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From 11AM from Wednesday to Sunday

All day breakfast

‘NDUJA SCRAMBLED
House 72 hours focaccia, ’Nduja (spreadable pork sausage)  scrambled eggs, lemon-basil ricotta, onion jam, ‘Nduja crumb 
24
AVOCADO TOAST 
Sourdough, lemon ricotta, avocado, fresh tomato.
26
BRUSCHETTA AI FUNGHI
Toasted sourdough, salsa ai porcini, sautéed portobello, fresh oregano, shaved parmesan, truffle oil
Add 24 month prosciutto + 10
24
PANCAKES 
Ricotta Pancakes, maple syrup, apple crumble, blueberry salsa, fresh apple, amarettos, mascarpone whip
26

lunch

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
POLLO AL MARSALA
Chicken thigh, cooked in Marsala reduction served with mushrooms & roasted potatoes.
36
SALSICCIA & FRIARIELLI
2 boar and truffle sausages from Westmere Butchery, served with Friarielli from Naples, roasted potatoes, onion jam & wine jus
32

to share

HOUSE-MADE FOCACCIA
Artisan 72 hours focaccia 
10
FRIES
Served with ketchup 
10
CALAMARI
Pineapple-cut calamari, lemon salt, squid ink mayo, ‘nduja crumb.
 
22
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