| Oysters shucked to order and served natural with lemon | |
| Individual | 4 |
| ½ Dozen | 24 |
| Dozen | 46 |
| Salumi cured meats 50g, servied with Balla grissini | 9 |
| Prosciutto di Parma 24 months | House-cured Bresaola | Soppressa | Cacciatore | Piccante | Mortadella | Pancetta |
| Crispy polenta sautéed seasonal mushrooms, porcini puree and buffalo mozzarella | 19 |
| Pork belly sliced and wood-grilled with shaved fennel, shallots, pork crackling | 20 |
| Crudo alpine salmon, crunchy beetroot, ricotta and smoked salmon roe | 21 |
| Carpaccio thinly sliced grass-fed beef fillet, shaved Reggiano, chiodini mushrooms and horseradish | 22 |
| Calamari grilled radicchio leaves, pine nuts and sultana | 22 |
Entrée size
| Potato gnocchi with rabbit ragù, cavolo nero and montasio | 25 |
| Ravioli of pumpkin and amaretto, white onion puree, house-dried ricotta | 26 |
| Trenette baby octopus, tomato, chilli and garlic | 27 |
| Spaghetti made of egg pasta, with spanner crab, cherry tomato and garlic | 28 |
| Risotto organic “Acquerello” rice, seasonal mushrooms, truffle pecorino, porcini dust | 28 |
| Yellow fin tuna herb crusted, cannellini bean, grilled shallots | 41 |
| Coral trout shaved fennel, roasted garlic and mussel cream | 44 |
| Duck breast carrot and fennel seeds puree, sautéed chicory | 42 |
| Whole snapper oven baked with cherry tomato, vongole, shellfish broth guazzetto | 44 |
| Wagyu sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves | 47 |
| Pork hock served on the bone, sage and juniper berries reduction Yamba prawns shaved fennel, preserved lemon and warrigal greens | 48 individual serve | 92 for 2 people Lamb shoulder 700g cooked whole and served deboned with salsa verde | 84 |
76 |
| T-Bone 800g grass fed beef steak Florentine style with rosemary oil | 78 |
| - allow 30 mins for MR cooking | |
| Yamba prawns shaved fennel, preserved lemon and warrigal greens | 48 individual |
| 92 for 2 people |
|
| Lamb shoulder 700g cooked whole and served deboned with salsa verde | 84 |
| Oven roasted autumn vegetables with salmoriglio | 13 |
| Gratinated silverbeet spinach and fontina cheese | 12 |
| Fried rosemary potatoes | 10 |
| Wood-grilled broccolini with spicy 'nduja dressing | 12 |
| Mix leaves salad with honey vinegar and extra virgin olive oil | 10 |
Executive Chef Gabriele Taddeucci @thetuscanboy
“I am proud to present a menu created following authentic Italian traditions. At Balla we make everything in-house using mainly organic ingredients, sustainable seafood and free-range meats. Most of our dishes is gluten free and can be adapted to any kind of dietary requirement. There’s something for everyone at Balla.”
