A La Carte Menu - cloudfront.net

STUZZICHINI
SECONDI - PESCE
Noccioline Piccante (V) 125
Salmone Arrosto 750
Spicy candied nuts
Roasted organic salmon fillet with slow baked cherry
tomatoes, capers, parsley and lemon aioli
Bella di Cerignola olives (V) 175
Giant green olives from Puglia
Spedino di Gamberi 800
Arancini di Funghi con Tartufo (V) 200
Skewer of jumbo fresh shrimps with salsa piccante,
grilled marinated zucchini with olive oil and lemon
Small crispy mushroom flavoured rice balls served with truffle aioli
Crostini di Peperonata (V) 200
Pesce Neve 1,150
Roasted snow fish with slow cooked red peppers,
spinach and black olive tapenade
Small toasts with slow cooked sweet peppers,
fresh goats cheese and olives
SECONDI - CARNE
SALUMI e FORMAGGI
Saltimbocca alla Pollo (P)(A) 800
Salumi Misti e Sottaceti Regolare 475 Grande 800
A large sharing plate including thinly sliced prosciutto di Parma,
fennel salami and coppa di Parma
served with home-made sweet and sour pickles
Formaggi Misti Regolare 475 Grande (V) 800
A large sharing plate of Italian farmhouse cheeses
served with plum jam, grapes and home-made crackers
Chicken breast wrapped in prosciutto and sage
with sautéed mushrooms, rocket and Marsala
Costine di Agnello (A) 850
Slow roasted lamb ribs with red wine and spices
with crispy fried potatoes, garlic and peas
Brasato di Guanciale di Manzo (A)(P) 800
Slow cooked ox cheeks in red wine with soft polenta,
choy sum and nduja pangrattato
Salumi e Formaggi Misti 550
Contrafilleto di Manzo 1,400
A large sharing plate of mixed salumi and cheese
with pickles, plum jam and crackers
Char grilled beef sirloin with wild rocket, Parmesan,
fresh red chilli, balsamic vinegar and parsley
Costolette di Agnello (A) 1,250
ANTIPASTI
Roasted Australian lamb rack with braised choy sum,
anchovy and rosemary sauce
Polpo e Patate 475
CONTORNI
Braised octopus with potatoes, parsley, lemon and chilli
Erbette Saltate (V) 180
Capesante con Zucchini e Crema
allo Zafferano (A) 500
Braised greens with fennel seeds, garlic and chilli
Seared American scallops with zucchini,
slow roasted cherry tomatoes, black olives and saffron cream
Patate Fritte (V) 180
Crispy fried potatoes with garlic and rosemary
Calamari in Padella 400
Insalata Mista (V) 225
Pan-fried squid with slow cooked chickpeas, chilli,
basil and rocket
Mixed leaves with shallot and balsamic dressing
Insalata Pugliese (V) 400
Char grilled mixed vegetables with fresh basil, capers,
olive oil and lemon
Verdure Miste (V) 250
Mixed tomato, watermelon and cucumber salad with basil, mint
and salted ricotta cheese
Choy Sum Alla Griglia (V) 180
Grilled choy sum with almonds and fresh red chilli
Burrata e Pepperoni Piemontese 450
Creamy burrata with slow cooked red peppers
stuffed with tomatoes basil capers and salted anchovy
Margherita (V) 390
Carpaccio di Manzo 600
Tomato passata, fresh basil, buffalo mozzarella
Thinly sliced beef fillet with toasted pine nuts, wild rocket
and Parmesan shavings with aged balsamic vinegar
and Puglian olive oil
Insalata de Caesar 450
Traditional Caesar salad with crispy cos lettuce, anchovy dressing,
toasted foccacia croutons, Parmesan and crispy pancetta
PRIMI
Slow cooked root vegetable minestrone with maltagliata pasta
and fresh basil pesto
Braised chickpea soup with fresh pasta, pancetta
and rosemary
Napoletana 390
Tomato passata with capers, chopped anchovy,
black olives and mozzarella
Prosciutto di Parma (P) 450
Simply baked with tomato passata, mozzarella
then finished off with wild rocket, Parmesan
and slices of prosciutto di Parma
Capra (V) 450
Minestrone con Pesto (V) 300
Pasta e Ceci (P) 300
PIZZA
Baked with tomato passata, mozzarella then finished
with wild rocket, black olive tapenade and fresh goats curd
Trifolata (V) 475
Mixed mushrooms with mozzarella, Parmesan cheese,
parsley and truffle seasoning
Diavola (P) 465
Spicy pizza with roasted red peppers, oregano
and salami picccante
(V) = Vegetarian
(A) = Contains alcohol
(P) = Contains pork