Menu
First Course
Maine Lobster Salad
grape tomatoes, carrots, onions and mint in house-made white balsamic vinaigrette
Spanish Grilled Octopus
served with lemon-mint-pesto, and with arugula-orange insalatina
Beef Carpaccio
served with truffle aioli, mushrooms, parmesan cheese and mixed greens
Prosciutto e Melone Salad
served with baby arugula, honey and imported burrata cheese
Lobster & Shrimp Arancini
Fried risotto with lobster & shrimp with aioli, pomodoro
Second Course
Branzino Al Sale
Fire-roasted salt encrusted branzino served with cabernet wine butter sauce, served with sauteed spinach and roasted potatoes
Rigatoni with Braised Wild Boar
with edamame, mushrooms and pecorino toscano
Grilled Australian Lollipop Lamb Chops
served with cranberry-orange reduction and served with sauteed spinach
Black Truffle Pasta (+ $9)
Handmade tagliolini pasta with shaved black truffles
Third Course
Strawberry Cassata
layered spongecake with sheep's milk ricotta, chocolate chips, pistachio and strawberries
Millefoglie
crispy puff pastry with house-made vanilla cream, honey and toasted almonds
Tiramisu
espresso-soaked lady fingers, rum and mascarpone dusted with cocoa
Birthday Berries & Cream
Staying healthy but still celebrating every day with this lovely dessert. A little twist on the usual berries and cream and with a small surprise.
First Course
Branzino Carpaccio
with pine nuts, orange, arugula and olive oil
Heirloom Summer Salad
with watermelon, tomatoes, whipped ricotta and lemon pesto
Lamb Meatballs
with provolone, apricot chutney and truffle oil
Lobster & Shrimp Arancini
Fried risotto with lobster & shrimp with aioli, pomodoro
Second Course
Montecarlo Chicken
chicken breast with asparagus, prosciutto, fontina cheese, porcini mushroom sauce served with polenta
Rigatoni al Gambero
sauteed shrimp with english peas in tomato vodka sauce
Australian Lollipop Lambchops (+ $9)
served with cranberry-orange reduction and served with sauteed spinach
Sauteed Baby Snapper
Snapper filet with shrimp, grape tomatoes, capers, basil served with natural black risotto
First Course
Lemon Ricotta Pancakes
served with fresh berries
Patagonian Prawns
served in mini lobster bisque and grilled bruschetta
Tuna Carpaccio
served with avocado, lemon and spring mix salad
Heirloom Summer Salad
with watermelon, tomatoes, whipped ricotta and lemon pesto
Second Course
Omelette Valdostana
served with sauteed spinach, mushrooms and black truffle cream with roasted potatoes
Tagliatelle Bolognese
Handmade fettuccini with traditional bolognese and parmesan
Salmon Saltimbocca
with prosciutto, sage, white wine sauce with sauteed green beans
First Course
Maine Lobster Salad
grape tomatoes, carrots, onions and mint in house-made white balsamic vinaigrette
Spanish Grilled Octopus
served with lemon-mint-pesto, and with arugula-orange insalatina
Lobster & Shrimp Arancini
Fried risotto with lobster & shrimp with aioli, pomodoro
Second Course
Rigatoni with Braised Wild Boar
with edamame, mushrooms and pecorino toscano
Grilled Australian Lollipop Lamb Chops
served with cranberry-orange reduction and served with sauteed spinach
Black Truffle Pasta (+$9)
Handmade tagliolini pasta with shaved black truffles
Third Course
Strawberry Cassata
layered spongecake with sheep's milk ricotta, chocolate chips, pistachio and strawberries
Millefoglie
crispy puff pastry with house-made vanilla cream, honey and toasted almonds
Tiramisu
espresso-soaked lady fingers, rum and mascarpone dusted with cocoa
First Course
Branzino Carpaccio
with pine nuts, orange, arugula and olive oil
Heirloom Summer Salad
with watermelon, tomatoes, whipped ricotta and lemon pesto
Lamb Meatballs
with provolone, apricot chutney and truffle oil
Lobster & Shrimp Arancini
Fried risotto with lobster & shrimp with aioli, pomodoro
Second Course
Montecarlo Chicken
chicken breast with asparagus, prosciutto, fontina cheese, porcini mushroom sauce served with polenta
Rigatoni al Gambero
sauteed shrimp with english peas in tomato vodka sauce
Australian Lollipop Lambchops (+ $9)
served with cranberry-orange reduction and served with sauteed spinach
Sauteed Baby Snapper
Snapper filet with shrimp, grape tomatoes, capers, basil served with natural black risotto
First Course
Lemon Ricotta Pancakes
served with fresh berries
Patagonian Prawns
served in mini lobster bisque and grilled bruschetta
Heirloom Summer Salad
with watermelon, tomatoes, whipped ricotta and lemon pesto
Second Course
Omelette Valdostana
served with sauteed spinach, mushrooms and black truffle cream with roasted potatoes
Tagliatelle Bolognese
Handmade fettuccini with traditional bolognese and parmesan
Salmon Saltimbocca
with prosciutto, sage, white wine sauce with sauteed green beans
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Reservations
Please let the restaurant know you would like the HRW menu
Restaurant Information
Menu Photos
