Menu
Assaggi
Organic artisan sourdough bread, homemade focaccia,
terrone extra virgin olive oil 12
South Australian homemade marinated mixed olives &
artisan grissini bread 10
Local NSW Montefresco buffalo ricotta, acacia honey, San Gimignano black truffle & Sardinian carasau bread, 16
Rizzoli Mediterranean Sea black anchovies, citrus
Sicilian salad & organic rye bread GF, 19
Pate di Maiale-Pork liver pate with daily condiments, 18
Antipasti
BURRATA DEL CONTADINO GF 27
Vannella artisan pugliese burrata cheese, zucchini, pine nuts,
sultana & sundried tomato pesto
FIORI DI ZUCCA ALL’ANFISIA 30
Aromatic breadcrumbs, organic zucchini flower filled with montefresco cows milk
ricotta, lemon zest, handpicked WA blue swimmer crab, herbs & nettle pesto
TARTAR DI TONNO 30
Tasmanian yellowfin tuna tartare, Pugliese style artisan
stracciatella cheese, lemo myrtle & Sardinian aromatic
crispy carasau breadcrumbs
RICCIOLA UBRIACA GF 30
House made Campari cured Hiramasa kingfish sashimi
style, chargrilled grapefruit,
fresh cucumber & dill
POLIPO AROMATIZZATO GF 32
Sous vide fermented octopus tentacle, cannellini beans &
sundried tomato salad, Calabrian spicy nduja oil,
alamata olive dust & rosemary
VITELLO TONNATO PIEMONTESE GF 29
NSW northern river thin cut veal girello served cold,
aromatic tuna mayonnaise & baby capers
PROSCIUTTO D’ANATRA GF 28
House cured organic mallard duck prosciutto,
preserved orange & fennel salad
Pasta*
*Gluten-free pasta also available upon request
PAPPARDELLE DELLA NONNA 39
Homemade Pappardelle, slow cooked ossobuco ragù &
DOP Sardinian pecorino cheese
PACCHERI DELLO STRETTO 40
Artisan bronze cut paccheri pasta, Tasmanian yellowfin tuna, roasted heirloom cherry tomatoes, black olive dust, fresh
lemon zest & white wine sauce
TAGLIOLINI DELLO JONIO 39
Homemade parsley tagliolini, NSW cuttlefish, sauteed asparagus & peas, aromatic breadcrumbs & fresh chill
SPAGHETTIN ALL’ARAGOSTA 79
Homemade spaghetti chitarra, southern NSW Rock Lobster, cherry tomatoes, lobster bisque & white wine sauce
RISOTTO CAPESANTE E FAVE 42
Vialone nano risotto, Victorian lightly steamed scallop sashimi cut, broad beans, lemon thyme & Sardinian bottarga
Secondi
CONTROFILETTO DI WAGYU GF 76
Australian full blood wagyu scotch fillet marble score 5/6
served with daily condiments
COTOLETTA ALLA MILANESE 56
White river aromatic bread crumbed veal ribeye, rocket, cherry tomatoes & 24mth parmigiano reggiano cheese
TRANCIO DI TONNO GF 56
Aromatic sesame seeds crusted Tasmanian yellowfin tuna
steak served MR with panzarella salad
FISH OF THE DAY 54
(Catch of the Day) with daily condiments
contorni
IINSALATA PRIMAVERA 16
Rocket, organic grapes & 24mth parmigiano reggiano cheese
PATATE ALLA CONTADINA 16
Double cooked potatoes w aromatic herbs
VERDURA DEL GIORNO 16
Sautéed green vegetables of the day
Head Chef ~ Mattia Porcellato
3/56-60A Bayswater Rd
Rushcutters Bay, NSW, 2011
Australia (+61) 2 8323 9883
