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Chefs: Steven Usher & Michael Cabuco
ANTIPASTI
MINESTRONE Traditional vegetable soup with tomatoes, Tuscan white beans
and house-made basil pesto 8
INSALATA CESARE Crisp romaine lettuce with traditional caesar dressing,
shaved parmigiano Reggiano and house-made croutons 9
INSALATA MISTA Mixed baby greens dressed with a light balsamic vinaigrette,
toasted pine nuts, tomato and cucumber 8
FUNGHI ARROSTO 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 12
INSALATA CAPRESE Mozzarina mediterraneo cheese, vine-ripened tomatoes,
mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns 12
FORMAGGIO di CAPRA Hazelnut-crusted goat cheese baked in our
open flame oven and served on mixed baby greens in a light balsamic vinaigrette.
Topped with house-made mango salsa 12
CAPESANTE e TONNO AFFUMICATO Seared scallops and thinly
sliced smoked ahi tuna served with a salad of marinated seaweed, tomato and cucumber 13
AGLIO ARROSTO e CAMBOZOLA Fire roasted garlic bulb served with
fresh baked rosemary flatbread and a wedge of cambozola cheese 12
POLPETTE di GRANCHIO e SALMONE Toasted crab and salmon cake
served on mixed baby greens with slices of vine-ripened tomato and cilantro pesto 12
PIZZA
traditional thin crust pizza from our open flame oven
MARGHERITA Bocconcini mozzarella cheese, tomatoes and fresh basil 15
GAMBERI Black tiger prawns, sun-dried tomatoes, basil pesto
artichoke hearts and goat cheese 17
POLLO Blackened chicken breast, pineapple, spicy banana peppers, fresh arugula
and horseradish crème fraiche 17
CARNE Sliced meatballs, sautéed mushrooms, garlic confit and
mozzarina mediterraneo cheese 17
PASTA e RISOTTO
LINGUINE MARCO POLO Grilled chicken breast, toasted cashews,
mango, fresh basil and pimentos in a lemon cream sauce 20
RISOTTO con GAMBERI e CALAMARI Arborio rice simmered with
chopped prawns, tomato and white wine.
Topped with fried baby squid, julienne of cucumber and marinated seaweed 20
CANNELLONI con MAIALE Fresh pasta stuffed with braised pulled pork.
Baked with Gruyere cheese, apples, savoy cabbage and smoked bacon 19
LINGUINE con POLPETTI di CARNE Home-made meat balls braised
with smoked bacon, Marsala wine and tomatoes.
Served over linguine noodles in carbonara sauce 20
FUSILLI VERDURA Roasted squash, granny smith apple, gorgonzola cheese,
toasted pecans and fresh arugula 19
LINGUINE alle VONGOLE con SALSICCIA Steamed Manilla clams,
spicy pork sausage, chilli flakes, tomatoes, white wine, fresh parsley and lemon zest 19
PIATTI
CARRE`d'AGNELLO Dijon crusted rack of premium Australian lamb with
roasted shallots, rosemary and demi-glace.
Served with tuscan white beans, kalamata olives and stewed tomatoes 36
COSTOLETTE di BUFALA Buffalo short ribs slow-cooked in red wine and
aged balsamic vinegar. Served with sage roasted squash cannelloni 25
BOCCONCINI di VITELLO Pan-seared veal tenderloin medallions with
tonnato sauce, roasted red peppers and capers. Roasted potato wedges 29
POLLO APPOLONIA Chicken breast pan-roasted with smoked bacon, prawns,
scallops, marsala wine, tomatoes, cream and fresh basil.
Served on fusilli pasta in a three cheese sauce 25
BISTECCA di MANZO Pan roasted 8oz beef tenderloin peppercorn steak in a
brandy demi-glace. Served with a wilted spinach, prosciutto and shallot salad.
Scalloped potatoes 28
SCALLOPINI di MAIALE Breaded scaloppinis of pork tenderloin, baked with crab,
ginger, cherry tomatoes and a soy glaze. Roasted potato wedges 25
OSSO'BUCO Sliced veal shank slowly braised with side bacon and root vegetables.
Served on risotto primavera with toasted pine nuts 28
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