Mangiare
The spring menu
Open all day, Monday to Friday, 12–9pm. The kitchen runs straight through — no break between services.
Antipasti
to share, to start
Olives10
mixed with dried chilli, garlic, bay leaf, fennel
Salumi of the day28
with pickles
Baked ricotta27
pea & pistachio pesto, asparagus & mint
Chicken livers alla marsala18
panfried livers with onion marsala & parsley
Sardine beccafico (A)32
stuffed with bread, pinenuts & currants, orange · 5 pc
Crocchette8
potato, tomato, chilli & mozzarella · 1 pc
Pasta
traditional and artisanal
House made saffron trenette42
prawn, garlic, lemon & butter sauce
House made cavatelli43
pork & fennel sausage, garlic & parsley
Ziti (A, I)38
cauliflower, anchovy, currants, pinenuts
Squid ink spaghetti (A, I)45
fish, garlic, tomato, bay, chilli & bottarga
House made maltagliati41
broccoli pesto, ricotta
Casarecce40
beef shin ragu
Secondi
from the kitchen
Roasted barramundi with fregola (A)49
fish, prawn & saffron broth, vongole
Roasted cauliflower39
cauliflower puree & lemon agrodolce, almonds
Slow cooked pork alla genovese49
onion sauce, thyme & grana padano mash
Roasted lamb with seasonal greens48
lemon, oregano & garlic dressing
Contorni
on the side
Roasted broccoli15
garlic butter, chilli, grana padano
Slaw15
cabbage, kohlrabi, red onion, radicchio, vinaigrette
Potato fritti15
chilli & fennel salt
Dolci
something sweet to finish
Cannolo8
Gelato16
three flavours
Affogato22
coffee, nocello, vanilla gelato
Tart of the day17
Dessert of the day19
Cheese selection28
We support
the growers & makers close to home
MT FRANKLIN ORGANIC · WESTERN PLAINS PORK · HARVEST STACK · ROMARRO FARMS · HONEST EGGS · ZEALLY BAY(A) Australian seafood (I) imported seafood
Please advise staff of all allergies. Kitchen open 12–9pm, all day dining.
All set menus incur a 10% service charge. Credit card payments incur a 1.4% surcharge.