Restaurant.com.au

"Try a lighter entrée option of gratinated half shell scallops with spinach and parmesan, followed by a heartier option like the Ligurian rabbit stew with tomato, olives, thyme and tagliatelle."

"Warm up with Cozze al Sugo of steamed mussels, tomato sugo, chilli and garlic. Fnish of the night with their heavenly Budino al Cioccolato—it's a divine chocolate pudding with hazelnut gelato."

"The Northern Territory wild barramundi with sweet potato purée, roasted figs and jamón is a stand-out seafood option. Leave room for vanilla custard w/ poached rhubarb, pomegranate & almond crumble."

"Try their succulent beef tenderloin served on potato rosti with red wine horseradish jus. Make sure you leave room for the delicious liquorice and vanilla crème brûlee with macadamia nut wafers."

"Try their Beef Medallion Béarnaise consisting of two eye fillet medallions, asparagus spears and their very own Béarnaise sauce."

"For something a little different you must try the Bündnerfleisch, finely sliced air-dried beef, witlof, heirloom tomato and parmesan with black truffle oil and balsamic vinegar Avancé."