To Begin Pasta and Risotto Mains Accompaniments Sweets Cheeses
Pasta and Risotto Accompaniments BUTTERNUT GNOCCHI V 28 ROASTED BRUSSELS SPROUTS V, VG, GF 12 Broccolini pesto, sun-dried tomato, basil, pistachio Agrodolce, raisin, parsley SPAGHETTI VONGOLE 28 BRAISED GREENS V, VG, GF 12 Clams, garlic, chilli, parsley, tuna bottarga Broccolini, Chinese broccoli, chilli, garlic, lemon Wine suggestion: Flametree Chardonnay DUCK FAT CHAT POTATO 10 PAPPARDELLE BOLOGNESE 28 Superfino, cracked black pepper Slow cooked beef ragu, tomato, parmesan WILTED SPINACH 12 VEAL AND CARAMELIZED ONION TORTELLINI 27 Garlic, nutmeg, Parmesan Smoky bacon, forest mushroom, cream, jus Wine suggestion: Lake Breeze Vermentino WithFOR compliments EACH TABLE Complimentary sourdough bread, TIGER PRAWN MAKHANI RISOTTO GF 27 Lighthouse olive oil and balsamic vinegar Cashew, tomato gravy, crispy lentil, kachumbari salad THE LAGO TIRAMISU Sweets 13 Cacao, forest berries CARAMELIZED WALNUT PIE 12 Rum raisin ice-cream CREAMY POLENTA GORGONZOLAMains V 29 Soft cornmeal, wilted spinach, sautéed mushroom, sourdough DARK CHOCOLATE MOUSSE 12 Crème fraiche, pine nut CARAMELIZED SQUASHToV begin 15 FISH OF THE DAY GF 32 Honey, smoked Drysdale ricotta cheese, garlic breadcrumbs Skordalia, snow peas, smoky butter sauce DRYSDALE GOAT CHEESE CROQUETTES V 16 LAGO SEAFOOD CHOWDER 30 Caramelized onion, pesto, pistachio Cheeses Fish, prawns, clams, mussels, creamy broth, crostini Parmigiano-Reggiano 1st Grade (5 years) Pecorino CHARRED OCTOPUS GF 19 CRISPY SKIN DUCK BREAST 32 Maffra Brie Smoked bean purée, sun-dried tomato, olive tapenade Thyme polenta,
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