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
| Cecina baked chick pea tart with shaved pecorino | 12 |
| Roasted beetroot with goats cheese and toasted pistachio | 12 |
| Burrata heirloom tomato salad, almond pesto and basil | 18 |
| Gnocchi with cherry tomato, basil and buffalo mozzarella | 26 |
| Baked rigatoni asparagus, buffalo mozzarella and Reggiano | 26 |
| Tagliatelle with butter and truffle pecorino | 26 |
| Zucchini flowers baked with buffalo ricotta, pea leave and macadamia crumbs | 27.5 |
| Frittata of free range eggs with zucchini, white onion and pecorino Romano | 26 |
| Risotto organic “Acquerello” rice, saffron, Reggiano, zucchini flower | 28 |
| Roasted rosemary potatoes | 10 |
| Mix leaves salad with honey vinegar | 10 |
| Green beans, spring onion soffritto, honey vinegar dressing | 11 |
|
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
| Tasting plate, tiramisu’, cannoli, rhum baba and gelato or sorbet | 25 |
| Vegan roasted apple, green apple sorbet, almond and cinnamon crunch | 14 |
| Rhubarb raviolo, vanilla cream, pistachio and white chocolate flakes | 14 |
| Rhum babà, bergamote cream, strawberry | 14 |
| Cannoli, Sicilian sweet pastry filled with ricotta, chocolate and pistachio | 14 |
| Tiramisu’, savoiardi biscuits dipped in coffee with mascarpone cream | 14 |
| Gelato and sorbet, selection of 3 scoops churned in house | 12 |
| Affogato vanilla ice cream, coffee and Frangelico | 16 |
| or with Glenmorangie Signet | 18.5 |
Per 40g served with seasonal fruits and walnut bread
Single serve 8 | Selection of three 20 | Selection of five 30
| La Tur soft blend of cow’s, goat’s and sheep’s milk served with pear mustard (Piedmont) | |
| Montasio DOP semi-hard cow’s milk, 15 months matured served with house made chilli jam (Veneto) | |
| Gorgonzola dolce DOP soft blue veined cow’s milk with balsamic cherries (Lombardy) | |
| Pecorino al tartufo semi-hard raw sheep’s milk with black truffle, served with apple honey (Sardinia) | |
| Capra in foglia di noce semi-hard goat’s milk wrapped and matured in walnut leaves with Zibibbo reduction (Veneto) |
| Chocolate espresso martini | 18 |
| Absolut vanilla, Kahlua, Cacao Liqueur, Coffee | |
| Tolberone | 19 |
| Frangelico, Kahlua, Baileys, Cream and Chocolate |
Enjoy our selection of Bitters Neat or on the Rocks with Orange
| Cynar - Artichoke liqueur, Italy | 8 |
| Fernet Branca - Herbal liqueur, Italy | 9 |
| Amaro Nonino - Herbal liqueur, Italy | 12 |
Fragrant grape based spirits from Italy
| Questa E’ Vera Demin Prosecco | 16 |
| Nonino II Moscato | 12 |
| Sambuca Strega | 9 |
| Limoncello | 9 |
| Viciola sour cherry liquor, Infusi dell’Eremo (Port style) | 14 |
| Served with home made biscotti | 5 |
| Coffee organic selection from Vittoria | |
| Tea English Breakfast, Earl Grey, Peppermint, Camomile, China Yin Zhen “Silver Needles” (white), China Sencha (green), Darjeeling “Margaret’s Hope” (black), Superior Keemun (black), Assam( black), Ceylon Highgrown (black) | |
|
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
| Mussels bruschetta ricotta, tomato, olive and caper dressing | |
| Tuna cooked in olive oil, sweet and sour onion, pine nuts |
| Tagliatelle red snapper ragù, cherry tomatoes, olives and capers | |
| Market catch wood-grilled fish of the day |
| Pumpkin brûlée served with amaretti biscuit | |
| Poached pear almond pannacotta, gingerbread crumble |
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
| Oysters shucked to order and served natural with lemon | |
| Individual | 4.5 |
| ½ Dozen | 24 |
| Dozen | 46 |
| Salumi cured meats 50g, servied with Balla grissini | 9 |
| Prosciutto di Parma 24 months | House-cured Bresaola | Soppressa | Cacciatore | Piccante | Mortadella | Pancetta |
| Crispy polenta sautéed seasonal mushrooms, porcini puree and buffalo mozzarella | 19 |
| Crudo alpine salmon, crunchy beetroot, ricotta and smoked salmon roe | 21 |
| Calamari grilled radicchio leaves, pine nuts and sultana | 22 |
ENTRÉE SIZE
| Potato gnocchi with rabbit ragù, cavolo nero and montasio | 25 |
| Ravioli of pumpkin and amaretto, white onion puree, house dried ricotta | 26 |
| Spaghetti made of egg pasta, with spanner crab, cherry tomato and garlic | 28 |
| Whole snapper oven baked with cherry tomato, vongole, shellfish broth guazzetto | 44 |
| Wagyu sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves | 47 |
| Yamba prawns shaved fennel, preserved lemon and warrigal greens | 48 |
| Oven roasted autumn vegetables with salmoriglio | 13 |
| Fried rosemary potatoes | 10 |
| Mix leaves salad with honey vinegar and extra virgin olive oil | 10 |
| Fresh tagliatelle rolled in house, and a whole lobster tossed in a classic cherry tomato and basil salsa, matched with a glass of italian bubbles | 65 |
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
Check out Balla's pre-theatre menu and enjoy a delicious Italian meal before your show (available for evening sessions).
