Minestra alla romana di verdure con pasta

Twice cooked, hearty vegetable soup garnished with elbow pasta & basil pesto Served with extra virgin olive oil

Crema al profumo d'aragosta con 'il vino dell amore' moscato

Lobster velouté flavoured with bottega moscato 'the wine of love'

Vitello tonnato, freddo con salsa di tonno e capperi

Roasted slices of cleland mountain veal with a blue fin tuna & caper sauce

Barbabietole con limone rucola

Wafer-thin slices of fresh beetroot with roasted capsicum, lemon & roquette

Carpaccio di mele con formaggio di capra, pinoli e miele

Layers of crisp apple with adelaide hills 'woodside' goat cheese, toasted pine nuts & ligurian lime flower honey

Olive ascolane con salsa agrodolce

Selection of warm green camerano olives filled with vegetables, roasted natural chicken & pork

Fiori di zucca con spuma di spinaci, gorgonzola e pinoli

Flowering zucchini blossoms filled with baby spinach, gorgonzola & pine nut ricotta mousse

Calamari alla griglia con rucola

Char grilled squid with roquette salad & warm lemon & mint dressing

Gamberi con salsa di pompelmo e semi di melagrana

Grilled gulf prawns wrapped with speck served with sorana bean salad, pink grapefruit & pomegranate-seed dressing

Arancini di pollo e zafferano

'Little oranges' of saffron flavoured carnaroli risotto dumpling filled with roasted chicken, smoked provolone & tomato essence

Capesante gratinate con zabaglione di riccadonna

Diver sea scallops breaded with oregano, parsley, garlic & zabaglione of riccadonna spumante

Crostata di perdita con insalata di radicchio

Baked tartlet of leek & beetroot with 'auricchio cow's milk' mozzarella cheese, dressed radicchio with walnut oil & oregano vinaigrette

Assaggio di antipasti (entrée platter)

The chef's selection of 5 entrees to share (minimum of 2 persons)

Fusilli alla fiorentina

'Double twists' of short pasta with 'la casa del formaggio' fresh ricotta, baby spinach, black olives & a basil & chilli salsa rossa

Chitarre allo zafferano e polpa di granchio

Saffron 'guitar string' pasta with south australian blue swimmer crab, and a roasted tomato & shellfish sauce

Garganelli al ragu di salsiccia e lambrusco

Traditionally made short tube pasta with ragú of pork, fennel & chilli sausage & perisian lentils slow cooked in lambrusco wine

Gnocchi verde

Soft potato dumplings with asparagus, pea, brocollini & grana padano mascarpone crema

Linguine alla pescatora

Thin flat pasta 'little tongues' of south australian shellfish, whitefish, garlic, chilli & extra virgin olive oil

Orecchiette al ragu di agnello

Ear shaped pasta with a slow cooked lamb & mushroom braise flavoured with mint, caramelised shallots & horseradish gremolata

Risotto ai frutti di mare

Carnaroli rice from 'via trieste' with pan-fried gulf prawns, scallops & snapper moistened with a tomato & shellfish stock

Quaglie arroste alla vignaiola con pancetta piccante

Roasted partly boned quail with spicy pancetta, brandied grapes & green chilli

Filetto di manzo con sugo di nebbiolo

Aged eye fillet of beef medallions on soft orange scented butternut pumpkin served with a chilli, capsicum & nebbiolo sauce

Pollo arrosto ripieno con zucca 1

Corn fed free range chicken breast wrapped in prosciutto & filled with pot roasted vegetables & accompanied with a basil & pinenut mascarpone cream

Bisteccone di maiale con broccolini

300gm pork rib eye with pear mustard fruit, broccolini tossed in roasted garlic, mandarin & chilli

Agnello arrosto con minestra di cavolo e fagioli

Suckling lamb cutlets with braised savoy cabbage, sweet paprika, garlic & chianti butter beans

Anatra arrosto con salsa di frangelico

Balsamic roasted duck breast with soft polenta & frangelico glaze

Filetto di salmone con asparagi, spinaci e piselli

Grilled loin of atlantic salmon wrapped in speck with asparagus, spinach, pinenut & pea pesto vitello 'sciue, sciue' con fruitti di mare

