EATS
Salumi (df) // 30 capocollo, wagyu bresaola, sopressa, pickled green tomatoes, marinated artichokes, pane carasau
Carne cruda (gf) // 23 capers, shallots, chilli, parmigiano reggiano
Burrata (v) // 23 heirloom tomatoes, fig vino cotto, toasted farrow, smoked salt, baby basil
Rocket & fennel (v, gf) // 16 apple, blu di capra, almonds
Buffalo Mozzarella (gf) // 18 nduja, piquillo peppers, basil
Peppers (v,gf) // 19 smoked eggplant, goats curd, hazelnuts, chilli, parsley
Roman beans & broccolini (v) // 22 stracciatella, pangrattato, almonds, chilli, lemon
Swordfish (gf, df) // 32 peppers, capers, olives, pinenuts, majoram
Hand-cut Pappardelle // 28 lamb shoulder ragu, parmigiano-reggiano
Cacio e Pepe (v) // 23 spaghetti, pepper, parmigiano-reggiano, pecorino romano
Spatchcock (gf, df) // 32 oregano, garlic, cavolo nero, preserved lemon
Tagliata (gf) // 36 flank steak, garlic, rosemary, lemon
Mussels // 25 sugo di pomodoro, chilli, garlic (Sunday)
BYO Wine on Sundays, $20 Corkage fee applies
DESSERTS
Strawberries // 15 lemon cream,amaretti, lemon balm
Chocolate Fondant // 15 raspberry and habanero ice cream, dehydrated white chocolate, seasonal berries
"Olive oil virgin, first press, it's never blended kid; I'm straight raw like Carpaccio"-Action Bronson, 2011