Our a-la-carte Menu is available continuously from 12pm Monday – Friday and from 5pm Saturday. The Menu is subject to change.
Our menu is inspired by some of the classic Italian recipes handed down by our Italian grandparents as well as Chef Marjorie Robertson’s own culinary experience over the years.
We strive to source the freshest and best ingredients from our valued food suppliers. Our pasta’s and breads are made fresh daily in house as well as all of our sauces, pate’s and terrines.
| STARTERS | |
| SYDNEY ROCK OYSTERS Freshly shucked to order, lime dressing, eshallots | 25 (1/2 Dozen) 47 (Dozen) |
| SGAGLIOZZE Polenta & parmesan fritters, basil sauce | 17 |
| CROQUETTES Salt cod, potato, horseradish cream, parsley cress | 18 |
| STRACCIATELLA Locally made stracciatella cheese, tomato basil oil, cherry tomato | 20 |
| ITALIAN PATE Chicken liver pate with anchovies, lemon, capers, port jelly, brioche | 19 |
| TARTARE Kangaroo tartare, quail yolk, cornichons, dijon, pangrattato | 18 |
| ZUCCHINI FLOWERS Ricotta and parmesan, olive crumb, basil sauce | 18 |
| VEGETABLE CRUDO Selection of fresh raw vegetables, toasted walnut pesto, yoghurt aioli | 19 |
| KINGFISH CRUDO Market fresh wild kingfish, agrodolce, toasted buckwheat | 23 |
| OCTOPUS Western Aust. lager braised octopus (chilled), paprika aioli, lemon | 22 |
| CHARCUTERIE | |
| ARTISAN SALUMI BOARD Selection of premium salami by Salumi Australia, Byron Bay NSW, house baked bread and grissini | 24 |
| ANTIPASTO A selection of local & imported cold cuts, buffalo mozzarella, zucchini relish, tomato relish, crisp bread | 23 (for one) 38 (for two) |
| VEGETARIAN ANTIPASTO Buffalo mozzarella, tomato relish, zucchini relish, marinated vegetables, grissini, crisp bread | 21 |
| PASTA & RISOTTOAll of our pasta is made fresh in house using 100% Australian flour and free range eggs | |
| GNOCCHI Potato gnocchi, stinging nettle, gorgonzola cream, toasted walnut | 27 |
| RISOTTO King prawn and Balmain bug risotto | 27 |
| RISOTTO NERO Black barley risotto, zucchini flowers, Persian fetta, parmesan | 28 |
| PAPPARDELLE Hand cut pasta, slow cooked beef ragu | 28 |
| TAGLIATELLE Hand cut pasta, spanner crab, chilli, blistered tomatoes | 29 |
| MALTAGILIATA “Torn” fresh pasta, broad beans, pork ragu, crackling | 29 |
| MAINS | |
| COZZE AMATRICIANA Fresh mussels, rich tomato sauce, risoni | 32 |
| MARKET FRESH FISH OF THE DAY Pan-fried fillet, anchovy & caper butter, lemon | 36 |
| CARTOCCIO Paper baked market fish, potato, oyster mushrooms, chicory | 37 |
| CHICKEN CACCIATORE Free range chicken, cacciatore sauce, spring onion, leek | 32 |
| WAGYU RUMP 200gm Jack’s Creek MBS5+, minute steak, baby leek, spring onion, salsa verde | 37 |
| T-BONE Riverina NSW, 350gm MBS2+, Grain fed, baby leek, spring onion, salsa verde | 42 |
| SIDES | |
| Shoestring fries | 9.50 |
| Steamed beans, chilli, garlic, anchovy | 9.50 |
| Mixed leaf salad, lemon vinaigrette | 9.50 |
| Cucumber salad, yoghurt, mint, pangrattato | 9.50 |
Menu subject to change on a seasonal basis.