Made in a cherry wood bowl.

Fire-roasted red peppers and tomatoes with fresh mozzarella, balsamic reduction, extra virgin olive oil.

Hand chopped with extra virgin cold-pressed olive oil, lemon, quail egg, fresh shaved parmesan, sea salt, cracked pepper.

An old family recipe.

Rigatoni pasta, beef, pork & love. A memory of Tuscany.

Thin Jidori chicken parmesan baked with marinara & mozzarella. Served with a side of pasta marinara.

Thick handmade pasta in a hearty Tuscan sauce.

Chargrilled over open flame. Incredibly marbled.

This beef rivals them all. Chargrilled over an open flame. Complimentary Yukon mashed potatoes & Austrian cabbage sliced tableside.

Herb butter crusted exterior.

Australia's finest, chargrilled.

Herb crusted and poached. Cold-water New Zealand. Served with mashed potato & Austrian cabbage.

Tomahawk chop, herb & pepper crusted, with hot & sweet peppers, mushrooms, deglazed with garlic, white wine & love.

Butterflied shrimp baked in a casserole with garlic herb butter, with a side of linguini in garlic aioli.

Piccata. European bass fillet, charred skin, lemon-butter & caper sauce. Served with a side of pasta marinara.

Linguini in spicy seafood marinara with Town Dock calamari & Oushii shrimp.

These are sooo buttery.

Sautéed with garlic, olive oil, pepperoncini, a touch of lemon.

Baked baby yam with butter & sea salt. Sweet and so healthy.

Steamed with extra virgin olive oil, sea salt, lemon.