Menus

Breakfast 7am to 11:00am

Eggs & Toast (gfo)(v)                                
Poached, fried or scrambled. 11
Ginger & Walnut Slice (gf)(v)                    
Espresso butter, maple syrup. 9
Avocado on Toast (v)(gfo)      
Turkish pide, goats curd, beetroot and pickled onion salsa. 16
Vegan Nourish Bowl (gf)(v)
Smoked tomato pesto, honey roasted heirloom carrots, confit beets, Tuscan kale, macadamias, grilled zucchini and green lentils. 17      Add Poached egg 3.0  Add Avocado 5.0
Farinata & Fungi (gf)                       
Chickpea pancake, Italian sausage, roasted mushroom, crispy potato, fried egg with rocket and Parmesan. 18
Crab & Eggs (gfo)                    
Blue swimmer crab, herb scrambled eggs, dill cream, toasted brioche, fried capers and pickled onion. 22
Meatballs                                         
Smoked tomato sugo, charred polenta and cheesy sauce. 17
Bombolini (v)                                   
Italian breaky doughnuts, grilled banana, toasted macadamias with homemade caramel sauce and vanilla ice cream. 19
BETT (gfo)
Bacon, tomato, toast and eggs your way. 18
Da Benedict (gf)                     
Butcher’s ham, poached eggs, potato thyme rosti and dill hollandaise. 19
Hay smoked salmon, poached eggs, potato thyme rosti and dill hollandaise. 23
Roasted mushroom, poached eggs, potato thyme rosti and dill hollandaise. 19 (v)
Rhubarb Crumble (v)(gf)
Slow cooked rhubarb, baked apple, walnuts, salted caramel gelato and gingernut crumble. 17
Beef Cheek Pepper Stew (gfo)
Slow cooked beef cheek, Parmesan mash, fried egg and gremolata. 18

 

Lunch 11:30am to 3:00pm

Antipasti

Oysters Harry – Coffin Bay SA,  baked with mortadella, crumb, thyme, lemon and butter  (6)/28
Calamari Fritto –
 chilli jam, aioli, lemon and fennel slaw /19
Arancini – made by whimsical chefs /13.5
Bruschetta – charred ciabatta, goats cheese,  confit heirloom tomato and lardo /24
Buffalo Mozzarella – nduja, lemon and crostini /22.5
Board – salami, salumi, cheeses, condiments and pickles /45

Primi Piatti

Bolognese – spaghetti, beef, pork and Parmesan /20
Gamberi  Zafferano –  spaghetti, Mooloolaba prawns, chilli, pancetta and zucchini 25/39
Meatballs – spaghetti, pork, tomato passata and Parmesan /20
Carbonara – fettucine, pancetta, egg, Pecorino and pepper /22

The Fire Grill

*Minute Steak Rib Fillet – fries, caramelized onion and rocket /18
*Tagliata – 300g skirt steak, sliced and kalette /28
*Pork Fillet – Rhodevale pork, fennel marmalade, fries and rocket /22
*Grilled Prawns – 500g Mooloolaba prawns in shell, herb and garlic butter /39
*Pesce Spada – grilled sword fish, salsa verde and warm tomato salad /22

Verdure – Insalata

*Patata – roasted  new potato, mint, butter and garlic /8
*Tuscan Kale – bitter greens, anchovy, garlic, chilli and lemon /8
*Fagioli – Hand picked green beans, herb and garlic butter, toasted walnuts /8
*Polenta – fried polenta chips and Gorgonzola sauce /8
*Giardino – garden salad, red onion, cucumber, tomato, mesculin, evoo and lemon /8
*Rucola – wild rocket & Pecorino salad, evoo and balsamic /8
*Truffle Fries – our original with Parmesan and aioli /8

Pane

Roasted Garlic Loaf – 120 year old sourdough recipe and Parmesan herb butter /10
Pizzetta Formaggia – cheesy pizza style bread /10

Pizza Rosse

Margherita –  tomato passata, basil and buffalo mozzarella /23
Capricossa – tomato passata, artichoke, ham, mushroom, olive and mozzarella /25
Salami – tomato passata, spicy  salami, Fontina and mozzarella /23
Verdure – tomato passata, cime di rapa, mushroom, olive, artichoke and mozzarella /24
Romano –  tomato passata, anchovies, capers, olives, chilli and mozzarella /20

Our tomato passata is freshly made from ripe, seasonal, local tomatoes chosen purely on taste and quality with minimal intervention

Pizza Bianche

Salsiccia – handmade pork sausage, cime di rapa, chilli, garlic and mozzarella /24
Prosciutto – cured leg ham, straciatella, balsamic, rocket, mozzarella and Parmesan /25
Tartufo – roasted mushroom, thyme, truffle tapenade, Fontina and Pecorino /24
Diavolo – nduja (spicy salami) basil, fior di latte, Dan’s chilli (HEAT warning!) /24

Calzone

ham, spinach, mozzarella and tomato / 22

Dolce/Formaggio

*Brulee – vanilla, raspberry and lemon sorbet /12
*Affogato Ciocolato – hot chocolate, gelato,  frangelico, toasted coconut marshmallow /12
*Crumble – Rhubarb & apple, burnt butterscotch gelato /12
Chocolate fondant – vanilla gelato /12
Tiramisu – /10