Char grilled slices of veal dressed with 'a la minute' steamed

Prawns, scallops & shellfish braise with tomato & basil sugo

Semifreddo di cioccolato bianco e nocciole

Frozen fiori di latte cream of white chocolate & crunchy pistachio served with espresso & roasted hazelnut syrup

Vistorta

Rich and moist venetian chocolate & almond cake with warm chocolate sauce & amarena cherries with a star aniseed ice cream

Tiramisu

'Pick me up' ducale coffee soaked sponge fingers layered with a whipped ' la casa del formaggio ' vanilla mascarpone & tia maria sauce

Gelati con dolce nero

Velvety, rich creme anglaise vanilla bean gelato with a chocolate vincotto

Panna cotta con lamponi brasati e crostoli

Galliano flavoured cream with braised raspberries & crisp fried italian pastry

Tartufo bianco

Creamed gelato of piedmont white truffles served with adelaide hills air dried figlettes in syrup

Budino

Warm individual spiced strawberry pudding, cardamom gelato & a mango and passionfruit consomme for a very special occasion, my signature dessert - 'a light at your table'

'Amor di cioccolata '

Sweet lovers of chocolate - a tasting plate for minimum 2 people; Dark bitter chocolate & almond flourless pudding; Orange chocolate & cointreau 'panna cotta'; Smooth & creamy belgian chocolate gelato; Sculptures of chocolate

Selezione di cioccolatini ripieni

A chef's choice of three hand made belgian milk couverture pralines; The highest quality chocolate worked in an artisan way with the best raw materials.

Panforte margherita di siena

The moist delicate & refined 16th century 'energy bar' recipe was developed in honour of queen margherita by the sienese. Crammed with rich, spiced dried fruit & toasted nut cake, considered as a pick-me-up

Torrone flamigni

Soft italian nougat of egg white, flavoured honey & toasted almonds & candied violet

Biscotti con affogato

Homemade italian biscuits served with chilled espresso & a scoop of vanilla bean gelato to dip with the biscotti

Formaggio di capra con salame di fichi

This mild & creamy semi; Firm goats milk cheese from sardegna accompanied by our very own fig salami made with preserved figs, sambucca & walnuts

Gorgonzola ''piccante'' dop con salsa di pere

This cow's milk cheese from lombardy is sharp & has an assertive intense flavour, greenish in colour; Aged blue served with a mandarin puree'

Parmigiano reggiano extra testa doc

Con salsa di prugne, arance e pepe nero the premier 'triple a' 3 year old unpasteurised cow's milk cheese, crumbly, nutty-flavoured from the emilia-romagna served with prune, orange & black pepper conserve

Saracino dop con uva secca bagnata nel liquore

Made in the cremona region & aged for 5 months from sheep's milk; The unpasteurised milk is cured with calf's renet then salted; A rich pecorino served with air dryed grapes steeped in fortified wine

Selezione di formaggi

Cheese plate using three imported italian cheeses & accompaniments

Crema al profumo d'aragosta con ''il vino dell amore'' moscato (gf )

Lobster velouté flavoured with bottega moscato ''the wine of love''

Zuppa di minestra e verdure alla romana (gf)

Twice cooked hearty vegetable soup garnished with elbow pasta & basil pesto served with extra virgiin olive oil

Calamari alla griglia con rucola (gf)

Char grilled squid with rocket salad & warm lemon & mint dressing

Gamberi con salsa di pompelmo e semi di melagrana (gf)

Grilled gulf prawns wrapped with speck served with sorana bean salad, pink grapefruit & pomegranate-seed dressing

Vitello tonnato, freddo con salsa di tonno e capperi (gf)

Roasted slices of cleland mountain veal with a blue fin tuna & caper sauce

Capesante gratinate (gf)

Diver sea scallops, gratinated with a zabaglione of ricca donna

Barbabietole con limone rucola (gf)

Wafer-thin slices of fresh beetroot with roasted capsicum, lemon & roquette

Carpaccio di mele con formaggio di capra, pinoli e mielei (gf)

