Starters

Freshly shucked oysters natural, lemon and shallot vinegar	each 3.50
Zuppa di Pollo, classic homestyle chicken soup	16.50
Terrine ‘Val d’Aosta’- Pork and pistachio with cornichons and greens	16.50
‘The Italian’ housemade cured meat of the day	23.50
Vitello tonnato, poached veal with tuna mayonnaise and grissini	23.00
Beef fi llet carpaccio, celeriac remoulade and Reggiano	21.00
Salmon carpaccio, horseradish, capers and shallots	22.00
‘The Italian’ tuna, salmon and ocean trout tartare	25.00
Crumbed lambs’ brains with chicory and soft boiled eggs	20.00
Fried local calamari with rocket and lemon	26.00
‘Baccala’ fried salt cod croquettes with endive and aioli	21.00
Spring Bay mussels, tomato, wine, chilli and herbs	21.50
Caprese salad, tomato, basil and buffalo mozzarella	19.50