Six course menu degustazione $125
Matched wine degustazione $80 100ml per serve

CRUDO

SALMONATA Thinly sliced ocean trout marinated in extra virgin olive oil
with cured, air dried tuna, lemon, garlic and tarragon. 29.50

S. LALANDI Sliced kingfish with orange segments, candied orange and
garlic infused extra virgin olive oil. 29.50

CALAMARI Thinly sliced calamari, marinated in lemon juice and extra virgin
olive oil, with poppy seeds, salmon caviar &sea urchin gelato. 34.00

PRIMI PIATTI

MINESTRA Borlotti beans, chicory and endives in a light chicken
and pork broth. 21.5

FAGOTTINI Pork and veal sausages bound with parmesan and truffle egg,
finished with lemon extra virgin olive oil. 32.00

POLIPI Baby octopus braised with red wine and bone marrow. 29.00

PASTA

GNOCCHI Potato dumplings with tomato, mozzarella, basil
and parmesan. 28.50

PAPPARDELLE Scallops, chestnut mushrooms, white prosciutto
and rosemary. 32.00

SPAGHETTI Artisan Neapolitan pasta with roasted cherry tomatoes,
garlic, extra virgin olive oil and basil. 22.00

TIMBALLO NAPOLETANO Tubular pasta filled with meat balls, peas,
quail eggs, and provola topped with napoletana sauce. 34.00

FETTUCCINE Cream and parmesan, topped with a fried truffle egg.
Tossed at the table. 34.50

All prices are GST inclusive

Gluten Free and Vegetarian Menu Available

SECONDI DI PESCE

FRITTURA DI PESCE Leatherjacket fillets in a light batter with battered asparagus
and sliced lemon. Dressed with quail consommé and fried shallots. 36.50

POLYPRION Bass Groper oven roasted with garlic and extra virgin olive oil.
Served with green sweet peppers, cherry tomatoes and basil. 43.50

ACQUA PAZZA Hapuka fillet with tomato, garlic, extra virgin olive oil,
oregano, marjoram and parsley. 41.50

ORATA Snapper fillet on a bed of zucchini flower, mint and zucchini
with parsley sauce. 45.50

CARNE E VOLATILI

QUAGLIE Grilled, butterflied quails with caramelized grapes, pistachio,
radicchio, rocket and frisee, and raspberry vincotto. 43.50

AGNELLO Grilled lamb cutlets, with braised belgian endives, bacon and cider. 48.50

BISTECCA ALLA FIORENTINA Grilled 500gm grainfed T-bone steak, sliced
and served with pepper and lemon. 55.50

BRACIOLETTE REGINALDO Crumbed veal rolled with spinach, nutmeg
and parmesan. Grilled and drizzled with extra virgin olive oil. 41.00

FILETTO Aged black angus beef, 300 days grain fed, with baby vegetables
and tarragon. 56.50

CONTORNI

Insalata di rucola 14.50
Salad of wild rucola and parmesan.

Fagioli alla Toscana 8.50
Cannellini beans with E.V.olive oil

Spinaci con limone 16.50
Warm spinach with lemon and E.V. olive oil.

Insalata di asparagi 18.50
Baby spinach leaves and asparagus with broccoli sprouts
and pistachio.

DOLCI 21.00

CROSTATA D'ARANCE Orange tart with candied citrus and vanilla ice-cream.

SEMIFREDDO AL TORRONE Nougat semifreddo on a pistachio scented cream,
served with candied fruit.

TORTA MASCARPONE Baked dessert of mascarpone, savoiardi
and liqueur cherries with a meringue topping.

MILLE MELE A "thousand" layers of apple slices baked with sugar
and served with ginger cream.

CIOCCOLATO DI VERONA Chocolate and hazelnut mousse on a sponge base
covered in chocolate.

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SELEZIONE DI FORMAGGI Selection of Italian cheese. 25.50

Vin Santo del Chianti Classico DOC, 2003 Isole e Olena 23.00
with cantucci

By the Glass

NV Canobolas Smith ‘Shine' Passito Central Ranges, NSW 15.00
NV Normanno Zibibbo Liquoroso IGT, Sicilia 13.00
2009 Dario Coos "Il Longhino" Ramandolo DOCG, Friuli 16.00

Caffè / Tè con piccola pasticceria 7.50

L'Affogato al Caffè 14.00
Coffee with vanilla ice cream topped with Drambuie
Cioccolata Calda 8.50
Thick Italian hot chocolate and cream
Corretto con Grappa / Corretto con Anice 9.00
Espresso with a dash of Grappa or Anice
(con piccola pasticceria)

Liqueur Coffee 12.50

Prices are GST inclusive