Our Menu

Lorighittas al Sugo di Polpo 36

Made on All Saints’ Day in the Sardinian village of Morgongiori, this endangered ear-shaped pasta is handmade by no more than 10 women each year.
Our lorighittas swim in a sugo of octopus, tomatoes and shellfish stock as an homage to the island.

Maritati al Grano Arso con Pesto ai Broccoli 32

Like Romeo is to Juliet, so is minchiareddhi to orecchiette in popular Apulian culture. Typically made with burnt wheat, this Salento signature is maritati (married) in a harmonious pesto of broccolini, anchovies and Pecorino Romano DOP.

Linguine al Limone 29

A dish with roots in the deep South or Mezzogiorno; known for its fresh and zesty cuisine. An emulsified sauce made from lemons of the Amalfi coast and Provolone del Monaco DOP clings on nicely to the long, pourous surface of bronze-extruded linguine.

Tortelloni con Burro e Oro 29

Not all tortelloni are equal, for each one of this Bologna staple bears the “thumbprint” of its sfoglini. Square sheets of pasta encase ricotta, Parmigiano-Reggiano, eggs and parsley, then discreetly coated in butter, warmed gently with herbaceous sage and passata.

Rigatoni Lisci con Sugo alla Norma 28

Unlike its ridged cousin, this voluptuous iteration holds sauces just as well, thanks to its porosity. We harken to the Catanian folklore of an artist’s lunch with the tubular rigatone lisce — the Siclian classic of eggplant, basil and ricotta salata.

Struncatura Ammollicata 32

This ‘poor man’s dish’ of long rye pasta was first made with discard from wheat mills in Reggio Calabria. Anchovies, taggiasca olives, chilli and Mollica di Pane — sauteed bread crumbs dubbed ‘cheese of the poor’ — turn this into a Mediterranean medley.

Maccheroncini di Campofilone 34

Paper-thin sheets of this egg pasta would be dried in a room heated by a terracotta stove in Campofilone in the 1400s, preserving it to be eaten all year round. A white ragu of braised duck leg, white wine and soffritto coat each golden strand.

fish
Merluzzo alla Scafata 42

umbrian-style pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, cucielo vermouth-butter sauce.

pork
Cotolette di Maiale alla Zingara 88

25 days dry-aged, free-range gooralie pork tomahawk from queensland, australia (600g).

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 78

45 days dry-aged, 100% grass-fed cube roll from king island, tasmania (200g).

sauces
Homemade Steak Sauce 5
Mustard Salse Verde 5
Porcini Gremolata 5

Cannoli 16

a sicilian treat with sicilian sweets of stracciatella gelato, sicilian pistachios, candied orange peel. comes in a pair.

Crostata di Amarena 18

black cherry chocolate mousse, hazelnut tart crust, black cherry jam, cherry vanilla gelato.

Torta della Nonna 18

a nutty take on a tuscan tart with ricotta, chestnut paste, pine nuts, vanilla gelato.

“Biscotti” 17

hazelnut, pistachios, almond crumble, vanilla cream, raspberry chips, chocolate and vanilla gelato.