Tutto Cucina + Bar

Riverland peach, fresh thyme, sea salt, extra virgin olive oil

Pancetta, tomato paste, chilli, smoked scamorza

Zucchini blossom, ricotta, smoked scamorza, lemon crema

Roasted balsamic, buffalo mozzarella, basil

Smoked burrata, tomato, basil, olive oil

House cured salmon pastrami, mustard cream, salmon roe, fennel, horseradish

Chef's selected local cured and smoked meats, mixed olives, aged balsamic, house pickles

Selection of local and imported cheese, lavosh, semi-dried muscatel grapes, Lenswood apple paste, roasted almonds

Fresh basil pistachio pesto, heirloom tomatoes, grated parmesan

Pulled wagyu beef, bechamel, basil, rosemary, mozzarella, gratin

Egg yolk, pecorino romano, freshly cracked black pepper

Tomato sugo, black pepper, egg yolks, pecorino romano, guanciale, Italian style pork sausage

Spencer Gulf King prawn, saffron linguini, Calabrian nduja, cherry tomatoes, basil

Carnaroli rice, green pea, asparagus, stracciatella, lemon zest, fennel pollen

Free range spatchcock, Calabrian nduja, butter green beans, charred lemon

Barossa Heritage free range pork cutlet, Adelaide Hills apple celeriac, fennel slaw, "TUTTO" Agrodolce

Coorong mullet fillets, salmoriglio, salt cured capers, lemon, seasonal greens

Murray lamb rump, caponata siciliana, pistachio pesto, pangrattato

Purebred wagyu rump MB9+, sautéed potatoes, charred broccoli, aged balsamic, salsa verde

Bitter green salad with Adelaide Hills apple and pistachios

Sautéed rainbow chards, tomato sugo, Tuscan green olives, bagna cauda

Served with tarragon garlic aioli

Classic Italian dessert with a summer twist. Nonnas favourite. Riverland lemon curd, whipped mascarpone

Espresso martini mousse, kahlua, brown sugar, vodka spiked mascarpone

House made ice cream, semolina crumble, chocolate, port and fudge

Stracciatella, summer blush tomatoes, fresh herbs, shallots, crunchy focaccia, aged balsamic, extra virgin olive oil

Crispy pulled chicken, sliced fennel, celeriac, buttermilk dressing

Crispy fried Barwon squid, thick cut chips, tarragon aioli

Cherry tomatoes, garlic, Gana Padano, fresh basil, chili parmigiano reggiano

Traditional pork, fennel & chili sausage, silverbeet, pangrattato, Grana Padano

Carnaroli rice, Australian king prawns, Calabrian nduja, tomato passata

Pesto, mozzarella, summer heirloom tomatoes, mayo, fresh basil

Sliced spicy Calabrian salami, roasted red peppers, nduja aioli, provolone

Sliced prosciutto, sliced tomatoes, basil, Stracciatella, honey

Classic Italian dessert with summer twist. Homemade limoncello, riverland lemon curd, pistachio, whipped mascarpone

Italian espresso, kahlua, brown sugar, vodka-spiked macarpone

Housemade ice cream, semolina crumble chocolate and port fudge

Riverland peach, fresh thyme, sea salt, extra virgin olive oil

Pancetta, tomato paste, chilli, smoked scamorza

Zucchini blossom, ricotta, smoked scamorza, lemon crema

Roasted balsamic, buffalo mozzarella, basil

Smoked burrata, tomato, basil, olive oil

House cured salmon pastrami, mustard cream, salmon roe, fennel, horseradish

Chef's selected local cured and smoked meats, mixed olives, aged balsamic, house pickles

Selection of local and imported cheese, lavosh, semi-dried muscatel grapes, Lenswood apple paste, roasted almonds

Fresh basil & pistachio pesto, heirloom tomatoes, grated parmesan

Pulled wagyu beef, bechamel, basil, rosemary, mozzarella, gratin

Egg yolk, pecorino romano, freshly cracked black pepper

Tomato sugo, black pepper, egg yolks, pecorino romano, guanciale, Italian style pork sausage

Spencer Gulf King prawn, saffron linguini, Calabrian nduja, cherry tomatoes, basil

Carnaroli rice, green pea, asparagus, stracciatella, lemon zest, fennel pollen

Free range spatchcock, Calabrian nduja, butter green beans, charred lemon

Barossa Heritage free range pork cutlet, Adelaide Hills apple & celeriac, fennel slaw, "TUTTO" Agrodolce

Coorong mullet fillets, salmoriglio, salt cured capers, lemon, seasonal greens

Murray lamb rump, caponata siciliana, pistachio pesto, pangrattato

Purebred wagyu rump MB9+, sautéed potatoes, charred broccoli, aged balsamic, salsa verde

Bitter green salad with Adelaide Hills apple and pistachios

Sautéed rainbow chards, tomato sugo, Tuscan green olives, bagna cauda

Served with tarragon & garlic aioli

Classic Italian dessert with a summer twist. Nonnas favourite. Riverland lemon curd, whipped mascarpone

