Asparagi Bianchi Cotto al Sale 26
salt-baked white asparagus, hazelnut butter, aged balsamic, chives, parmigiano reggiano 36 months.
Trippa alla Romana 28
a quintessential quinto quarto dish of rome: honeycomb tripe, chickpeas, tomato, chilli, pecorino, parmigiano reggiano 36 months, oregano, pan-roasted focaccia croutons.
Pane di Patate Azzimo con Funghi 22
10 days fermented yukon potato flat bread, taleggio, wild mushroom, parmigiano reggiano 36 months, add 5g black truffle (+$25).
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 IGP, pan-roasted medjool date jam, toasted focaccia
Prosciutto di San Daniele e Melone 26
prosciutto di san daniele DOP, fresh philibon melon, jalapeño jam, fennel pollen.
Fritto Misto 24
a classic coastal antipasto of italy: fried baby artichokes, calamari, whitebait, prawns, lemon wedge.
Sarde alla Griglia e Caponata alla Siciliana 26
grilled fresh sardines, sicilian oregano, sicilian-style eggplant and capsicum stew.
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.
Rigatoni alla Vaccinara 34
A dish borne out of ‘cucina povera’ in Rome, Lazio: offal parts of the bovine that nobility never had to endure, yet prized by the proletariat class. Here, bronze-extruded Rigatoni are porous, tubular vessels perfect for holding our braised oxtail ragu of white wine, soffritto, tomato passata and Pecorino Romano D.O.P. Crosta Nera.
Spaghetti Cacio e Pepe 28
Two hallmarks of Italian civilisation come together in this incredibly delicious pasta dish: a well-made Cacio e Pepe from Rome, Lazio with Pecorino Romano D.O.P. Crosta Nera and black pepper; clung cohesively onto bronze-drawn strands of Spaghetti.
Bigoli co’ L’anara 34
Hand extruded through a bigolaro for sauce-grabbing porosity, this specialty of Veneto commonly features duck eggs in the dough. Ours doesn’t (or cannot), but still features an egg-enriched dough. Dressed with a decadent slow-cooked duck ragu and finished with Parmigiano Reggiano D.O.P.
Mezze Paccheri al Sughetto di Zucchine e Seppie 32
Hailing from Campania, these wide tubes of bronze-extruded pasta are also known as calamarata due to their resemblance to calamari rings – which leads to a fitting manner of serving in a delightful combination of rich shellfish stock, grilled squid, and freshness from zucchini and datterini tomatoes.
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.
Costolette di Agnello alla Scottadito 58
grilled new zealand lamb chops, italian spices, fermented jerusalem artichoke puree, balsamic-braised banana shallot, pecorino breadcrumbs (200g).
Costata di Manzo 88
australia black angus, MB4, 200-day grain fed, cube roll from Little Joe (300g).
Merluzzo alla Scafata 42
umbrian-style pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, cucielo vermouth-butter sauce.
Cotolette di Maiale alla Zingara 88
25 days dry-aged, free-range gooralie pork tomahawk from queensland, australia (600g).
Ask the Butcher
We offer a daily selection of premium beef cuts dry-aged for up to 55 days, 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.
Archi Soffoca il Tiramisu 16
smoked artichoke & mascarpone mousse, homemade savoiardi sponge, cacao tuile, creme de cacao.
stracciatella gelato, Sicilian pistachio, candied orange peel.
Torta della Nonna 18
a nutty take on a tuscan tart with ricotta, chestnut paste, pine nuts, vanilla gelato.
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.
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