Taggiasche Black

Italian

Arbequina Black

Spanish

Australian Wild Brown

Australian

Manzanilla Black

Australian

Salt Dried Kalamata Black

Australian

Manzanilla Green

Australian

Smoked Chunks of Ham

Leg

Royal Lismore Prosciutto

Back Leg

Culatello

Behind

Enzo Salami Cured Soft

All Parts

Ossocollo

Neck

Cacciatore Cured Soft

All Parts

Mortadella (Served Warm)

All Parts; Contains Gluten

“Cravero Parmigiano Reggiano”, 2 years old A True Artisan Parmesan

Gorgonzola Piccante

Cave Ripened for 4 Months

Raclette Alpine Variety

From Tasmania, 5 month old Wash Rind

Ricotta Basket, Dried Chilli, Mint, Lemon, Grilled Bruschetta

Montasio-Stravecchio

A Classic Northern Italian Variety; Served with pickled Zucchini Flowers

“Burrata”, My All Time Favourite Unspun Cow’s Milk / Cream Mozzarella “Pugliese Style”, Hot Foccacia, Lemon

Globe Artichoke & Burrata Mozzarella with a Salad of thinly sliced Raw Artichoke Hearts, Mint, Parsley, Shallots & Lemon

Salt Baked Baby Beetroots, Fresh Goats Curd, Greek Basil, Beet Juice, Spring Onions

Baccala Fritto

Crisp Salt Cod Balls,Garlic Aioli, Lemon

Arancini

Lightly Crumbed Silverbeet, Spinach & Parmesan Risotto Balls

Polpette

Crisp Milk Fed Veal, Free Range Pork, & Mortadella Meatballs, Celery, Chives

Autumn Salad Giuseppe’s Way

Witlof, Young Rocket, Shallots, Green Beans, Baby Zucchini, Frisee, Chives, Asiago Cheese, Salted Anchovies, A Choice of 3 Vinegars

Abbacchio alla Ghetto

Roman Style Char-grilled Pasture Fed Lamb Chops with Breast Meat and Rib Bone Attached: Marinated in Oregano, Wild Garlic, Served with Red Pepper, Chilli & Onion Dressing

Live Oysters Served Natural, Lemon

Raw Wild Barramundi

Dried Chilli, Roasted Fennel Seeds, Mint

Marinated Raw Sardines

Parsley Stalks, Lemon When Available

Bruscehtta di Tonno

Raw Yellow-Fin Tuna on Garlic Rubbed Grilled Bruschetta with Marjoram & Chilli

Bruschetta di Bue

Fine Cut Raw OX / Beef Tartare (Pasture Fed) Garlic Rubbed Grilled Bruschetta, Pickled Enoki, Swiss Brown Mushrooms & Garlic Chives

Brodo di Pollo

Twice Cooked Chicken Broth with Chicken, Parmesan, Chive Dumplings and Organic Carrot Chunks

Pasta Fagioli

A Thick Pancetta, Tubeti Pasta Borlotti Bean Soup

Tagliatelle, “all’ Amatriciana” A slow cooked sauce of Pancetta, Guanciale, Tomato

Spaghetti “Arrabiata” Hand Picked Spanner Crab Meat, Tomato Ragu and a Hint of Chilli, Baked in a Paper Bag

Mezzi

Rigatoni Our Own Free-Range Pork Sausages, Sage, Tomato, Garlic Sauce

Lasagne Quattro Formaggi

Four Cheeses,Parmesan, Pecorino, Asaiago, Ricotta with Silverbeet & Spinach

Naples Style Bucatini Pasta

With a slow cooked squid, tomato, chilli, red wine & pancetta sauce

Spinach Flavoured Fettucine With a Wild & Cultivated Mushroom Ragu, Soft Cooked Egg, Lemon-Thyme

Fusilli Bucati “al Carbonara” Pancetta, Bacon, Guanciale, Eggs, Pecorino

Papardelle Bologna Style

Hand Cut 6 Hour Veal & Pork Ragu

Air Freighted Live Tasmanian Crayfish Pasta

Bucatini with a Slow Roasted Tomato Passata, Thyme, Garlic, Cognac & a hint of chilli served with a half Baked Crayfish cooked in its Sauce When Available

Risotto “Nero”

