Breads/Pane

Garlic Bread (v) 8

Bruschetta (v)

See specials board                                                                       12

Ligurian Olives (v)                                                                    10

Marinated Ligurian olives with toasted sourdough

Primi

Arancini (v) 12

Risotto balls with onion, chives, parmesan, garlic aioli

Calamari 14/27

Semolina dusted baby calamari, lime aioli and lemon

Mussels 14/27

White wine, garlic, chilli, herbs and toasted sourdough     

Scallops (gf) 16/30

Seared Scallops, avocado salsa, sage burre noisette

Porchetta (gf) 15/29

Caramelised pork belly, salad of  fennel, apple & chives

Antipasto (For Two) 23

Bruschetta of the Day, calamari, arancini

Pasta

Spaghetti Marinara 28

Sauteed prawns, calamari, fish, mussels in tomato

white wine sauce with basil, garlic & chilli

Fettuccine Carbonara 22

Traditional Italian pasta dish of bacon, egg &

parmesan finished with flat leaf parsley and white wine

Taglierini al olio (v) 22

Asparagus, zucchini, tomato, white wine, garlic & chilli

Risotto Del Giorno (gf,v)

Risotto of the day – (V)                                                                  22 -with carne (meat)                    32

Wood Fired Pizza

Margarita (v) 18

Vine ripened tomato, basil, mozzarella

Pepperoni 22

With mushroom, bocconcini, olives & basil

Gamberi 23

Prawns, onion, tomato & roast garlic & salsa verde

Cacciatore 23

Roast chicken, mushroom, bacon, mozzarella, spinach

Secondi/Mains

Bistecca (gf) 36

Hunter Valley Black Angus rib eye off the bone with olive oil

mash, spring vegetables, red wine jus

Pesce (gf) MP

Market fresh fish, pan fried, salsa verde, lemon, choice of side

Pollo Al Forno (gf) 32

Char grilled chicken breast with fregola, olive, tomato and

mint salad , chicken jus

Rollata Di Vitello 35

Rolled veal backstrap with pistachio and bacon stuffing,

dutch carrots & sautéed spinach.

Contorni/Sides

Caprese Salad (gf,v) 8

Tomato, basil, Spanish onion, bocconcini

Insalata (gf,v)                                                               8

Orange, eschallot, snow pea vine and pecan salad with

burnt orange dressing

Spring Vegetables (gf,v)                                  8

Steamed and dressed with olive oil

Patatine fritte (v) 6

Shoestring fries with garlic aioli