Arancini

Risotto balls with Taleggio and leek, served on rustic napoli

Polpettine di pollo

Chicken, zucchini and basil meatballs served with zucchini strips, saffron and red onion

Lattarina

Whitebait fritters with basil and lime mayonnaise

Bruschetta

Tomato and basil; eggplant and goat’s cheese

Salsicette piccante

Spicy pork sausages with beetroot chutney

Gravlax

Salmon gravlax with rocket

Salumi

Salami, prosciutto, bresaola and pecorino

Asparagi

Asparagus with quail eggs and parmesan

Olive marinate

A bowl of house marinated mixed olives

Capellini alla harold

Inspired by patron Harold Mitchell, a light angel hair pasta dish with prawns and scallops, lemon zest, virgin olive oil and a touch of chilli

Spaghetti ai frutti di mare

A classic Venetian dish of spaghetti tossed with fresh local mussels, pippies, prawns, fish, scallops, virgin olive oil and garlic

Gnocchi alla valdostana

House made potato gnocchi with a beef, veal, pork and porcini ragu

Penne vegetariane

Penne tossed with eggplant, olives, tomato and bocconcini

Risotto di vitello e funghi

Veal, mushroom and sage risotto

Spinaci

Sautéed spinach

Funghi

Sautéed mushrooms with garlic and parsley

Fagiolini

Steamed green beans

Insalata mista

Mixed lettuce and tomato salad

Insalata di rucola

Rocket salad with parmesan

Patate arrosto

Potatoes roasted with garlic and rosemary

Puré di patate

Mashed potatoes

Patatine fritte

French fries

Calamari al peperoncino

Our signature dish of fine strips of calamari pan cooked in virgin olive oil, chilli, with a touch of garlic and served with rocket; E / M

Soufflé di formaggio di capra

A double baked soufflé with goat’s cheese and mixed greens served on an asparagus parmigiana; E / M

Scaloppine di vitello

Tender slices of veal pan cooked in a sauce of Sicilian capers, lemon and white wine, served with a spinach timbale; M

Fegato alla veneziana

Fine slices of calves liver pan cooked (pink) in virgin olive oil, caramelized onions and sage, served with parmesan mash; M

Filetto di manzo alla piastra

Eye fillet served on a pea and potato galette with snake beans, baby roma tomatoes and a red wine sauce; M

Coniglio con i peperoni

Rabbit braised with red and yellow peppers, white wine and basil, served with baked polenta; M

Pesce fritto

Flathead fillets in a light beer batter and served with a small mixed salad, French fries and tartare sauce; M

Trio di fragole

A strawberry and marsala semifreddo in a chocolate sponge sandwich; a panna cotta with strawberries dressed with balsamic syrup; and a ricotta and strawberry fritter with strawberry coulis

Budino di panettone

A hot mango panettone pudding served on a blood orange anglaise with a limoncello gelato

Tiramisù

Traditional Venetian dessert of sponge finger biscuits soaked in coffee and liqueur, with mascarpone cream and grated chocolate.

Soufflé di banana

A banana soufflé with caramel sauce and vanilla bean ice cream

Soufflé di cioccolato

A chocolate soufflé served with chocolate sauce and vanilla bean ice cream

Gelato fatto in casa

Three scoops of our homemade ice-cream

Sorbetto fatto in casa

Three scoops of our homemade sorbet

Tagliere di formaggi

A selection of two or three cheeses accompanied by fruit, seed and nut bread and water crackers; Duo / Trio

Panforte di siena e torrone

A slice each of the traditional dense chocolate, nut, spice and fruit cake, and pistachio and citrus nougat