Layers of crisp apple with adelaide hills 'woodside' goat cheese, toasted pine nuts & ligurian lime flower honey

Spiralli allo zafferano e polpa di granchio (gf)

Spiral shaped pasta with south australian blue swimmer crab and a roasted tomato & shellfish sauce

Macaroncini al brasato di ragu di salsicce e lambrusco (gf)

Small '' elbow '' pasta freshly made with ragú of pork, fennel & chilli, ausage & persian lentils slow cooked in lambrusco wine & herbs

Spiralli alla pescatore (gf)

Spiral shaped pasta with south australian shellfish, whitefish, garlic, chilli & extra virgin olive oil

Macaroncini al pesto di broccolini (gf)

Small '' elbow '' pasta freshly made with pesto of tender broccolini, black olives, garlic, chilli, shaved pecorino stagionato & extra virgin olive oil

Gnocchi verde (gf)

Soft potato dumplings with asparagus, pea, brocollini & grana padano mascarpone crema

Fusilli fiorentina (gf)

'Double twists' of short pasta with 'la casa del formaggio' fresh ricotta, baby spinach, black olives & a basil & chilli salsa rossa

Risotto ai frutti di mare (gf)

Carnaroli rice from 'via trieste' with pan-fried gulf prawns, slipper lobster scallops & flathead moistened with a tomato & shellfish stock

Spiralli al ragu di agnello (gf)

Spiral pasta with a slow cooked lamb & mushroom braise flavoured with mint, caramelised shallots & horseradish gremolata

Insalata tre colori (gf)

Wild rocket & belgian endives with gorgonzola & fresh apple extra virgin olive oil & pear vinegar

Patate fritte (gf)

Rosemary infused potatoes tossed in extra virgin olive oil & sicilian iblea sea salt

Misticanza (gf)

Sauteed mixed greens with extra virgin olive oil & aromatic herbs digestivi palate cleanser

Bisteccone di maiale con broccolini (gf)

300gm pork rib eye with pear mustard fruit, broccolini tossed in roasted garlic, mandarin & chilli

Pollo arrosto ripieno con zucca (gf)

Corn fed free range chicken breast wrapped in prosciutto & filled with pot roasted vegetables & accompanied with a basil & pinenut mascarpone cream

Quaglie arroste alla vignaiola con pancetta piccante (gf)

Roasted partly boned quail with spicy pancetta, brandied grapes & green chilli

Filetto di manzo con sugo di nebbiolo (gf)

Aged eye fillet of beef medallions on soft orange scented butternut pumpkin served with a chilli, capsicum & nebbiolo sauce

Filetto di salmone con asparagi, spinaci e piselli (gf)

Grilled loin of atlantic salmon wrapped in speck with asparagus, spinach, pinenut & pea pesto

Agnello arrosto con minestra di cavolo e fagioli (gf)

Suckling lamb cutlets with braised savoy cabbage, sweet paprika, garlic & chianti butter beans

Anatra arrosto con salsa di frangelico (gf)

Balsamic roasted duck breast with soft polenta & frangelico glaze

Vitello 'sciue, sciue' con fruitti di mare (gf)

Char grilled slices of veal dressed with 'a la minute' steamed; Prawns, scallops & shellfish braise with tomato & basil sugo

Vistorta torta (gf)

Rich and moist venetian chocolate & almond cake with warm chocolate sauce & amerena cherries with a star aniseed ice cream

Semifreddo di cioccolato bianco e nocciole (gf)

Frozen fiori di latte cream of white chocolate & crunchy pistachio served with espresso & roasted hazelnut syrup

Gelati con dolce nero (gf)

Velvety, rich creme anglaise vanilla bean gelato with a chocolate vincotto

Panna cotta con lamponi brasati (gf)

Galliano flavoured cream with braised raspberries

Gelato alla crema con tartufo bianco (gf)

Creamed gelato of piedmont white truffles served with adelaide hills figlettes in syrup for a very special occasion, my signature dessert, a light at your table

