Fava e Piselli e Stracciatella 26
fresh fava bean, peas, mint, pea tendrils, pickled pearl onion, horseradish, stracciatella.
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.
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.
Carciofi Fritti e Tonnato 21
fried baby artichokes, tuna aioli, bottarga, capers.
Insalata di Pomodoro 18
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 26
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 alla Siciliana 26
grilled fresh sardines, Sicilian oregano, Sicilian-style eggplant and capsicum stew.
Corzetti Stampati con Pesto alla Genovese 28
Stamped out of sheets of dough with beechwood moulds, the patterns imprinted on this medieval Ligurian pasta not just offers visual delight, but gives texture for sauces to cling on to. Served with potato and green beans dressed in another Ligurian specialty: pesto alla Genovese, a sauce of unmistakable freshness thanks to its core of aromatic basil.
Culurgionis d’Ogliastra con Sugo di Pomodoro e Basilico 34
These seemingly hearty parcels belie their lightness. Originating from Ogliastra in Sardinia, this pasta is stuffed with a pillowy mix of potato, Pecorino Romano crosta nera DOP garlic, and mint. To highlight the lightness that we can achieve with such a filling, the sauce is a similarly restrained combination of tomato passata, onions, and fresh basil.
Ziti con la Genovese 38
Despite its name, ragu alla Genovese is mostly regarded as a product of Naples, having been widely prepared by Genovese immigrants running restaurants in the southern city. A ragu of superb richness, thanks to a base of slowly-caramelised onions and the use of both beef brisket and pork ribs. Long, tubular ziti are the classic accompaniment here.
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 lamb based sauce customarily garnished with horseradish, peperoni cruschi; and Canestrato di Moliterno IGP, a sheep and goat’s milk cheese aged in fondaci.
Linguine al Limone 29
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.
Schiaffoni con Sugo di Polpo 36
Hailing from Naples in the south, schiaffoni (also known as paccheri) are wide tubes of short pasta, here served with a soul-warming sugo of tender octopus tentacles, shellfish stock, red onions, and Datterini tomatoes. Topped with prosciutto crudo affumicato for an extra layer of savouriness.
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.
stracciatella gelato, Sicilian pistachio, candied orange peel.
hazelnut, pistachios, almond crumble, vanilla cream, raspberry chips, chocolate and vanilla gelato.
We serve a slightly scaled down a la carte menu for lunch every Friday and Saturday. For reservations and walk-ins.
Select from our wide array of Italian wines and aperitif with over 150 labels spanning the country’s 20 wine regions from Valle d’Aosta in the north to Campania in the south.
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