deVine Food
| Appetizers / tapa style plates to start & share | |
| Ocean trout, shallot & parsley croquettes, sesame dipping sauce | 13.5 |
| Roast mushroom & four cheese croquettes | 13.5 |
| Sauteed bay scallops, tomato and basil pesto (4pce) | 20 |
| Grilled jumbo king prawns with herbs, red pesto (4pce) | 22 |
| Corn-fed chicken rillettes, garlic bread, giardiniera vegetables | 18 |
|
Grilled mushrooms & artichokes with feta cheese, sherry dressing |
14 |
| Freshly shucked oysters, lemon, mignonette sauce (6pce) | 21 |
| Bruschetta of grilled West Australian sardines, white bean puree | 10 |
| Grilled quail breasts, red pesto, salsa verde, crisp pancetta | 15 |
| Braised octopus salad with celery & capers | 14 |
| Crisp fried harbour prawns, garlic dipping sauce | 13.5 |
| Marinated escalopes of milk fed lamb, tomato pesto | 14.5 |
| Fried whiting fillets, crisp sage, lemon dressing | 15 |
| West Australian sardine fillets, tomato & basil, white bean puree | 19.5 |
| Fresh beetroot, goat’s cheese & walnut salad, aged balsamic | 19.5 |
| Warm salad of braised rabbit, beetroot salad, salsa verde | 21.9 |
|
Roasted white rocks veal (vitello tonnato), tuna & caper dressing |
18.5 |
| Cured ocean trout, blue swimmer crab salad, crisp rocket | 23.9 |
| Duck liver pate, braised onion, garlic crouton | 20.9 |
| Artisan cured meats | |
| Mortadella di Bologna & 16 month old Grana Padano | 18.5 |
| Salami ‘sopressa’ Vicentina, talleggio | 19 |
| Bresaola (cured beef) | 21 |
| Jamon Serrano 18 months | 22 |
| Prosciutto San Daniele | 22 |
| Vegetarian antipasto | 20.9 |
| Antipasto | 23.9 |
| Pasta / Risotto / Gnocchi | |
| Trofie pasta with slow cooked corn-fed chicken & thyme | 32.9 |
| Porcini mushroom risotto with grilled waygu skirt | 29 |
| Black spaghetti with prawns & baby calamari, & basil | 32.9 |
| Egg papardelle with duck ragout & crisp sage | 31 |
| Meat | |
| Grilled grain fed aged sirloin, mushroom ragout, homemade fries | 34 |
| Roasted boneless stuffed quail, creamy sweet corn, crisp pancetta | 33.9 |
| Grilled lamb rump with rosemary, warm roasted eggplant salad | 34 |
| Roasted duck leg, fresh beetroot, goat’s cheese & walnut salad | 31 |
| Fish | |
| Crisp skin ocean trout, feta & sautéed baby spinach salad | 34 |
| Grilled market fish, puree sweet corn, sautéed artichokes | 34 |
| Grilled spencer gulf prawns, homemade gnocchi & parsley | 34.9 |
| Sides | |
| Home style fries | 9.5 |
| Mixed leaves with sherry dressing | 9.5 |
| Sautéed Seasonal beans with slow cooked onion & garlic | 9.5 |
| Wild rocket shaved Reggiano & balsamic dressing | 9.5 |
| Tomato salad with olives & onion | 9.5 |
| Truffle mash | 9.5 |
| Dessert | |
| Warm Banana Pudding, caramel sauce and banana gelato | 15 |
| Rhubarb Three Ways | 15 |
| Vanilla Creme Brulee, Red Fruit Compote | 15 |
| Passionfruit Panna Cotta, poached raspberries, Nut Wafer | 15 |
| Valrhona Chocolate de Vine | 15 |
| Baked caramelized Pear Tart, Vanilla Bean Ice Cream | 15 |
| Strawberry semifreddo sandwich | 15 |
| de Vine Dessert Selection for 1 | 17 |
| de Vine Dessert Selection for 2 | 28.9 |
| Cheese | |
| Parmigiano Reggiano, Quince Jelly | 15 |
| Selection of Australian, Italian & French Cheese | |
| Small | 18 |
| Medium | 26 |
| Large | 35 |
| Olives/Nuts | |
| Green Sicilian | 7.5 |
| Black ligurian | 7.5 |
| Jumbo kalamata | 7.5 |
| Roasted almonds | 7.5 |
| Roasted pistachios | 7.5 |