Menu

S m a l l b i t e s

House made polenta focaccia - 4

+ whipped cod roe - 6

Marinated mt zero olives - 8

Freshly shucked oyster, lemon - 6ea

Baccala croquette, mountain pepper aïoli - 5ea

Stracciatella, toasted focaccia, nduja, samphire - 8ea

Fried zucchini flower, anchovy, ricotta, kosho - 14ea

S a l u m i

Luke powell’s salami cotto with cornichons - 14

Ghost chilli salame with grilled peppers - 16

Black angus bresaola with wild olives - 18

P l a t e s

Heirloom tomatoes, blood plum, lovage - 15

Grilled padron peppers, almond cream, sherry vinegar - 14

Fried goldstreet jersey, burnt honey - 19

Large Plates

Maltagliati, lamb ragu, cavolonero - 34

Hanger steak, salt baked beetroot, horseradish - 28

F o r m a g g i o

Soft – Delice d’argental with apple compote - 19

Blue – Whitlow’s ‘foglia di fico’ with quince - 15

Hard – Whitlow’s 6mth gippsland tomme with muscatels - 16

D o l c e

Crème caramel - 12

P i z z a

Napoletana - marinara, anchovy, capers - 23

Amatriciana - pancetta, heirloom tomatoes, cavolonero - 28

Margherita - tomato, mozzarella, basil - 24

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Capricciosa - smoked leg ham, mushroom, olives, basil - 32

Nduja - spicy pork sugo, bullhorn peppers, mozzarella, anchovy - 28

Salame – cured pork, pepperberry, tomato, fior di latte - 28

Polpo - baby octopus, radicchio, lovage - 34

Asparago - pea pesto, asparagus, gorgonzola, olive tapenade - 28

Prosciutto - san daniele prosciutto, yellow capsicum, mozzarella, salsa verde - 32 

Funghi - porcini & portobello, mozzarella, taleggio - 31

Gluten free base + 4

C o n t o r n i

Mixed leaves, salted stone fruit, honey — 14

Charred broccolini, bagna cauda, sorrel — 16