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