ANTIPASTI

BRESAOLA CONDITA
Thinly sliced Air dried Wagyu beef fillet served with pickled wild onions, cornichons, rocket & shaved parmesan
21.50

PAPA CON RAGU DI FUNGHI
Soft polenta served with a wild mushroom ragu then topped with grated ricotta salata & white truffle essence
21.50

CALAMARI RIPIENI
Stuffed baby calamari filled w/ pangrattato, smoked mozzarella & herbs cooked in a light cherry tomato sugo & served with Fregola
21.50

PROSCIUTTO CON PROVOLA E PEPPERONI
Thinly sliced Italian prosciutto served with pan fried smoked mozzarella & topped with roast peppers in olive oil
21.50

NORCINERIA CLASSICO
Selection of Italian cured meats with sliced bresaola, prosciutto, truffled salami & Nduja paste served with pickled condiments & crisp bread ( served for 2 people )
24.50

SECONDI

SELLA D’AGNELLO CON FAGIOLI TOSCANI
Pan roasted Riverina lamb rump served with a Borlotti bean stew & roast parsnips
33.50

ANATRA ARROSTO CON CASTAGNE
Roast balsamic glazed duck served with roasted chestnuts in a game jus
33.50

ZUPPA DI PESCE
Classic Italian fish & shellfish stew cooked in a tomato & saffron fish broth served w/ fregolaf
36.50

COTECHINO CON LENTICHIE E CAVOLO NERO
Poached then grilled spiced pork sausage made from the shin – shank served with braised lentils & sauté Tuscan Kale
33.50

BRACIOLETTE DA GIANNI
Crumbed veal rolls filled with spinach, parmesan & nutmeg served on a light tomato & basil sugo
33.50

BOLLITO DI MANZO
Slow cooked corned Wagyu beef silverside served with root vegetables, salsa verde & mustard fruits of Cremona
33.50

PASTA

RAVIOLI DI ZUCCA
Hand made Ravioli filled with pumpkin & ricotta cheese served in a nut brown sage butter sauce topped w/ grated amaretti & vincotto
Entrée 22.50 Main course 29.50

GNOCCHI ALLA VACCINARA
Specialty dish of Rome of hand made potato Gnocchi served with a oxtail ragu & topped with grated reggiano parmesan
Entrée 22.50 Main course 29.50

SPAGHETTINI CON GRANCHIO E NDUJA
Hand made thin spaghetti served with blue swimmer crab meat cooked in a light cherry tomato sugo & spicy salame paste
Entrée 22.50 Main course 29.50

DOLCI

CASTAGNACCIO
Chocolate & chestnut cake topped with warm chocolate sauce served with white chocolate Gelato ( served warm )
15.50

CREMA BRUCIATA
Prune & amaretto crème brulee served with fried Italian do-nuts
15.50

PASTICCIO DI MELE
Warm Apple & rhubarb crumble topped with amaretti biscuit crust served with Sicilian cassata ice cream ( please allow 15mins cooking time )
15.50

BISCOTTI DELLA CASA
Giannis house made mixed biscotti plate to enjoy with tea, coffee & liqueur
12.50

CANNOLI SICILIANI
House made small Cannoli filled with sweet ricotta, chocolate & candied fruit
( 3 per serve )
12.50

SELEZIONE DI FORMAGGI
Selection of three Italian cheese served with prune & Muscatels & Sardinian crisp bread
19.50

KIDS MENU, VEGO MENU & 6 COURSE TASTING MENU AVAILABLE