Cart 0

Food

fundamental-highres-6386.jpg
 

eat like an italian……tasting menu

$80pp {whole table.min.2 person}

 

AFFETTATI

cured meats & charcuterie with hand rolled grissini, broad bean ‘macco’ & Auricchio provolone

your selection of two 30 | three 40 | four 50

{ leg } 36mth. prosciutto san daniele dop (40g)

{ blend } cacciatore alla finocchiona

{ belly } pancetta

{ blend } Calabrian chilli n’duja

{ beef loin } wagyu bresaola

 

DOLCI

trio of house made gelati 15

tira mi su 16

flourless Amedei chocolate torte, salted caramel popcorn & chocolate sorbetto 16

baked bread & butter ‘budino’, brioche, date, pear & almond, amaretto ‘zabaglione’ 17

caramelised lemon curd tart & clotted cream 16

biscotti plate - cantuccini, panforte, torrone & chocolate ‘salame’ 14 {for two}

 

ANTIPASTI

assorted olives with sage, chilli & rosemary 8

duck liver parfait ‘toscani’ & recioto ‘gelatina’ 16

wood baked tomato, eggplant & basil ‘parmigiana’ 18

south coast sardine fillets ‘in saor’, orange, pine nuts & currants 19

wood fired wa scampi tails, chilli ‘salmoriglio’ lemon & watercress 23

pan roast king brown mushrooms, house smoked buffalo milk ricotta & jerusalem artichoke 21

berkshire ‘porchetta alla romana’, pear mostarda, shaved fennel, crackling & walnut salsa 19

‘zeppole calabrese’ sourdough fritters, sicilian anchovy fillets & straciatella 17

 

PIATTI DEL GIORNO

MONDAY lunedi

crumbed northern rivers veal cutlet ‘milanese’, prosciutto & fontina, celeriac remoulade, lemon & gremolata 38

TUESDAY martedi

‘maialino’ wood roast bangalow pork belly, grilled cotechino sausage, green lentis & stone fruit mostarda 38

WEDNESDAY mercoledi

salt crusted jack’s creek wagyu strip loin ‘tagliata’, pickled eschallot, broad bean, pecorino, watercress & horseradish 39

THURSDAY giovedi

wood roast organic bannockburn chicken ‘alla diavola’, brussel sprouts, chilli n’duja & fennel salmoriglio 38

FRIDAY venerdi

fish of the day market price

SATURDAY sabato

wet roast suckling lamb ‘stracotto’, smoked jerusalem artichoke, roast garlic, lemon, anchovy & mint salsa 38

 

~ FORMAGGI ~

selection of imported italian cheeses served with dried fruits, nuts & pane carasau one 17 | two 28 | three 37

BLU di CAPRA - soft, rich, medium blue
LOMBARDIA, ITALIA {goat}

TESTUN AL BAROLO - mixed milk, matured in nebbiolo grape must
PIEMONTE, ITALIA {cow}

FIORESARDO DOP - hard sheep’s milk pecorino, lightly smoked
SARDEGNA, ITALIA {sheep}

BRUNET - soft, mild goat’s cheese, white washed rind
PIEMONTE, ITALIA {goat}

CACIO di BOSCO TARTUFATO - semi hard, fragrant, earthy truffle flavours flavours
TOSCANA, ITALIA {cow}

ROBIOLA di PECORA - soft cheese, mild, salty undertones & barnyard notes
PIEMONTE, ITALIA {sheep}

 

APERITIVI

aperol spritz 14

white peach bellini 17

barrel aged negroni 16

 

PIZZA

All our pizzas are naturally risen for 48 hours, 100% handmade in our Neapolitan wood fired oven & using buffalo bocconcini 24

 

PIZZA BIANCA

{ quattro formaggi } gorgonzola, straciatella, reggiano, fior di latte & walnut pesto

{ patate } potato, pancetta, taleggio & rosemary

 

PIZZA ROSSA

{ diavolo } finocchiona salami & chilli

{ rucola } prosciutto san daniele, rucola & reggiano

{ margherita } fior di latte, basil & extra virgin olive oil

{ norma } fior di latte, eggplant, basil & ricotta

{ puttanesca } anchovy fillets, olive, caper, oregano & reggiano

 

PASTA

bavette al ragú di agnello
bavette, suckling lamb, tomato & red wine ragú 29

linguine con calamaretti
squid ink linguine, hawkesbury river calamari, organic cime di rapa, chilli & ‘panegrattato’ 34

tortellini di zucca
buffalo milk ricotta, pumpkin & leek tortellini, fondo di taleggio 32

pici al ragu di quaglia in bianco
pici, quail & porcini ragu, smoked butter, sage & pecorino 32

 

CONTORNI e INSALATE

wood baked rosemary focaccia 8

‘calabrian peperonata’ pan fried red peppers & potatoes 10

green beans ‘aglio e olio’ 11

‘caprese’ tomato, buffalo bocconcini & basil 18

radicchio, pear & pecorino 9

 

DESSERT WINE

{ by the glass 60ml }

2014 Donnafugata ‘Ben Rye’ Passito di Pantelleria SICILIA, ITALY 18

2011 Buglioni Recioto della Valpolicella Classico DOC VENETO, ITALY 24

2009 Ceratti Greco di Bianco Black Label DOP CALABRIA, ITALY 24

2011 Sorelle Palazzi Vin Santo Trebbiano Malvasia TOSCANA, ITALY 16

 

FORTIFIED

{cheese wines by the glass 60ml}

NV Quinta de la Rosa 10yo Tawny Port DUORO VALLEY, PORTUGAL 16

NV Campbells Merchant Prince Rare Muscat RUTHERGLEN, VICTORIA 29

NV Seppelt DP63 Muscat RUTHERGLEN, VICTORIA 16

NV Sanchez Romate ‘Cisneros’ Pedro Ximenez JEREZ, SPAIN 16

 

TÉ AND CAFFÉ

Espresso & Ristretto 4

 Caffé 5

T2: French Earl Grey, Chamomile, Peppermint, Marrakech Green Tea &  English Breakfast 5

Affogato - vanilla bean gelato, nocello &  caffé 13

 
black.jpg