SPRING MENU

Alongside our seasonal menu, every day we offer a five course tasting menu for $79 pp

ENTREE

Olives 9

Antipasti Misti
A selection of mixed antipasti, changing daily
24 (+14 per extra person)

Rapa
Heirloom beetroots, buffalo ricotta, sea purslane, shallots, crostini
19

Cavolfiore
Smoked cauliflower, burgul, spinach & anise Hyssop
18

Tonno alla brace
Southern bluefin tuna, sesame, citrus, puffed spaghetti
22

Polpo
Octopus tentacle, pepper, smoked paprika, fennel, capers, olives
24

Manzo
raw beef, Tasmanian pepper berries, pecorino zabaione, berries, broad beans
24

Salumi, gnocco fritto e tigelle
Selection  of salumi, mortadella mousse, stracciatella with gnocco fritto Modenese e tigelle
32


PASTE ARTIGIANALI E RISOTTO

Tagliatelle
Ragu Bolognese
25

Nudi
Baked ricotta gnocco, smoked eggplant, Roman pesto, pine nuts, pecorino
26

Tortelloni Modenesi
Mortadella, prosciutto, Parmesan, aged balsamico from Modena
28

Linguine
swordfish, colatura d’alici, mint, chilli, olives, fennel pollen breadcrumbs  
28

Risotto
Wholemeal rice, octopus, scallops, baby squid, brassicas, citrus & chilli
29


SECONDI

Maiale
McIvor farm free range pork neck, slow cooked apples, kohlrabi, blood orange powder
38

Costine di manzo
Balsamic braised beef ribs, olive oil mash, pickled radicchio 39

Fish of the Day
see specials
Market Price


CONTORNI

Patate~ hand cut fries
11

Verdure~ sauteed seasonal greens
11

Insalata~ mixed leaves, radicchio and cucumber salad, citrus dressing
11

 
 

Groups of ten or more are required to dine on a set menu. Please contact for more details. 

Our menus are subjective to change

We can tailor our menu to most dietary requirements if given notice, Please be advised while we will have vegan options available we cannot alter our tasting menu to suit a vegan diet.


We are proud of our roots in Emilia Romagna and have sourced the best Italian DOP produce including Tradizionale Balsamic Vinegar di Modena, Parmigiano Reggiano, Prosciutto di Parma, Mortadella, Almonds, Walnuts and Pistachios from Noto. When venturing outside Italian soil we try to support the wealth of amazing local producers from all over Australia. We are lucky to have our Duck and Chicken come from Gippsland while our Beef and Lamb comes from a beautiful free range farm in Tasmania and the Pork from McIvor farm in northern Victoria. Oysters are sourced from small producers all over Australia, our organic honey comes from our friend Costa while our Olive Oil comes from Fratali Umberto in Yea who produces one of the best extra virgin olive oils in Victoria.