| Polenta house-made pork sausage, butter and sage | |
| Burrata marinated mushrooms, porcini dust | |
| Mount Cook Salmon pan fried fillet, stracciatella and grilled broccolini | |
| Lamb rump wood-grilled, green lentils and salt baked beetroot | |
| Brûlée coffee infused, hazelnut sponge and raspberry | |
| Chocolate tart caramel cream and salted peanut praline |
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
| Campari & Tonic Campari and Fever Tree tonic | 12 |
| Aperol Spritz Prosecco, Aperol and Soda | 16 |
| Negroni Bulldog gin, Campari and Cinzano Rosso | 18 |
| Ruby Red Fizz Aperol, pink grapefruit and chamomile tea | 12 |
| Americano Campari, Cinzano Rosso and soda | 16 |
| Aperol Sour Aperol, fresh lemon, sugar and egg white | 15 |
| Roasted mixed nuts | 6 |
| Marinated olives with rosemary focaccia | 9 |
| Oysters “shucked to order” with eschallot and red vinegar | 4 |
| Beetroot chips with goat's curd and vincotto | 10 |
| Black Angus beef skewers marinated in balsamic | 12 |
| Cecina (chickpea tart) with shaved pecorino | 12 |
| Crispy chicken nuggets “cacciatora style” | 12 |
| Fried calamari, prawns and whitebait with lemon and chilli | 14 |
| Arancini with veal ragu and buffalo mozzarella (3 per serve) | 14 |
| Giacomo Balla | The father of futurist cocktails | |
| Fiorente elderflower and cranberry, served straight up Cosmopolitan style | 17 |
| Marinetti | A poetic marriage of flavours | |
| Old fashioned style with Zacapa 23 rum, Cocchi vermouth, Angostura bitters and honey | 19 |
| Puccini | A brilliant symphony | |
| Sailor Jerry spiced rum, Disaronno Amaretto, mango and fresh lime | 18 |
| Vivaldi | Music to your ears | |
| Ketel One vodka, Pama pomegranate, lychee syrup and pomegranate | 19 |
| Da Vinci | The Italian master himself | |
| Tanqueray gin, Montenegro, mandarin, fresh lime and mint served on ice | 19 |
| Botticelli | Straight from the artistic golden era | |
| Ketel One vodka, peach Schnapps, passion fruit, lemon and egg white | 17 |
| Giotto | A Margarita Renaissance! | |
| Sesión tequila reposado, Cointreau, pineapple, fresh lime and cinnamon | 19 |
| Michelangelo | Sculpted to perfection | |
| Jameson Irish whisky, Cappellano Barolo chinato, sencha green tea, honey and lemon | 18 |
| Moretti Lager | 10 |
| Menabrea Lager | 12 |
| Coopers Pale Ale | 10 |
| Magalotti Double Malt | 18.5 |
| James Boag’s Light | 8 |
| Prosecco Borgo Molino | Glass 12 | Bottle 55 |
| NV Il Mosnel Franciacorta | Glass 24 | Bottle 134 |
| Champagne Moet & Chandon NV | Glass 26 | Bottle 140 |
| Moscato Il Giai L’Armangia | Glass 16 | Bottle 65 |
| Sauvignon Blanc Fiegl Villa Dugo | Glass 12 | Bottle 55 |
| Ribolla Gialla Fiegl “orange wine” | Glass 14 | Bottle 68 |
| Soave Filippi Castelcerino | Glass 15 | Bottle 69 |
| Pinot Grigio Grace T’Gallant | Glass 16.5 | Bottle 77 |
| Chardonnay Pomino Bianco | Glass 16 | Bottle 70 |
| Riesling Place in Time | Glass 19 | Bottle 89 |
| Monrose Mamete Prevostini | Glass 16.5 | Bottle 75 |
| Grenache Bugalugs Tim Smith | Glass 12 | Bottle 55 |
| Montepulciano d’Abruzzo Frentana | Glass 16 | Bottle 75 |
| “Shiraz Style” Carignano Giba | Glass 18 | Bottle 86 |
| “Cab Sav. Style” Aglianico Synthesy | Glass 17 | Bottle 84 |
