EATS

Cured meats   // 26 air dried wagyu bresaola, pancetta arrotolata, wild boar salami, pickled vegetables

Crudo   // 21 kingfish, ‘nduja salumi, shallots, lemon verbeena oil, pangrattato

Beetroot carpaccio (v, gf)  // 12 stracciatella, marjoram, hazelnuts

Burrata (v)  // 21 heirloom tomatoes, fig vino cotto, toasted farro, smoked salt

Fennel & pear salad (v, gf)  // 17 pecans, pickled eschallot, celery seeds, montasio

Scallops(gf)  // 19 cauliflower puree, pancetta, daikon, pomegranate

Braised pork cheeks// 32 fregola, barley, preserved lemon, rainbow chard

Hand-cut pappardelle// 26 lamb shoulder ragu, parmigiano-reggiano

Ricotta gnocchi (v)  // 26 king brown mushrooms, brown butter, tarragon, amaretti, pecorino

Butternut pumpkin (v, gf) // 21 pinenuts, currants, sage, chevre, sorrel

Italian sausage(gf)  // 30 broccolini, chickpeas, chilli, oregano, monte veronese

Chicken involtini (gf)  // 24 pancetta, fire roasted capsicum, smoked mozzarella, lemon polenta, agro dolce

Bistecca alla fiorentina// 76 1kg t-bone, confit garlic butter, cavolo nero (please allow 30 minutes)

 

DESSERTS

                                   

Bitter chocolate tart// 15 maple pecan praline, beer ice cream

Salted caramel mousse   // 15 popcorn brittle, dulce de leche, cream

"Olive oil virgin, first press, it's never blended kid; I'm straight raw like Carpaccio"-Action Bronson, 2011