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Ristorante Tartufo
| S | M | T | W | T | F | S |
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23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
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Refined Italian Dining with Degustation and Classics
Ratings
Reviews
Photos
Menu
bowl of marinated mixed olives with oregano garlic and chilli
house made bread served with organic extra virgin olive oil and whipped butter
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
toasted ciabatta bread topped with fresh tomato basil extra virgin olive oil and pepper
fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef & pork meatballs cooked in tomato, onion, sprinkled with parmesan
kingfish and ocean trout thinly sliced topped with orange segments, baby fennel, capers, chives and extra virgin olive oil
buffalo mozzarella, served with pear, candied walnuts, basil and aged balsamic vinegar
raw beef tenderloin (warwick, qld) thinly sliced, served with extra virgin olive oil and lemon, topped with fresh rocket, shaved parmesan, pickled mushrooms, truffle and cracked black pepper
thinly sliced braised veal (casino, nsw), served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
linguine served with seasonal mixed seafood, cooked with wine, garlic, chilli, pepper, fresh tomato, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue swimmer crab, zucchini, capers, butter, lemon, and parsley
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
barramundi (conebay, wa) served in a saffron broth with kipfler potatoes, carrots and broccoli, fennel and chives
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zuchinni & spinach purée and hung buffalo yoghurt
pepper crusted spatchcock (richmond, nsw) cooked under press, served with iceberg lettuce drizzled with lemon, extra virgin olive oil & parsley and crumble (can be gluten free upon request)
poached veal with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin served with potato fondant, spinach purèe, eschalot and porcini salt
wild rocket salad served with shaved parmesan cheese and extra virgin olive oil
mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar
shoestring fries served with a truffled mayonnaise
vegetables of the day
mashed désirée potatoes with chives and extra virgin olive oil
tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, mix sea-food, cherry tomatoes, garlic oil, chilli and fresh parsley
tomato, fior di latte, capers, anchovies, olives, oregano, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte with zucchini, mushrooms, capsicum, eggplant, basil and extra virgin olive oil.
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
gorgonzola, emmental, provola (smoked mozzarella), fior di latte and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonal fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocoa
soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
ice-cream terrine with new season peaches, amaretti biscuits, almonds, strega liquor served with crostoli and toasted almonds
served w/ fresh kiwifruit and lemon topped w/ fevertree elderflower tonic
served w/ fresh orange and rosemary, topped w/ fervertree mediterranean tonic
served w/ a splash of elderflower liqueur, cucumber and mint, topped w/ fervertree light tonic
house made peach purée with prosecco
italy's favorite aperitivo: aperol, prosecco & soda
the true original: campari, cinzano rosso topped with soda
the classic blend: gin, campari, cinzano rosso & orange peel
gin, vodka, dry or dirty; however you like we will make it for you
a light and floral mix: st germain liqueur, prosecco, fresh mint, lime
vodka, fresh lime, sugar syrup
vodka, kimbo, crème de cacao, espresso
vodka, chambord, pineapple juice
woodford reserve, sugar, bitters
served over ice with fresh lime
served over ice with fresh blood orange
served over ice with orange
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef & pork meatballs cooked in tomato, onion, sprinkled with parmesan
fresh silced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
thinly sliced braised veal (casino, nsw) served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
brisbane valley quail stuffed with pinenuts, rasins, parmesan and parsley, wrapped in pancetta and served with pickled mushrooms
burrata served with croutons, oven dried tomatoes and basil oil
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
house made linguine served with seasonal mixed seafood, cooked with garlic, chilli, granulated pepper, napoletana, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue winner crab, zucchini, capers, butter, lemon, and parsley
house made short curly pasta served with braised rabbit (wa), carrot, onion, celery, cracked pepper and pecorino
pepper crusted spatchcock (richmond, nsw) cooked under press, served with accompaniments
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zucchini & spinach purée and hung buffalo yoghurt
poached veal served with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin, potato fondant, spinach purée, eschalot and porcini salt
grilled barramundi (conebay, wa) served with seasonable baked vegetables in breadcrumbs and topped with lemon, parsley and olive oil
almond spiced pear tart
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonable fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocao
soft centered chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
(no seafood, no cheese) tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, fior di latte with pumpkin, mushrooms, eggplant, cherry tomato, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
bowl of marinated mixed olives with oregano garlic and chilli
house made bread served with organic extra virgin olive oil and whipped butter
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
toasted ciabatta bread topped with fresh tomato basil extra virgin olive oil and pepper
fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef & pork meatballs cooked in tomato, onion, sprinkled with parmesan
kingfish and ocean trout thinly sliced topped with orange segments, baby fennel, capers, chives and extra virgin olive oil
buffalo mozzarella, served with pear, candied walnuts, basil and aged balsamic vinegar
raw beef tenderloin (warwick, qld) thinly sliced, served with extra virgin olive oil and lemon, topped with fresh rocket, shaved parmesan, pickled mushrooms, truffle and cracked black pepper
thinly sliced braised veal (casino, nsw), served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
linguine served with seasonal mixed seafood, cooked with wine, garlic, chilli, pepper, fresh tomato, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue swimmer crab, zucchini, capers, butter, lemon, and parsley
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
barramundi (conebay, wa) served in a saffron broth with kipfler potatoes, carrots and broccoli, fennel and chives
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zuchinni & spinach purée and hung buffalo yoghurt
pepper crusted spatchcock (richmond, nsw) cooked under press, served with iceberg lettuce drizzled with lemon, extra virgin olive oil & parsley and crumble (can be gluten free upon request)
poached veal with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin served with potato fondant, spinach purèe, eschalot and porcini salt
wild rocket salad served with shaved parmesan cheese and extra virgin olive oil
mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar
shoestring fries served with a truffled mayonnaise
vegetables of the day
mashed désirée potatoes with chives and extra virgin olive oil
tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, mix sea-food, cherry tomatoes, garlic oil, chilli and fresh parsley
tomato, fior di latte, capers, anchovies, olives, oregano, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte with zucchini, mushrooms, capsicum, eggplant, basil and extra virgin olive oil.
