Entree

• Bread (3pcs) –

  toasted ciabatta bread, house marinated olives with garlic, chilli and oranges, hummus (v,gfo,nf,dfo) – add extra bread $4-

  12

• Bruschette –

  2 prosciutto Cotto and horseradish cream / 2 goat cheese and beetroot relish (nf, gfo,vo,vgo,dfo)

  24

• Arancini (3pcs) –

  tomato based rice, mushrooms, peas, parmesan cheese, mozzarella (v,nf) -add extra arancini $6-

  21

• Caprese –

  fresh medley tomatoes, mozzarella bocconcini, pesto, micro basil, caperberries and radish (nfo,v,gf) – add prosciutto crudo San Daniele $7-

  23

• Vitello Tonnato –

  roasted round veal, pickled red onion, pickled radish, boiled egg and mayo tuna sauce (nf,df,gf)

  26

• Spicy Prawns –

  tiger prawn cutlets, fondant potatoes, marinara sauce, chili (nf)

  28

• Grilled Octopus –

  black olive tapenade, fondant potato and pickled carrots (nf)

  25

• Crispy Calamari –

  spicy mayo and lemon (nf,df)

  24

• 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

• Gnocchi Truffle –

  mixed mushrooms, porcini mushrooms, truffle paste, light cream sauce (v,vgo,gfo,dfo)

  33

• Gnocchi Nduja –

  spicy Nduja sausage, broccoli, chilli, tomato sauce and stracciatella (nf,gfo)

  34

• Pappardelle Lamb Ragu –

  12 hours slow-cooked lamb shoulder, diced lamb and fried sage (dfo,gfo,nf)

  35

• Mezze Maniche Prawns and Zucchini –

  smooth and creamy tomato, crustacean bisque, chilli, lumpfish caviar (gfo,nf,df)

  35

• Pappardelle Marinara Seafood Nduja –

  mussels, clams, squid, nduja spice mince, San Marzano tomato sauce (gfo,nf,df)

  35

• Casarecce with Burrata –

  crunchy basil pesto, fresh Burrata “la Delizia”, diced tomato and almonds flakes (v,gfo) -add guanciale $5-

  34

• Tonnarelli Carbonara (served al dente) –

  guanciale, pecorino romano, egg emulsion (gfo,nf) -add truffle paste $5-

  30

Mains

• Pork Belly –

  overnight pork belly, baby corn, balsamic red cabbage, honey mustard and baked apple jus (gf,nf,df)

  40

• Salmon Fillet –

  pan seared Tasmanian Salmon, herbed crusted, fondant potatoes, black olives and spicy nduja red sauce (gfo,nf)

  44

• 28 Days Aged Beef Eye Fillet –

  pan seared fillet with roasted tomato, mashed potato and grilled carrots, red wine jus (nf,gf)

  49

• Chicken Salad –

  sliced Italian marinated chicken breast, cos lettuce, fondant potatoes, diced tomatoes, shaved parmesan, honey mustard (nf,dfo,gf)

  29

• Calamari Salad –

  gem lettuce, cherry tomatoes, red onion, marinated olives, croutons, pan fried calamari (gf,nf,df)

  29

Sauces

• Red Wine Jus | Apple Jus | Nduja Sauce (v)

  6

Sides

• Garden Salad –

  mixed seasonal mesculin leaves, vegetables (v,vg,gf,nf,df)

  10

• Chips –

  house seasoned (v,vg,df,nf) -add truffle and parmesan $5-

  12

• Broccolini –

  chilli & almond flakes (v,gf,df,nfo)

  15

• Rosemary Fondant Potatoes –

  house seasoned, aioli mayo (v,df,nf,vgo)

  16

• Tiramisu –

  house blend coffee, pasteurized eggs, homemade mascarpone

  17

• Hazelnut Panna Cotta –

  flavourful hazelnut panna cotta with fresh peach puree, cocoa toasted hazelnut praline (gf)

  17

• Vanilla Baked Cheesecake –

  served with chocolate cream (nf)

  17

• Pistachio Cheesecake –

  light cream cheese, pistachio toasted, chocolate glaze, shortcrust disc

  17

• Pavlova –

  meringue net, strawberry custard, passionfruit pulp, mango sorbet, fresh fruit (gf,nf)

  17

• Affogato –

  double espresso house blend coffee, vanilla ice-cream (gf) – add frangelico for 5 –

  12

• Dessert Platter –

  chef selection of our famous desserts (for 2ppl)

  38

Coffee

our coffee is served between 65°C - 70°C, as recommended by the Specialty Coffee Association

• espresso

  3.5

• short mac traditional/topped up

  3.5

• double espresso

  4

• flat white

  4

• cappuccino

  4

• hot chocolate

  4.5

• latte

  4

• long black

  4

• long mac traditional/topped up

  4

• mocha

  4.5

• mug

  0.5

• milk alternatives: oat, soy & almond

  0.5

Tea

our teas are artisan crafted by our friends at tea wisdom

• english breakfast

  4.5

• earl grey

  4.5

• sencha bloom (green)

  4.5

• lemongrass & ginger

  4.5

• peppermint

  4.5

• chamomile

  4.5

Digestive

• Frangelico (Italy)

  9

• Sambuca Molinari (Italy)

  9

• Cointreau (France)

  9

• Amaretto di Saronno (Italy)

  9

• Bailey’s (Ireland)

  9

• Montenegro (Italy)

  9

• Averna (Italy)

  9

• Amaretto Lazzaroni (Italy)

  9

• Limoncello Lazzaroni (Italy)

  9

Whiskey

• Jameson (Ireland)

  9

• Johnnie Walker Red Label (Scotland)

  9

• Laphroaig Triple Wood (Scotland)

  15

• Limeburner (Single Malt, Sherry Cask, WA)

  16

Grappa

• Grappa di Barolo, Sibona (Piemonte)

  9

• Grappa di Moscato, Sibona (Piemonte)

  9

• Grappa di Arneis, Sibona (Piemonte)

  9

Rum

• Pampero (Venezuela)

  9

• Bacardi Carta Blanca (Puerto Rico)

  9

• Flor de Cana (Nicaragua)

  15

• Zacapa XO (Guatemala)

  18

Lunch/Dinner

• pappardelle with red sauce (vg,gfo,nf,dfo)

  14

• gnocchi with butter & parmesan (v,gfo,dfo)

  14

• gnocchi beef ragu (gfo,dfo)

  18

• chicken nuggets & chips

  16

• vanilla ice cream

  5