Lunch/Dinner Menu

Entree

• BREAD (3pcs) –

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

  12

• BRUSCHETTE –

  2 crispy pork belly, apple jus, lettuce, red onion / 2 fresh tomato, basil, garlic (nf, gfo,vo,vgo,dfo) -add extra stracciatella $6-

  22

• ARANCINI (3pcs) –

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

  21

• LASAGNA BITES (3pcs) –

  beef ragu, béchamel, chilli San Marzano sauce, parmesan reduction (nf) -add extra lasagna $6-

  21

• CHILLI MUSSELS –

  fresh mussels , parsley, San Marzano sauce, chilli(nf,df)

  25

• BURRATA –

  burrata, rocket, melon, cucumber, toasted nuts, basil pesto (nfo,gf,v) -add extra bread $4-

  22

• OCTOPUS –

  paprika, sweet potato puree, peas sautée, chilli oil (nf,df,gf)

  24

• CRISPY CALAMARI –

  spicy mayo and lemon (nf,df)

  22

• CHEF’S BOARD –

  San Daniele prosciutto, mortadella, cacciatore salami, marinated olives, Pecorino cheese , Asiago cheese and fresh fruit

  34

Pasta

all our pasta and gnocchi are hand made e (gfo)

• GNOCCHI TRUFFLE & PORCINI –

  champignon and porcini mushroom, truffle paste (v,vgo,gfo,dfo) -add extra pork sausage $6-

  32

• MEZZE MANICHE CARBONARA –

  guanciale, Pecorino Romano, egg emulsion (gfo,nf) -add extra truffle $6-

  31

• TAGLIATELLE CRAB –

  tomato tagliatelle, Shark Bay crab, cherry tomato, fresh chilli, capers(nf,gfo,df)

  31

• GNOCCHETTI SARDI ITALIAN SAUSAGE –

  italian mince pork sausage, steamed broccoli, San Marzano tomato and creamy sauce (gfo,vo,vgo,nf,dfo)

  31

• TAGLIATELLE ZUCCHINI & PRAWNS –

  prawns bisque, zucchini sautee’, prawn cutlets, home made prawn powder (df,gfo,nf) -add extra stracciatella $6-

  34

• PAPPARDELLE BEEF RAGU –

  slow cooked beef mince, San Marzano tomato sauce, parmesan cheese(gfo,nf,dfo)

  29

• GNOCCHI GUANCIALE & PUMPKIN –

  pumpkin, crispy guanciale, feta cheese(gfo,nf,vo,vgo)

  30

• GNOCCHI & STRACCIATELLA –

  San Marzano tomato cheese, fresh stracciatella cheese, green oil (v,nf,dfo)

  27

Main

• PORK BELLY –

  overnight-cooked pork belly, sweet potato puree, roasted bok choy, baked apple jus (gf,nf,df)

  38

• CHICKEN PARMIGIANA –

  deep fried chicken breast, San Marzano sauce, stracciatella cheese,mixed salad(nf)

  36

• 28 DAYS AGED BEEF EYE FILLET –

  pan seared fillet, broccolini and grilled carrots, red wine jus (nf,gf)

  46

• CHICKEN SALAD –

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

  28

• CALAMARI SALAD –

  ettuce, cherry tomatoes, red onion, marinated olives, croutons, deep fried calamari (gf,nf,df)

  28

• SALTIMBOCCA ALLA ROMANA –

  pan fried veal scaloppini with prosciutto San Daniele and sage, diced sautee zucchini, fondant potato and red wine jus

  38

• CRIMSON SNAPPER –

  pan fried crimson snapper, zucchini sautée, fondant potato, lemon cream sauce, parsley, crispy capers (nf,dfo,gfo)

  40

Sauces

• RED WINE JUS | APPLE JUS –

  (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

• ROSEMARY FONDANT POTATOES –

  house seasoned, aioli mayo (v,gf,df,nfo)

  16

• BROCCOLINI –

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

  15