| Soirée | |
| Friday 4th June 2010 | |
| Aperitif Campari, Prosecco, mint & soda –14.50 | |
| To Share | |
| Tarago marinated green olives | 6.5 |
| Chicken liver parfait with organic apple jelly, black olive jam, candied walnuts and brioche | 19.5 |
| Air cured loin of pork, ‘lomo’, with pickled fennel & quince paste | 13.5 |
| Entrées | |
| 4 Tastes of Soirée (your waiter will advise) | 19.5 |
| Potato & Parmesan gnocchi with butternut pumpkin, mustard fruits, crispy sage and Mozzarella di Bufala | 17.5 |
| Cauliflower veloute with sour cream and a mini black olive & Gruyère toasted sandwich | 14 |
| Porcini & wild Pine mushroom risotto with thyme, truffle crème fraîche, chives and Tuscan Pecorino | 19.5 |
| Bruschetta with chicken livers ‘diavola’ with a roasted shallot purée, pancetta, chilli goat’s curd and aged balsamic vinegar | 18.5 |
| Mains | |
| Hand rolled ‘stained glass’ lasagne with slow-braised rabbit, white truffle béchamel, green olives and Parmesan | 26 |
| Roasted, free range Glenloth chicken stuffed with bacon and Porcini, served with a Jerusalem and baby globe artichoke risotto with Taleggio | 31.5 |
| Pressed belly of pork with a roasted baby apple, cauliflower dauphine & a fennel, white anchovy and parsley salad | 28.5 |
| Pan-roasted fillet of barramundi with braised leeks & prosciutto, roasted kipflers and creamed corn | 29 |
| Beef Bourguignon – slow-cooked beef cheek with button mushrooms, pearl onions, smoked bacon and olive oil pommes mousseline | 34 |
| Braised baby calamari stuffed with farro, currants, pine nuts and capers in a lobster broth with tomato, grilled bruschetta and basil aioli | 27.5 |
| Sides | |
| Cauliflower cheese – baked in béchamel with spring onions and gratinated Fromage de Meaux | 11.5 |
| Steamed seasonal greens with lemon infused extra virgin olive oil, dried chilli & crispy garlic | 9.5 |
| Bowl of chips with garlic aioli or RHCL Super tomato sauce | 9.5 |
