Pesce spada affumicato, cachi e condimento al balsamico bianco

Swordfish, cured and smoked with persimmon and white balsamic; 2010 Santadi ‘Le Torri’ - Carignano del Sulcis DOC* (75ml)

Gnocchetti di patate, polpa di granchio, guanciale croccante e pane carasau

Potato gnocchetti with Queensland Spanner Crab, guanciale and crispy Sardinian bread; 2010 Sella e Mosca ‘Terre Bianche’ - Alghero DOC (75ml)

Fregola risottata

Fregola with tomato and cured meat ragu; 2008 Pala ‘I Fiori’ - Monica di Sardegna DOC (75ml)

Granita alle prugne e panna acida al timo

Plum granita and thyme crème fraiche

Filetto di Dentice alla Vernaccia di Oristano e olive verdi

Snapper fillet with Vernaccia and green olives; 2010 Contini ‘Karmis’ - Bianco Tharros IGT (75ml)

Porcetto arrosto

Oven roasted suckling pig, served on the bone with condiments; 2009 Sedilesu ‘Mamuthone’ - Cannonau di Sardegna DOC (75ml)

Seadas ripiena di ricotta con miele di corbezzolo

Sardinian fried pastry filled with fresh ricotta and sultanas, served with warm corbezzolo honey; 2009 Dolianova - Moscato di Cagliari DOC (60ml); Formaggio ~ optional extra course

Peretta Sarda con cozzula moddizzosa e miele di millefiori

Roasted Peretta cheese with ‘millefiori’ honey and Sardinian potato bread; 2008 Sedilesu ‘Perda Pinta-Sulle Bucce’ - Granazza IGT (60ml); ‘Mezzo’ Mirto - Lucrezio (20ml)

Brodo di Pecorino, fregola, fiori di zucca e olio al timo limonato

Pecorino consommé, hand rolled fregola, zucchini flower and lemon thyme

Crocchette di anguilla, cozze, pompelmo giallo e spinaci

Crumbed smoked eel, Spring Bay mussels, grapefruit and baby spinach

Salmone, friggitelli, farro croccante e origano

Cured salmon with friggitelli peppers, farro and oregano

Guancia di maialino affumicata, cereali, scalogno e cidro

Smoked pork cheek, spelt and barley, eschallots and cider

Pane frattau

‘Carta di Musica’ layered with tomato, Pecorino and a 61°C soft cooked free range egg

Spaghettoni, noci, calamari, Carasau e bottarga di Pilu

Spaghettoni, walnuts, calamari, crispy Sardinian bread and Pilu bottarga

Culurzones con acciughe, prezzemolo e limone

Ravioli of potato, a hint of anchovy, parsley and preserved lemon

Strozzapreti al farro, capretto, capperi e ricotta mustia

Farro strozzapreti, baby goat, capers and baked ricotta

Porcetto arrosto e salsiccia fatta da noi

For Two; Oven roasted suckling pig - various cuts, served on the bone with traditional farm house suckling pig sausage, pinzimonio, seasonal vegetables and roast potatoes (This dish is slow roasted for several hours - availability may be limited); Our pigs are sourced from ‘Melanda Park’ on the banks of the Hawkesbury River in NSW The animals are kept on free range and their welfare is the highest priority

Collo di vitello, aglio in agrodolce, erbe di campo, barbabietole arrosto

Veal neck, pickled garlic, wild leaves, roasted beetroot

Coniglio ‘in cartoccio’, fregola, rape bianche e pangrattato al pomodoro

Confit rabbit ‘in cartoccio’, turnips, beach greens and tomato crumbs

Dentice alla Vernaccia di Oristano e olive verdi

Whole baby snapper oven baked with Vernaccia and green olives

Leather jacket, grano saraceno, melanzane, mosciame di tonno e peperone Lombardo

Leather jacket with buckwheat, marinated eggplant, air dried tuna, and Lombardo’s peppers

Verdure di stagione

Seasonal vegetables

Patate arrosto con erbette

Roast potatoes with fresh herbs and sea salt

Pomodori di stagione e basilico

Heirloom tomatoes and basil with aged balsamic vinegar

Insalata di radicchio e cipolle, saba e olive nere

Salad of radicchio, witlof and onion with saba and black olives

Pane e ricotta

‘Carta di Musica’ with our home made ricotta, truffle abbamele and Sardinian olives

Salumi Misti

Selection of Berkshire pork salumi, made in traditional Sardinian style for Giovanni Pilu served with grissini and pickled fennel

Seadas di ricotta con miele di mille fiori

Sardinian pastry with fresh ricotta and sultanas, served with warm mille fiori honey

Mousse al miele di corbezzolo, sorbetto alla birra, pane speziato e macadamia

Corbezzolo honey mousse, Ichnussa sorbet, spiced sponge and macadamia

Fichi, biscotto all’olio d’oliva, gelatina al pecorino e gelato di fichi e mirto

New season figs, olive oil crumble and fig and mirto gelato

Insalata di mango, yogurt di pecora, granita al cetriolo e mandorle fresche

Mango, sheep’s milk yoghurt, cucumber granita and fresh almonds

Semifreddo alla gianduia, sorbetto alle ciliege e te` al bergamotto

Amedei gianduia semifreddo, cherry sorbet, cherries and earl grey tea

Affogato Sardo al caffé

Vanilla bean gelato with espresso and mirto (Sardinian myrtle liqueur)

Pecorino al tartufo (Sardinia, Italy)

Hard, mature sheep’s milk cheese flavoured with black truffle, ripened minimum 120 days; Corbezzolo honey and walnuts

Mezza – Pecora Dairy (Southern Highlands, Australia)

Hand crafted ewe’s milk cheese, semi hard; Aged between 6 and 9 months; Chilli jam