Stuzzichini (little antipasti) Small appetizers designed for sharing Olive Miste, Mixed Olives with Housemade Grissini Little Antipasti 6.50 Sicilian Green Olives, Diced Marinated Roma Tomato with Fresh Herbs, Extra Virgin Olive Oil and Sourdough 9.50 Prosciutto San Daniele 11.00 Arancini, Fried Rice Balls filled with Veal and Pork Ragu 8.50 Primi Antipasto Della Casa Prosciutto San Daniele, Coppa, Antica Sopressa Salami, Fresh Italian Buffalo Mozzarella, Parmigiano Reggiano, Chargrilled Zucchini, White Anchovies, Mixed Olives and Housemade Grissini (main size also available) Entrée 22.00 Insalata di Burrata e Pomodorini Fresh Handmade Creamy Mozzarella Cheese, Heirloom Tomatoes, Rocket and Black Olive Dust 20.00 Tortina di Melanzana Thin Slices of Eggplant with Mozzarella, Parmigiano, Basil, Pinenuts and a Traditional Napoletana Sauce 22.00 Mozzarella di Bufala e Prosciutto San Daniele Buffalo Mozzarella with Prosciutto San Daniele, Fresh Figs and Aged Balsamic 21.00 Calamari Fritti alla Napoletana Crispy Hawkesbury River Calamari Rings with Lemon and Chilli Oil 21.00 Capesante con Gorgonzola Sea Scallops Wrapped in Pancetta served in a Light Gorgonzola Sauce 23.00 Carpaccio di Bresaola David Blackmore Cured Marble Score 9+ Wagyu Beef, Thinly Sliced with Rocket, Reggiano and Housemade Grissini 21.00 Ravioli di Ricotta e Spinaci Housemade Ravioli filled with Ricotta and Spinach in Burnt Butter and Sage Sauce topped with Parmigiano 21.00 (Primi also available in main size) Pasta e Risotto – All pasta dishes are freshly cooked to order Gnocchi con Pomodoro e Mozzarello di Bufala Housemade Pasta Dumplings with Vine Ripened Cherry Tomatoes, Baby Basil, Smoked Mozzarella and Fresh Buffalo Mozzarella Entrée 20.00 Main 28.00 Tagliatelle al Dentice Fresh Tagliatelle with Snapper, Saffron, Tomato and a Touch of Chilli 22.00 32.00 Casareccie al Ragú Short Tube Pasta with a Ragu of Veal and Pork, Slow Cooked with Red Wine and Tomato 22.00 32.00 Linguine Scampi Linguine with Western Australian Scampi, Fresh Vine Ripened Cherry Tomatoes and Chilli 25.00 36.00 Pappardelle al Tartufo Housemade Pappardelle with Trio of Mushrooms, Fresh Ricotta and Black Truffle 24.00 34.00 Risotto con Zucca e Pancetta (Dinner Only) Risotto with Pancetta, Pumpkin and Parmigiano Reggiano Secondi Involtini di Vitello Veal Roll Filled with Spinach, Pine Nuts, Prosciutto San Daniele and Raisins, Finished with Tomato and Parmigiano 34.00 36.00 Filetto di Maiale con Prosciutto Pork Fillet wrapped in San Daniele Prosciutto, served on Sautéed Bed Radicchio and Potato Cream 34.00 Agnello con Melanzane Affumicate Slow cooked Lamb Shoulder on Smoked Eggplant Puree, Roasted Capsicums and Rosemary Potatoes served with Veal Jus 35.00 Cotoletta alla Milanese Dry Aged Grain Fed Veal Cutlet (300g) crumbed and Shallow Fried, served with Rocket, Parmigiano and Cherry Tomato Salad 41.00 Bistecca Alla Fiorentina Dry Aged Grain Fed T-Bone (400g) served with Roasted Potatoes and a Rocket and Parmigiano Salad 41.00 Pesce con Gamberi Crispy Skin Snapper served with King Prawns, Artichokes, Cherry Tomatoes and Black Olives in a Saffron Sauce 36.00 Pesce Al Cartoccio Ocean Trout Fillet with Truss Tomato, Wild Mushrooms, White Wine and Herbs, served Steamed in Baking Paper 36.00 Pesce del Giorno Fish of the day, please ask your waiter 36.00 Contorni Sautéed Baby Spinach, Roasted Sweet Garlic and Lemon Oil 9.50 Sautéed Broccolini with Lemon, Almonds and Chilli 9.50 Roasted Rosemary Potatoes with Sicilian Sea Salt 9.50 Mixed Leaf and Truss Tomato Salad, Balsamic Dressing 9.50 Wild Rocket, Pear and Parmigiano Reggiano 11.50 Insalata Caprese, Buffalo Mozzarella, Vine Ripened Truss Tomato, Basil with Extra Virgin Olive Oil 15.50 Intermezzo Housemade Chilli Oil Menu is subject to change Please advise your waiter if you have dietary requirements For tables of 10 or more guests, your bill will include a recommended service charge of 8%. This service charge is at your discretion $20.00 per bottle Head Chef: Johnny Hung
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