'Amor di cioccolata' 17pp

Sweet lovers of chocolate; A tasting plate for minimum 2 people; Dark bitter chocolate & almond flourless pudding; Orange chocolate & cointreau ' panna cotta '; Smooth & creamy belgian chocolate gelato; Sculptures of chocolate;

Capra con salame di fichi

This mild & creamy semi - firm goats milk cheese from sardegna accompanied by our very own fig salami made with preserved figs, sambucca & walnuts

Gorgonzola ''piccante'' dop con salsa di pere

This cow's milk cheese from lombardy is sharp & has an assertive intense flavour, greenish in colour - aged blue served with a mandarin puree'

Parmigiano reggiano extra testa doc

Con salsa di prugne al arancio e pepe nero; The premier 'triple a' 3 year old unpasteurised cow's milk cheese, crumbly, nutty-flavoured from the emilia-romagna served with prune, orange & black pepper conserve

Saracino dop con uva secca bagnata nel liquore

Made in the cremona region & aged for 5 months from sheep's milk; The unpasteurised milk is cured with calf's renet then salted; A rich pecorino served with air dryed grapes steeped in fortified wine

Selezione di formaggi

Cheese plate using three imported italian cheeses & accompaniments; All cheeses are served with accompaniments: Bi-aglut gluten free toasts

Zuppa di minestra di paste e vedure alla romana (vg)

Twice cooked, hearty vegetable soup garnished with elbow pasta & basil pesto served with extra virgiin olive oil

Barbabietole con limone rucola (vg)

Wafer-thin slices of fresh beetroot with roasted capsicum, lemon & roquette

Fiori di zucca con spuma di spinaci, gorgonzola e pinoli (vg)

Flowering zucchini blossoms filled with baby spinach, gorgonzola & pine nut ricotta mousse

Carpaccio di mele con formaggio di capra, pinoli e mielei (vg)

Layers of crisp apple with adelaide hills 'woodside' goat cheese, toasted pine nuts & ligurian lime flower honey

Asparagi con uova e tartufo nero (vg)

Steamed asparagus with soft polenta, truffled egg, parmesan & a grapefruit & pomegranate-seed dressing

Crostata di perdita con insalata di scarola (vg)

Baked tartlet of leek & beetroot with woodside charleston 'jersey cows milk' cheese, dressed radicchio with walnut oil & carrot vinaigrette

Fusilli fiorentina (vg)

'Double twists' of short pasta with 'la casa del formaggio' fresh ricotta, baby spinach, black olives & a basil & chilli salsa rossa

Gnocchi verde (vg)

Soft potato dumplings with asparagus, pea, brocollini & grana padano mascarpone crema

Risotto alla verdure (vg)

Carnaroli rice from 'via trieste' slowly cooked with seasonal vegetables in a garden vegetable broth

La minestra di cavolo e fagioli (vg)

Braised savoy cabbage with sweet paprika, garlic & chianti butter beans on soft polenta

Zucca e broccolini (vg)

Orange-scented roast butternut pumpkin placed with broccolini & baby spinach

Insalata tre colori (vg)

Wild rocket & belgian endives with gorgonzola & fresh apple extra virgin olive oil & pear vinegar

Patate fritte (vg)

Rosemary infused potatoes tossed in extra virgin olive oil & sicilian iblea sea salt

Verdure (vg)

Sauteed mixed greens with extra virgin olive oil & aromatic herbs

Budino (vg)

Warm individual spiced strawberry pudding, cardamom gelato & a mango and passionfruit consomme

Gelato con dolce nero (vg)

Velvety, rich creme anglaise vanilla bean gelato with a chocolate vincotto

Semifreddo di cioccolato bianco e nocciole (vg)

Frozen fiori di latte cream of white chocolate & crunchy pistachio served with espresso & roasted hazelnut syrup

Vistorta torta (vg)

Rich and moist venetian chocolate & almond cake with warm chocolate sauce & amarena cherries with a star aniseed ice cream

Tirami su (vg)

'Pick me up' ducale coffee soaked sponge fingers layered with la casa del formaggio mascarpone & tia maria sauce

Gelato alla crema con tartufo bianco (vg)

Creamed gelato of piedmont white truffles served with adelaide hills figlettes in syrup