Selection of five imported cured meats and cheeses served with rosemary Italian “Ciaccia”. Bruschetta with fresh tomatoes, oregano. Bruschetta “Trifolati” mushrooms with truffle pesto.Tuscan style chicken liver patè “crostino"
Confit free range chicken, black rice “Venere”, carrots, capsicum, corn, cauliflower , sun dried tomatoes and herbs.
Seafood salad, octopus, arrow squid, green lipped mussels,Prawns, baby octopus, chickpeas, celery
Oysters: Fresh oysters served on a bed of ice with mignonette and lemon
Kingfish crudo: King fish carpaccio, citrusy dressing, pomegranate
Snapper crudo: Snapper carpaccio, lime citronette, fried capers
Salmon Gravlax: home cured salmon, dill, citrus
Marinated anchovies “Scapece”: Sicilian white anchovies, garlic, chilli and EVO
Insalata Romana: baby gem lettuce, anchovies vinaigrette, parmesan
baby gem lettuce, anchovies vinaigrette, parmesan
GF gnocchi, Gorgonzola cheese sauce, toasted almonds
slow cooked beef ragù, red wine, Parmesan
fresh tomato sauce, baby octopus, green lipped mussels, prawns
oven roasted lamb, ginger, rosemary, garlic, EVO
oven roasted venison, red wine, figs jus
Tuscan style “Boil up” oxtail, beef shin, brisket served with capers and parsley “salsa verde”, house made fruits mustard
aubergine Italian style casserole, tomato sauce, mozzarella, basil