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Food

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APERITIVI

spritz with campari or aperol 14

white peach bellini 17

negroni ‘sbagliato’ 16

 

AFFETTATI

cured meats & charcuterie with hand rolled grissini, broad bean pesto & Auricchio provolone

selection of two 28 | three 38

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

{ beef loin } wagyu bresaola

{ blend } cacciatore alla finocchiona

{ belly } pancetta

{ blend } Calabrian chilli n’duja

 

PIZZA ROSSA

prepared with tomato & buffalo bocconcini~ 24

{ diavolo } finocchiona salami & chilli

{ rucola } prosciutto san daniele, rucola & reggiano

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

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

 

CONTORNI

peperonata’ pan fried peppers & potato 9

piattoni’ green beans & basil pesto 10

wood baked focaccia 8

wood baked garlic focaccia 8

italian sourdough 4

 

DOLCI

trio of house made gelati 14

tira mi su 14

warm pudding of date, almond & panettone, amaretto zabaglione 16

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

ligurian honey panna cotta & poached red wine pear 15

biscotti plate - cantuccini, panforte, torrone & chocolate‘salame’ 20 {for two}

 

ANTIPASTI

assorted olives with sage, chilli & rosemary 8

duck liver parfait ‘toscani’ & red wine ‘gelatina’ 16

‘millefoglie’ of straciatella di bufala, zucchini, & sicilian anchovy fillets 19

wood baked tomato, eggplant & basil ‘parmigiana’ 18

seared sea scallops, pink peppercorns & ‘bagna cauda’ 21

grass fed fillet of beef ‘carpaccio’, shaved testun al barolo, mint salsa verde & fried baby caper 20

wood fired king prawns, chilli, garlic & ‘fregola’ 21

soused south coast sardine fillets ‘in saor’, orange, pine nuts & currants 18

 

PIZZA BIANCA

prepared with extra virgin olive oil & buffalo bocconcini~ 24

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

{ patate }potato, rosemary, smoked ‘scarmoza’, pork & fennel sausage

 

PASTA

tortellini di coniglio rabbit tortellini, porcini & pine mushroom ragú, pecorino tartufato 32

casarecce alragú di agnello handmade calabrian ‘casarecce’, suckling lamb, tomato & red wine ragú 29

cappelletti verde con asparagi asparagus & buffalo milk ricotta ‘cappelletti’, goat’s curd, aged reggiano & burnt sage butter 32

linguine al nero di seppie ink linguine, blue swimmer crab, sorbello tomato, chilli & ‘panegrattato’ 34

 

INSALATE

oak leaf salad 9 radicchio, pear & pecorino sardo 12

‘insalata caprese’ sorbello tomato, buffalo bocconcini & basil 18

 

PIATTI DEL GIORNO

MONDAY lunedi

wood braised macleay valley rabbit, cotechino sausage, cavolo nero & black olive 36

TUESDAY martedi

maialino’ wood roast pillar rock suckling pig, bitter greens,stone fruit mostarda & pan juices 37

WEDNESDAY mercoledi

salt crusted rangers valley fillet of beef ‘tagliata’, fennel, baby caper & shaved reggiano salad, horseradish 37

THURSDAY giovedi

wood fired spatchcock ‘verde’, asparagus, lemon, smoked potato, pancetta & pan juices 36

FRIDAY venerdi

fish of the day market price

SATURDAY sabato

wet roast white suffolk lamb ‘stracotto’ with broad bean, mint, pickled eschallot & valpolicella reduction 35

 

~ 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/sheep}

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

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

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

PECORINO PEPATO - soft cheese, mild, salty undertones & black pepper
SICILIA, ITALIA {cow}

 
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