“A tavola non si invecchia”
TWO COURSES $52 / THREE COURSES $62
TUESDAY TO SATURDAY
Items marked with a ^ attract a $5 supplement. Items marked with a * attract a $8 supplement.
Pane / Bread
Gluten free and dairy free options available.
Garlic Bread — 8
Baked warm bread with roasted garlic butter and fresh herbs (v).
Ciabatta — 12
Toasted ciabatta with whipped lemon ricotta and marinated olives (v).
Bruschetta — 7/piece
Tomato bruschetta with red onion, salsa verde and parmesan (v).
Primi / Entrees
Calamari Fritti — 24
Calamari fritti with garlic aioli (df, gf*).
Arancini — 24
Three cheese arancini served with truffle oil and relish (v).
Stuffed Mushrooms — 24
Ricotta and herb stuffed field mushroom with napolitana sauce and relish (v, gf).
Chilli Prawns — 26
Garlic, chilli and tomato prawns with toasted sourdough (df, can be gf on request)^.
Meatballs — 24
Veal, pork, pine nut and chilli meatballs with Napolitana sauce and toasted sourdough.
Pasta / Pasta
Gluten Free pasta available — extra 2
Dairy free / Vegetarian / Vegan options available.
Spaghetti Bolognese — 28
Spaghetti bolognese with a traditional beef and pork ragu.
Penne Pollo — 28
Penne pollo with chicken breast, chorizo, baby spinach and rosa sauce.
Fusilli Boscaiola — 28
Fusilli boscaiola with mushrooms, onions, shallots and speck in a creamy parmesan sauce.
House-Made Lasagne — 28
House made lasagne with a traditional beef and pork ragu and three cheese sauce.
Meatball Linguine — 28
Linguine with house made veal, pork, pine nut and chilli meatballs with napolitana sauce.
Linguine Marinara — 36
Northern style linguini marinara with prawns, mussels, scallops and calamari in a creamy parmesan sauce^.
Prawn Spaghetti — 35
Spaghetti with prawns, speck, ricotta, spinach and rosa sauce^.
Fusilli Lamb Ragu — 36
Fusilli with slow braised lamb ragu, mushrooms, chilli and gremolata^.
Penne Arrabbiatta - 22.50
Penne arrabbiatta with Napoletana sauce, chilli and basil pesto (v).
Contorini / Sides and Salads
Beetroot, ricotta, walnuts, mesclun, creamy verde - 15
Mixed lettuce, tomato, red onion, pine nuts, ricotta, balsamic dressing - 15
Pumpkin, goats cheese, pepitas, mesclun, fregola, balsamic dressing - 15
Twice cooked potatoes — 10
Seasonal vegetables, pangrattato, parmesan — 10
Secondi / Mains
Seafood Hot Pot — 42
Seafood Hot Pot with prawns, mussels, scallops, calamari, salmon in a creamy bisque served with toasted sourdough^.
Porchetta — 39
Traditional porchetta (rolled pork belly) served with creamy mash, brocollini , relish and aioli.
Atlantic Salmon — 39
Atlantic salmon fillet with cauliflower puree, seasonal vegetables, roast tomato, pangrattato and aioli.
Add Garlic Prawns - 9
Chargrilled Beef Eye Fillet — 46*
Chargrilled beef eye fillet served with creamy mash, ricotta stuffed field mushroom, seasonal vegetables and aioli*.
Add Garlic Prawns - 9
Chicken Saltimbocca — 39
Oven roasted chicken saltimbocca with prosciutto, sage and white wine sauce, served with roast potatoes and seasonal vegetables.
Veal Scallopini — 41
Veal scallopini pan fried in a mushroom and marsala sauce served with roast potatoes and seasonal vegetables^.
Crumbed Veal — 41
Crumbed veal layered with prosciutto, napolitana sauce and melted mozzarella, served with creamy mash and seasonal vegetables^.