$55. Three courses. 90 combinations.

Five entrées, six mains, three desserts, which, if you're counting, is 90 different three-course dinners. You'd have to come back every weekday for eighteen weeks to get through them all.

It's Italian-Australian food made for winter: comforting, generous, and built for the kind of group where everyone wants something different. Pair it with a bottle from our new $35 wine list, and take home whatever you don't finish.

Available Tuesday to Thursday from 5.30pm, and Friday lunch.

Some of our favourites?

• Crispy polenta chips, cacio e pepe sauce with plenty of parmesan

• Baked eggplant rollatini, stuffed with spinach, ricotta and finished with a tomato sugo

• Fried gnocchi with pumpkin, brown butter, toasted hazelnuts and sage

• Braised wagyu brisket with creamy soft polenta, caramelised shallots, mushrooms and parsley

Check out the full menu below.

Gluten free & coeliac friends
FIOR has a menu which caters to both, for those who are coeliac please tell our team on arrival as they can walk you through our precautions, our kitchen and dishes which are gluten free by ingredient, but not coeliac safe.