|Margherita - Tomato, Mozzarella di Bufana, Basil|
Margherita pizza makes for a good gauge on quality - there's not a lot to a Margherita but it needs to be done well. The most obvious fault are the fresh basil leaves - they have been cooked with the pizza, discolouring them and draining them of flavour. Fresh basil should be placed only on the cooked pizza just before serving to the customer. The pizza base is quite good, it is flexible and thin enough. The tomato is a little too wet so the center is soft and soggy.
|Crumbed Lamb Ribs, sauce gribiche|
|Roast Otway Pork Belly, quince aioli, spiced apple and celeriac slaw|
|Rhubarb and apple crumble, roast almond ice cream|