Lunch/Dinner Menu
Entree
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Bread (3pcs) –
toasted ciabatta bread, house marinated olives with garlic, chilli and oranges, hummus (v,gfo,nf,dfo) – add extra bread $4-
12
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Bruschette –
2 prosciutto Cotto and horseradish cream / 2 goat cheese and beetroot relish (nf, gfo,vo,vgo,dfo)
24
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Arancini (3pcs) –
tomato based rice, mushrooms, peas, parmesan cheese, mozzarella (v,nf) -add extra arancini $6-
21
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Caprese –
fresh medley tomatoes, mozzarella bocconcini, pesto, micro basil, caperberries and radish (nfo,v,gf) – add prosciutto crudo San Daniele $7-
23
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Vitello Tonnato –
roasted round veal, pickled red onion, pickled radish, boiled egg and mayo tuna sauce (nf,df,gf)
26
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Spicy Prawns –
tiger prawn cutlets, fondant potatoes, marinara sauce, chili (nf)
28
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Grilled Octopus –
black olive tapenade, fondant potato and pickled carrots (nf)
25
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Crispy Calamari –
spicy mayo and lemon (nf,df)
24
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Chef’s board –
San Daniele prosciutto, Mortadella, Cacciatore salami, marinated olives, pickled vegetables, home-made rustici, bocconcini di mozzarella, Asiago cheese and fresh fruit
34
Pasta
hand made and hand cut fettuccine and gnocchi
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Gnocchi Truffle –
mixed mushrooms, porcini mushrooms, truffle paste, light cream sauce (v,vgo,gfo,dfo)
33
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Gnocchi Nduja –
spicy Nduja sausage, broccoli, chilli, tomato sauce and stracciatella (nf,gfo)
34
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Pappardelle Lamb Ragu –
12 hours slow-cooked lamb shoulder, diced lamb and fried sage (dfo,gfo,nf)
35
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Mezze Maniche Prawns and Zucchini –
smooth and creamy tomato, crustacean bisque, chilli, lumpfish caviar (gfo,nf,df)
35
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Pappardelle Marinara Seafood Nduja –
mussels, clams, squid, nduja spice mince, San Marzano tomato sauce (gfo,nf,df)
35
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Casarecce with Burrata –
crunchy basil pesto, fresh Burrata “la Delizia”, diced tomato and almonds flakes (v,gfo) -add guanciale $5-
34
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Tonnarelli Carbonara (served al dente) –
guanciale, pecorino romano, egg emulsion (gfo,nf) -add truffle paste $5-
30
Mains
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Pork Belly –
overnight pork belly, baby corn, balsamic red cabbage, honey mustard and baked apple jus (gf,nf,df)
40
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Salmon Fillet –
pan seared Tasmanian Salmon, herbed crusted, fondant potatoes, black olives and spicy nduja red sauce (gfo,nf)
44
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28 Days Aged Beef Eye Fillet –
pan seared fillet with roasted tomato, mashed potato and grilled carrots, red wine jus (nf,gf)
49
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Chicken Salad –
sliced Italian marinated chicken breast, cos lettuce, fondant potatoes, diced tomatoes, shaved parmesan, honey mustard (nf,dfo,gf)
29
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Calamari Salad –
gem lettuce, cherry tomatoes, red onion, marinated olives, croutons, pan fried calamari (gf,nf,df)
29
Sauces
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Red Wine Jus | Apple Jus | Nduja Sauce (v)
6
Sides
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Garden Salad –
mixed seasonal mesculin leaves, vegetables (v,vg,gf,nf,df)
10
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Chips –
house seasoned (v,vg,df,nf) -add truffle and parmesan $5-
12
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Broccolini –
chilli & almond flakes (v,gf,df,nfo)
15
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Rosemary Fondant Potatoes –
house seasoned, aioli mayo (v,df,nf,vgo)
16
nf = nut free | nfo = nut free option | df/dfo = dairy free/option
Please advise staff if you have any dietary requirements or serious allergies, each dish has been carefully crafted to showcase our Italian heritage, therefore no changes other than dietary requirements are accepted.
Because we use only fresh ingredients our dishes are subjected to change.
Due the amount of flour used in our kitchen we can not guarantee that anything is 100% gluten free.