Menu

S m a l l b i t e s

house made polenta focaccia - 4

+ whipped cod roe - 6

freshly shucked oyster, lemon - 6ea

olives & preserved vegetables - 12

nduja stuffed & fried green olives - 7

lamb cutlet, papa pomodoro - 16ea

S a l u m i

sopressa piccante, pickled fennel - 15

wagyu salumi, taggiasche olives - 19

capocollo, caperberries - 18

P l a t e s

grilled asparagus, lardo, salsa verde - 19

fried lily goat haloumi, burnt honey - 18

grilled octopus, heirloom zucchini, lemon oil - 24

L a r g e P l a t e s

tortelli, goat cheese, fresh peas - 30

braised lamb shoulder, fregola, cime di rapa - 36

C o n t o r n i

Mixed leaves, balsamic dressing — 12

kipflers, broad beans, pecorino — 15

S p e c i a l e

sardines impanate, olive tapenade & pickled shallot - 13

baby carrots, lemon ricotta, honey - 16

barbecued pork scotch fillet, roast pear, cider - 32

F o r m a g g i o

soft – tremblaye camembert with baby figs - 18

blue – nimbin valley with blackened quince - 17

hard – wyngaard aged chevre with muscatels - 15

D o l c e

fennel panna cotta, strawberries, balsamic - 14

P i z z a

Margherita - tomato, mozzarella, basil - 24

Napoletana - marinara, anchovy, capers - 23

Capricciosa - ham, artichoke, mushroom, olive, mozzarella - 28

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Salame – spicy cured pork, fior di latte, nduja sugo - 30

Cozze - mussels, mizuna, charred fennel - 29

Pomodoro Giallo - yellow tomato, buffalo mozzarella, marjoram - 28

Prosciutto - 20mth San Daniele, squacquerone, fior di latte rocket & walnut - 34

Funghi - porcini & portobello, mozzarella, taleggio - 31

Duck Salsiccia - duck salsiccia, kipfler potato, rosemary, caramelised onions - 34

Gluten free base + 5