Polishing the menu…
Polishing the menu…
SYDNEY HARBOUR'S CULINARY JEWEL
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Risotto ai Funghi
Creamy Arborio rice slow-cooked with a medley of wild Australian mushrooms and a hint of truffle oil.
$42
Spaghetti al Nero di Seppia
House-made squid ink spaghetti tossed with fresh local seafood, cherry tomatoes, and a touch of chili.
$48
Barramundi con Asparagi
Pan-seared Australian Barramundi fillet served with grilled asparagus, lemon butter sauce, and crispy capers.
$55
Tiramisu Classico
A traditional Italian dessert featuring layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.
$22