Monday, May 2, 2011

terra rossa

Garlic, roasted fennel salt & danish feta pizza bread

'The Piatella' - Chef's selection of five tapas: fried salt flaked oregano leaf calamari, seared casa iberica chorizo, kalamata & green olives with dried pasilla & poppy seed lavosh, grigliata tikka chicken with chimmichurri, hot plate sharks bay crab and prawn nude dumplings with pickled fennel, cucumber and lime aioli, grilled eggplant involtini filled with yarra valley goats cheese, basil and sicillian red pepper with aged balsamic

Peach panna cotta with baba limoncello and pressed red hill strawberries

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