Antipasti

• House made focaccia bread basket.

  $12

• Gluten free bread

  $15

• Piadina, Prosciutto di Parma, Stracchino e rocket

  $25

• Fremantle Octopuss, Bacon sauce, potato and kale (G F)

  $26

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

  $24

• Mooloolaba King Prawns wrapped in pancetta, yoghurt, lime,

  smocked olive oil and Pistacchio

  $26

• Antipasto Emiliano: Traditional cured meat home-made pickles, Tuscan pecorino, mozzarella and puffed bread “gnocco fritto”

  $32

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

  $30

Primi

• Pasta e Fagioli: Wholemeal Maltagliati pasta, mixed beans,

  herbs and Pecorino

  (G F A) +5

  $37

• Tortelli filled with Pumpkin, butter, sage, pumpkin seeds

  and Parmesan

  $37

• Potato gnocchi, Italian sausages, mushrooms

  and rosemary

  (G F A) +5

  $37

• Pici with Moreton Bay Bugs, lemon bisque

  and toasted bread crumbs

  (G F A) +5

  $37

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

  $38 p.p.

Secondi

• Monkfish Pizzaiola: (tomato, olives, capers, origano,

  and mozzarella)

  $45

• Lamb Shank, mushrooms & goat cheese tartlet (G F)

  $45

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

  $49

• Veal Scaloppine , Balsamic Vinegar sauce, spinach sandwich

  (G F A)+5

  $48

Sides

• Chips with parmesan and truffle oil (GF)

  $13

• Spinach sandwich, tomato, olives and capers

  $25

• Eggplant gratin

  $12

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

  $10

• Mushrooms and goat cheese Tartlet

  $12

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

  $16

• chips with tomato sauce and mayo

  $10

Vegan menù

• Potato and mushrooms tartlet

  $20

• Vegan Eggplant Parmigiana

  $25

• Spinach sandwich, tomato, olives and capers

  $25

• Pasta e Fagioli: Tumeric pasta, mixed beans and herbs

  $37

• Fettuccine Vegan Bolognese

  $37

• Tempura zucchini flower

  $25

• Saffron risotto with 12 years aged balsamic vinegar

  $35

• Potato gnocchi, pumpkin, sage and pistacchio

  $35

• 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

• Pork schnitzel 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

  $15

• Taleggio: Pastorized, semi-soft cow milk cheese from Lambardy

  $15

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

  $15

• Tuscan pecorino: pasteurized sheep milk from Siena

  $15

Desserts

• Hot chocolate

  $5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte 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

59 p. p.

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

• Pici with Moreton Bay Bugs, lemon bisque

  and toasted bread crumbs

  (G F A) +5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte Gelato

Degustation 5 courses

75 p. p.

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

• Piadina, Prosciutto di Parma, Stracchino e rocket

• Pici with Moreton Bay Bugs, lemon bisque

  and toasted bread crumbs

  (G F A) +5

• Monkfish Pizzaiola: (tomato, olives, capers, origano,

  and mozzarella)

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte Gelato

Degustation 7 courses

95 p. p.

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

• Piadina, Prosciutto di Parma, Stracchino e rocket

• Tortelli filled with Pumpkin, butter, sage, pumpkin seeds

  and Parmesan

• Pici with Moreton Bay Bugs, lemon bisque

  and toasted bread crumbs

  (G F A) +5

• Monkfish Pizzaiola: (tomato, olives, capers, origano,

  and mozzarella)

• Veal Scaloppine , Balsamic Vinegar sauce, spinach sandwich

  (G F A)+5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte Gelato