Tartufo

Pane cafone:	House made bread served with organic extra virgin olive oil and balsamic
Crudo di pesce:	Raw deep-sea ocean trout, filled with kingfish, chives and sorrel, topped with orange segments, baby fennel and extra virgin olive oil
Vitello tonnato:	Braised veal (casino, nsw) served cold, thinly sliced, topped with a mayonnaise of tuna, capers, anchovies and served with cornichons
Salmone all�insalata:	Gravlax of salmon, with oranges, beetroot, pine nut crumble and extra virgin olive oil.
Risotto al nero di seppia:	Squid ink acquerello risotto with peas and chives, topped with fried baby calamari and bottarga
Sorbetto:	A refreshing palate cleanser
Agnello in padella:	Sous vide rack lamb (sovereign, vic) served with textures of cauliflower and red wine jus
Barramundi al tartufo:	Pan seared cone bay barramundi (wa) served with new season dutch cream potato with celery on watercress & buttermilk pur�e, topped with pickled truffle (non-Lamb option)
Fondente al cioccolato:	Soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and shaved belgian dark chocolate