House made focaccia bread basket.

Gluten free bread

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

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

Vitello tonnato: thinly cut poached veal with tuna sauce

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

Squid ink potato gnocchi with prawns and calamari

Pici with mushroom sugo and stracciatella 35 (GFA) +5

Spinach and ricotta cannelloni with spanner crab, asparagus and toasted aromatic
breadcrumb 37

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

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

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

Roasted duck leg, beetroot tart tatin and crème fraîche

Whole roasted fish with organic eggplant gratin (GFA) +2

Modena-style veal cutlet stuffed with prosciutto and cheese, served with potatoes and leek
tart (GFA)

Chips with parmesan and truffle oil (GF)

Baked potato, garlic and rosemary (GF)

Eggplant gratin

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

Roasted spring vegetables with garlic and chilli (GF)

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

chips with tomato sauce and mayo

Beetroot tart tatin

Potato and leek tart

Vegan Eggplant Parmigiana

Marinated spring vegetables with salsa verde

Asparagus risotto

Tempura zucchini flower

Saffron risotto with 12 years aged balsamic vinegar

Pici with olives, capers, cherry tomato parsley and garlic

Pici with napoletana sauce, basil and chili

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