Antipasto di Salumi

A traditional starter of prosciutto, capocollo & salami with an assortment of home made pickles / Platters for two or more

Salmone Affumicato

Slices of Harris smoked salmon from Hahndorf garnished with onions & capers, served with horseradish cream

Bresaola

A cured beef, originating from Valtellina, served paper thin with virgin olive oil & shavings of parmesan

Polipo di Amabile

Pickled octopus in white wine vinegar and herbs, served as a salad. Chef Amabile has adapted his own unique recipe to this classic Mediterranean dish

Prosciutto E Melone

Wedges of fragrant rockmelon with thin slices of Prosciutto, garnished with homemade pickled vegetables

Naturale

Fresh South Australian oysters with a seafood cocktail sauce

Kilpatrick

Grilled with bacon & our own worcestershire based sauce

Fiorentina

Topped with spinach & bechamel, gratinated with parmesan & nutmeg

Stracciatella alla Romana

A light soup of semolina, parmesan cheese, egg and parsley whisked through a chicken and beef broth

Gnocchi Burro e Salvia

A rustic dish of homemade potato gnocchi with sage & garlic toasted in a nut brown butter

Pasta Tradizionale

A choice of penne, spaghetti, fettuccine or gnocchi with a ‘Napoletana’ sauce

Spaghetti Tutto Mare

A selection of fresh seafood cooked in olive oil with a touch of tomato & chilli

Gnocchi con Pancetta

Home made potato gnocchi in a tomato sauce with pancetta, capsicum, mushrooms & shallots

Fettuccine con Pollo e Funghi

Ribbon pasta tossed with saute chicken fillet, shallot and champignons mushrooms in a porcini cream sauce

Penne al Ragu di Manzo

The classic dish of braised beef & roma tomatoes resulting in a hearty sauce tossed with Kamut penne pasta, made from an ancient organic wheat

Risotto di Pesce

A very popular dish of the house. Simmered arborio rice with a selection of fresh seafood & saffron

Fresh Garden Salad

Vegetables with Entree Sized Dishes

Fegatini di Pollo alla Salvia

Sauteed chicken livers with prosciutto & sage in a rich brandy sauce; ½ dozen / dozen

Cervella di Agnello al Burro Nero

Lamb brains marinated in olive oil, lemon juice & peppercorns, lightly crumbed & fried, then tossed in a nut brown butter; ½ dozen / dozen

Gamberoni al Zafferano

Sauteed king prawns with shallots, garlic & brandy, finished in a light saffron & fish veloute; ½ dozen / dozen

Piccata di Vitello al Pesto

A Genovese speciality of sauteed veal slices in lemon juice, with an aromatic sauce of finely chopped basil, spinach, pinenuts & pecorino cheese

Scaloppine con Funghi e Tartufo

Thin slices of veal panfried with shallots & mushrooms in a light truffled cream sauce

Petto di Pollo della Vite

Pan fried & oven roasted breast of chicken with pancetta, shallots & verjus

Anatra all’ Antica

The classic French dish of tender roasted duck, boned & served with an orange glaze

Filetto di Manzo con Salsa di Porcini

Prime fillet of beef with a porcini mushroom glaze

Lombata con Bernaise

For those who cannot resist a thick succulent steak, prime choice porterhouse of grain fed beef with a bernaise sauce

Pesce del Giorno

Fish of the Day

Gelato della Casa

Gelato prepared on the premises & served in assorted flavours with a berry coulis

Mousse al cioccolato e Frangelico

Dark chocolate and Frangelico mousse with berry compote

Fragole nel Cestino

A brandy snap basket filled with liqueured strawberries topped with a chilled Kahlua zabaglione cream

Semifreddo

A creamy ice cream style dessert blended with amaretto liqueur & maraschino cherries with a chocolate sauce

Budino al Caramello

Creme caramel accompanied with a lemon scented vanilla gelato

Formaggio e Frutta

A premium selection of Australian & Italian cheese with fresh fruit and homemade rosemary flat bread