Chefs: Steven Usher & Michael Cabuco
ANTIPASTI
ZUPPA di POMODORO House-made tomato soup garnished with diced
mozzarina mediterraneo cheese, fresh basil and olive toast $ 8
BRUSCHETTA House made peasant bread toasted with olive oil and garlic.
Topped with ripe tomatoes, black pepper and shaved pecorino cheese $ 12
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
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
AGLIO ARROSTO e CAMBOZOLA Fire roasted garlic bulb served with
toasted foccacia fingers with melted cambozola cheese and a rhubarb and ginger compote $ 12
CARPACCIO di MANZO Roasted radicchio, arugula and tomato salad topped
with thinly sliced raw beef tenderloin, balsamic vinegar reduction and parmigiano Reggiano $ 13
FRITTO MISTO ai FRUTTI di MARE Deep fried sliced squid, halibut and
black tiger prawns. Served with shredded daikon radish, green onions and
wasabi mayonnaise $ 14
VONGOLE Steamed Manilla clams. Baked with spicy Italian sausage, fennel,
crushed red chillies and tomato. Served over grilled peasant bread $ 15
PIZZA
from our open flame oven comes traditional thin crust pizza with house-made tomato sauce
MARGHERITA Bocconcini mozzarella cheese, tomatoes and fresh basil $ 15
POLPETTI Veal meatballs, spicy Italian sausage, roasted onions and crispy sage $ 17
CALABRESE Calabrese salami, ripe black olives and shaved parmigiano Reggiano $ 17
SPINACI Spinach, char-grilled portabella mushroom, prosciutto, split green grapes and
pecorino romano cheese $ 17
GAMBERI Black tiger prawns, roasted garlic, sun-dried tomatoes,
spicy banana peppers, arugula and asiago cheese $ 17
PASTA e RISOTTO
FETTUCINE MARCO POLO Grilled chicken breast, toasted cashews,
mango, fresh basil and pimentos in a lemon cream sauce $ 19
TORTELLINI con FORMAGGIO e FUNGHI Cheese tortellinis in a
tomato-basil sauce with spinach, grilled portabella mushroom and gorgonzola cheese.
Finished with cream $ 19
FUSILLI con SUGO di MANZO Slow-cooked Bolognese style meat sauce.
Baked with spiral pasta, roasted garlic, fresh basil, mozzarella and
parmigiano Reggiano $ 19
RISOTTO VERDURA Slow-cooked arborio rice with roasted shallots, peas,
artichoke hearts, char-grilled radicchio and crumbled goat cheese $ 19
FETTUCINE ai FRUTTI di MARE Broad noodles tossed with scallops,
prawns, salmon, crisp prosciutto, tomatoes, arugula and cream $ 22
FUSILLI con SALSICCIA Spiral pasta with spicy Italian sausage,
roasted onions, crushed red chillies, tomatoes and peppers $ 19
PASTA FRESCA con MAIALE Large open-faced ravioli stuffed with
braised pulled pork. Baked with Gruyere cheese, roasted onions, savoy cabbage
and smoked bacon $ 19
PIATTI
CARRE`d'AGNELLO Dijon crusted rack of premium Australian lamb with
roasted shallots, rosemary and demi-glace.
Served with roasted potatoes and seasonal vegetables $ 37
BOCCONCINI di VITELLO Veal medallions pan-roasted with prosciutto, sage,
Gruyere cheese, capers and Marsala wine reduction.
Served with a savoury re-fried risotto cake and seasonal vegetables $ 29
POLLO al LIMONE Half free-run chicken, fire roasted with lemon, garlic,
chillies and fresh rosemary. Served with mashed potatoes and seasonal vegetables $ 28
BISTECCA di MANZO 8oz beef tenderloin steak pan roasted with brandy,
green peppercorns, demi glace and gorgonzola cheese.
Served with mashed potatoes and seasonal vegetables $ 30
COSTOLETTE d'AGNELLO alla GRIGLIA Australian lamb chops marinated
in smoked paprika and char-grilled. Served on spaghettini noodles tossed with a
traditional putanesca sauce. Seasonal vegetables $ 28
CERVO Scaloppinis of venison tenderloin pan-seared with sour cherries,
fresh ginger and balsamic vinegar reduction.
Served on fusilli pasta in a three cheese sauce. Seasonal vegetables $ 32
POLPETTI di VITELLO con FORMAGGIO Large veal meatballs served on
risotto parmigiana. Finished with cambozola cheese, split green grapes and Marsala wine $ 24
PLEASE NOTE:
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 AN AUTOMATIC 15% SERVICE CHARGE
