Radici Pasta House Italia

72H natural leavening focaccia dough prepared on a traditional Pale (wood paddle) aromatic salt, garlic, Evo oil and rosemary

Traditional make crunchy potato skins, Pecorino Romano cheese, rock salt and black pepper

Two half moon pizza pockets, filled with buffalo mozzarella and cherry tomatoes, pulled beef and smoked provola cheese

Authentic square focaccia, made with peeled tomato San Marzano, black olives, garlic, extra virgin olive oil and Italian herbs

Farmhouse sourdough toasted bread with fresh mozzarella cheese, homemade melted anchovies butter and roasted cherry tomatoes

Traditional roasted and marinated eggplant stack, slices of buffalo mozzarella and tomatoes in layers, basil oil and cracked pepper

Traditional street food pizza topped with a fresh salad of Stracciatella Cheese, rocket, cherry tomatoes and few drops of Modena vinegar reduction

Deep-fried baby squid and prawns served with a side of lime mayonnaise and crunchy veggie

Baked King prawns cooked in aromatic rock salt, served with a side of homemade mayo lime and orange & anise juice

Grilled Mortadella served with fresh stracciatella cheese, pistachios and fennel salad

Bruschetta, grilled mortadelle, buffalo mozzarella, mediterranea pizza, black olives, prosciutto di Parma, bucce pecorino

Ravioli Ricotta and spinach, served with a fresh tomato Napoli sauce, basil and hard ricotta on top

Cappellacci pasta filled with a Chianti wine braised pulled beef served with a pumpkins puree, porcini mushroom strips and aromatic rosemary oil

Round bleck tortello filled with smoked salmon mousse, pistachio sauce and toasted black sesame seeds

Unique and original lasagne baked with Bolognese Ragù, fresh mozzarella and 36 months aged Parmigiano Reggiano

Italian Carnaroli Risotto, with broccoli, italian sausage, mushroom and gorgonzola sauce

Carnaroli saffron risotto made with eggplant, broccolini, zucchini, mushrooms, onions, extra virgin olive oil, fresh chili and sultanas

Seafood risotto made with fresh barramundi, baby squids, sautéed clams, prawns black mussels and parsley

Artisanal long square pasta with a traditional sauce of pecorino Romano, Italian Caciocavallo cheese, black and pink pepper (served in the pan)

Spiral-shaped paste with Napoli sauce, anchovies, capers, tomatoes, fresh chilli, black olives. Italian extra virgin olive, fresh parsley (served in the pan, also available in vegetarian)

Artisana rigatoni made with crispy pork cheek strips browned in Chianti wine, spicy Napoli sauce, cherry tomatoes, topped with Roman Pecorino cheese and black pepper (served in the pan)

Classic Tagliatelle "Paglia e Fieno" with Italian pork & fennel sausages, Porcini mushrooms, black truffle pesto, Parmigiano Reggiano fonduta, black pepper

Traditional recipe carbonara with pancetta, creamy egg yolk and pecorino cheese

Handmade Strozzapreti (no eggs) with roasted aubergine, Napoli sauce, heirloom tomatoes, black olives, red onions and fresh parsley

Tagliolini pasta, black squid ink, made with pan seared lobster tail, in a sauce of garlic chili, extra virgin olive oil and tomatoes, served with roasted artichoke chips

A Seafood revisited version of the traditional carbonara made with prawns, baby squid, barramundi, 72hr marinated eggs, Pecorino cheese and black pepper, topped with shaved bottarga

Special recipe from Sorrento made with slow cooked Napoli sauce buffalo mozzarella, Parmigiano Reggiano and fresh basil

Baked gnocchi with original Bolognese sauce served with aged Parmigiano Reggiano

Gnecchi prepered with a Pacific white clams souté, creamed zucchini and shaved Pecorino Romano cheese

Green gnocchi prepared with Gorgonzola cheese, smoked Provola, Parmigiano Reggiano, Pecorino Romano cheese sauce served with toasted almonds

Mesclun salad with cherry tomatoes and house traditional dressing

Fresh heirloom tomato salad with original buffalo mozzarella cheese, Modena balsamic reduction and fresh basil leaves

A mixed salad, rocket tomatoes, fennel, black olives, walnuts, fresh mozzarella, extra virgin olive oil, balsamic vinegar, and croutons