“A tavola non si invecchia”
Pane / Breads
Garlic Bread — 21.50
Tomato bruschetta with red onion, basil pesto and parmesan (v) — 7.50/piece
Toasted ciabatta with olive oil and balsamic (v) — 8
Primi / Entrees
Fried Calamari — 25
Crispy fried calamari with garlic aioli (gf*).
Three Cheese Arancini — 23
Served with relish and truffle oil (v).
House-made meatballs — 26
Veal, pork and pine nut meatballs with toasted sourdough.
Garlic Prawns — 26
Prawns cooked in a tomato, garlic, chilli sauce with toasted sourdough.
Stuffed Mushrooms — 23
Ricotta and herb stuffed field mushroom with napolitana sauce and tomato relish (gf, v).
Pasta / Pasta
Meatball Linguine — 27
Linguini with veal, pork, pine nut and chilli meatballs in napolitana sauce.
Penne alla Norma — 25
Roast eggplant, rosa sauce, chilli, ricotta.
Linguine Marinara — 36
Northern style linguini marinara with prawns, mussels, scallops and calamari in a napolitana sauce with chilli^.
Crab Spaghetti — 38
Spaghetti with blue swimmer crab, dill, sundried tomato tapenade, chilli and rosa sauce.
Fusilli Lamb Ragu — 37
Fusilli with slow braised lamb ragu, mushrooms, chilli and gremolata^.
Spaghetti Bolognese — 25
Spaghetti bolognese with a traditional beef and pork ragu.
Penne Pollo — 28
Penne pollo with chicken breast, mushrooms, spinach and truffle parmesan cheese.
Fusilli Boscaiola — 28
Fusilli boscaiola with mushrooms, onions, shallots and speck in a creamy parmesan sauce.
House-Made Lasagne — 28
House made lasagne with a traditional beef and pork ragu and three cheese sauce.
Prawn Linguine — 38
Linguine with prawns, chilli and Napolitana sauce.
Contorini / Sides
House Salad — 15
Baby spinach, tomato, red onion, pine nuts, ricotta and house made vinaigrette.
Shoestring fries — 8
Served with garlic aioli.
Secondi / Mains
Pan Roasted Salmon — 43
Pan roasted salmon fillet with cauliflower puree, caponata, broccolini and aioli.
Chicken Saltimbocca — 40
Roasted chicken breast served with creamy mash, broccolini, sage and prosciutto sauce.
Grand-fed Riverina Sirloin — 45
Grain-fed Riverina sirloin served with creamy mash, broccolini, sun dried tomato tapenade and aioli.
Seafood Hot Pot — 45
Seafood Hot Pot with prawns, blue swimmer crab, calamari, mussels and salmon in a creamy prawn bisque served with toasted sourdough.
Bambini / Kids
Linguine with veal, pork and pine nut meatballs with napolitana sauce — 15
Penne Napolitana — 12
Spaghetti Bolognese — 15
Fusilli Boscaiola — 15
Calamari, chips and aioli — 18