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Antipasti
Bread Selection
Our house-made focaccia with Aroma flour from Naples and rustic stone-baked sourdough.
12
Crostino
House stone-baked sourdough, Gorgonzola mascarpone whip, Prosciutto crudo, Marsala-poached figs, New Zealand honey.
24
Antipasto — for one
A curated selection of Mortadella, Spianata Calabra, and Prosciutto di Parma, served with our house giardiniera, marinated olives, and stone baked sourdough.
18
Antipasto — for two
A curated selection of Mortadella, Spianata Calabra, and Prosciutto di Parma, served with our house giardiniera, marinated olives, and stone baked sourdough.
33
Arancini
Golden truffle risotto arancini with truffle mushroom sauce and Grana Padano.
19
Calmari
Lightly fried pineapple-cut calamari, dusted with lemon pepper salt, served with squid ink mayo and ‘nduja crumb.
25
Pasta & Primi
Duck Ravioli
Two large, hand-folded cappellacci filled with roasted duck leg and ricotta, served in Taleggio sauce and lifted by red wine–soaked sour cherries.
38
Lamb Pappardelle
Hand-cut pappardelle with our eight-hour lamb shoulder ragù and Grana Padano.
38
Gnocchi Angeli & Demoni
Potato gnocchi in stracciatella-parmesan sauce, with oregano, chili, and your choice of crispy guanciale or toasted almonds.
33
Secondi
Pollo Al Marsala
Tender chicken served on confit potato with a velvety Marsala sauce, marinated Portobello and crispy enoki mushrooms.
39
Peposo Alla Fiorentina
Traditionally Tuscan: beef shin slow-braised in red wine and black pepper, served with creamy polenta and a parsnip crisps.
41
Snapper
Crisp-skinned snapper, textures of courgette, garden pickles.
39
Vege Bistecca
Roasted cauliflower steak over black rice and quinoa, with toasted almonds, walnuts, raisins, and pumpkin seeds.
34
Contorni & Salads
Patatine
Crisp golden fries with tomato sauce.
12
Truffle Fries
Golden fries tossed in aromatic truffle oil, finished with fine parmesan and Italian parsley.
16
Rocket & Pear Salad
Wild rocket with fresh pear, shaved parmesan, toasted pine nuts, and a bright orange-sherry dressing.
18
Barbabietola
Roasted beetroot with whipped feta, fresh mint, toasted almonds, and a balsamic-olive oil dressing.
18
Dolci
Tiramisu
Prepared the traditional way and crafted to perfection.
Add Hazelnut or vanilla Gelato +6
18
Basque Cheesecake
Silky and rich, served with raspberry coulis.
Add Hazelnut or vanilla Gelato +6
16
Pistachio Brulée
Silky pistachio custard, brûléed sugar.
21
Hot Caprese Cake
Warm dark chocolate & almond cake, served with white chocolate and raspberry soil, vanilla gelato.
22
Cannoli
Crispy hand-made cannoli shell, creamy citrus ricotta, candied orange, pistachio crumb.
8.5 each
