Starters

Olives ~ Green Sicilian Olives Marinated in Lemon, Orange, Chili, Rosemary, Garlic (V, DF, GF) 14

Focaccia Bread, Confit Garlic, Rosemary, Maldon Smoked Salt (V, DF) 18

Gnudi ~ Ricotta & Spinach Tuscan Dumpling, Tomato Sauce (V, GF) 21

Arancini ~ Porcini Mushroom, Asiago Cheese, Smoked Mozzarella, Truffle Aioli (V) 18

Mozzarella “In Carrozza” ~ Crumbed Smoked Scamorza Cheese, Confit Tomatoes (V) 24

Tomino Piemontese ~ Baked Cheese Wheel, Prosciutto, Walnut, Honey-Lemon Thyme (GF) 24

Burrata ~ Eggplant Caponata, Pine Nuts, Sardinian Flat Bread (V, GFO) 24

Calamari ~ Flash Fried Squid, Lemon & Caper Mayonnaise (DF) 26

Crocchette ~ Potato & Crab, Chipotle & Ginger Mayonnaise, Chives 26

Tuna Tartare ~ Tuna & Caper Mayo Sauce, Pasta Crisps (DF, GFO) 28

Scallops ~ Pan-Seared, Cauliflower Puree, Crispy Pancetta, Pangrattato (GFO) 28

Octopus ~ Char-Grilled Tentacle, Chickpea Puree, Gremolata, Chilli Oil (GF) 28

Pizza

Margherita – Tomato, Buffalo Mozzarella, Fior Di Latte & Fresh Basil V 26

Diavola – Tomato, Fior Di Latte Hot Abruzzo Salami, Olives 28

Tartufata – Fior Di Latte, Truffle Mushrooms & Asiago Cheese V 28

Salsiccia – Fior Di Latte, Pork & Fennel Sausage, Rosemary Potatoes 28

Prosciutto – Tomato, Fior Di Latte Prosciutto, Rocket & Lemon Ricotta 30

Estiva – Fior Di Latte, Grilled Vegetables, Cherry Tomatoes, Scamorza, Basil V 28

Carbonara ~ Fior Di Latte, Eggs, Black Pepper, Pecorino Sauce, Pancetta, Stracciatella Cheese 28

Pasta

Pappardelle ~ Slow Braised Black Angus Beef Cheek Ragù, Finished w. Grated Pecorino Cheese (GFO, DFO) 39

Ravioli Cacio Pepe & Truffle, Ricotta & Mascarpone Cream Cheese (V) 34

Gnocchi Sorrentina ~ Tomato & Basil Sugo, Buffalo Mozzarella, Grana Padano (V, GFO, DFO) 34

Girelle Di Lasagne ~ Ricotta & Spinach Lasagne, Tomato & Bechamel Sauce (V) 36

Linguine ~ Moreton Bay Bugs, Spanner Crab, Lobster Bisque, Pangrattato (DF) 49
Chef Francesco’s Signature Dish

Mains

Mussels ~ Spicy Nduja, Shallots, White Wine Sauce, Ciabatta Bread (DF, GF) 42

Duck Leg ~ Roasted Confit Duck Leg, Braised Lentils (DF, GF) 44

Lamb Cutlets ~ Char-Grilled Sovereign Lamb, Capsicum Peperonata, Goats Curd (DF, GFO) 49

Risotto ~ Prawns, Spicy Nduja & Zucchini Cream, Saffron-Dill Broth (DF, GF) 42

Toothfish ~ Oven Baked, Wild Herb Crusted, Roast Tomato Sauce, Broccoli Rabe (DF) 52

Steak ~ Wagyu Beef Rump Tagliata, Tuscan Kale, Cannellini Beans, Aged Vincotto (DF, GF) 49
Chef Francesco’s Recommends Best Cooked Medium Rare

Sides

Zucchini ~ Grilled & Marinated in Olive Oil-Vinegar Dressing, Salted Ricotta (V, GF, DFO) 16

Broccolini ~ Charred & Dressed w. Garlic, Raisin, Pine Nuts & Pickled Chill (V, GF, DF) 16

Potatoes ~ Roasted w. Rosemary, Olive Oil & Confit garlic (V, GF, DF) 16

Rocket Salad ~ Cherry Tomatoes, Shaved Grana Padano, White Balsamic Dressing (V, GF, DFO) 16

Dessert

Tiramisu ~ Espresso Soaked Savoiardi, Mascarpone & Cacao 18

Pistachio Panna Cotta, Dark Chocolate Mousse (GF) 18

Chocolate Nemesis ~ Rich Flourless Cake, Vanilla Cream, Raspberries Coulis 18

Lemon Cheesecake, Passionfruit Coulis, Rose Fairy Floss 16

Neapolitan Rum Baba, Chantilly Cream, Amarena Cherries 21

Beverage Menu

We do our best to cater to dietary requirements, however our kitchen does contain allergens. Every effort is made to reduce cross-contact.

Please note that surcharging is applied to cover the cost of processing card transactions. Rates applied (inc GST) are Visa Credit/Debit @ 1.55%, Mastercard Credit/Debit @ 1.55%,

JCB/AMEX @ 1.85%. EFTPOS Debit @ 0.0%

A 15% surcharge will be applied to the total bill on public holidays and 10% on Sundays.