Menu
Assaggi
Organic artisan homemade sourdough bread & focaccia, Calabrese BIO extra virgin olive oil / G.F bread available 13
Italian homemade marinated mixed olives & artisan homemade grissini bread 12
Local NSW buffalo ricotta, acacia honey, San Gimignano black truffle & Sardinian carasau bread, 16
Rizzoli Mediterranean Sea black anchovies, w aromatic butter & organic rye bread , 19
Antipasti
BURRATA ESTIVA, GF 29
Artisan Pugliese style burrata cheese served with seasonal condiments
PROSCIUTTO E MELONE, GF 29
24mth aged San Daniele prosciutto with organic rockmelon, mint & extra virgin olive oil
MILLEFOGLIE DI GRANCHIO, GF 29
WA handpicked blue swimmer crab, burnt butter mayonnaise, watermelon radish,
chives & polenta chips.
CARPACCIO DI TONNO, GF 31
Tasmanian yellowfin tuna carpaccio, capers, pickled onion, lime & extra virgin olive oil.
TARTARE DI RICCIOLA, 30
Hiramasa kingfish tartare, cucumber, onion, tomatoes, croutons & essence of gin gil.
CALAMARO MEDITERRANEO, GF 30
Aromatic southern calamari, confit cherry tomatoes, burnt lemon powder, sea blite, finger lime & cucumber water.
SPIEDINO DI WAGYU EA, GF 18
Dijon & thyme-marinated Wagyu & pancetta skewer, honey-vinegar glaze & herb sauce.
Pasta*
*Gluten-free pasta also available upon request
PAPPARDELLE DELLA NONNA, 39
Homemade Pappardelle, slow cooked ossobuco ragù &
DOP Sardinian pecorino cheese
RISOTTO AL GRANCHIO, 42
Vialone nano risotto with WA blue swimmer crab, lemon,
fresh rosemary & burnt lemon zest.
PACCHERO AL PESCE SPADA, 42
Artisan bronze-cut pacchero w swordfish, eggplant cream, mint,
crispy eggplant skin & aromatic breadcrumbs.
SPAGHETTI ALL’ARAGOSTA, 79
Homemade spaghetti chitarra, southern NSW Rock Lobster, cherry tomatoes,
lobster bisque & white wine sauce
RAVIOLI DI MARE, 42
Homemade ravioli stuffed with aromatic wild mullaway, zucchini puree` & zucchini flower
Secondi
CONTROFILETTO DI WAGYU, GF 79
Australian full blood wagyu scotch fillet marble score 5/6
served with daily condiments
COTOLETTA ALLA MILANESE, 62
White river aromatic bread crumbed veal ribeye, rocket, cherry
tomatoes & 24mth parmigiano reggiano cheese
GALLETTO ALLA GRIGLIA GF 50
Aromatic organic farm-raised spatchcock served with lemon butter & capers sauce.
FISH OF THE DAY, 56
(Catch of the Day) with daily condiments
contorni
INSALATA A DI LATTUGHINO 16
Baby coz lettuce, shaved parmesan & fresh pear.
PATATE ALLA CONTADINA 16
Double cooked potatoes w aromatic herbs
VERDURA DEL GIORNO 16
Sautéed green vegetables of the day
Head Chef ~ Mattia Porcellato
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3/56-60A Bayswater Rd
Rushcutters Bay, NSW, 2011
Australia (+61) 2 8323 9883
