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A la carte menù

APERITIVI
APERITIFS

SPRITZ $10
Prosecco and Aperol
SICILIANO $12
Blood Orange Juice, Vodka, topped with Soda / Lemonade
NEGRONI $12
Vermouth Rosso, Campari, Soda Water
ROBERTO’S SPECIAL $15
Campari, Dry Cinzano, Aperol, Gin, topped with Soda / Tonic
APEROL, CAMPARI, ROSSO ANTICO, CYNAR, MARTINI DRY

STUZZICHINI
NIBBLES
$7 EACH

SALAMINO CALABRESE Hot Calabrian Salame
OLIVES Liguarian Olives
BIANCHETTI Whitebait
PRAWN CUTLETS with Aioli

PRIMI
FIRST COURSES
(ALL FRESH PASTA – HOUSE MADE)

BRUSCHETTA $15
Crusty Tuscan bread rubbed with garlic and topped with tomatoes and mozzarella
CALAMARI $17
Lightly dusted in flour and tender fried, served with aioli
SARDINE $17
Grilled sardines served on rocket and tomato salsa drizzled with salmoriglio
CAPRESE $22
Truss tomato, buffalo mozzarella, fresh basil leaves, extra virgin olive oil
ANTIPASTO TOSCANO $25
Hand cut Parma ham, salamino, mozzarella, grilled capsicums, olives
CAPESANTE $25
Pan seared scallops served on lobster bisque with black tagliolini

PRIMI
FIRST COURSES
(ALL FRESH PASTA – HOUSE MADE)

SPAGHETTI $22
Tossed with fresh market seafood and tomato, sprinkled with gremolata
TAGLIARINI $22
Hand cut pasta with roasted Mediterranean vegetables and marinated chicken fillets
GNOCCHI $22
Potato dumplings tossed with fresh tomato, buffalo mozzarella and basil
PAPPARDELLE $22
Hand cut flat wide pasta tossed with truffle and assorted mushrooms
ORECCHIETTE $22
Artisanal pasta with ‘cime di rapa’ and pork sausage meat, hint of chilli
TORTELLONI $22
Pasta pockets filled with spinach and buffalo ricotta, topped with beef ragù

 SECONDI
MAIN COURSES

GRIGLIATA DI MARE $39
King prawns, calamari and fish fillet char grilled drizzled with lime dressing, rocket salad
SALMONE $35
Atlantic salmon pan seared, served with avocado salsa and sweet potato ribbons
BARRAMUNDI $35
Pan-seared crispy skin on Mediterian vegetables with Polenta chips
AGNELLO $42
Rosemary crusted rack of lamb served on a sweet pea purée
FILETTO (GR 250) $42
Centre cut prime fillet of beef served on truffled potato crush, porcini demi-glace
POLLO $32
Deboned chicken filled with mushrooms and seasoned pork meat, porcini risottino
ANATRA $42
Grimoud duck fillet pan seared on beetroot and wilted spinach, red wine reduction

CONTORNI
SIDE DISHES

RUCOLA $12
Rocket, toasted pine nuts, crispy pancetta, topped with Reggiano shavings
PARMIGIANA $12
Layers of eggplant with buffalo mozzarella, tomato passata, sprinkled with parmesan
PATATE ARROSTO $10
Roasted potatoes with red onions, rosemary and pancetta
POLENTA CROCCANTE $10
Parmesan polenta chips and sprinkled with rosemary salt crystals

DOLCI
DESSERT

TIRAMISU’ $17
Layers of savoiardi biscuits soaked in coffee and Marsala with mascarpone
PANNA COTTA $17
‘Cooked cream’ with vanilla bean, served on mix macerated berries
CRESPELLE $21
Thin pancakes and strawberries flamed with brandy and orange liqueur, served with ice cream
AFFOGATO $17
Vanilla ice cream ‘drowned’ in espresso and Nocello with almond biscotti
GELATO $17
Homemade vanilla, hazelnut and chocolate with berries
TORTA $17
Flourless chocolate cake served on crème Anglaise with ice cream and rhubarb
CANNOLI $17
Crispy tubular pasty filled with sweet ricotta, chocolate chips and candied fruit

CAFFE’

CORRETTO $9
Short black with a dash of Sambuca

VINI DOLCI
DESSERT WINES

VASSE FELIX CANE CUT SEMILLON
Margaret River, WA  bottle $41
HEGGIES VINEYARD BOTRYTIS RIESLING bottle $43
Eden Valley, SA
YALUMBA HAND PICKED VIOGNIER $45
Eden Valley, SA

 


CHEF’S CHOICE: 2 Courses $55pp

BANQUET MENUS: Min. 8 persons from $35pp – $70pp


15% Surcharge for public holidays.