Select Menu

Antipasti

THE ANTIPASTO
Trio of cured meats: Mortadella, Coppa and Prosciutto di Parma, Olives, Italian pickled onions, house focaccia
21/42
HOUSE-MADE FOCACCIA
Artisan 72 hours focaccia 
12
WINTER BRUSCHETTA
Porcini salsa, sautéed herbed mushrooms, shaved Grana Padano, truffle oil
24
ARANCINI
Truffle risotto arancini, mushroom sauce, Grana Padano.
19
VERDURE STRACCIATELLA
Stracciatella, roasted carrots, pumpkin, brocolli, zuchinni, evoo dressing
26
GARLIC PRAWNS
Pan-seared with house garlic butter, Italian herbs, evoo
24
CALAMARI
Pineapple-cut calamari, lemon salt, squid ink mayo, ‘nduja crumb.
22
TARTINA
Smoked fish paté, olive tapanades, evoo on sourdough
21

PASTA & PRIMI

TRUFFLE MUSHROOM RAVIOLI
House made ravioli with mushroom medley, spinach, ricotta & truffle, served in a creamy mushroom sauce, topped with grana Padano, parsley, lemon zest.
31
GNOCCHI ANGELI & DEMONI
Potato gnocchi, stracciatella, parmesan, fresh oregano, chilli, crispy guanciale (or toasted almonds)
32
LAMB PAPPARDELLE
Rough-cut fresh pappardelle, served with chef Emi’s 8 hours lamb ragú, topped with Grana Padano.
34
RISOTTO
Risotto with Porcini & Mushroom medley, rosemary, Parmesan
31
CHILLI PRAWN LINGUINE
Handmade linguini served in a rich garlic parsley chilli and olive oil emulsion, with prawns
 
35
 

Secondi

PANCIA DI MAIALE
Roasted pork belly cooked to perfection, served with ‘nduja potatoes, pumpkin velouté, seasonal greens, wine jus
38
SALSICCIA & FRIARIELLI
2 boar and truffle sausages from Westmere Butchery, served with Friarielli from Naples, roasted potatoes, onion jam & wine jus
32
POLLO AL MARSALA
Chicken thigh, cooked in Marsala reduction served with mushrooms & roasted potatoes.
36
CATCH OF THE DAY
Pan-fried market fish, served with spinach purée & baby carrots
39
VEGE BISTECCA
Roasted cauliflower served on a bed of black rice and quinoa, toasted almonds, walnuts, raisins, pumpkin seed
32

CONTORNI & SALADS

REGULAR FRIES
Served with ketchup 
10
TRUFFLE FRIES
Served with ketchup or mayo.
14
ROCKET, PEAR & PARMESAN SALAD
Rocket, pear, parmesan salad in a orange-sherry dressing
18
SEASONAL VEGES
Sautéed local seasonal veges
14

DOLCI

TIRAMISU
Semplice, but “giusto”.
18
HAZELNUT AFFOGATO
Espresso, hazelnut gelato
Add frangelico shot (+8)
13
BASQUE CHEESECAKE
with raspberry coulis
18
CHOCOLATE PEAR FONDANT
Made with 70% Ghana dark chocolate and Marsala poached pears
add hazelnut ice cream +6
20
PISTACHIO FONDANT
Luscious pistachio cake with a melting heart
add hazelnut ice cream +6
21
 
18
13
18
Shopping Basket