Brucco alla Fontina

Ciabatta bread sliced and filled with housemade mayonnaise and fontina cheese oven baked and served golden brown

Olive Miste

Traditional Marche region green olives filled with pork, veal, prosciutto and nutmeg crumbed and fried accompanied with local kalamata olives warmed with aromatic herbs and roasted almond

Antipasto Insieme – (2 people)

Daily housemade hot and cold delicacies to be share by two people

Cappesante con Pancetta

Scallops wrapped in pancetta pan seared and served with cauliflower puree, shaved fennel and fresh truffle paste

Polpette al Scarpetta

Pork and veal meatballs cooked in rich tomato sugo with garlic confit crostini

Fiori di Zucchini

Zucchini flowers filled fresh daily and lightly fried – refer to specials

Calamari Fritti

Semolina dusted fresh calamari lightly fried with rocket and giardiniera aioli

Pappardelle con Ragu e Salsa di Anitra e Olive

Fresh pappardelle pasta served with slow cooked duck, mushroom and green olive ragu

Tagliarini con Pommodoro e Polpa di Granchio

House made fine pasta with blue swimmer crabmeat, chilli, basil and tomatoes

Linguini con Friutti di Mare in Cartoccio

Linguini pasta with black mussels, king prawns, fresh fish and calamari cooked in a tomato, chilli and fresh herb sauce served in a parcel

Gnocchi al Forno

House made potato gnocchi oven baked in a tomato sauce with cacciatore salami and Asiago cheese

Risotto Risi e Bisi

Traditional Venetian risotto o

Coniglio al Forno

Rabbit slow cooked with pancetta and finished with sherry served with rosemary potatoes, and peas

Rotolo di Pollo con Funghi di Bosco

Breast of chicken rolled in mortadella with Asiago cheese on grilled Roman gnocchi with panfried wild mushrooms

Tagliata di Manzo

250g grilled Tasmanian Cape Grim porterhouse ‘tagliata’ melting cured pork lard with potato and horseradish millefoglie

Pesce del Giorno

Fresh market fish of the day

Anitra Rostita

Crisp twice cooked roasted half duckling with poached pear and orange sauce served with rosemary potatoes

Broccolini

Broccolini sauteed with olive oil and garlic

Patate Arrostite

Crispy new potatoes with garlic, sea salt and rosemary

Insalata di Rucola, Noce e Parmigiano

Rocket, walnut and parmesan salad with 12 year old balsamic vinaigrette

Insalata di Fagioli

Mixed bean salad with red onion and red wine vinaigrette

Zabaglione Caldo e Freddo

Light Sicilian marsala custard served warm over vanilla gelato and cantucci biscotti crumbs

Tira Mi Su

Traditional mascarpone sabayon layered with coffee and frangelico soaked saviorardi biscuits served in a housemade waffle cone with

Pallacotta

A ball of vanilla bean scented pannacotta served on crostoli with seasonal wild berries

Piatto misto di Cioccolatini

A selection of white, milk and dark chocolate Belgian handmade truffles

Affogato

Vanilla bean gelato with espresso and nocello liqueur

A selection of local and imported cheeses