House made focaccia bread basket.

Gluten free bread

Sardines, Cecina (chickpea Tuscan flat bread), mascarpone cheese and pickled shallots (GFA) + 3

Swordfish carpaccio marinated with orange, pine nuts, pink pepper, sour cream and capers

Fremantle octopus, cavolo nero, cherry tomato confit potato and chilli (GF)

Gorgonzola mousse, baked pears, walnut and honey dressing (GF)

Antipasto Emiliano: Traditional cured meat, homemade pickles,
Tuscan pecorino cheese, mozzarella and puffed bread
“gnocco fritto”

Bruschette: handmade toasted bread, chickpea puree,
bruschetta tomato, marinated olives, chicken liver pâté,
balsamic and olive oil and walnut butter

Pici Italian Sausages, Mushrooms, Tuscan pecorino cheese (GFA) + 5

Ricotta filled Tortelli with Spanner crab, Ginger and Lime 35

Potato Gnocchi, butter, sage, Pumpkin, Guanciale and Balsamic reduction (GFA) +5

Fettuccine, Scampi, toasted bred crumb (GFA) + 5

Pasta to share: your choice of three pasta dish to share

Monkfish, saffron, fennel, parsley oil (G F A) + 2

Slow cooked Pork ribs, red wine glaze, roasted potatoes rosemary and garlic (GF)

Whole roasted fish, organic eggplant gratin (GF)

Wagyu Rump Steak MB 9+, smoked Parsnip puree and Roasted baby roots (GF)

Chips with parmesan and truffle oil (GF)

Dijon potato and beans salad
(G F)

Eggplant gratin

Green salad with red onion, olives and tomato (G F)

Baked cos, Goat cheese and walnut
(G F)

Caprese salad: buffalo mozzarella, Noosa red tomato and basil emulsion

chips with tomato sauce and mayo

Cecina (chickpea Tuscan flat bread) cavolo nero, pickled shallots

Smocked parsnips puree, roasted baby roots and toasted almond

Eggplant involtini, marinated tofu Napoletana sauce and cherry tomato confit

Eggplant gratin with green salad

Mushrooms, walnut risotto

Potato Gnocchi, pumpkin, pine nuts and toasted bread crumb

Saffron risotto with 12 years aged balsamic vinegar

Pici with olives, capers, cherry tomato parsley and garlic

Pici with napoletana sauce basil and chilli

Lasagne alla Bolognese

Fettuccine with napoletana sauce

Fettuccine with ragu’ alla Bolognese

Fettuccine with butter and cheese

Crumbed chicken with chips

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit

Gorgonzola: veined blue cheese
from unskinned cow milk, Piedmont Italy

Fontina: obtained from Aosta valley cow milk during summer, semi-soft, not pasteurized

Parmigiano: 24 month “stravecchio”
not pasteurized cow milk hard cheese from: Reggio Emilia, Modena, Bologna or Mantova

Tuscan pecorino: pasteurized sheep milk from Siena

Tiramisú mascarpone cheese cream,
savoiardi biscuits and coffee

Limone: White chocolate mousse, Lemon centre and dark chocolate crumb (GF)

Cantucci e Vinsanto: traditional almond biscotti
from Prato served with Vinsanto

Millefogle: custard layered puff pastry, berries and chocolate sauce.

Vegan Gluten free apple tart and dark chocolate mousse

Hot chocolate

Gelato: vanilla, chocolate and hazelnut
Sorbet: lemon, raspberry and passionfruit