| “Pinot Noir Style” Pra Valpolicella | Glass 19 | Bottle 90 |
| “Merlot blend” 1.5 Leopold Cuvee Rouge | Glass 20 | Bottle 175 |
| Torbreck “The Struie” Shiraz 26 | Bottle 125 |
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au
$85 per person - 3 courses
($130pp inclusive of 2 hours beverage package)
| PRIMI – Please choose one dish | |
| Crispy Polenta sauteed seasonal mushrooms, porcini puree and buffalo mozzarella | |
| Crudo alpine salmon, crunchy beetroot and smoked salmon roe | |
| Pork Belly sliced and wood-grilled with shaved fennel, shallots, pork crackling | |
| SECONDI – Please choose one dish | |
| Ravioli of pumpkin and amaretto, white onion puree, house-dried ricotta | |
| Yamba prawns shaved fennel, preserved lemon, warrigal greens | |
| Lamb rump wood-grilled, green lentils and salt baked beetroot | |
| Main course served with fried rosemary potatoes and mixed leaf salad with honey vinegar | |
| DOLCI – Please choose one dish | |
| Chocolate tart caramel cream and salted peanut praline | |
| Poached pear almond pannacotta, gingerbread crumble |
$95 per person - 3 courses
($140pp inclusive of 2 hours beverage package)
| PRIMI – Please choose one dish | |
| Burrata marinated mushrooms, porcini dust | |
| Calamari grilled radicchio leaves, pine nuts and sultana | |
| Gnocchi with rabbit ragù, cavolo nero and montasio | |
| SECONDI – Please choose one dish | |
| Risotto organic “Acquerello “rice, seasonal mushrooms, truffle pecorino and porcini dust | |
| Tuna herb crusted, cannellini bean, grilled shallots | |
| Wagyu Sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves | |
| Main course served with fried rosemary potatoes and mixed leaf salad with honey vinegar | |
| DOLCI – Please choose one dish | |
| Tiramisu savoiardi biscuits dipped in coffee with mascarpone cream | |
| Pumpkin crème brûlée served with amaretti biscuit |
$115 per person - 4 courses shared family style
($160pp inclusive of beverage package)
| ANTIPASTI – for the table to share | |
| Salumi selection of cured meats | |
| Formaggi fresh cheeses with marinated mushrooms | |
| Pickles house pickled vegetables and olives | |
| PASTA – for the table to share | |
| Rigatoni with spanner crab, cherry tomato, garlic and chili | |
| Gnocchi tosssed with with rabbit ragù, cavolo nero and montasio | |
| SECONDI – for the table to share | |
| Yamba prawns shaved fennel, preserved lemon, warrigal greens | |
| Wagyu sirloin MBS 8, balsamic eschalot, mustard mixed leaves | |
| Lamb shoulder cooked whole and served deboned with salsa verde | |
| Main course served with fried rosemary potatoes, roasted autumn vegetable with salmoriglio, mixed leaves salad with honey vinegar | |
| DOLCI – for the table to share | |
| Tiramisu savoiardi biscuits dipped in coffee with mascarpone cream | |
| Cannoli with ricotta, chocolate chips and pistachio | |
|
For any dietary requirements, please consult your waiter for alternative menu options.
Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au |
Head Chef: Gabriele Taddeucci
Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.
Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays.
Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au