Spring, from the garden and the sea.

Primavera is the Italian spring table. Down here, September is when the season actually arrives — so that's when we cook it. Two pastas, one from the garden and one from the sea — plus a plate of Port Lincoln sardines to open — served alongside the à la carte menu until Saturday 24 October. Italian at heart, with a Melbourne accent: macadamia in the pangrattato, miso in the brown butter. And two whites on the pour to go with them: a Lugana from Lake Garda and a Chardonnay from Hawke's Bay.

To start

MARINATED PORT LINCOLN SARDINES — $22
Port Lincoln sardines, marinated, with white onion and marjoram. Sharp, clean, and the right way in.

The pastas

SPINACH AND RICOTTA RAVIOLI — $32
Spinach and ricotta ravioli, a crunch of macadamia pangrattato on top, miso brown butter underneath. Nutty, savoury, quietly rich.

PRAWN SPAGHETTI — $36
Prawns and linguine turned through nduja butter for a slow, Calabrian kind of heat, with basil and chive to keep it bright.

On the pour
Two whites for the season, by the glass or the bottle.

2023 Santa Sofia Lugana DOC, Lombardia, Italy — $20 / $95
From the southern shore of Lake Garda: crisp and citrusy, with a little almond and salt on the finish. The one for the prawn linguine.

2018 Mission Estate Chardonnay, Napier, New Zealand — $22 / $105
A Hawke's Bay Chardonnay with some bottle age behind it — stone fruit, texture, a gentle creaminess that sits right with the miso brown butter.