DINE IN MENU ANTIPASTI | ENTRÉES mini supplì(50g) - oval rice ball, san marzano sugo, mozzarella (v) 1.9ea pane - rustic Italian sourdough, house truffle butter (v,gfo,dfo) 3.5 olives - house marinated olives, EVOO (vg,df,gf) 4 supplì (120g) - oval rice ball, san marzano sugo, mozzarella (v) 4.5ea roman beans - borlotti beans, herbed tomato sugo, rustic sourdough 10 winter vegetable flan (2pcs) - rustic broccoli and spinach flan, creamy taleggio cheese(v) 10 soup of the day - traditional hearty soup, toasted ciabatta (ask staff) (gfo) 12 polpette - grass fed beef meatballs, herbed sugo 12 burrata - locally sourced burrata, fresh & semi-dried tomatoes, house pesto, basil oil, tomato powder (gf,v,n,nfo) 14 BURGERS venison burger - ciabatta panino, 250g venison patty, lettuce, tomatoes, red shallots, cheese, chilli mayo (gfo,dfo) 16 pulled lamb burger - slow cooked herb marinated local lamb, cos lettuce, tomato, chilli mayo (gfo,dfo) 16 slow cooked pork belly burger - slow cooked pork belly, kale, tomato, aioli (gfo) 16 buffalo burger - 250g buffalo mince burger patty, cos lettuce, scamorza cheese, mushrooms, tomato, chilli mayo (dfo) 16 buttermilk fried chicken burger - free range thigh fillets crumbed & fried, jalapeño & cabbage slaw, aioli (gfo,dfo) 16 PASTA all pasta is hand made and hand cut on premises, served al dente lasagne vegetarian - mushrooms, spinach, peas, zucchini, bechamel sauce (v) 16 lasagne bolognese - premium free range beef mince, sugo, bechamel sauce 16 gnocchi - san marzano sugo, buffalo ricotta mousse, basil (v,vg,vgo) 19 gnocchi porcini & mushroom - porcini, mixed mushrooms, truffle, light cream sauce (dfo,v,vgo,gfo) 24 tonnarello boscaiola - sausage, mixed mushrooms, peas, pancetta, cream (gfo,dfo) 21 tonnarello all’amatriciana - locally sourced guanciale, san marzano sugo, pecorino romano (gfo,dfo) 22 tonnarello carbonara - guanciale, pecorino romano, egg emulsion (vo,gfo) 22 fettuccine bolognese - beef and vegetable ragu, san marzano sugo (gfo, dfo) 20 fettuccine gamberi - fresh local banana prawns, saffron bisque, baby zucchini, mint, grape tomatoes (gfo,df,vo) 25 pappardelle sugo di coda - homemade broad ribbons of pasta, rich oxtail sugo (gfo,df) 22 SECONDI | MAINS lamb shank - rosemary and garlic marinated local lamb, creamy polenta infused with meaty jus, silverbeet (gfo,dfo) 26 beef cheeks - slow cooked beef cheeks, tomato sugo with celery and carrots, silverbeet (gf,df) 26 saltimbocca - translated it means ‘jump in the mouth’. grass fed veal, sage, prosciutto, butter sauce, silverbeet 28 slow cooked pork belly (porchetta) - free range herb marinated pork, cooked overnight, crispy skinned, potatoes (gf,df) 28 venison ribs - 8 hour slow cooked venison ribs, vegetable & red wine sugo, jus, potatoes (gf,df) 28 fish of the day - grilled 30 CONTORNI | SIDES hand cut chips (gf,df,vg) 7 peas & pancetta (df,gf) /mixed mushrooms (gf,vgo,dfo) /chilli & garlic tossed silverbeet (gf,df,vg) 7 SALADS mixed cabbage salad - red & white cabbage, spinach, grape tomatoes (gf,df,vg) 10 garden salad - kale, cauliflower, stringless beans, grape tomatoes, rocket, spinach (vg, gf, df) 10 pumpkin salad - roasted pumpkin, radicchio, roasted pepitas, goats cheese, house pesto, rocket, balsamic, EVOO (v,vgo,gf,dfo) 10 mt barker free range pesto chicken salad - roasted cauliflower, green beans, avocado, kale, feta, flaked almonds(gf,dfo,n,nfo) 13 DOLCI | DESSERTS panna cotta /chocolate mousse 8 affogato - house coffee, vanilla icecream (add frangelico for $5) 8 tiramisu /beignet (large profiterole) 9 zeppole - choux pastry ring, homemade vanilla custard, sour cherries 9 v/vo = vegetarian/option | gf/gfo = gluten free/option | vg/vgo = vegan/option n = contains nuts | nfo = nut free option | df/dfo = dairy free/option please advise staff if you have any dietary requirements or serious allergies.