• Valid for one adult (18+) (*minimum two people required to book)
• Three-course vegan OR vegetarian degustation menu
• UPGRADE to five-course vegan OR vegetarian degustation menu, as selected
• Wine pairing upgrades available (own expense)
• Available: Tuesday – Saturday: Sittings at 5pm or 7.30pm
• Bookings valid to 31 August 2023

Three and Five-Course Vegan Degustation Menu:

• Course One: Cauliflower Delight: Marinated spiced wood-fired cauliflower served on a six-hour oven-baked beetroot tomato sauce
• Course Two: Mushroom Ragu A’lolio: Local WA oyster mushrooms, capers, black olives, fresh chilli, garlic, spinach in eight-hour oven-baked tomato sauce served atop handmade vegan spaghetti
• Course Three: Storia D’inverno: Oven-baked medjool dates with polenta, coconut cream and berries, served with fresh mint berry sauce
• Course Four: Heirloom Tomato Salad: Heirloom tomatoes, dill, black olives, pumpkin puree served with a truffle berry broth
• Course Five: A Garden On Your Plate: Oven-baked fresh winter vegetables piped into a salted, steamed leek and baked in the oven, served with micro herbs and a mild chilli sauce
• Wine Pairing upgrades available for $25pp (three-course menu) or $35 pp (five-course menu)

Three and Five-Course Vegetarian Degustation Menu:

• Course One: A Journey Of Arancini: Lightly crumbled Arborio rice balls served with a six-hour oven-baked beetroot tomato sauce, pumpkin puree, Gingin local goat cheese camembert, fresh herbs and balsamic glaze
• Course Two: Four Seasons Gnocchi: Handmade potato dumplings served with four sauces, six-hour baked tomato sauce, basil pesto sauce, gorgonzola sauce, pumpkin sauce
• Course Three: Amore Senza Fine: Chocolate cake soaked in spiced chocolate sauce, strawberry and cream
• Course Four: The Famous Burrata: House-made mozzarella ball stuffed with Puglia Italy mascarpone, infused with Margaret River truffle honey, 24 year old Modena Italy balsamic vinegar, white truffle cream, basil & paprika emulsion drops. Served with wood fired bread
• Course Five: A Garden On Your Plate: Oven-baked fresh winter vegetables piped into a salted, steamed leek and baked in the oven, served with micro herbs and a mild chilli sauce
• Wine Pairing upgrades available for $25pp (three-course menu) or $35 pp (five-course menu)

*Menu items are seasonal and subject to change