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
gorgonzola, emmental, provola (smoked mozzarella), fior di latte and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonal fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocoa
soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
ice-cream terrine with new season peaches, amaretti biscuits, almonds, strega liquor served with crostoli and toasted almonds
served w/ fresh kiwifruit and lemon topped w/ fevertree elderflower tonic
served w/ fresh orange and rosemary, topped w/ fervertree mediterranean tonic
served w/ a splash of elderflower liqueur, cucumber and mint, topped w/ fervertree light tonic
house made peach purée with prosecco
italy's favorite aperitivo: aperol, prosecco & soda
the true original: campari, cinzano rosso topped with soda
the classic blend: gin, campari, cinzano rosso & orange peel
gin, vodka, dry or dirty; however you like we will make it for you
a light and floral mix: st germain liqueur, prosecco, fresh mint, lime
vodka, fresh lime, sugar syrup
vodka, kimbo, crème de cacao, espresso
vodka, chambord, pineapple juice
woodford reserve, sugar, bitters
served over ice with fresh lime
served over ice with fresh blood orange
served over ice with orange
bowl of marinated mixed olives with oregano garlic and chilli
house made bread served with organic extra virgin olive oil and whipped butter
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
toasted ciabatta bread topped with fresh tomato basil extra virgin olive oil and pepper
fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef pork meatballs cooked in tomato, onion, sprinkled with parmesan
kingfish and ocean trout thinly sliced topped with orange segments, baby fennel, capers, chives and extra virgin olive oil
buffalo mozzarella, served with pear, candied walnuts, basil and aged balsamic vinegar
raw beef tenderloin (warwick, qld) thinly sliced, served with extra virgin olive oil and lemon, topped with fresh rocket, shaved parmesan, pickled mushrooms, truffle and cracked black pepper
thinly sliced braised veal (casino, nsw), served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
linguine served with seasonal mixed seafood, cooked with wine, garlic, chilli, pepper, fresh tomato, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue swimmer crab, zucchini, capers, butter, lemon, and parsley
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
barramundi (conebay, wa) served in a saffron broth with kipfler potatoes, carrots and broccoli, fennel and chives
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zuchinni spinach purée and hung buffalo yoghurt
pepper crusted spatchcock (richmond, nsw) cooked under press, served with iceberg lettuce drizzled with lemon, extra virgin olive oil parsley and crumble (can be gluten free upon request)
poached veal with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin served with potato fondant, spinach purèe, eschalot and porcini salt
wild rocket salad served with shaved parmesan cheese and extra virgin olive oil
mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar
shoestring fries served with a truffled mayonnaise
vegetables of the day
mashed désirée potatoes with chives and extra virgin olive oil
tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, mix sea-food, cherry tomatoes, garlic oil, chilli and fresh parsley
tomato, fior di latte, capers, anchovies, olives, oregano, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte with zucchini, mushrooms, capsicum, eggplant, basil and extra virgin olive oil.