Espresso martini mousse, kahlua, brown sugar, vodka spiked mascarpone

House made ice cream, semolina crumble, chocolate, port and fudge

Stracciatella, summer blush tomatoes, fresh herbs, shallots, crunchy focaccia, aged balsamic, extra virgin olive oil

Crispy pulled chicken, sliced fennel, celeriac, buttermilk dressing

Crispy fried Barwon squid, thick cut chips, tarragon aioli

Cherry tomatoes, garlic, Gana Padano, fresh basil, chili parmigiano reggiano

Traditional pork, fennel & chili sausage, silverbeet, pangrattato, Grana Padano

Carnaroli rice, Australian king prawns, Calabrian nduja, tomato passata

Pesto, mozzarella, summer heirloom tomatoes, mayo, fresh basil

Sliced spicy Calabrian salami, roasted red peppers, nduja aioli, provolone

Sliced prosciutto, sliced tomatoes, basil, Stracciatella, honey

Classic Italian dessert with summer twist. Homemade limoncello, riverland lemon curd, pistachio, whipped mascarpone

Italian espresso, kahlua, brown sugar, vodka-spiked macarpone

Housemade ice cream, semolina crumble chocolate and port fudge

Riverland peach, fresh thyme, sea salt, extra virgin olive oil

Pancetta, tomato paste, chilli, smoked scamorza

Zucchini blossom, ricotta, smoked scamorza, lemon crema

Roasted balsamic, buffalo mozzarella, basil

Smoked burrata, tomato, basil, olive oil

House cured salmon pastrami, mustard cream, salmon roe, fennel, horseradish

Chef's selected local cured and smoked meats, mixed olives, aged balsamic, house pickles

Selection of local and imported cheese, lavosh, semi-dried muscatel grapes, Lenswood apple paste, roasted almonds

Fresh basil & pistachio pesto, heirloom tomatoes, grated parmesan

Pulled wagyu beef, bechamel, basil, rosemary, mozzarella, gratin

Egg yolk, pecorino romano, freshly cracked black pepper

Tomato sugo, black pepper, egg yolks, pecorino romano, guanciale, Italian style pork sausage

Spencer Gulf King prawn, saffron linguini, Calabrian nduja, cherry tomatoes, basil

Carnaroli rice, green pea, asparagus, stracciatella, lemon zest, fennel pollen

Free range spatchcock, Calabrian nduja, butter green beans, charred lemon

Barossa Heritage free range pork cutlet, Adelaide Hills apple & celeriac, fennel slaw, "TUTTO" Agrodolce

Coorong mullet fillets, salmoriglio, salt cured capers, lemon, seasonal greens

Murray lamb rump, caponata siciliana, pistachio pesto, pangrattato

Purebred wagyu rump MB9+, sautéed potatoes, charred broccoli, aged balsamic, salsa verde

Bitter green salad with Adelaide Hills apple and pistachios

Sautéed rainbow chards, tomato sugo, Tuscan green olives, bagna cauda

Served with tarragon & garlic aioli

Classic Italian dessert with a summer twist. Nonnas favourite. Riverland lemon curd, whipped mascarpone

Espresso martini mousse, kahlua, brown sugar, vodka spiked mascarpone

House made ice cream, semolina crumble, chocolate, port and fudge

Roma tomato, cucumber, pickled onion, Stracciatella, fresh herbs, rye bread croutons, aged balsamic, extra virgin oil

Mixed leaves, fennel, celeriac, pistachio buttermilk dressing

Pesto, Roma tomatoes, mozzarella, mix leaves, basil

Sliced spicy Calabrian salami, aioli, roasted peppers, chili honey, mozzarella

Cherry tomatoes, garlic, Parmigiano Reggiano, fresh basil

Pappardelle, beef ragu, tomato passata, Parmigiano Reggiano

Carnaroli rice, SA prawns, shrimp bisque, Calabrian nduja (A)

250gm Angus striploin, chips, lemon

Whipped mascarpone, lemon curd, Savoiardi biscuits

Burnt honey and vanilla ice cream

Citrus and oregano marinated olives

Extra virgin olive oil and balsamic vinegar

Anchovy, oxheart tomato, chives

Pancetta, chilli and smoked scamorza

Local cured and smoked charcuterie board, Giardiniera pickles

Sweet and sour radicchio, toasted hazelnuts, olive crumbs

Shaved fennel and ‘Nduja & prawn dressing

Parmesan emulsion and fried breadcrumbs

Spicy tomato sugo, parsley and Ricotta salata

Guanciale, egg yolk, Pecorino Romano and black pepper

Slow cooked Wagyu ragù, Salsa Bianca and thyme

Prawn bisque and Stracciatella, Calabrian chilli

Free range spatchcock with pine nuts, golden raisins and cherry tomatoes

Barossa Heritage crumbed pork cutlet, apple and celeriac slaw

300g O’Connor Angus Sirloin, rocket and fries

Fish of the day, broccolini purée and winter vegetables

Rosemary salt

Autumn salad, pear

Seasonal greens with garlic oil

Whipped Mascarpone, Riverland lemon curd, Savoiardi biscuits

Burnt honey and vanilla ice cream

Dark chocolate mousse, Chantilly and Amarena cherry

Selection of 3 cheeses, house condiments