Entrée

• Classic Sicilian Arancini

  each 12

• Porcini and Ricotta Arancini

  each 12

• Calamari stuffed with ricotta and pesto served in Ligurian style

  24

• Prosciutto Crudo, Rocket Salad, Honey Dew Melon

  22

• Pan-fried Scallops, Burrata Soft Cheese and Beetroot

  28

Primi Piatti

• Tagliatelle allo scoglio, scallops, prawns, calamari, crab, cherry tomato

  42

• Spaghetti di Nonna Brigida (The most classic “Spaghetti al pomodoro“)

  29

• Potato Gnocchi, Creamed Broccoli, Capers and Anchovies

  34

• Risotto, Porcini, Grottone Cheese

  32

• Rigatoni Alla Puttanesca

  34

• Tagliatelle alla bolognese

  32

  All of our pasta is made fresh daily and cooked a la minute

Main

• Slow Cooked Lamb Shoulder Casserole, Thyme, Rosemary, Polenta

  46

• Brisbane Valley Quail, Parsnip Purée, Root Vegetables, Jus

  40

• Sautéed Tiger Prawn, Pumpkin Cream, Broccolini

  42

• Cured pork belly , lightly spiced Vegetables Salad and Avocado

  38

Desserts

• 70% Chocolate Mousse, Passionfruit and Streusel

  20

• Sicilian Cannoli

  18

• Tiramisu

  18

Sides

• Chef’s Mesculin Salad

  14

• Potato Chips

  12

• Sauteed Greens

  16

Cheese

• One/Two/Three/Four

  15/25/34/40

• Grottone

  Grass fed cow 's milk cheese from the Matese National Park, Italy. A rough textured rind, sweet, milky flavour, and tender, lightly crumbly texture (holes like Swiss cheese).

• Shadows of Blue

  Rich full flavoured made from Jersey and Friesian milk, soft creamy texture, unique experience for blue cheese lovers.

• Pecorino Camomilla

  Italian sheep's milk cheese covered with chamomile flowers ,then left to mature for over 60 days keeping the cheese soft and giving it an intense floral scent

• Will Studd Le Dauphin Double Creme (Rhone Valley, France)

  Cow 's Milk: Hexagon shaped cheese made from cow 's milk collec ted from the rich pastures surrounding the Rhone Valley. Stored in a unique wooden box to help the white mould develop resulting in an exceptionally soft,silky creamy cheese.