella crumb and straciatella gelato, or pistachio tiramisu.

There will be two seatings: 6pm or 8pm

Cost: $115 per head

The Valentine’s menu offers a specially curated dining experience. It begins with an amuse bouche of potato croquette with lobster mousse and caramelised leek.

The entrée options include king prawn medallion with seafood consomme and tempura beach banana, La Burrata with infused nduja oil and fried Parmesan waffles, and Wagyu carpaccio with pecorino and lemon curd.

For mains, diners can choose Morton Bay bug tagliatelle with seafood bisque, seared duck breast with grilled polenta and Madeira jus, or crispy skin confit pork belly with walnut and parsnip purée.

The dessert selection features a deconstructed butterscotch and hazelnut tart with Nutella crumb and straciatella gelato, or pistachio tiramisu.

There will be two seatings: 6pm or 8pm

Cost: $115 per head

On 24/10/2025 we set down the pasta and pizza tools to focus on a cuisine which inspires our chef so much so that he created a unique 7 course degustation menu for our guests to enjoy! The event was fabulous with a fully booked out night that was enjoyed by all.

We cannot wait to plan more special events like this in future so watch this space!

On 24/10/2025 we set down the pasta and pizza tools to focus on a cuisine which inspires our chef so much so that he created a unique 7 course degustation menu for our guests to enjoy! The event was fabulous with a fully booked out night that was enjoyed by all.

We cannot wait to plan more special events like this in future so watch this space!

Inspired by Australian ingredients this is sure to be a fabulous night. Stay tuned the menu and further details will be published in the new year!

The Valentine’s menu offers a specially curated dining experience. It begins with an amuse bouche of potato croquette with lobster mousse and caramelised leek.

The entrée options include king prawn medallion with seafood consomme and tempura beach banana, La Burrata with infused nduja oil and fried Parmesan waffles, and Wagyu carpaccio with pecorino and lemon curd.

For mains, diners can choose Morton Bay bug tagliatelle with seafood bisque, seared duck breast with grilled polenta and Madeira jus, or crispy skin confit pork belly with walnut and parsnip purée.

The dessert selection features a deconstructed butterscotch and hazelnut tart with Nutella crumb and straciatella gelato, or pistachio tiramisu.

There will be two seatings: 6pm or 8pm

Cost: $115 per head