Mains

PASTA, RISOTTO AND POLENTA

Spaghettini, blue swimmer crab, tomato and chilli	24.50
Fresh rigatoni with lamb shoulder and rosemary ragu	24.00
Handmade spinach and ricotta ravioli, Napolitana	23.50
‘The Italian’ Tortellini in brodo, parsley and parmesan	24.50
Gnocchi gorgonzola	23.50
Porcini mushroom risotto	24.00
Tripe braised with onions and tomatoes, soft polenta gratin	24.50
Slow braised oxtail on the bone with semolina gnocchi and gremolata	26.50

FISH

Ligurian fi sh stew with char-grilled baguette and aioli	32.00
Grilled Yellowfi n tuna, potatoes, asparagus, olives and basil	37.00
Herb crusted blue eye cod, lentils, pancetta and sage	34.00
Whole fi sh cooked on the fl at-grill with fresh oregano and lemon	38.00
Scampi alla griglia with rocket and lemon	49.00

MEATS

Barbequed boned quail, sage, silverbeet and soft polenta	34.00
Twice roasted duckling with oregano, olives and spring onion	34.00
Hazeldene free range chicken stuffed with herbs with a roast chicken sauce	33.00
Barbequed boned quail, sage, silverbeet and soft polenta	34.00
Crumbed veal ‘Cottaletta’ with melanzane parmigiana	31.00
Beef fi llet, potato croquette and black pepper sauce	37.50
Char-grilled rib eye with Shitake and Oyster mushrooms	39.00
Black Angus scotch fi llet with vine dried tomatoes	37.50

SIDES

Italian roast potatoes	10.00
Hand cut fried chips	9.00
Sautéed spinach	13.00
Peas, mint and vinegar	11.00
Broccoli, black pepper and olive oil	12.00
Rocket, fennel and parmesan salad	13.50
Tomato, olive and red onion salad	11.00