Menu updated daily. Below is a sample of things we'll be doing in Febuary

ANTIPASTO entree

OLIVE FRITTE fried olives with goats cheese filling

BRUSCHETTA TRICOLORE garlic bread & dips

FICO fresh figs, blue goats cheese & organic honey

Curato grappa cured atlantic salmon, capers, red onion & lemon oil

BARBABIETOLA baby beetroot, buffalo mozzarella, walnut & fresh basil salad

FRITTO MISTO flour dusted & fried calamari & zucchini flowers

AGUGLIE garfish involtini, bread, pinenuts, lemon zest

SALUMI homemade salami, pane carasau (sardinian crispbread) & marinated eggplant

ANTIPASTO MISTO selection of antipasti (whole table only)

PASTA

FETTUCINE ribbon pasta with octopus, cuttlefish & chilli ragu

CANNELLONI wagyu beef mince, tomato & bechemel baked pasta rolls

ROTOLO pasta rolled with silverbeet, ricotta & pinenuts; sage butter

RAVIOLI rabbit, porcini & exotic mushroom ravioli; pecorino romano

GNOCCHI potato gnocchi, Qld banana prawns, baby roma tomato, spinach, bottarga

SECONDO mains

CARTOCCIO mulloway fillet, pippies, zucchini flowers & tomato cooked 'in bag'

INVOLTINI panfried veal rolls with eggplant, asiago cheese, bread & pine nuts

GALETTO tray baked spatchcock, baby peppers & spring onion

BISTECCA dry aged grainfed beef scotch fillet, roasted roma tomato & vincotto

CAPRETTO wet roasted mudgee baby goat pieces, tomato, capsicum, olives, fresh herbs

CONTORNO sides

PATATE roasted rosemary potatoes

FAGIOLI green beans with anchovy

CAVOLI brussels sprouts & pancetta

FINOCCHIO grilled fennel with orange blossom honey & pecorino

INSALATA mixed leaf salad