SNACKS
Sydney rock oyster, Half dozen or dozen - 33 /66
Ciabatta, 36 months parmigiano reggiano butter - 5 each
Crostino Abruzzo cured sausage, capers, chilli ,green olives - 18 DF
Crostino straciatella, white anchovies, heirloom tomato -21

STARTERS
Artichokes “Roman Style”, pecorino, mint -23 VG 
Straciatella, marinated capsicum, cantabrico anchovies -26
Beef tartare, capers, shallot, egg yolk, kipfler potato - 26 DF/GF
Japanese scallops crudo, Kaffir lime, Radish, fresh chilli 27 DF/ GF
Rock Melon, prosciutto Tocsano, pepita, Parmesan - 28
Eggplant parmigiana - 29 VG

PASTA
Macaroni, cacio e pepe -28 VG
Pappardelle, prosciutto, peas, fried zucchini - 32
Strozzapreti, pork neck, Tuscan cavolo nero, fennel, pecorino - 33
Pappardelle, porcini mushrooms, pumpkin, hazelnut - 34 VG
Macaroni, cherry tomato, lemon pesto, calamari - 36
Tagliatelle,Blue swimmer crab, chilli, garlic, parsley - 38

MAINS
Veal Saltimbocca, prosciutto, provolone, sage - 44
Blue eye cod, salsa verde, lemon - 47 GF
David Blackmore Wagyu 9+ , peperonata - 66

CONTORNI
Mixed leaves - 12 GF
Fioretti, pangrattato, anchovy - 14 DF
Roasted potato, pecorino, rosemary - 14 VG
Cherry tomato, mandarin, parmesan -14 GF

All credit cards incur a 1.5% surcharge

Our menu contains allergens and is prepared in a kitchen that handles nuts,
shellfish, gluten and eggs.

Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free.

We do not cater for Vegans.

Groups of 6 or more will incur a 10% service charge

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