salumeria (each portion is 100Gr)
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BRESAOLA / 16
Cured beef girello
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PANCETTA / 12
Cured flat pork belly
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MORTADELLA / 12
With black pepper
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PROSCIUTTO SAN DANIELE / 12
Mogante Riserva
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PORCHETTA / 12
House made Trevigiana style roasted pork
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SPECK / 12
Cold smoked, cured ham
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STRACCIATELLA / 12
ANTIPASti
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BBQ PICKLED RADICCHIO / 19
Lardo and macadamia ajoblanco
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CHICKEN ARROSTICINI (6) / 12
Oregano and lemon
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POLPO / 24
Char grilled octopus (A), chickpeas, potato, herb salad
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WOOD FIRED COTECHINO / 19
Cime ripassate, marsala jus
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PUMPKIN SAOR / 18
Sweet and sour onion, red sorrel
primi (pasta & risotto)
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SPAGHETTINI / 48
Smoked crustacean bisque (A), S.A. king prawns, chives, lemon
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EGG TAGLIOLINI / 42
Rainbow trout (A), Del Bocia butter
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MACCHERONCINI / 39
Black Angus ossobuco ragu', San Giovese wine, Parmigiano
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TONNARELLI / 39
Globe artichoke, cacio e pepe style
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CARNAROLI RISOTTO / 45
Strachino cheese, king oyster mushrooms, 12 y.o balsamic
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GLUTEN FREE / +5
SECONDI
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BLACK ANGUS RIB / 55
Bagna cauda, cavolo nero
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CHAR GRILLED WHOLE SPATCHCOCK / 45
Galletto al mattone, Tuscan style, battuta Veneziana
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WOOD FIRED FLATHEAD (A) / 78
Served on the bone, puttanesca sauce
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GRILLED SAVOY CABBAGE / 32
Salsa rossa Piemontese, chestnuts
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MIXED GRILL / 72
House made Veneto sausage, chicken Maryland, striploin (+5 mustard or mostarda or bagna cauda)
CONTORNI
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PATATE AL FORNO / 13
Roasted baby potatoes, herb salt
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GRILLED BROCCOLINI / 15
Parmigiano dressing
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WINTER SALAD / 12
Citronette
magna e tasi
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CHEF'S 4 COURSE FEED ME MENU / 90PP
REQUIRED FOR PARTIES OF 8 OR MORE
15% SURCHARGE ON SUNDAYS AND PUBLIC HOLIDAYS
Please advise wait staff of any allergies or dietary requirements and we will endeavour to accommodate.
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