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

giardinera piccante & olives - 14

nduja stuffed & fried green olives - 7

lamb cutlet, papa pomodoro - 16ea

S a l u m i

pork & pepperberry salami, caperberries - 17

wagyu salumi, dill pickles - 19

capocollo, guindilla peppers - 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

buffalo mozzarella tortelli, tomato, olive, basil - 30

grilled pork scotch fillet, cider, roast pears - 32

S p e c i a l e

sardine impanate, olive tapenade, pickled shallot - 6ea

green beans, black garlic, chrysanthemum - 14

mussels, fennel, confit tomatoes, sourdough - 22

C o n t o r n i

Mixed leaves, balsamic dressing - 12

kipflers, broad beans, pecorino - 15

F o r m a g g i o

soft – brunet di capra, honeycomb - 19

wash - bruny island ‘oen’, baby figs - 18

blue – bleu d’auvergne with blackened quince - 15

hard – le senérac with muscatels - 16

D o l c e

mango semifreddo, nocello, hazelnut - 12

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