(minimum 15 people)
$50 = 2 courses
$65 = 3 courses
(All Pasta Homemade)
Tuscan Bread with assorted toppings.
Shallow fried, aioli and Gremolata.
Assorted plate of cured Meats and pickled Vegetables.
Sugar-cured fillet of Atlantic Salmon topped with Dill.
Buffalo Mozzarella on vine-ripened Tomatoes with fresh Basil.
Poached fillet of veal on tuna and caper aioli
Tomato and pancetta sauce
Filled with beef, Bolognese sauce
Flat wide noodles, forest mushrooms and truffle paste, Reggiano shavings
Porcini and veal cheek ragu`
Pasta pockets filled with ricotta and spinach, beef ragu`or Napoletana
Slow cooked Veal shank in a light Tomato sauce with Orange gremolata, served on Saffron risotto.
Char-grilled half-young Chicken served on a bed of roasted Mediterranean Vegetables, topped with Salsa Verde.
Veal cheeks braised with Porcini, served with Potato gnocchi.
Lamb shoulder slow cooked in rich tomato and red wine sauce, served with polenta
FILETTO DI MAIALE
Fillet of Pork wrapped in Prosciutto and Sage, served on peperonata
Lamb shanks braised in Lemon thyme,yellow and red Capsicum.
Duck breast marinated in Rosemary and Red wine, pan-seared and served on Beetroot and Mascarpone risotto.
Baked young Pig served with Crackling, on green Apple compote and sweet Potatoes.
Veal fillet minute steaks topped with prosciutto and mozzarella finished in origano passata
Farmed Rabbit braised and served on soft Lemon risotto.
Fillet of beef on truffled potato crash topped with forest mushroom demi-glace
Layers of savoiardi Biscuits soaked in Coffee and Marsala, with Mascarpone.
“Cooked Cream”, with vanilla bean and Orange zest, served on Strawberry coulis.
TORTA AL CIOCCOLATO
Flourless Chocolate cake served on Crème anglaise with Rhubarb compote and Ice cream.
COPPA DI FRUTTA
Cup of marinated mixed Berries with “Strega” Mascarpone.