Menu

S m a l l b i t e s

house made polenta focaccia - 4

+ whipped cod roe - 6

freshly shucked oyster, lemon - 6ea

olives & preserved vegetables - 12

jerusalem artichoke arancini, aïoli pecorino - 6ea

lamb cutlet, papa pomodoro - 16ea

S a l u m i

finocchiona salami with pickled fennel - 16

cloth-aged wagyu salami with chiodini mushrooms - 19

peppered smoked lonza with pickled walnuts - 17

P l a t e s

baby globe artichokes, lardo & thyme - 19

fried lily goat halloumi, burnt honey - 18

grilled octopus, celery, potato - 22

L a r g e P l a t e s

tortellini, cacio e pepe - 29

slow cooked wagyu neck, grilled polenta - 38

S p e c i a l e

shark bay scallop, bagna cauda, pangrattato - 13

mortadella con pistacchi, olive oil, grissini - 14

o’connor hanger steak (200g), caper & herb butter - 34

F o r m a g g i o

soft – mokoan night goats with honeycomb - 19

blue – persille de chevre with quince - 16

hard – isle of mull cheddar with pickled onions - 16

D o l c e

crème caramel - 12

P i z z a

Margherita - tomato, mozzarella, basil - 24

Napoletana - marinara, anchovy, capers - 23

Amatriciana - pancetta, heirloom tomatoes, cavolonero - 28

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Salame – spicy cured pork, fior di latte, nduja sugo - 28

Polpo - baby octopus, radicchio, lovage - 34

Broccolo - charred broccolini, fior di latte, goats cheese, confit chilli - 28

Prosciutto - 20mth San Daniele, squacquerone, fior di latte rocket & walnut - 34

Funghi - porcini & portobello, mozzarella, taleggio - 31

Duck Salsiccia - duck salsiccia, kipfler potato, rosemary, caramelised onions - 34

Gluten free base + 4

C o n t o r n i

Mixed leaves, balsamic dressing — 12

kipflers, salmoriglio — 15