SPRING
Our Menu
Antipasti
Asparagi Bianchi Cotto al Sale 26
salt-baked white asparagus, hazelnut butter, aged balsamic, chives, parmigiano reggiano 36 months.
Condimenti e Pane di Altamura 32
trio of stracciatella, basil and pine nut pesto, spicy tomato sauce, toasted leavened bread from puglia
Pane di Patate Azzimo con Funghi 22
10 days fermented yukon potato flat bread, taleggio, wild mushroom, parmigiano reggiano 36 months
Insalata di Stagione MP
seasonal salad inspired by italy’s bountiful harvests.
ask your server for today’s special.
Polpo con ‘Nduja 38
grilled octopus, ‘nduja, marinara sauce, ceci, parsley, lemon.
Polpette di Baccalà 21
sicilian fried salted cod balls, mashed potato, aleppo chilli, lemon aioli.
Carpaccio di Wagyu con Tonnato 28
wagyu beef tenderloin, tuna aioli, capers, lemon, fried artichoke, arugula.
Insalata di Pomodoro 18
vanilla marinated heirloom tomatoes, evoo, onions, lemon verbena, fennel pollen.
Crostini con Datteri e Speck 18
cured and cold-smoked speck alto adige I.G.P., pan-roasted medjool date jam, sea salt, evoo
Prosciutto di San Daniele e Melone 26
prosciutto di san daniele D.O.P., fresh philibon melon, jalapeño jam, fennel pollen
Fiori di Zucca Fritti 24
fried zucchini blossoms stuffed with stracciatella, lemon zest
Sarde alla Griglia e Caponata 26
grilled fresh sardines, sicilian oregano, sicilian-style eggplant and capsicum stew.
Primi
Calamarata con Pesce Spada alla Ghiotta 34
“Alla Ghiotta”, which means “gluttton’s style” is a heaping plate of Sicilian goodness: tomatoes, olives, capers, anchovies and pistachio di verde bronte D.O.P. We serve this with the majestic swordfish, or pesce spada, an indigenous species fished for generations in the Straits of Messina, Sicily, along with short, wide tubes of Calamarata.
Gramigna Paglia e Fieno 32
Hailing from Emilia-Romagna, Gramigna takes on the curlicue shape of Bermuda grass extruded through a bronze die known as gramignoni or spaccatelle. Prepared in the style of ‘Paglia e Fieno’, meaning ‘straw and hay’—egg gramigna for the straw, and spinach gramigna for the hay—we dress them in a buttery condiment of pork sausage and Parmigiano Reggiano D.O.P.
Ciccioneddos al Sugo d’Agnello 36
A petite member of the gnochetti sardi family, Ciccioneddos hail from the town of Ittiri in Sassari, Sardinia, where its sauce-trapping grooves are traditionally rolled out for weddings and celebrations. We pay homage to the Sardinian hinterland with a hearty lamb sugo and Fiore Sardo D.O.P, a smoky pecorino imbued with flavours of the land.
Spaghetti alla Corte d’Assise 28
A dish that dates back to 1958 in one of the oldest restaurants in Reggio Calabria, the name “Corte d’Assise” was conferred by a well-known judge, who likened the merciless spicy flavours—a Calabrian trademark—of the modest tomato sugo with the judicial body in Italy that oversees the most grievous crimes. The secret? Crunchy shavings of raw Tropea onions grown in the Calabrian Tyrrhenian coast.
Struncatura Ammollicata 30
Once dubbed a ‘poor man’s dish’, struncatura was first made using residues of wheat mills swept up from its floors and peddled to only the most destitute in Reggio Calabria. We combine the long rye pasta with Mediterranean flavours of anchovies, taggiasca olives, chilli and Mollica di Pane—sauteed bread crumbs once considered ‘cheese of the poor’.
Selezione di formati di pasta realizzati artigianalmente
Our most time consuming and skilfully handcrafted formats. Limited portions daily. Please approach our staff or visit our pasta programme for more information.
Our Pasta Programme
Every season, we shine a spotlight on a series of traditional pasta shapes fabricated using traditional methods and their culinary anthropology behind each dish. Find out more about how they came about, and how they’ll be served.
Secondi
lamb
Costolette di Agnello alla Scottadito 58
grilled new zealand lamb chops, italian spices, fermented jerusalem artichoke puree, balsamic-braised banana shallot, pecorino breadcrumbs (200g)
beef
Costata di Manzo 88
australia black angus, MB4, 200-day grain fed, cube roll from Little Joe (300g)
fish
Cernia alla Marinara 48
pan-roasted grouper, ceci, oregano, jalapeño, marinara sauce, parsley
pork
Cotolette di Maiale alla Zingara 88
25-day dry-aged, free-range Gooralie pork tomahawk from queensland, australia (600g)
Ask the Butcher
We offer a daily selection of premium beef and pork cuts sourced from farms in Australia and USA, that are perfect for sharing. Please enquire with your server on today’s selection.
Dolci
Torta all’olio Extra Vergine di Oliva 16
an extra virgin olive oil cake with no butter or guilt, evoo gelato, candy fennel, mascarpone mousse
Archi Soffoca il Tiramisu 16
smoked artichoke & mascarpone mousse, homemade savoiardi sponge, cacao tuile, creme de cacao
Cannoli 16
stracciatella gelato, pistacchio verde di bronte D.O.P., candied orange peel
Crostata al Formaggio 16
taleggio cheese tart, grilled conference pear jam, sicilian honey, hibiscus ice cream
Daily Specials
Limited portions available daily
Burratina 26
fresh burratina from Puglia, evoo, sea salt, housemade focaccia
Trenette allo Scoglio 98
bronze-extruded long pasta, tiger prawns, mussels, manila clams, scallops, grilled calamari, lobster butter sauce
Trofie di Recco con Tocco de Funzi 34
hand-twisted short pasta, fresh cultivated mushrooms, white wine, garlic, parmigiano reggiano D.O.P.
Frègula con Gamberi Rosso Crudi e Stracciatella 58
hand-grown pastina, shellfish stock, stracciatella, raw gambrel rosso, basil oil
Torta della Nonna 18
a nutty take on a tuscan tart with ricotta, chestnut paste, pine nuts, vanilla gelato
Ribeye 188 (700g)
australia black angus, MB4, 200-days grain-fed ribeye (700g), castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months
Tomahawk 268
australia black angus, MB4, 200-days grain-fed tomahawk (1.2kg), castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months
PASTA TASTING MENU
A five-course pasta tasting menu to sample the very best of the season. Available only during lunch service every Friday to Sunday from 12pm to 2.30pm.
Beverage Menu
Select from our wide array of Italian wines and aperitif with over 150 labels spanning the country’s 20 wine regions from Valle d’Aosta in the north to Campania in the south.