Pane e Insalate
Italian style wood fired bread. Served with extra virgin olive oil and balsamic vinegar.
Pizzetta all’aglio 12
Garlic pizza bread.(CGF)
Pizzetta agli spinaci 15
Pizza bread with mozzarella and spinach garlic paste.(CGF)
Pizzetta con crema di carciofi 14
Pizza bread with artichoke paste, gorgonzola and drizzled with honey.(CGF)
Insalata Caprese 25
Buffalo Mozzarella, roma tomato, fresh basil, extra virgin olive oil, garlic crostini.(CGF)
Toasted ciabatta with garlic, cherry tomatoes, ricotta and olive oil.
Insalata mista 15
Mixed green salad with tomato, pear and walnuts.(GF,DF)
Insalata rucola e parmigiano 13
Rocket and parmesan salad served with a balsamic dressing. (GF,CDF)
Insalata Bresaola 20
Air cured beef served on a bed of rocket dressed with extra virgin olive oil and lemon juice and topped with grana padano cheese. (CGF)
Antipasti e Primi
Olive calde 11
Warm mixed olives with chilli and garlic, served with ciabatta.(CGF,DF)
Antipasto per iniziare 29
Ciabatta, artichoke, warm olives, proscuitto, salami, gorgonzola cheese and grano padano.(CGF,CDF)
Polpi Saltati e 21 m 30
Pan fried octopus in olive oil, garlic, chili, olives, wilted rocket and semi dried tomato.(GF,DF)
Arancini e 18 m 27
Deep fried rice balls prosciutto, mushroom and spinach served on a bed of napolitana sauce.
Funghi Ripeni e 18 m 27
Roasted field mushrooms topped with roasted eggplant, olives, sundried tomatoes, shallots, basil and ricotta on napolitana sauce and parmesan grano padano.
Zuppa di Cozze e 20 m 29
Black Mussells in tomato, garlic, chili and white wine. Served with crusty bread. (CGF,DF)
Pettini e 20 m 29
Scallops served with cauliflower puree, wild mushroom, crispy prosciutto and balsamic glaze. (GF)
Pasta e Risotto
Gluten free pasta available +$5
Risotto del giorno
Arbori rice, risotto of the day. ( GF, CDF )
Spaghetti al Vongole 29
Spaghetti cooked with vongole,garlic,chilli,white wine,zucchini,cherry tomato and lemon juice ( CGF,CDF )
Whole egg garganelle pasta with prosciutto, peas, potato and truffle cream. ( CGF )
Spaghetti Aglio e Olio 28
Spaghetti with prawns,cherry tomatoes,chilli,garlic and olive oil. (CGF,CDF)
Linguine ai gamberi 30
Linguine tossed in olive oil with garlic, chilli, prawns, fresh basil and tomato con casse.( CDF )
Black squid ink linguine with salmon, mussels, calamari, prawns, snowpeas, cherry tomatoes with a cream sauce and touch of napolitana sauce. ( CDF )
Cannelloni e20 m 29
Spinach, pumpkin, shallots, olives and ricotta filled pasta tubes on a bed of Napolitana sauce and gratinated with parmesan.
Gnocchi Napolitana 25
Potato dumplings on a bed of naploitana sauce and parmesan cheese.
Gnocchi al gorgonzola 27
Potato dumplings with either a blue cheese and fontina sauce garnished with roast walnuts.
Gnocchi al boscaiola 27
Potato dumplings with proscuitto,mushroom and cream sauce.
Gnocchi al gamberi 28
Potato dumplings in lemon butter sauce, capers, Australian banana prawns and burnt sage.
Italian seafoood stew cooked with prawns,mussels,scallops,vongole ,mullet and marinara sauce.Served with garlic bread. ( CGF, CDF )
Arrosto di agnello 33
Slow cooked lamb shoulder served with honey carrot puree,roast potatoes,wilted spinach and lamb gravy. ( CGF, CDF )
Pancetta arrostito 30
Slow roast pork belly on grilled fennell with caramalised apple and balsamic glazed pan juices. ( GF, DF )
Filetto con Funghi 38
Grilled eye fillet served on a roast potato with garlic and three mushroom beef sugo. ( GF , DF )
Galletto arrostito 31
Oven roasted butterfly spatchcock with whole garlic, cherry tomatoes, sage and white wine, topped witth grilled polenta. ( GF , CDF )
Scallopine alla Pizzaiola 31
Pan seared veal scallopine with tomato, black olives, capers and fior di latte served with steamed broccoli and roast potato. ( CGF , CDF )
Vitello ai Funghi 31
Pan seared veal with sauteed mushrooms, white wine and cream sauce with steame broccoli and roast potatoes. ( CFG )
Patate Arrostito 10
Roast potato in olive oil, garlic and rosemary.(GF, DF )
Verdure stagionali vapore 10
Seasonal steamed vegetables . ( GF , DF )
Spinaci Saltati 10
Baby spinach sauteed with garlic and roasted pine nuts. (GF, DF)
BYO bottle wine only corkage $4.50 per head - Cake service fee $2.75 per head.
Public Holiday Surcharge 10%. - *Prices subject to change without notice*