Menu
Assaggi
Organic artisan homemade sourdough bread & focaccia, Calabrese BIO extra virgin olive oil / G.F bread available, 13
G.F bread, 10
Australian marinated mixed olives & artisan grissini, 12
Italian homemade marinated mixed olives & artisan homemade grissini bread, 12
Local NSW buffalo ricotta, acacia honey, San Gimignano black truffle & Sardinian carasau bread, 16
Mediterranean Sea black anchovies, w aromatic butter & organic rye bread, 19
Antipasti
BURRATA DEL GIORNO, GF 29
Artisan Pugliese style burrata cheese served with seasonal condiments
PORCHETTA ROMANA, GF 29
Slow roasted Roman style aromatic pork belly thinly sliced, served with fresh fennel salad,
granny smith apple jam & fennel seed powder
PEPATA DI COZZE, 28
Local mussels cooked in a white wine herb broth, finished w cracked
black pepper and served with toasted house made focaccia
TARTARE DI TONNO, 32
Local yellow fin tuna tartare, taralli crumb, ricotta mousse, capers, lemon zest,
chives & pickled cucumber
BACCALA’ CROQUETTES, 30
Traditional Italian salted cod croquettes served w porcini mushroom sauce & truffle
CALAMARI FRITTI, 29
Lightly fried calamari, sundried tomatoes, lime & smoked paprika mayonnaise
CARPACCIO DI MANZO, GF 30
Hand cut riverina grass-fed beef eye fillet carpaccio, horseradish mayonnaise,
grilled grapes, walnuts & smoked maldron salt
Pasta*
*Gluten-free pasta also available upon request
PAPPARDELLE DELLA NONNA, 39
House-made pappardelle w 12 hour slow cooked Venetian style ossobuco ragù & DOP Sardinian pecorino
RISOTTO DEL PESCATORE, 42
Carnaroli risotto w mixed seafood, white wine & seaweed dust
(mussels, prawns, calamari & crab)
TROFIE ALLA PUTTANESCA, 39
Bronze-cut trofie pasta w local yellow fin tuna, spicy tomato sauce, baby capers, anchovies & black olive crumb
SPAGHETTI ALL’ARAGOSTA, 79
House-made spaghetti chitarra w rock lobster, cherry tomatoes, lobster bisque
& white wine sauce
RAVIOLI DI ZUCCA, 38
Homemade ravioli stuffed w local organic pumpkin, brown butter sage sauce, pepita seeds & amaretti biscuit crum
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
ZUPPA DI PESCE, 72
Traditional mixed seafood in a spicy tomato sauce served
with grilled house made sourdough bread
FISH OF THE DAY, MP
(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
Patrons with food allergies please inform waiter prior to ordering.
Figo will try to accommodate dietary requirements. Card transactions will
incur 1.5% handling fee. Amex 2% handling fee.
Head Chef – Mattia Porcellato
Chef – Pietro Valenti
Downloads
3/56-60A Bayswater Rd
Rushcutters Bay, NSW, 2011
Australia (+61) 2 8323 9883
