Updated: May 23, 2010

- Spring 2010

Chefs: Steven Usher & Michael Cabuco

ZUPPA

ZUPPA di POMMODORO 8

Lightly cooked vine-ripened tomatoes, fresh basil,

extra-virgin olive oil, diced fresh mozzarella cheese and focaccia croutons

ZUPPA di PESCE 12

Black tiger prawns, ahi tuna, mussells, tomatoes, fresh cilantro,

lime, coconut curry and rice vermicelli

INSALATA

INSALATA CESARE 9

Crisp romaine lettuce with traditional caesar dressing,

shaved parmigiano Reggiano and house-made croutons

INSALATA MISTA 8

Mixed baby greens dressed with a light balsamic vinaigrette,

toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO 12

Portabella mushroom in a focaccia crumb and herb crust,

oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts.

Sliced and tossed with baby spinach, crispy capers and balsamic vinegar

INSALATA CAPRESE 12

Mozzarina mediterraneo cheese, vine-ripened tomatoes,

mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns

FORMAGGIO di CAPRA 12

Hazelnut-crusted goat cheese, baked in our open flame oven and served on a

salad of mixed baby greens with poached pear, sun-dried cranberries and

a lemon, pear and port-wine dressing

ANTIPASTI

AGLIO ARROSTO e CAMBOZOLA 12

Fire roasted garlic bulb served with

fresh baked rosemary flatbread and a wedge of cambozola cheese

VITELLO TONNATO 12

Thinly sliced rare roasted veal tenderloin with house made tuna sauce,

roasted red peppers, capers and fresh arugula

POLPETTE di CARNE con FUNGHI 12

Home-made meatball braised in marinara sauce with

mushrooms and spinach and served on creamy polenta

COZZE 15

Steamed mussels with sun-dried tomatoes, spicy banana peppers,

roasted garlic, red onion, fresh cilantro, white wine,

fresh lime, asiago cheese and cream

CALAMARI RIPIENI 12

Char-grilled baby squid with a spicy stuffing of garlic, fresh cilantro,

crushed red chilli flakes and toasted breadcrumbs.

Served on creamy polenta with a black olive and tomato sauce

POLPETTI di GRANCHIO e SALMONE 12

Toasted crab and salmon cakes served on

mixed baby greens with fresh mango salsa

CAPESANTE e TONNO AFFUMICATO 13

Seared scallops and thinly sliced smoked ahi tuna served with a salad of

marinated seaweed, tomato and cucumber

PIZZA

Traditional thin crust pizza from our open flame oven

MARGHERITA 15

Bocconcini mozzarella cheese, tomatoes and fresh basil

CARNE 17

Pulled pork, smoked cheddar cheese, arugula and fresh mango salsa

POLLO 17

Blackened chicken, prawns, cherry tomatoes, spinach and asiago cheese

SALMONE AFFUMICATO 17

Smoked salmon, potato, leeks and goat's milk feta cheese

PASTA e RISOTTO

LINGUINE MARCO POLO 20

Grilled chicken breast, toasted cashews, mango,

fresh basil and pimentos in a lemon cream sauce

RISOTTO ai FRUTTI di MARE 21

Arborio rice topped with crispy fried squid, halibut, prawns,

julienne of cucumber, marinated seaweed and a sesame-soy drizzle

FUSILLI VERDURA 19

Spiral pasta tossed with asparagus, artichoke hearts,

peas, cherry tomatoes, fresh arugula, gorgonzola cheese and cream

CANNELLONI con TONNO AFFUMICATO 19

Fresh pasta stuffed with roasted butternut squash and asiago cheese.

Baked and topped with cherry tomatoes, thinly sliced smoked ahi tuna,

fresh arugula and horseradish crme fraiche

LINGUINE con POLPETTI di CARNE 19

Home-made meatballs braised with smoked bacon,

Marsala wine and tomatoes. Served over linguine carbonara

FUSILLI con SUGO di MANZO 19

Spiral pasta baked with a slow-cooked

Bolognese-style meat sauce, spinach and mozzarella cheese

CANNELLONI con MAIALE 20

Fresh pasta stuffed with braised pulled pork.

Baked with Gruyere cheese, apples, savoy cabbage and smoked bacon

FUSILLI alle VONGOLE con SALSICCIA 19

Steamed Manilla clams, spicy Italian sausage, black olives,

anchovy, crushed chillies, tomatoes and oregano

PESCE

TONNO 29

Fresh Ahi tuna filet in panko breading.

Smothered with a chipotle pepper and crab aioli, and topped with cilantro pesto.

Served on linguine noodles tossed in fresh marinara sauce

SALMONE al FORNO 26

Fire roasted wild coho salmon filet with chopped prawns, spinach

and shallots in a coconut-curry cream sauce.

Served with savory mashed potato

FILETTO d'ALIBUT 28

Fresh local halibut filet baked with blackberries,

green peppercorns, asiago cheese and white wine.

Served with seasonal vegetables and

fusilli pasta tossed in a three cheese sauce

CARNE e POLLO

CARRE`d'AGNELLO 36

Dijon crusted rack of premium Australian lamb with

roasted shallots, rosemary and demi-glace.

Served with tuscan white beans, kalamata olives and stewed tomatoes

SCALLOPINI di MAIALE 25

Breaded scaloppinis of pork tenderloin, baked with

smoked cheddar, bacon, crushed chillies and tomato sauce.

Served with fusilli pasta in a three cheese sauce

COSTOLETTE di BUFALA 25

Buffalo short ribs slow-cooked in red wine and aged balsamic vinegar.

Served with sage roasted squash cannelloni

VITELLO MARSALA 29

Veal tenderloin medallions pan-seared with marsala wine,

green peppercorns, sliced grapes and cambozola cheese.

Served with creamy polenta

POLLO della CASA 25

Chicken breast baked with smoked bacon, marsala wine,

cherry tomatoes and fresh basil.

Served on fusilli pasta tossed with smoked salmon and goat's milk feta cheese

BISTECCA di MANZO 28

Pan-roasted 8oz beef tenderloin peppercorn steak in a brandy demi-glace.

Served with a wilted spinach, prosciutto and shallot salad.

Savoury mashed potato

SCALLOPINI di VITELLO 29

Scallopinis of veal tenderloin pan-fried with prawns,

scallops, capers, prosciutto and fresh sage.

Served on linguine noodles in fresh marinara sauce

COSTOLETTE d'AGNELLO alla GRIGLIA 28

Char-grilled lamb chops marinated in yoghurt with masala spices.

Served on risotto with onion fritters, yoghurt, mint and julienne of cucumber

PLEASE NOTE: HELP US HELP YOU!

ALL INGREDIENTS MAY NOT BE LISTED FOR EACH DISH.

GUESTS WITH FOOD ALLERGIES OR OTHER DIETARY CONCERNS

SHOULD PLEASE INFORM THEIR SERVER PRIOR TO ORDERING

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GROUPS OF TEN OR MORE PERSONS ARE SUBJECT TO A 15% SERVICE CHARGE