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| - Oven baked Italian bread infused with traditional garlic butter |
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$2.90 |
| - Topped with fresh Roman tomato’s, garlic, basil, & olice oil |
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$4.80 |
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$5.80 |
| - Assortment of seasonal leaves, Roman tomato's, cumcumber, red onion, capsicum with feta cheese and kalamata olives |
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$12.50 |
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| - Char grilled cheese polenta topped with marinated artichokes, mushrooms, roasted capsicum, and served with a traditional gorgonzola sauce |
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$14.50 |
| - Delicate layers of swordfish filled with pine nuts, capsicum, smoked salmon, spinach, and dressed with fresh lemon and olive oil |
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$15.50 |
| - Pan fired whitebait, crab meat and spinach served on a bed of lemon infused egg mayonnaise |
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$15.90 |
| - Prosciutto parma ham with marinated bocconcini chesse, grilled eggplant and fire roasted capsicum on a bed of radicchio |
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$16.50 |
| - Thin layers of fresh Atlanic Salmon slowly curred in sugar, pepper, salt, and mint, served with capers, spinach, onion, and toasted bread |
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$17.50 |
| - Grilled tiger prawns on a bed of mushrooms and a garlic, white wine and served with a lemon butter sauce |
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$17.50 |
| - crumbed and pan fried sardines served on a bed of leaves and drizzled with lemon mayonnaise |
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$17.50 |
| - Pan fried lamb brains infused with with garlic butter, capers, white wine and fresh lemon |
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$17.50 |
| - sauteed lamb kidney with red wine and herb sauce |
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$17.50 |
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- All traditional sauces served with your choice of pasta.
Arrabiatta, Bolognese, Boscaiola, Carbonara, Napoletana, Pesto, Puttanesca, Salsiccie |
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$14.50 |
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$17.50 |
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| - Homemade potato dumplings with pesto, mascarpone royale, and parma reggiano |
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$14.50 |
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$19.50 |
| - Homemade pasta parcels filled with pumpkin, roast duck and served with wild porcini mushroom cream sauce |
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$15.50 |
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$25.50 |
| - Tubular pasta topped with grain feed, pheasant ragu and Roman tomato's |
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$15.50 |
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$23.00 |
| - Homemade papperdelle served with lobster meat, tiger prawns, Tasmanian scallops and chef's seafood sauce |
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$23.00 |
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$31.00 |
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| - Saffron infused aborio rice served with porcini mushrooms and bone marrow with venerable parmigano |
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$19.90 |
| - Arborio rice with diced tomato, rocket, grilled Tasmanian scallops and served with a cheese fondue |
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$22.50 |
| - The doge of Venice inspired dish consisting of golden arborio rice with an assortment of fresh mixed seafood |
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$24.00 |
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| - Veal scallopina marinated in Italian beer, lime juice, served with rocket, pear and citris salad |
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$22.90 |
| - Char grilled Italian sausages topped with toasted cabbage served with seasonal vegetables |
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$22.90 |
| - Braised veal shanks served with risotto Milanese |
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$25.00 |
| - Oven baked lamb shanks served with seasonal vegetables |
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$26.70 |
| - Grilled spatchcock with a black pepper, lemon, and herb sauce served with seasonal vegetables |
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$28.00 |
| - 300gram prime eye fillet, wrapped in bacon, drizzled with a Madeira sauce with seasonal vegetables |
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$28.90 |
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| - Mildly spiced calamari filled with mediterranean seafood and spices on a bed of pappardelle |
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$22.00 |
| - Char grilled morton bay bugs & king prawns on a bed of radicchio salad |
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$27.00 |
| - The pinical of Tuscany's finest seafood dishes served in a seafood hot-pot with a tomato base |
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$34.00 |
| - Grilled seasonal fish fillets served with seasonal vegetables |
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$M/P |
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| - Baked tripe sautéed and reduced in a pea, potato, onion, and tomato mediterranean ragu |
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$21.50 |
| - Pan fired salt water codfish served with brown onion and baby potatoes |
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$22.00 |
| - Lighted sautéed beef livers with braised onion served with seasonal vegetables |
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$22.00 |
| - Oven baked spicy pork sausages in a brown lentil Lombardy stew |
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$22.50 |
| - Marinated pork ribs, grilled in a fiery array of mediterranean spices, tomato and white wine stock |
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$24.00 |
| - Grilled quails marinated in a lemon and herb sauce served with vegetables |
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$26.00 |
| - Slowly baked lamb fillets delicately filled with southern Italian filling, served with vegetables . |
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$26.50 |
| - Slowly baked hare in a red wine sauce on a bed oven baked cheese polenta. |
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$28.00 |
| - Stewed rabbit on a bed of homemade egg-noodle pappardelle |
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$28.00 |
| - Slowly cooked baby goat served with cremolata sauce and seasonal vegetables. |
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$28.70 |
| - Roast pigeons partly de-boned, marinated in olive oil, garlic, and lemon juice, served over a bed of rosemary potatoes |
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$34.00 |
| - Marinated roasted half duck, drizzled with fig sauce, served with seasonal vegetables. |
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$ M/P |
- Oven backed suckling pig in Chef’s sauce
Pre-Order 2 working days in advance (minimum 6 people) |
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$ M/P |
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Our food is freshly prepared so if you are on a time limit please advise your host prior to ordering. If you have any food and/or beverage allergies, please alert your host/hostess as soon as possible. + 10% surcharge on Sunday, Long Weekend, & Public Holidays. |
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