1 slice Bruschetta made from pizza dough topped with fresh diced tomatoes, parmesan and basil
Homemade garlic focaccia with seasoned parmesan cheese and parsley
Deep fried rice arancino in breadcrumbs, stuffed with beef ragu’, peas, Napoli sauce and provolone cheese
Layered eggplant parmigiana with Napoli sauce mozzarella and parmesan cheese served in terracotta bowl
14th months aged prosciutto di Parma, Whole Burrata Cheese, cherry tomatoes, Mixed olives and rocket.
New Zealand oysters served with fresh lemon
Octopus carpaccio Italian style with rochet, shaved parmisan, citronette dressing and molecular lemon caviar
Fresh salmon tartare served on bed of mayo and rocket pesto sauce, red cabbage, capers and black olives pate', lemon, shaved almond and balsamic glaze
Italian arborio rice with porcini and mixed mushrooms sautéed in Aglianico red wine, truffle pesto and pecorino cheese
Italian arborio rice with fresh Italian sausage, N’duja (calabrese spicy salami), capsicum , Napoli sauce, parmesan and mashed burrata cheese
Gnocchetti di pasta with Sardinian traditional sausages, sauteed in Cannonau red wine, Napoli sauce and pecorino cheese
Short pasta with traditional bolognese sauce
baked in terracotta bowl with parmesan and mozzarella fiordilatt
(Signature dish)
Spaghetti with eggplant, cherry tomatoes and Napoli sauce on parmesan and pecorino cheese fondue served in a pan
(Signature dish)
A type of pasta originating in Sardinia, resembling couscous and typically made with semolina flour with vongole, prawns, chilli, sauted in vermentino white wine, cooked in cherry tomato sauce and dusted saffron
(Signature dish)
Homemade half-moon red ravioli filled with fresh and cured Atlantic salmon topped with rocket pesto and served on bed of salted ricotta
Chessboard of homemade ravioli black and white ravioli made from squid ink filled stuffed with potatoes and barramundi, topped with Clams sauteed in prosecco, Sardinian bottarga (cured egg mullet), served on a bed of saffron parmesan fondue, chili, lemon zest and toasted tarallo breadcrumbs
Home made Gnocchi also gluten free
(signature dish)
Beetroot gnocchi with mushrooms, truffle,
gorgonzola cheese, topped with toasted breadcrumbs
(signature dish)
Potatoes gnocchi parcels with fresh Italian sausage, mushrooms, mozzarella, parmesan and parsley
Local prawns, calamari and reef fish deep fried in gluten free flour served with lemon homemade light spicy dip sauce and mixed salad
200 gr. Panfried Atlantic Salmon in mushroom sauce, touch of cream and crushed pistachios served on bed of Italian herbs roasted potatoes
300 gr. Grass Fed grilled Porterhouse steak Tagliata Style (M/Rare),topped with rocket salad, shaved parmesan, cherry tomatoes, and reduction of balsamic vinegar
Seafood HotPot with whole season fresh crab, South Australian mussels, vongole, local prawns, scallops, fish fillet in Napoli sauce served with toasted bread on side
(at least 30 minutes wait)
Seafood HotPot with whole season fresh crab, South Australian mussels, vongole, local prawns, scallops, fish fillet in Napoli sauce. Deep fried local prawns, calamari, reef fish, cuttlefish in gluten free flour, NZ oysters and salmon tartare all served with chips and salad
We use San Marzano on our pizzas. It is a Neapolitan tomato compared to the Roma which tastes stronger, sweeter and less acidic and we also use mozzarella fiordilatte which is traditionally southern Italian cheese made from cows milk by using the “spun paste” method
San Marzano, Fiordilatte, oregano, fresh basil and extra virgin olive oil
Mozzarella, ham, mushrooms, shaved parmesan, fresh basil, extra virgin olive oil
San Marzano, fiordilatte, salami, red onions, black olives, parsley and extra virgin olive oil, chilli
San Marzano, fiordilatte, fresh Italian sausage, mushrooms, shaved parmesan, parsley and extra virgin olive oil
San Marzano, mozzarella, mushrooms, eggplant, capsicum and salted ricotta
San Marzano, fiordilatte, Soppressa Salami, N’duja (calabrese spicy salami), red onions, roasted capsicum, and chilli
Fiordilatte, gorgonzola, provolone, shaved parmesan, truffle oil,
parsley and extra virgin olive oil
Folded deep fried calzone stuffed with, San Marzano, fiordilatte, ricotta, salami, basil parmesan cheese.
Folded pizza stuffed with San Marzano, fiordilatte,, ham, mushrooms, artichokes and black olives
San Marzano, fiordilatte, Prosciutto crudo, rocket, Shaved Parmesan cheese
San Marzano, fiordilatte, Fresh Buffalo mozzarella, Prosciutto Crudo, fresh diced tomatoes, fresh basil and extra virgin olive oil
San Marzano, fiordilatte, Rolled Pancetta, rocket, cherry tomatoes, Whole Burrata cheese
San Marzano, fiordilatte, local prawns, calamari, mussels, vongole, baby octopus, black olives, garlic and parsley
(typical Neapolitan style stuffed ciabatta)
Ciabatta pizza stuffed with fresh Italian sausage, fiordilatte, Neapolitan broccoli, pecorino cheese and chilly
NO BYO / gluten free and vegan friendly
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