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Saturday, March 12, 2011

brunch menu


APPETISER

COLD CUT
LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| PEACH
15.00

BEETROOT
SALAD OF BEETS| FRESH PEACH| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING| ANCHOVY
15.00

BUFFALO MOZZARELLA
MOZZARELLA| SWEET MELON| RUCOLA| LARDO DI COLONNATA
15.00

SARDINES
FRESH SARDINES TEMPURA| LEMON CONFIT| AGED BALSAMIC| GUACAMOLE
15.00

BEEF CARPACCIO
BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| FRIED EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES
18.00

GORGONZOLA
GORGONZOLA CHEESE| BEETS| FIGS| BASIL| RASPBERRY VINAIGRETTE
18.00

MAINS


BEEF T-BONE
BLACK ANGUS BEEF| HANDCUT FRIES| CUCUMBER| BLUE CHEESE
25.00

BABY LAMB”MAORI LAKES”
LAMB RACK| YOGURT| CUCUMBER| CUMIN
28.00

PASTA ALIO OLIO
TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| JALEPENO PEPPERS
15.00

SQUID INK PASTA
SQUID INK PASTA| ANCHOVY| BABY SQUID|PARSLEY| CHILLI OIL
15.00

CABBAGE SOUP
WHITE CABBAGE| BABY CORN| POTATO| GIROLLE MUSHROOM
12.00


DESSERT

FIG
FRESH FIG MARINATED| PORT| HONEY| CREAM CHANTILLY| VANILLA SPONGE| PANNA COTTA
10.00

EGGS N THINGS

EGGS N SALMON
CURED SALMON| POACHED EGGS| GUACAMOLE
15.00

EGGS N GIROLLE
GIROLLE MUSHROOMS| SCRAMBLED EGGS|PARMESAN| GUANCIALE
12.00

EGGS BREAKFAST
EGGS ANY STYLE| GUANCIALE| HAM| GIROLLE MUSHROOMS| TOMATO
15.00

LEEKS N EGGS
SCRAMBLED EGGS| MELTED LEEKS| CRISPY GUANCIALE| RATTE POTATO
12.00

PANCAKES
FLUFFLY PANCAKES| PEACH| HONEY| FRESH CREAM| NUTS
12.00

FRENCH TOAST
RAISIN WALNUT BRIOCHE| CRÈME ANGLAISE| BANANA| FRESH CREAM
12.00

YOGURT
ORGANIC YOGURT| HONEY| FRESH PEACH| NUTS
8.00



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