Squid-Ink Flavoured Rice, Calamari,Chilli, Parsley, Lemon, Garlic

Risotto “alla Milanese"

Saffron, Minced Pork Sausage, Finished with Parsley & Bone Marrow

Parmesan Crumbed Lambs Brains, Spring Onions with My Version of an Italian inspired Tartare Sauce

Trippa alla Parmigiana

Baised HoneyComb Tripe Cooked Parma Style, with Peas, Carrots, Celery & Cotechino

Zampone

Boned Pigs Trotter filled with Our House Made Cotechino, Celery & Marjoram on Steamed Lemon Spinach

Crispy Roasted Macleay Valley

Organic suckling pig served with a fennel, onion, celery baked gratin & roasted peppers and potatoes; Available Dinner Mon to Sat; and Sun Lunch

Cotoletta

Crumbed Milk Fed Veal Cutlet cooked in Extra Virgin Olive Oil, Lemon

House Made Berkshire Pork Sausages, with Braised Lentils, Carrots, Beer Battered Crisp Sage, Parmesan

Free-Range

Whole Roasted, Ricotta and Herb Stuffed Spatchcock with Braised Chicory

80’s Classic

Milk Fed Veal Scaloppine, Oven Baked with Smoked Ham, Mushroom Duxelle, Fontina Cheese; Available Dinner Only

Roman Style Ox Tail on the Bone, Braised for 8 Hours in Red Wine & Rosemary with Coarse Carrot & Parsley Mash

Available Dinner Only

La Tagliata

250 Grams Black Angus Rib Eye Sliced, Rocket, Green Peppercorns, Chilli, Spring Onions

Bistecca Fiorentina

800 Gram T-Bone Black Angus, Salsa Erbe, Salted Anchovies for 2 or more people (min 30 minutes)

Wagyu / Angus Rib Eye 400 grams, Exclusively Grown for GAS for 2 people

Cape Grim Pasture Fed Sirloin on the Bone New York Style, 450 grams Herb Crumbed Onion Rings

Hereford / Angus Rib Eye 400g, with a Selection of Mustards (min 30 minutes)

Clams Casino

Vongole, Surf Clams, Periwinkles, Guanciale, Chicory

Hand Dived Wild Scallops, Watercress, Radish Salad, Lemon, Garlic, Chilli

Calamari Fritti

Jingle Lined Calamari, Zucchini, Mint & Lemon

Line Caught ½ Kilo John Dory Char-grilled Whole, Slashed and Filled with Herbs, Served with Zucchini, Raddichio, Frisee Salad

New Season “Real” NT Wild Barramundi Fillet with a Fine Salad of Lime, Fennel, Cabbage, Mint and a hint of Chilli

Market Line Caught Fish Fillets, “See Waiter” with a Classic Lemon Butter Sauce

Butter Lettuce Hearts, Tomato, Fennel Peas, Shallots, Mint, Basil

Ari’s Trattoria Salad

Ox Heart Tomato, Red Onion, Parsley: Choice of 3 Vinegars

Air Dried Ricotta

A Salad of Borlotti Beans, Celery, Carrot, Onion, Rosemary, Oregano Balsamic

Sauteed Silverbeet & Spinach

Steamed Chinese Broccoli, Chilli, Garlic

Crispy Potatoes, Rosemary, Garlic

Taragna

Baked Buckwheat Polenta, Gorgonzola Sauce

Baked Chocolate Pot, Crunchy Chocolate Pearls Chilled

Fresh Raspberry, Rose Flavored Grappa, Vanilla Mascarpone Tart

Cannoli

3 Ways, Sweetened Ricotta, Mocha Zabaglione, Vanilla Custard

Zuppa Inglese

My Trifle, Lemon Sponge, Vanilla Zabaglione, Chianti Jelly, Pistachio”s: for 1 or 2 people

Cassatta

Bitter-Sweet Chocolate & Almond Gelato, Dried Figs and Candied Cedro

Gelato Affogato

Free Range Egg Vanilla Ice Cream, Espresso, Milk Chocolate Sauce, Glenmorangie 10 yo whisky

Torta di Americano

A Warm Blueberry, Apple Pie, Brown Sugar, Cinnamon; Vanilla Custard, Blueberry, Rose Flavoured Sauce

Chocolates Imported from Bologna Italy ask for varieties available