ORGANIC HAND CRAFTED BREAD BOWL Organic Sourdough + Quinoa Loaf + Lemon Tomato-Onion Focaccine + Crisp Venice Scroll + Grissini House Made Virgin Buer 6
SMALL ANTIPASTO PLATES
LIVE OYSTERS CRISP “CROSTOLI” PASTRY PUFFS 17
2 Coastal-Inland Varieties Available each 5 9+ Wagyu Bresaola + Reggiano Natural + Lemon CRISP ZUCCHINI BLOSSOM VG each 9 Buffal CROSTINI “CORSICAN” CAPOCOLLO 14 o-Lemon-Ricotta Dry Aged Pork Neck-Shoulder + Black Garlic-Anchovies Spread WOOD GRILLED OCTOPUS 21 Tomato Roasted Peppers Oregano Fermented Garlic PECORINO 20 MONTHS AGED VG, GFO 16 + + + Unfiltered Virgin Olive Oil + Young Marjoram + Grissini each WOOD GRILLED TOMAHAWK LAMB CHOP 14 PROSCIUTTO “SAN DANIELE” LEVI 16 - , Marinated 48 Hours in Garlic + Oregano + Lemon Aged 600 Days Del Friuli Italy WOOD ROASTED SPLIT PRAWNS 24 CARNE ALLA TARTARA 22 Spencer Gulf Split Prawns + Orange + Chilli + Garlic Butter Raw Beef + Anchovy Creme + Potato Crisps CAPRI SALAD VG, GF MORTADELLA 16 15 Purple Puntarelle Hearts Fennel Rocket Pecorino Crisp Fava Beans Warm Mortadella + Pickles + Aniseed - Bologna, Italy + + + + SALAMI 19 17 GOLD-BAND SNAPPER CARPACCIO Squid Ink Grapefruit + Pepperoncini + Celery + Green Tomato Fuet Anis - Pork & Fennel + Longaniza Oscura - Pork &
MEDIUM VEGETABLE PLATES CALABRIAN SALT BAKED BABY BEETS VG, V, GF 22 BABY BURRATA CHEESE VG, GF 23 Yellow Peach Braised Fennel Citrus Oil Served Warm Hazelnuts + Pickled Strawberries + Cashew Cheese + Beet Juice + +
MEDIUM PASTA PLATES LARGE MAIN PLATES RIGATONCINI + LAMB RAGU 28 PINE & SLIPPERY JACK MUSHROOM "CROSTATA" VG 32 12 Hour Braise + Baby Peas Porcini Tart + Taragna "Buckwheat" Mascarpone Polenta Mushroom Borage Gravy SQUID INK RISOTTO 29 LINE CAUGHT KING SNAPPER Flash Seared Calamari + Fish Roe + Lemon-Salad 45 Braised Leek + Fennel + Vongole Clams + Capers + Lemon Butter BLACK PEPPER FETTUCINE-SPICY DUCK "BOLOGNESE" 29 Duck Crackling "BERKSHIRE" BLACK PIG PORK CHOP 43 ROUGH CUT "LINGUINE" CRAB 34 7 Days Dry Aged, York, WA, 350g, Shark Bay Hand Picked Crab Meat + Smooth Tomato Yellow Peppers Agrodolce + My Brown Sauce Passata + Cognac + Greek Basil ROASTED SPICED WAGIN HALF DUCK Cherry + Grappa Duck Sauce 48 CASARECCE CON "FUNGHI" 29 Pine & Slippery Jack Mushroom Ragu + Finished with an Organic Egg Yolk
Buckwheat Gluten Free Pasta Available 20 Minutes Minimum
NEW YORK SIRLOIN ON THE BONE 39 45 Days Dry Aged, Cape Grim, TAS, 350g, Pasture Fed MEDIUM PIZZA PLATES Parmesan-Polenta-Crumbed Thick Cut Onion Rings RED SAUCE When Available THE QT RIB EYE Exclusively Sourced SAN MARZANO TOMATOES-BASIL VG 23 58 Black Angus, Grain Fed, g, Darling Downs, QLD Fior di Lae + 20 Month Aged Pecorino 320 Hand Cut Fries Caper-Anchovy Butter Lemon + + DRY CURED PORK SAUSAGE + GUANCIALE 26 Mozzarella + San Marzano Tomatoes + Greek Basil-Parsley Salad NO SAUCE LARGER TO SHARE FOR 2 OR MORE WOOD FIRED PICKLED MUSHROOMS VG 27 SEA SALT CRUSTED TUSCAN “BISTECCA FIORENTINA” T-BONE 94 Taleggio + Mozzarella + Thyme + Garlic + Lemon , , , Pasture Fed 45 Days Dry Aged, Cape Grim TAS 800g RED PEPPER-GARLIC-FENNEL SHRIMP 27 Rosemary + Lemon + Condiments Mozzarella + Parmesan + Dried Pasilla Chilli + Fresh Dandelion + Lemon VEAL CHOP “PARMIGIANA” 88
“CACIO E PEPE” CLAMS 28 White Rocks Milk Fed Veal, WA, 500g 20 month Aged Pecorino + Mozzarella + Burrata + Spiced Pancea “Campania” Buffalo Mozzarella s Roasted Vodka Tomato Passata + Young Basil Gluten Free Pizza Dough Available, Not Suitable For Celiac
LITTLE SIDE PLATES PIGAvailable & PINOT Friday LunchFRIDAYS Only BLACK BERKSHIRE "SICILIAN" SUCKLING PIG pp 55 CRISP ITALIAN POTATOES + ROSEMARY + GARLIC 9 asted New Season Po Wood Roasted + Ro tatoes-Spiced Speck- PEA SALAD + FRESH & DRIED RICOTTA + BASIL + MINT 12 Oregano-Garlic + Pork Roasting Juices ORANGE + GREEN OLIVE + PICKLED SHALLOTS + RADICCHIO + MINT 14 Your Server will advise the Pinot Selection WOOD ROASTED BONE MARROW + SICILIAN CAPER-PARSLEY SALAD 14 BUTTER LETTUCE + MINT+ DILL SALAD 9 SMALL SWEET PLATES CRISP GRATINATED CAULIFLOWER + FENNEL+ 14 “SFINGI” DONUTS 16 GARLIC + ASIAGO & PECORINO CHEESE GF Green Iranian Raisons + Cinnamon-Snow Sugar TRE CANNOLI 3 FLAVOURS 18 Raspberry Custard + Pistachio-Sweet Ricoa + Dark Chocolate Zabaglione BLOOD ORANGE + CAMPARI GRANITA GF,DF 15 Vanilla Coconut Chantilly TIRAMISU 18 1988 Recipe PROFITEROLES 19 Valrhona Chocolate + Mascarpone-Vanilla Ice-cream + Dark Pearls
TINY SWEET PLATES WEDDING DAY SPONGE BISCOTTI 8
STRAWBERRY-PEAR “GELATO” GF, DF 14 Rose Prosecco Hit Churned to Order So£ Serve