Dinner Menu

 

Pane
Baked Garlic Loaf with 120 year old starter, roasted garlic, herb, Parmesan butter 12
Fresh Sourdough balsamic and extra virgin olive oil 12

Stuzzicini
Warm Olives with grissini 10
Calamari Fritto spiced tender calamari with a delectable squid ink jam and roasted garlic aioli 19
Oysters Kilpatrick Coffin Bay SA, baked with mortadella, our homemade sauce (gf) (6)25 (12)39
Croquettes parmesan fonduata, prosciutto, panko crumb and peppered fig jam 15
Truffle Fries with parmesan, garlic aioli (gf) 9.9
Arancini classic Italian risotto balls with cheese loving 15
Polenta Chips smoked mozzarella cheese sauce (gf) 11
Buffalo Mozzarella, warmed spicy nduja poured over soft buffalo mozzarella, lemon with pizze fritte 16
1/2 Board salami, cheese, pickles and crackers for one 19 Board cured meats and cheeses complimented by pickles and crackers for two 35

The Fire Grill – gluten free

Bistecca 600g Cape Grim T-Bone, seared over a charcoal flame grill then roasted with garlic and herbs, finished with a simple anchovy butter (choose 2 sides) 52

Tagliata 300g skirt steak sliced, chianti jus (choose 2 sides) 35 Agnello lamb back strap with artichoke puree (choose 2 sides) 39 Anatra smoked duck breast, crispy confit duck leg and quince jus (choose 2 sides) 39 Maiale tender pork chop, fennel spice, peppered fig jam (choose 2 sides) 35 Pesce Spada grilled sword fish and salsa verde (choose 2 sides) 34

The Sides – gluten free

Veg roasted autumn vegetables, balsamic, goats cheese
Broccolini new season, chilli, garlic, lemon and olive oil
Parmesan Mash potato, cream, butter and parmesan
Fagioli hand picked green beans with a garlic herb butter and toasted walnuts
Pomodoro heirloom tomato, basil salt
Giardino simple garden salad, red onion, cucumber, tomato mesculin, evoo, lemon
Rucola wild rocket & parmesan salad, evoo, balsamic

Pizza
Formaggio garlicky, herby and cheesy 18
Rosso smoked tomato passata, mozzarella, parmesan 18

Salsiccia handmade pork sausage, cime di rapa, chilli, garlic and mozzarella 24
Prosciutto cured leg ham, balsamic, rocket, mozzarella and parmesan 25
Mushroom fire roasted in garlic and thyme, parmesan, mozzarella 24
Diavolo tomato passata, nduja (spicy salami), basil, chilli oil, chilli jam, mozzarella 24
BBQ Chicken smokey sauce, ham, chicken, red onion, mozzarella 26
Pomodoro fresh heirloom tomato, pesto, goats cheese, balsamic 24
Margherita tomato passata, basil and buffalo mozzarella 24
Capricciosa tomato passata, capsicum, ham, mushroom, olive and mozzarella 25
Salami tomato passata, spicy salami, parmigiano, parsley and mozzarella 23
Verdure tomato passata, cime di rapa, mushroom, olive, capsicum and mozzarella 24
Romano tomato passata, anchovies, capers, olives, chilli and mozzarella 20
Tropicale tomato passata, ham, pineapple, oregano, mozzarella 24

gluten free 4 / vegan cheese 2
Add On red onion, capsicum, mushroom, cimi di rapa, olive, capers, chilli, anchovy 2
salami, ham, pancetta, nduja, chicken, prosciutto, sausage 5 / buffalo mozzarella 6

Our sourdough pizzas are made with a 120 year old starter culture and organic flour the slow rising process and natural yeast have time to breakdown and change the proteins allowing for a more digestible, nutritional and extremely tasty product.

Handmade Pasta/Risotto
Peposo Gnocchi slowly braised beef cheeks in a traditional Hunter’s style stew with chianti wine, rosemary peppercorns and garlic. We then hand make the fluffiest gnocchi from the most beautiful potatoes fresh everyday gently caress them with a burnt sage butter, zesty gremolata and fresh grated reggiano 27/37

Gamberi Grana Arso ‘crazy water’, mooloolaba king prawns, burnt spaghetti, poor man’s parmesan, fresh chilli, new herbs. 29/39

Vegano Ravioli (vegan) harrisa spiced pumpkin and sage ravioli, roasted cauliflower puree, savoury yeast basil oil, shaved walnuts, wild rocket, edible flowers and preserved lemon. 27/37

Salumi Tortelloni hand made Parmesan fondue and prosciutto filled egg pasta, peppered rum fig jam chive oil truffle honey 28/38

Frutti di Mare Risotto ‘fruits of the sea’ mooloolaba prawns, tender calamari, black lips mussels, fresh swordfish, simmered in an aqua pazza broth, squid ink jam, foraged sea herbs 32/42

Pasta is hand made fresh everyday with organic flours, time and patience

Dolce
Brulee vanilla, fresh raspberries, blueberries and white chocolate dirt (gluten free) 14
Chocolate Fondant oozy with salted caramel gelato 13
Tiramisu savioardi, espresso, marscapone and chocolate dirt 13
Crumble roasted apple and poached rhubarb, amaretti with toasted coconut, vanilla gelato (gluten free) 14

Surcharges of 15% apply on public holidays
* Gluten free options available.
Vegetarian and Vegan friendly