SOMETHING TO START
Sourdough with CopperTree whipped butter
Per person
3
Olives and Guindilla peppers with grissini
18
Chicken liver pâté with Borettane onions and crusty bread
32
Duck and Pistachio Terrine with Guindilla peppers and crusty bread
29
Charcuterie plate – handcrafted salumi and air-cured meats
39
SMALL PLATES
Bresaola with tomato horseradish, beetroot, pistachio crumb, saffron mayo and Pecorino Romano
29
Pan-fried potato gnocchi with kale, shallots, leek, green peas, broccolini, pistachio and Pecorino Romano
26
Seared scallop, cauliflower cream, chorizo crumb, salmon roe, smoked extra virgin olive oil
29
Prawn and White Fish Cappelletti with lobster bisque
34
Sicilian Style Grilled Octopus olives, potato, tomato and chili
32
FROM THE GARDEN
Grilled cos lettuce hearts with crispy speck, aged Reggiano, anchovy dressing
18
Rocket and pear with walnuts and parmesan
18
LARGE PLATES
Casareccia pasta ragù with pork and fennel sausage, salumi, Nduja, San Marzano tomato, basil and red wine jus
38
Pesto Risotto with Seasonal Vegetables (v)
38
Braised Angus Beef Tortelloni with pancetta, carrot, sage and beef stock reduction
38
12 Hour Smoked Beef Brisket with colcannon potato, heirloom tomato, chorizo compote and red wine jus
42
Pan fried Murray cod with parsnip puree, picked beetroots and cauliflower, artichoke hearts & fresh fennel salad
52
Pan seared duck served with celeriac puree, witlof, pears poached in red wine with gastrique a’la truffle jus
46
Alba Australian White Lamb Shoulder slow braised with colcannon potato and braised red onion*
74
Prawn Linguine pasta tossed with homemade Chilli garlic oil and basted in caper and dill butter
38
ON THE SIDE
Colcannon potatoes
12
Heirloom Carrots
12
Hand-cut chips
12
Broccolini and green beans with confit garlic
12
Baked gnocchi with smoked cheese
12
Eggplant Moju
16
OUR BEEF PRODUCERS
All our steaks are handpicked from the most unique and well-respected meat programs in Australia, New Zealand and Japan. Grilled to your liking, seasoned with sea salt, fresh cracked pepper served with lemon and your choice of sauce
OUR NIOKA SIGNATURE BLACK ANGUS
Nioka Signature beef is sourced from the Hope family Nioka Farm located at the foothills of the Barrington Tops in the Upper Hunter Valley. Grass fed until ready for finishing, then the cattle are brought to the pastures adjacent to Hope Estate. Finished on a 120-day grain fed program incorporating the spent grain from our brewery and distillery production.
Full carcass utilisation is an integral part of our finishing program, maximising the range of cuts harvested from each animal. We break into Wet Aged, Dry Aged and Production.
WET AGED
Wet Aged meat is meat that has been stored in vacuum packaging for a period of time to flavour and tenderise the meat. Enzymes inside the meat work to break down the connective tissues inside the muscle increasing the tenderness of the meat. We age it in our meat cellar for a minimum of 60 days.
Butchers Petite Cut 200g
46
Butchers Cut 300g
52
Eye of the Rump 350g
58
Tomahawk 1.1kg
185
DRY AGED
Our Dry Aged Program with our Nioka Signature beef aging in our meat cellar for over 100 days. This time-honoured process produces a rounder, sweeter, flavour of remarkable intensity of each selected cut. Dry-Ageing changes beef by two means, the concentration and saturation of the natural flavour, as well as the tenderisation of the meat texture during the ageing process.
**Known as the holiest of holies of Italian cuisine, the Florentine-style beef steak is prepared exclusively with dry-aged beef. The cut needs to be at least three fingers wide so that when the meat is grilled over a very hot flame, a nice, slightly charred crust forms on the outside of the steak while the inside remains succulent. As any true Tuscan will insist, this dream of a steak should only be eaten ‘sanguinoso’, meaning rare with a drizzle of extra virgin olive oil, rosemary, salt.
T-Bone 750g
155
Striploin on the Bone 550g
125
Bistecca alla Fiorentina 1.1kg**
235
OUR WAGYU PRODUCERS
ICON XB AUSTRALIAN WAGYU
Raised in open fields then grain finished for a minimum of 12 months. F1 wagyu cattle with the Tajima bloodline renowned for producing the highest percentage & best quality marbling.
F1 Wagyu MB 7+
Striploin 350g
105
Ribeye 300g
98
SENKU PUREBRED AUSTRALIAN WAGYU
Senku Pure Wagyu is synonymous with excellence, nourished with a specialised 450-day grain-feeding regimen to ensure their well-being & the superior quality of flavour. Our stringent selection criteria of the finest wagyu.
Pure Full Blood Wagyu MB 8+
Striploin 350g
136
Ribeye 300g
130
KAGOSHIMA A5 JAPANESE WAGYU
From the Kagoshima Prefecture, black cattle from the Kuroge Washu breed. Kagoshima Black cattle are blessed with the sun & natural surroundings of a warm tropical island. The meat is known for its full-bodied flavour & tenderness whilst having balanced marbling & natural umami. “Kagoshima Black beef” 100% Full Blood Japanese Wagyu 600 days+ grain fed.
Rump Cap 300g
195
Denver Cut 300g
195
MIYAZAKI A5 JAPANESE WAGYU
Hand-selected from Miyazaki Prefecture, best known for its signature snowflake marbling, which results in its exquisite flavour, texture & tenderness. Miyazaki Wagyu are Kuroge Washu cows, 100% Full Blood Japanese Wagyu, raised on a wholesome diet of corn, wheat & barley for more than 600 days.
Striploin 300g
265
ROAM PUREBRED AUSTRALIAN WAGYU
Purebred Australian Wagyu. 100% grass
fed and allowed to roam in lush fertile
ranges of Queensland & New South
Wales.
Pure Full Blood Wagyu MB 7+
Tenderloin 300g
115
SOMETHING SWEET
Traditional Tiramisu with espresso glaze
19
Bitter chocolate tart with pistachio gelato
19
Traditional vanilla bean crème brûlée, Pedro Ximenez prunes
19
Mandole Orchard almond milk vanilla panna cotta topped with dehydrated fruit salad
19
Italian Meringue Pavlova with passionfruit curd, fresh fruit compote, fresh berries, chocolate soil & lemon balm
19
BY THE GLASS 90mL
2022 De Luliis Late Picked Semillon
18
Romate Cardenal Cisneros
26
CHEESE PLATE FOR TWO
Hunter Valley Cheese Factory
Served with Almonds & Crackers. Pokolbin White, Grape Vine Ash Brie & Hunter Gold Washed Rind.
39
FOR THE CHILDREN
12 YEARS AND UNDER
Tempura Fish and Chips with lemon and aioli
29
Petite Beef Steak with colcannon potato and asparagus
29
Angus Beef Burger with smoked bacon, jack cheese, dill pickle and tomato relish
28
Casareccia Pasta with braised beef, tomato and parmesan
26