For today’s cheese selection come in and see for yourself

15% public holiday surcharge
*Gluten free. Gluten free pasta/pizza available. Vegetarian and Vegan Friendly options

 

Dinner from 5:00pm

Antipasti

Calamari Fritto – lightly spiced and fried tender calamari satisfyingly entwined with a delectable squid ink chilli jam and roasted garlic aioli, finished with shaved fennel, sherry vinegar and winter herbs /19.95                                                                                                                                                                                                                                                                                                                                           Oysters Harry – Coffin Bay SA,  baked with mortadella, crumb, thyme, lemon and butter  (6)/28
Arancini –made by whimsical chefs /13.5
Bruschetta Pizzetta – macadamia pesto, goats cheese and heirloom tomato salsa /24
Buffalo Mozzarella – warmed spicy nduja, poured over soft buffalo mozzarella, with pizze fritte /24.95
Board – salami, salumi, cheeses, condiments and pickles /45

Primi Piatti

Peposo Gnocchi – slowly braised beef cheeks in a traditional hunters 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 sauce, a zesty gremolata and two or our favourite hard cheeses. 26.90/36.95
Gamberi Taglioni – beautiful hand crafted pasta twisted through a rich shellfish bisq, Mooloolaba King Prawns, roasted chilli, shaved fennel and pancetta crumb 29/39
Sardinian Ravioli – a marriage of new potato, fresh mint and hard sheep’s milk cheese are encased in a delicate and uniquely shaped pasta. Spicy nduja, heirloom tomato and buffalo mozzarella create a background or colour and flavours, contrasted with crisp pancetta. 26/36
Bastarda Lasagna – earth porcini sauce with roasted mushrooms, fried enoki, confit duck, crushed toasted hazelnuts and chestnut lasagna sheets 27/37
Tortelloni Caponata (v) – vegan specialty, fire grilled zucchini, eggplant, capsicum, olives and herbs, encased in hand made spinach tortellonni. A rich tomato sugo and savoury yeast harmonise with baby kale, lemon and olive oil 22/32

House Specialty 

Acqua Pazza – 
‘Crazy Water’ Mooloolaba prawns, calamari, octopus, mussels, clams,
blue swimmer crab,  ricotta and herb fagottini with charred bread /45

Fire Grill + 2 Sides

*Bistecca alla Fiorentina – 600g Cape Grim T-Bone charcoal grilled and anchovy butter /52
*Tagliata – 300g Skirt steak, sliced and Chianti jus /35
Agnello – lamb back strap with salsa di  erbe /39
 *Anatra – smoked duck breast, crispy confit duck leg and quince jus /39
*Porchetta – Rhodevale suckling pork, Tuscan marinade with fennel marmeletta /39
Grilled Prawns –
 500g Mooloolaba prawns in the shell, herb and garlic butter /49
Pesce Spada – grilled sword fish and salsa verde /29

Contorni – The Sides

*Patata – Roasted  new potato,  mint, butter and garlic /8
*Kalettes – bitter greens, anchovy, garlic, chilli and lemon /8
*Parmesan  Mash – potato, cream, butter and Parmesan /8
*Fagioli – hand picked green beans with garlic, herb butter and toasted walnuts /8
*Polenta – fried polenta chips and Gorgonzola sauce /8
*Rucola – wild rocket & Pecorino salad, evoo and lemon /8
*Truffle Fries – our original with Parmesan and aioli /8

Pane-Bread

Roasted Garlic Loaf – 120 year old sourdough recipe and Parmesan herb butter /10
Pizzetta Formaggia – cheesy pizza style bread /10

Pizza Rosse

Margherita –  tomato passata, basil and buffalo mozzarella /23
Capricossa – tomato passata, artichoke, ham, mushroom, olive and mozzarella /25
Salami – tomato passata, spicy  salami, Fontina and mozzarella /23
Verdure – tomato passata, cime di rapa, mushroom, olive, artichoke and mozzarella /24
Romano –  tomato passata, anchovies, capers, olives, chilli and mozzarella /20

Our tomato passata is freshly made from ripe, seasonal, local tomatoes chosen purely on taste and quality with minimal intervention

Pizza Bianche

Salsiccia – handmade pork sausage, cime di rapa, chilli, garlic and mozzarella /24
Prosciutto – cured leg ham, straciatella, balsamic, rocket, mozzarella and Parmesan /25
Tartufo – roasted mushroom, thyme, truffle tapenade, Fontina and Pecorino /24
Diavolo – nduja (spicy salami), basil, fior di latte and Dan’s chilli (HEAT warning!) /24

Dolce/Formaggio

*Brulee – vanilla, raspberry and lemon sorbet /12
*Affogato Ciocolato – hot chocolate, gelato, Frangelico and toasted coconut marshmallow /12
*Crumble – rhubarb, apple and burnt butterscotch gelato /12
Chocolate Fondant – oozy with vanilla gelato /12
Tiramisu – savioardi, espresso, marscapone and chocolate dirt /12

For today’s cheese selection come in and see for yourself

15% public holiday surcharge
*Gluten free. Gluten free pasta/pizza available. Vegetarian and Vegan Friendly options