Our Menu

Linguine al Limone 29

bronze-extruded long pasta, amalfi lemon, garlic, mint, provolone del monaco D.O.P

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, porous surface of bronze-extruded linguine.

Ciccioneddos al Sugo d’Agnello 36

hand-rolled short pasta, lamb shank, white wine, soffritto, tomato, fiore sardo D.O.P.

A petite member of the gnochetti sardi family, Ciccioneddos hail from the town of Ittiri in Sassari, Sardinia, where its sauce-trapping grooves are traditionally rolled out for weddings and celebrations. We pay homage to the Sardinian hinterland with a hearty lamb sugo and Fiore Sardo D.O.P, a smoky pecorino imbued with flavours of the land.

Struncatura Ammollicata 30

bronze-extruded long rye pasta, anchovies, datterini, taggiasca olives, fish stock, breadcrumbs

Once dubbed a ‘poor man’s dish’, struncatura was first made using residues of wheat mills swept up from its floors and peddled to only the most destitute in Reggio Calabria. We combine the long rye pasta with Mediterranean flavours of anchovies, taggiasca olives, chilli and Mollica di Pane—sauteed bread crumbs once considered ‘cheese of the poor’.

Spaghetti alla Nerano 30

bronze-extruded long pasta, zucchini, basil, garlic butter, black pepper, provolone del monaco D.O.P

One of the most beloved pasta and zucchini pairings originating from the village of Nerano on the Sorrento peninsula. Provolone del Monaco DOP and basil elevate a simple butter sauce that cling onto rugged strands of bronze-drawn spaghetti.

Calamarata con Pesce Spada alla Ghiotta 34

bronze-extruded pasta, poached swordfish, anchovies, white wine, tomato passata, pistacchio verde di bronte D.O.P., oregano, capers

“Alla Ghiotta”, which means “gluttton’s style” is a heaping plate of Sicilian goodness: tomatoes, olives, capers, anchovies and pistachio di verde bronte D.O.P. We serve this with the majestic swordfish, or pesce spada, an indigenous species fished for generations in the Straits of Messina, Sicily, along with short, wide tubes of Calamarata.

Selezione di formati di pasta realizzati artigianalmente

Our most time consuming and skilfully handcrafted formats. Limited portions daily. Please approach our staff or check out our daily specials for what is available.

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 88

australia black angus, MB4, 200-day grain fed, cube roll from Little Joe (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

Archi Soffoca il Tiramisu 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 26

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

Focaccia di Recco 28

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

Arrosticini 21

grilled new zealand lamb neck, mint salsa verde, rosemary puree, lemon wedge

Primi

Trenette allo Scoglio 98

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

Minchiareddi al Nero di Seppia con Sugo di Granchio 78

short squid ink pasta, alaskan king crab, vine cherry tomatoes, garlic, lemon, white wine

Secondi

Ippoglosso alla Piccata 48

pan-roasted halibut (180g), parsnip puree, parsnip chips, lemon capers butter sauce

Ribeye 188 (700g)

australia black angus, MB4, 200-days grain-fed ribeye (700g), castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months

Tomahawk 268

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