Wonderstar s. r. o.

Small Plates & Mezze

Begin with a selection of dips, olives, and chargrilled bites, perfect for sharing. Our mezze menu is designed to be passed around the table, letting everyone taste a little of everything while conversation flows as easily as the olive oil.

  • Warm flatbread with whipped feta and honey

    Wood-fired flatbread, creamy whipped feta, and a slow drizzle of local honey, finished with toasted sesame and fresh thyme.

  • Charred octopus with lemon and oregano

    Tender octopus charred over the grill, dressed with extra virgin olive oil, lemon, and wild oregano, served on a bed of rocket.

  • Crispy zucchini flowers stuffed with ricotta

    Delicate zucchini flowers filled with herbed ricotta, lightly battered and fried until golden, with a squeeze of lemon.

  • Lamb kofta with smoked eggplant

    Spiced lamb kofta grilled over charcoal, served with silky smoked eggplant, pomegranate seeds, and flatbread.

Mezze platter with dips, olives, and warm flatbread
Wood-fired grill with lamb cutlets, halloumi, and charred vegetables

From the Grill

Our wood-fired grill imparts a smoky depth to premium cuts and vegetables. We cook over ironbark and olive wood, letting the natural char and gentle smoke bring out the best in every ingredient without overpowering its character.

  • Whole baby chicken with lemon and thyme

    Butterflied and grilled until the skin is crisp and the meat juicy, basted with lemon, garlic, and fresh thyme.

  • Lamb cutlets with rosemary and garlic

    Frenched lamb cutlets marinated in rosemary, garlic, and olive oil, grilled to a perfect medium rare.

  • Grilled halloumi with charred lemon

    Thick slices of halloumi seared on the grill, served with charred lemon, honey, and a sprinkle of dried mint.

  • Ribeye with smoked bone marrow butter

    A generous ribeye cooked over open flame, topped with smoked bone marrow butter and served with grilled greens.

Sea & Coast

Fresh catches and coastal classics, simply prepared to let the ingredients shine. We work closely with local fishers to bring in the best of the day, then treat it with respect: a hot grill, good olive oil, and bright Mediterranean flavours.

  • Grilled whole barramundi with salsa verde

    Whole barramundi grilled over coals, finished with a vibrant herb salsa verde and charred lemon.

  • Prawns with garlic, chilli, and olive oil

    Succulent prawns sizzled in olive oil with garlic, chilli, and parsley, served with crusty bread for dipping.

  • Seared scallops with cauliflower purée

    Golden seared scallops on a silky cauliflower purée, with crispy capers and a brown butter drizzle.

  • Salt-baked fish of the day

    The day's freshest catch baked in a salt crust, cracked tableside and served with lemon, olive oil, and seasonal greens.

Whole grilled barramundi with lemon, salsa verde, and prawns
Seasonal vegetable dish with heirloom tomatoes, burrata, and basil

Seasonal Plates

Celebrating the best of the season with vibrant, vegetable-forward plates. Our kitchen follows the market, so the menu shifts as produce peaks, keeping every visit a little different and always rooted in the moment.

  • Heirloom tomato salad with basil and buffalo mozzarella

    Ripe heirloom tomatoes, creamy buffalo mozzarella, torn basil, and a bright olive oil dressing.

  • Charred broccolini with almond and lemon

    Broccolini charred on the grill, tossed with toasted almonds, lemon zest, and shaved pecorino.

  • Roasted pumpkin with whipped ricotta and pepitas

    Caramelised roasted pumpkin on a bed of whipped ricotta, finished with toasted pepitas and a honey drizzle.

  • Wild mushroom risotto

    Creamy carnaroli rice folded with wild mushrooms, parmesan, and a touch of truffle oil.

Desserts

House-made sweets that balance richness with bright Mediterranean flavours. Each dessert is finished to order, pairing familiar comforts with a touch of citrus, honey, or spice.

  • Baklava cheesecake with honey and pistachio

    A creamy cheesecake layered with crisp baklava pastry, honey syrup, and crushed pistachios.

  • Olive oil cake with citrus and yoghurt

    A moist olive oil cake served with citrus segments, a dollop of thick yoghurt, and a sprinkle of sea salt.

  • Chocolate and halva mousse

    Dark chocolate mousse with ribbons of sesame halva, topped with cocoa nibs and a drizzle of olive oil.

  • Seasonal fruit sorbet

    A refreshing sorbet made from the ripest fruit of the season, served with fresh mint.

Olive oil cake with citrus, yoghurt cream, and pistachios