Our talented Brad Sloane has created a delicious Chef’s Selection menu!
It includes a rotating menu of house-made pastas, butcher’s cuts and seafood specials and is available for lunch Monday-Friday.
This week, we’re cooking:
Pappardelle Carbonara, smoked guanciale, pecorino & fresh black truffles
6 Week Dry Aged Riverine Bone-In Sirloin
Dry aged for 6 weeks, this beef is tender and incredibly flavourful, not unlike a good aged cheese, or bottle of red wine
John Dory, petits pois a la Francaise, aby peas, gem lettuce & speck