Our Menu

Culurgionis d’Ogliastra 36

hand-stitched ravioli filled with potatoes, crab, and parsley, butter, lemon, mint, anchovies

A Sardinian specialty, these hand-stitched ravioli from Ogliastra resemble a wheat spike, a symbol of prosperity and gratitude, once gifted at the end of the harvest.

Sagne ‘ncannulate 29

hand-twisted pasta, cherry tomatoes, tomato passata, basil, peperoncino, pecorino romano D.O.P.

A rustic, hand-twisted pasta from Puglia, originally made in convent orphanages, where young girls perfected the art of rolling and twisting by hand.

Spaghetti c’anciova e muddica 34

bronze-extruded long pasta, anchovies, tomatoes, pine nuts, raisins, bread crumbs, evoo

A humble yet bold Sicilian dish, where toasted breadcrumbs—known as “poor man’s cheese”—replace grated cheese, adding crunch to a rich anchovy and tomato sauce.

Linguine con sugo alla crema di peperoni 32

bronze-extruded long pasta, roasted bell peppers, fresh basil, evoo, parmigiano reggiano D.O.P.

Inspired by Maremma, Tuscany’s “sauce of the garden gate”, this dish highlights the natural sweetness of sun-ripened peppers, once picked straight from home gardens for the evening meal.

Fettuccine alla Papalina 34

handmade fresh egg pasta, prosciutto cotto, eggs, parmigiano, fresh peas, black pepper, onion

A Roman classic created for Pope Pius XII, this dish was a lighter, refined alternative to Carbonara, replacing guanciale with prosciutto and Pecorino with Parmigiano.

Strascinati Neri con sugo di granchio e pomodorini 78

hand-drawn short squid ink pasta, alaskan king crab, white wine, cherry tomatoes, peperoncino, parsley, evoo

A Salento pasta shaped by “dragging” the dough by hand, this version is enriched with squid ink and paired with a delicate king crab sugo for a deep, briny flavour.

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 98

australia wagyu F1 cross bred, MB5, 12 months grain finished cube roll (300g)

fish

Merluzzo alla Scafata 52

pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, vermouth-butter sauce—an umbrian springtime staple

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.

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

Tiramisù ai Carciofi 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

Zeppole e Ricotta 16

fried ricotta doughnuts, ricotta cream, candied orange, cinnamon honey

Formaggi di Forma MP

our daily selection of artisanal italian cheeses—aged, creamy, blue veined, even enriched with barolo, beer, or whisky—served with dried fruits and leavened bread

antipasti

Burratina 28

fresh burratina from Puglia, evoo, sea salt, housemade focaccia

Focaccia di Recco 28

ligurian specialty flatbread from Recco, taleggio, evoo, sea salt

Trippa alla Romana 18

baked beef tripe, tomatoes sauce, chickpeas, oregano, onion, garlic, white wine, parmigiano reggiano, focaccia bread crumbs

primi

Trenette allo Scoglio 98

bronze-extruded long pasta, tiger prawns, mussels, manila clams, scallops, grilled calamari, lobster butter sauce

secondi

T-Bone 248 (1kg)

Australian black angus, castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months

Tomahawk 268

Australian black angus, MB4, 200-days grain-fed tomahawk (1.2kg), castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months