Private & Group Dining Options
Bookings of 9 guests or more:
3 Course Dining Experience – $165 pp
4 Course Dining Experience – $185 pp
6 Course Tasting Menu/Matching Wine – $195 pp / $330 pp
2-Course Special Group Lunch Offer – $135 pp, any 2 courses (Tasting Plate not obligatory) until 31 May 2025
Premium Fiorentina Steak Menu Supplement – Additional $30 pp supplement
Enhance Your Dining Experience on Arrival - Oysters, small bites, pre-dinner drinks
Every Dining Experience Includes:
Curated Tasting Plate as the first course
House-made artisan breads & super-premium olive oils
Two shared side dishes (included in three- and four-course menus)
Coffee, tea & our signature olive oil truffle petit fours
Sommelier curated wine service
Dedicated experienced waitstaff
Menu
FIRST Course
Included in all dining options
CURATED TASTING PLATE - Autumn Tomato Tarragon Consommé; Sicilian Olive Oil Purple Congo Crisp, Tomato, Cashew, Almond & Macadamia; Duck Fried Ascolana Olive; River Trout Baccalà Rice Cracker
Premium Pendolino Extra Virgin Olive Oils & house-made bread
Second Course
Choice of:
KINGFISH TARTARE - Local Wild Caught Yellowtail Kingfish, Crimson Bravo Apple, Kohlrabi, Root Vegetable Salad, Garum - 2023 Cobram Estate Premiere EVOO
HEIRLOOM CAULIFLOWER & BROCCOLI - Stracciatella, Ancient Grains, Pulses, Pendolino Nebbiolo Vinaigrette, Barley & Thyme Cracker - Alto Robust 2023 EVOO
ALBA ORGANIC BEEF CRUDO – Organic NSW Beef Carpaccio, Aged Cow’s Milk Testun di Barolo Cheese, Siena Morbidi Truffled Pecorino Dolce, Walnut, Red Sorrel, Burnt Grain, Tendon Crackling - 2023 Pendolino Fruttato Allegro EVOO
RAVIOLI DI MAGRO - Pendolino Classic Hand-Made Spinach & Artisan Cheese Ravioli, Pepe Saya Cultured Burnt Butter, Sage (can also be served as a main course)
THIRD COURSE
Choice of:
KING PRAWN & TUSCAN KALE RISOTTO – Cavolo Nero Risotto, Gulf King Prawn, Acoya Pearl & Prawn Butter
LA MORRA LEEK, MUSHROOM & CHEESE PIE - Kariong NSW King Brown, Oyster, Nemenko Mushrooms, Dutch Cream Potato - 2023 Rylstone EVOO
BUTTER ROASTED NSW COAST JOHN DORY - Cannellini, Sautéed Roman Rughetta, Golden Grappa Raisins, Tomato Zabaione, Fioretto, Purple Potato
BANNOCKBURN FREE RANGE FARM HEN INVOLTINO - Wild Medicinal Mushrooms, Chioggia Target & Golden Beetroot, King Edward Potato Tortino, Orzo Nero, Pumpkin Seed, Grana Padano - 2023 Pendleton Reserve EVOO
PREMIUM FIORENTINA MENU
Optional third course addition to any chosen menu
CAPE GRIM FLORENTINE T-BONE (500G T-BONE STEAK) – $30 per person supplement
SIDE DISHES
To share for the table, included in three- and four-course menus
BROWN BUTTER POTATOES - Parmesan, Hazelnuts, Herbs, Garlic
GARDEN SALAD - Spelt, Cabbage, Heirloom Radish & Beets
FOURTH COURSE - DESSERT
Choice of:
1939 NOUGAT SEMIFREDDO – Pendolino Classic Mondo Torrone, Ligurian Honey and Almond Milk Semifreddo, Strand Nut Shop 1939 Vienna Candied Almonds
ZIBIBBO POACHED PEAR, BUCKWHEAT AND OLIVE OIL SPONGE CAKE - Salted Espresso Gelato, Zabaione, Sugar Crisp - 2023 Pendolino Dolce EVOO
RHUBARB & STRAWBERRY MERINGUE TORTA - Vanilla Mascarpone, Strawberry Gelato, Strawberry Vincotto Bianco
INDIVIDUAL CHEESE PLATE - Served with Fresh Pear, Grape Marmalade, selection of Carta di Musica, Grissini and Fruit Bread
Premium 6-course degustation
CURATED TASTING PLATE
Summer Tomato Tarragon Consommé; Sicilian Olive Oil Purple Congo Crisp, Tomato, Cashew, Almond & Macadamia; Duck Fried Ascolana Olive; River Trout Baccalà Rice Cracker
Premium Pendolino Extra Virgin Olive Oils & house-made bread
CRUDO
KINGFISH TARTARE - Local Wild Caught Yellowtail Kingfish, Crimson Bravo Apple, Kohlrabi, Root Vegetable Salad, Garum - 2023 Cobram Estate Premiere EVOO
*2021 Bruna – Imperia – LIGURIA - Riviera Ligure di Ponente DOC - Pigato (Vermentino)
RISOTTO
HEMINGWAY REMEDY RISOTTO - Crustacean Bisque Risotto, Endeavour Prawn & Southern Calamari, Akoya Pearl Oyster Butter
*2017 Il Carpino ‘Vis Uvae’ - San Floriano del Collio - Friuli Venezia Giulia IGT - Pinot Grigio
RAVIOLI
RAVIOLI DI MAGRO - Pendolino Classic Hand-Made Spinach & Artisan Cheese Ravioli, Pepe Saya Cultured Burnt Butter, Sage
*2021 Cristo di Campobello ‘Laudari’ - Agrigento – Sicilia DOC - Chardonnay
CARNE
BANNOCKBURN FREE RANGE FARM HEN INVOLTINO - Wild Medicinal Mushrooms, Chioggia Target & Golden Beetroot, King Edward Potato Tortino, Orzo Nero, Pumpkin Seed, Grana Padano - 2023 Pendleton Reserve EVOO
*2014 Virago – Beechworth – VIC - Nebbiolo
DOLCE
1939 NOUGAT SEMIFREDDO - Pendolino Classic Mondo Torrone, Ligurian Honey and Almond Milk Semifreddo, Strand Nut Shop 1939 Vienna Candied Almonds
*2019 Tertini Noble Dessert Wine, Hilltops NSW - Viognier - Sauvignon Blanc
*Indicates the wine selected to match with this dish
ENHANCE YOUR DINING EXPERIENCE ON ARRIVAL
SYDNEY ROCK OYSTERS ON ARRIVAL:
Natural with Cabernet Vinaigrette – $7.50 per oyster
Venetian Oyster with Salmon Pearls – $12 per oyster
Italian Sturgeon Caviar – $17.50 per oyster (30-piece minimum purchase)
SMALL BITES:
Prawn Sandwiches – $7.50 per person
Manjimup Black Truffle & Duck Sausage Rolls, Ligurian Walnut Salsa Bianca – $7.50 per roll
Rainbow Chard Erbazzone Pastry, Robiola, Gruyère, Parmesan Cream – $7.50 per piece
PRE-DINNER ARRIVAL DRINKS:
La Farra Premium DOCG Prosecco – $23 per glass
Premium Italian Franciacorta Metodo Classico Sparkling – Cavalleri – $40 per glass
Premium Gallimard Grower Champagne – $50 per glass
We offer tailored menus for vegan, vegetarian, gluten-free, pregnancy-safe and child-friendly dining. Please inform us of any dietary requirements or allergies when booking.
