Antipasti

• House made focaccia bread basket.

  $12

• Gluten free bread

  $15

• Piadina with Prawns and Panzanella

  $25

• Duck salad, peach, celery, potato, hazelnut and whipped goat cheese (GF)

  $24

• Tempura zucchini flowers stuffed with mozzarella and potatoes, salsa verde and sour
  cream (GF)

  $24

• Moreton Bay bugs on the grill with garlic and chilli oil, and grilled vegetables

  $26

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

  $30

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

  $30

Primi

• Pasta con le Sarde: green Tagliolini, Sardines, pine nuts,
  Bottarga butter and toasted herbed bread crumbs (GFA) +5

  $37

• Tortelli filled with Eggplant and Ricotta, mozzarella cheese,
  olives and basil (GFA) +5

  $37

• Gnudi: ricotta gnocchi-like Tuscan dumplings with, spicy chorizo, broccolini and Parmesan

  $37

• Pici with Italian sausages, zucchini and smoked Provola cheese (GFA) +5

  $37

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

  $38 p.p.

Secondi

• Ora King Salmon, potato cannoli, yogurt tartare (GF)

  $45

• Roasted chicken breast, sweet corn, farro salad (GF)

  $40

• Caciucco: Tuscany mixed fish stew with tomato, garlic, olive oil and crostini bread (GFA)+5

  $49

• Sunday Pork Roast, apple, Dijon mustard and potato (GFA)+2

  $42

Sides

• Chips with parmesan and truffle oil (GF)

  $13

• Baked potato, garlic and rosemary (GF)

  $10

• Eggplant gratin

  $12

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

  $10

• Roasted spring vegetables with garlic and chilli (GF)

  $12

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

  $16

• chips with tomato sauce and mayo

  $10

Vegan menù

• Peach, celery, potato, farro and hazelnut salad

  $20

• Potato Cannoli, sweet corn and broccolini

  $20

• Vegan Eggplant Parmigiana

  $25

• Piadina with Panzanella and olives

  $25

• Zucchine and pine nut risotto

  $30

• Tempura zucchini flower

  $25

• Saffron risotto with 12 years aged balsamic vinegar

  $32

• Pici with olives, capers, cherry tomato parsley and garlic

  $32

• Pici with napoletana sauce basil and chilli

  $32

Kids menù

• Lasagne alla Bolognese

  $16

• Fettuccine with napoletana sauce

  $15

• Fettuccine with ragu’ alla Bolognese

  $15

• Fettuccine with butter and cheese

  $15

• Crumbed chicken with chips

  $17

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

  $3 per scoop

Cheeses

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

  $12

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

  $12

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

  $12

• Tuscan pecorino: pasteurized sheep milk from Siena

  $12

Desserts

• Hot chocolate

  $5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and green tea Gelato

  $15

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

  $15

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

  $25

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

  $15

• Tiramisú mascarpone cheese cream,
  savoiardi biscuits and coffee

  $15

• Coconut mousse, Passion fruit and raspberry (Vegan and Gluten Free)

  $15

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

  $3 per scoop

Degustation 3 courses

50 p. p.

• Tempura zucchini flowers stuffed with mozzarella and potatoes, salsa verde and sour
  cream (GF)

• Tortelli filled with ham, creamy peas and Prosciutto di Parma sauce

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

Degustation 5 courses

70 p. p.

• Tempura zucchini flowers stuffed with mozzarella and potatoes, salsa verde and sour
  cream (GF)

• Buffalo mozzarella mousse and marinated spring vegetables 22 (GF)

• Tortelli filled with ham, creamy peas and Prosciutto di Parma sauce

• Snapper al Cartoccio (backed in paper bag) with potato, tomato and garlic (GF)

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

Degustation 7 courses

90 p. p.

• Tempura zucchini flowers stuffed with mozzarella and potatoes, salsa verde and sour
  cream (GF)

• Buffalo mozzarella mousse and marinated spring vegetables 22 (GF)

• Squid ink potato gnocchi with prawns and calamari

• Tortelli filled with ham, creamy peas and Prosciutto di Parma sauce

• Snapper al Cartoccio (backed in paper bag) with potato, tomato and garlic (GF)

• Roasted duck leg, beetroot tart tatin and crème fraîche

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