BITES

Olive | marinated mix olives 9

Gnocco fritto | Prosciutto di Parma & stracciatella  10

Gnocco fritto | Mortadella & stracciatella   10

Gnocco fritto | Wagyu bresaola, stracciatella, shaved Parmigiano, aged balsamic (15yr)  12

Tigelle | mortadella mousse, salame felino, balsamic baby onion  28

Acciughe | Cantabrian anchovies, whipped butter & crostini  29

ENTRÉE 25

Canederli | beetroot, bread & parmesan dumpling, gorgonzola sauce, rye crumble

Burrata | burrata, radicchio, pumpkin agrodolce, pine nuts

Polpo | Fremantle octopus, baby corn, confit baby capsicum, smoked paprika

Vitello tonnato | poached veal & tuna mayo, veal jus, fried capers & sage

Midollo | roasted bone marrow, fermented porcini, mustard fruit & crostini

Aragosta cocktail | rock lobster & tiger prawn, prawn cocktail sauce, watercress & rocket, chilli +10

PASTA & RISOTTO 39

Spaghetti | Battisti Spaghetti, spanner crab, pumpkin, light bisque, smoked chilli, mint

Risotto | Carnaroli rice, braised beef ribs, celeriac puree, parsley & celery dust

Plin | ravioli filled with ricotta & wild mushroom, butter & thyme, porcini dust (E/M)

Tagliatelle | pork & beef ragu’ ‘alla Bolognese’, Parmigiano Reggiano

Tortelloni | prosciutto & mortadella filled pasta, parmesan sauce, aged Aceto Balsamico (E/M)

MAIN

Pesce | fish of the day, king scallops & salmon roe, fennel, caciucco sauce, garlic crostini 49

Agnello | Margra lamb loin, pistachio crust, cannellini beans puree, cime di rapa 45

Filetto di maiale | pork fillet wrapped in pancetta, mash, fried lentils, Tuscan cabbage, ciccioli, figs 45

Bistecca di Manzo | 300g Cape Grim porterhouse sliced, roast potatoes, rosemary jus, salad 59

SIDE

Patate | hand-cut fries with herb salt 14

Insalata | mixed leaves, citrus dressing 14

Verdure | sauteed seasonal ‘Ramarro farm’ greens 16

DESSERT

Tiramisù | ‘our way’, savoiardi, rocher, mascarpone, coffee & Frangelico sauce 18

Bomboloni | fried doughnuts, pistachio chantilly, lemon cream, raspberry dust (Vegan)16

Crostata | chestnut tart, amaretto cream, passito di Pantelleria gel, green apple sorbet 18

CHEESE 16/37

Choice of one or three cheeses served with quince, nuts & crostini

Parmigiano Reggiano | Caseificio Gennari 36 months red cows, aged balsamic vinegar (Emilia Romagna)

Brebis Petit Agour | Sheep’s milk, 6 months, semi hard (Basque, Southern France)

Blue | Cashel Blue, semi-soft, with fig paste (Ireland)

Whilst some of our signature dishes will still be available on request, our menu will be more seasonally focused as we are working closer than ever with our producers.

We are committed to using only the freshest ingredients, which means our menu may change from the time you are reading it.

We can tailor our menu to most dietary requirements if given notice. Additionally to our general and vegan menu, we offer vegetarian options with some modifications to select items from our menu.

You can find our wine list here

You can find our vegan menu here