Our Menu

Bigoli col consiero 32

hand-extruded long egg pasta, duck ragu, savoy cabbage, parmigiano reggiano D.O.P.

Thick, hand-extruded pasta meets a rich duck ragù enriched with Savoy cabbage—an ode to rustic northern Italian fare of Veneto.

Ziti alla Zozzona 36

bronze-extruded pasta tubes, spicy pork sausage, guanciale, tomatoes, eggs, pecorino romano crosta nera D.O.P.

A decadent celebration of Roman culinary traditions in a “kitchen sink” pasta that combines elements of Rome’s four most iconic pasta—cacio e pepe, carbonara, amatriciana, and gricia—with the added richness of spicy pork sausages,

Bucatini c’anciova e muddica 34

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

A dish that tells a story of tradition, thrift, and timeless Sicilian flavour, long, hollow strands of bucatini are tossed with anchovies, tomato paste, raisins, and pine nuts, finished with a generous sprinkle of “poor man’s cheese”.

Linguine con sugo alla crema di peperoni 32

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

From Tuscany’s Maremma region comes a dish coated in a creamy roasted bell pepper sauce brightened by lemon and fresh basil, offering a vibrant escape from winter’s chill.

Umbricelli alla Norcina 45

hand-rolled long pasta, italian pork sausage, black winter truffles, white wine, nutmeg, pecorino romano crosta nera D.O.P.

These hand-rolled ropes of eggless pasta find their origin in Norcia in Perugia, Umbria. Thanks to their generous form, umbricelli gets an equally hearty “butcher’s” sauce made of crumbled pork sausages, mascarpome, Pecorino Romano DOP Crosta Nera, and fresh black winter truffles

Strascinati al nero di seppia con sugo di granchio e pomodorini 78

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

Hailing from the sun-soaked coasts of Salento, this hand-dragged pasta, made with semola and water, is a beloved tradition with rustic beginnings. Today, we lift it up with an infusion of briny squid ink and pair it with the delicate flavours of Alaskan king crab.

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

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.

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

Crostata alla Frutta 16

summer mixed berries, almond paste, mascarpone cream

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

primi

Trenette allo Scoglio 98

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

secondi

Merluzzo alla Scafata 52

pan roasted New Zealand blue cod (180g), vermouth butter sauce, prosciutto, spring vegetables

Barramundi con Carciofi 42

pan roasted Australian blue cod (180g), artichoke purée, acciuga cream sauce

Costata di Manzo 138 (500g)

Australian wagyu F1 cross bred, MB5, 12 months grain finished cube roll

Ribeye 128 (300g) |148 (400g)

australia black angus, MB4, 200-days grain-fed ribeye, 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