A traditional selection of salumi made especially for us by Pino Tomini-Foresti from hormone and antibiotic-free pork. All selections are served with grissini, olives and giardiniera 24__36 Capocollo _ Neck _ Aged 8 months Jamon Serano_ Aged 24 months Pancetta _ Belly _ Aged 12 months Pino’s Mistake _ Aged 12 months
Oysters
Our oysters are selected by the grower and delivered directly to us to ensure proper care all along the way to your plate. Our selections change constantly, ensuring the best oyster in peak condition. We open our oysters to order, leaving them on the muscle with all their natural flavours remaining. Your waiter will inform you of today’s selection Half Dozen_26 Dozen_42
Primi
Bean and cavolo nero minestrone__17 Vongole and sardinian couscous__17 Buffalo mozzarella, fried olives and salsa salmoriglio__26 Kingfish served raw with white balsamic and capers __28 Southern calamari, eggplant, chilli oil and oregano __28 Poached prawns and caponata__32 Quail breast and legs with a grape and farro salad__28 Calves liver, pancetta and red cabbage__24
Zuppa
Bean and cavolo nero minestrone__17 Tomato and basil soup__17
Pasta
Pasta and risotto are cooked to order. Please allow 30 minutes for risotto. Pea agnolotti with goats curd__28 Pumpkin and ricotta gnocchi with burnt butter and sage__26 Black pepper risotto with Taleggio cheese__27 Swordfish risotto with preserved lemon and rucola__29 Beef cheek ravioli with mustard fruits and pannagratto__28
Secondi
Grilled snapper fillet, beans, tomato and basil__32 Seared tuna, orange, honeyed almonds and braised fennel__38 Grilled mixed seafood with salsa verde__44 Roast duck, cotechino sausage and lentils__38 Roast lamb, silverbeet, raisins and pinenuts __38 Dry aged angus bone in sirloin 450g southern nsw __44 Dry aged angus prime rib 800g southern nsw__94 (for two people)
Contorni
Leaf salad __12 Rucola and parmesan salad__12 Garlic mushrooms__9 Roast rosemary potatoes__10 Steamed vegetables with extra virgin olive oil__12
We continue the tradition of food prepared simply using classic philosophies and preparations. The menu is crafted with Italian sensibilities: carefully selected, quality primary ingredients and a respect for the labour-intensive pursuits of the cook, the kitchen and dining-room.
