Culatello con Gnocco Fritto 26
fried parcels of leavened, lard-enriched dough, culatello di zibello DOP, sicilian chestnut honey, aleppo chilli, 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 Tartufo e Funghi 32
10 days fermented yukon potato flat bread, taleggio, black truffle, 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.
Carotina con Ricotta e Pangrattato 26
pan-roasted baby carrots, carrot puree, honey ricotta, caraway, rosemary breadcrumbs, walnuts, aged balsamic.
Polpette di Baccalà 21
sicilian fried salted cod balls, mashed potato, aleppo chilli, lemon aioli.
Carciofi con Stracciatella di Formaggio 21
braised baby artichokes, stracciatella, balsamic braised black currants, pine nuts, mint salsa verde, breadcrumbs.
Insalata di Pomodoro 16
vanilla marinated heirloom tomatoes, evoo, onions, lemon verbena, fennel pollen,
Smoked Speck Ham 18
cured and cold-smoked speck alto adige IGP, pan-roasted medjool dates, sea salt, evoo.
Prosciutto di San Daniele e Melone 24
prosciutto di san daniele DOP, grilled philibon melon, jalapeño jam, saporoso balsamic 6 years, fennel pollen.
Carpaccio di Wagyu Giapponese A5 32
A5 hokkaido wagyu, parmigiano reggiano 36 months, fried capers, watercress, vincotto, horseradish.
Sarde alla Griglia e Caponata Estiva 21
grilled fresh sardines, sicilian oregano, sicilian-style summer eggplant and capsicum stew.
Tortellini in Brodo 36
A beloved and fiercely guarded emblem of Emilia-Romagna’s cuisine, exacting ratios of Mortadella di Bologna, Prosciutto Crudo and Parmigiano Reggiano DOP are painstakingly and religiously sealed into each pork-filled tortellino and left to shine in a clear chicken brodo.
Tagliatelle con Ragù alla Bolognese 32
From the verb ‘tagliare’ or ‘to cut’, tagliatelle are flat wide ribbons of egg pasta measuring 6.5mm to 7mm in width according to the notarised registry in the Palazzo della Mercanzia. In Bologna and its surrounding areas, the success of the tagliatella is irrefutably tied to its counterpoint: a meaty, unctuous ragù alla Bolognese made by slow-simmering minced beef and pork, pancetta, stock, white wine, soffritto, milk, and tomato puree.
Umbricelli alla Norcina 45
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, sheep’s ricotta, Pecorino Romano DOP Crosta Nera, and fresh black winter truffles.
Spaghetti alla Puttanesca con Tonno 34
With its triple flavour bomb of capers, olives, and anchovies, there’s little reason why the original dish has become so popular worldwide. We take this Ischian pantry staple up a notch with bronze-extruded spaghetti and fresh tuna.
Raschiatelli con Ragù alla Potentina 36
This close relation of the orecchiette from Potenza in the south gets its open bean pod shape from scraping cylinders of dough across a wooden board. Sauced with ragu alla potentina; a pork and veal based sauce customarily garnished with horseradish, peperoni cruschi; and Canestrato di Moliterno IGP, a sheep and goat’s milk cheese aged in fondaci.
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.
Rigatoni Lisce 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 Sicilian classic of eggplant, basil and ricotta salata.
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.
Torta Barozzi 16
one of modena’s best kept secrets: dark chocolate, almond, peanut, toffee rum, vanilla gelato, rum and salted caramel sauce.
Torta della Nonna 18
a nutty take on a tuscan tart with ricotta, chestnut paste, pine nuts, vanilla gelato.
hazelnut, pistachios, almond crumble, vanilla cream, raspberry chips, chocolate and vanilla gelato.
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