MENU
Our menu is seasonal and changes daily.
Sourcing the best of Australia’s regional produce and re-interpreting the Italian classics.
Our team of chefs are also able to cater for all dietary requests on the day
CICCHETTI
Riverina Olives ‘miste’ 10
Zucchini ‘fritti’ 14
Dry Aged Pork & Native Pepperberry Salami 18
Prosciutto San Daniele, 24 month 22
House Wood baked Rosemary Focaccia 10
House Wood baked Rosemary Focaccia, Whipped Ricotta & Chestnut Honey 16
ANTIPASTI
Fillet of Beef Carpaccio, Fried Baby Caper & Testun al’ Barolo 24
Zucchini Flower, Ricotta & Olasagasti Anchovy Fillets 28
Abrolhos Island Scallop, Bagna Cauda, Asparagus & Saffron Agro-dolce 28
Sardine Fillets ‘in Saor’ Pine Nuts, Currants & Chardonnay Vinegar 24
Wood baked Eggplant ‘Parmigiana’ 26
Sugar Plum Tomatoes,Buffalo Mozzarella, Lemon, Basil & Mint Salmoriglio
PASTA
optional – our very own gluten free pasta 4
Pasta del Giorno – daily
Fusilloni, Suckling Lamb, Tomato & Red Wine Ragu, Aged Reggiano 36
Tagliatelle, Scarlet Prawns, Samphire, Lemon, White Wine & Soft Herb Gremolata 38
Paccheri, Pork Sausage, Zucchini Flower, Broad Bean, Mint & Pecorino 37
Bucatini alla Puttanesca, WA Octopus, Chilli ‘nduja, Tomato, Olive & Caper 36
Ricotta, Pumpkin & Leek Tortelli, Burnt Sage Butter 38
PIATTI PRINCIPALI
Our main course dishes change daily
Pesce del Giorno – Market Fish daily
Wood Fired Gympie Pork Cutlet, Prosciutto, Sage, Rosemary, Bitter Greens & Apple Mostarda 52
260g Char-grilled Black Opal Wagyu 7+ Striploin, Celeriac & Horseradish 65
Contorni
Cos, Radicchio, Peach & Ricotta Salata 14
Green Beans, Buckwheat, Pesto Genoese 14
Rosemary Potatoes 13