Due to seasonal availability the below menu may vary. 

Starters

Garlic and seaweed home made mini baguette, spirulina mustard (V)

10

Kimi Ora’s sautéed greens, spring onion and chilli oil, almond and sesame crunch (V, GF)

11

Maple and cumin roasted baby carrots, coconut labneh and parsley crumb (V, GF)

16

Cauliflower and gorgonzola mousse, smoked almonds, pickled shallots and puff pastry 

18

ViaVio’s Stracciatella cheese, broad beans and cucumber green salad, homemade pickle, sorrel emulsion and crackers (GF) 

19

Mushroom soup, confit onions, grilled tempeh and hazelnut oil (V, GF)

18

Tofu, bamboo shoots and fresh garden herbs and cos salad in a citrus coconut marinade, peanuts and rice paper crisps (V,GF)

17

Mains

Pan fried polenta, pea and edamame puree, broccolini, red wine jus  (GF, V option available)

31

Chickpea pancake, parsnip falafel, olive and tofu cream, dukkha, picked onions, parsnip chips and micro greens salad (V, GF)

29

Cacio e pepe linguine pasta -pecorino cheese sauce, black pepper and soft poached egg

31

Miso roasted cabbage, rosemary potato, herbed buckwheat and rosemary cashew cream (V, GF)

29

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with tofu mozzarella)

                                                                                                                                           24                                                            

Local blue cheese, pear, roquette, pine nuts and figs, cream base

29

~ Gluten free options available - $4.50 extra ~

Desserts 

Chocolate sandwich, matcha cream and boysenberry sorbet

16

Walnut and coffee cake, amaretto mascarpone, candied walnuts and coffee syrup (GF)

17

Kaffir lime panna cotta, citrus salsa, lemon caramel and almond biscuit (V, GF)

15

Trilogy of local sorbets (V,GF)

14

V: vegan,  GF: gluten free: