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

cacio e peper arancini, aïoli, pecorino - 6ea

lamb cutlet, papa pomodoro - 16ea

S a l u m i

finocchiona salami with pickled fennel - 16

black angus bresaola with wild olives - 17

peppered smoked lonza with pickled walnuts - 18

P l a t e s

tin mussels in escabeche, cultured butter, pickles - 24

braised globe artichokes, lardo & thyme - 19

grilled garfish, puttanesca - 21

duck & prune terrine, pickled zucchini - 22

L a r g e P l a t e s

pork ragu, casarecce, olives - 30

slow cooked ossobuco, soft polenta - 40

S p e c i a l e

anchovy, pickled green tomatoes, cacciatorini piccante, olive - 8ea

brussels sprouts, guanciale, almond cream - 16

chicken all diavola with rosemary & chilli - 28

F o r m a g g i o

soft – pont-l’eveque with baby figs - 18

blue – bleu d’auvergne with quince - 15

hard – ilha branca with walnut - 16

D o l c e

bonet piemontese, chocolate, amaretti - 14

P i z z a

Margherita - tomato, mozzarella, basil - 24

Napoletana - marinara, anchovy, capers - 23

Amatriciana - pancetta, heirloom tomatoes, cavolonero - 28

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

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

Cozze - mussels, mizuna, charred fennel - 29

Broccolo - charred broccolini, fior di latte, goats cheese, confit chilli - 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 + 4

C o n t o r n i

Mixed leaves, balsamic dressing — 12

kipflers, salmoriglio — 15