Chefs Specials

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SANDCRAB LASAGNE

Augello's twist on a modern Italian dish, served with creamy crustacean sauce

CRISPY SKIN BARRAMUNDI

Crispy skinned with duck fat rosemary potatoes, preserved lemon, spinach puree

BABY ROOT VEGETABLE SALAD

Baby beets, dutch carrots, roasted parsnip & baby zucchini tossed with goats cheese, candied walnuts and balsamic glaze

PRAWN RISOTTO

With baby pea, dill, prosciutto and preserved lemon

BEEF WELLINGTON CALZONE

Braised red wine with mushroom duxelle & chicken pate, encased in pastry with peppercorn & brandy sauce

n/a

DUCK OKONOMIYAKI PIZZA

Roasted duck, okonomi sauce, cheese, cabbage, shallots, red ginger, wasabi mayo, nori roll