Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Cheesy portabello mushroom
Dishes
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Pan seared fillet of snapper with braised ‘theme bean’, roasted cherry tomato on Vine, crispy leek and creamy hollandaise sauce