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
gorgonzola, emmental, provola (smoked mozzarella), fior di latte and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonal fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocoa
soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
ice-cream terrine with new season peaches, amaretti biscuits, almonds, strega liquor served with crostoli and toasted almonds
served w/ fresh kiwifruit and lemon topped w/ fevertree elderflower tonic
served w/ fresh orange and rosemary, topped w/ fervertree mediterranean tonic
served w/ a splash of elderflower liqueur, cucumber and mint, topped w/ fervertree light tonic
house made peach purée with prosecco
italy's favorite aperitivo: aperol, prosecco soda
the true original: campari, cinzano rosso topped with soda
the classic blend: gin, campari, cinzano rosso orange peel
gin, vodka, dry or dirty; however you like we will make it for you
a light and floral mix: st germain liqueur, prosecco, fresh mint, lime
vodka, fresh lime, sugar syrup
vodka, kimbo, crème de cacao, espresso
vodka, chambord, pineapple juice
woodford reserve, sugar, bitters
served over ice with fresh lime
served over ice with fresh blood orange
served over ice with orange
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef pork meatballs cooked in tomato, onion, sprinkled with parmesan
fresh silced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
thinly sliced braised veal (casino, nsw) served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
brisbane valley quail stuffed with pinenuts, rasins, parmesan and parsley, wrapped in pancetta and served with pickled mushrooms
burrata served with croutons, oven dried tomatoes and basil oil
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
house made linguine served with seasonal mixed seafood, cooked with garlic, chilli, granulated pepper, napoletana, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue winner crab, zucchini, capers, butter, lemon, and parsley
house made short curly pasta served with braised rabbit (wa), carrot, onion, celery, cracked pepper and pecorino
pepper crusted spatchcock (richmond, nsw) cooked under press, served with accompaniments
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zucchini spinach purée and hung buffalo yoghurt
poached veal served with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin, potato fondant, spinach purée, eschalot and porcini salt
grilled barramundi (conebay, wa) served with seasonable baked vegetables in breadcrumbs and topped with lemon, parsley and olive oil
almond spiced pear tart
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonable fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocao
soft centered chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
(no seafood, no cheese) tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, fior di latte with pumpkin, mushrooms, eggplant, cherry tomato, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
bowl of marinated mixed olives with oregano garlic and chilli
house made bread served with organic extra virgin olive oil and whipped butter
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
toasted ciabatta bread topped with fresh tomato basil extra virgin olive oil and pepper
fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef & pork meatballs cooked in tomato, onion, sprinkled with parmesan
kingfish and ocean trout thinly sliced topped with orange segments, baby fennel, capers, chives and extra virgin olive oil
buffalo mozzarella, served with pear, candied walnuts, basil and aged balsamic vinegar
raw beef tenderloin (warwick, qld) thinly sliced, served with extra virgin olive oil and lemon, topped with fresh rocket, shaved parmesan, pickled mushrooms, truffle and cracked black pepper
thinly sliced braised veal (casino, nsw), served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
linguine served with seasonal mixed seafood, cooked with wine, garlic, chilli, pepper, fresh tomato, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue swimmer crab, zucchini, capers, butter, lemon, and parsley
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
barramundi (conebay, wa) served in a saffron broth with kipfler potatoes, carrots and broccoli, fennel and chives
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zuchinni & spinach purée and hung buffalo yoghurt
pepper crusted spatchcock (richmond, nsw) cooked under press, served with iceberg lettuce drizzled with lemon, extra virgin olive oil & parsley and crumble (can be gluten free upon request)
poached veal with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin served with potato fondant, spinach purèe, eschalot and porcini salt
wild rocket salad served with shaved parmesan cheese and extra virgin olive oil
mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar
shoestring fries served with a truffled mayonnaise
vegetables of the day
mashed désirée potatoes with chives and extra virgin olive oil
tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, mix sea-food, cherry tomatoes, garlic oil, chilli and fresh parsley
tomato, fior di latte, capers, anchovies, olives, oregano, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte with zucchini, mushrooms, capsicum, eggplant, basil and extra virgin olive oil.
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
gorgonzola, emmental, provola (smoked mozzarella), fior di latte and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonal fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocoa
soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
ice-cream terrine with new season peaches, amaretti biscuits, almonds, strega liquor served with crostoli and toasted almonds
served w/ fresh kiwifruit and lemon topped w/ fevertree elderflower tonic
served w/ fresh orange and rosemary, topped w/ fervertree mediterranean tonic
served w/ a splash of elderflower liqueur, cucumber and mint, topped w/ fervertree light tonic
house made peach purée with prosecco
italy's favorite aperitivo: aperol, prosecco & soda
the true original: campari, cinzano rosso topped with soda
the classic blend: gin, campari, cinzano rosso & orange peel
gin, vodka, dry or dirty; however you like we will make it for you
a light and floral mix: st germain liqueur, prosecco, fresh mint, lime
vodka, fresh lime, sugar syrup
vodka, kimbo, crème de cacao, espresso
vodka, chambord, pineapple juice
woodford reserve, sugar, bitters
served over ice with fresh lime
served over ice with fresh blood orange
served over ice with orange
bowl of marinated mixed olives with oregano garlic and chilli
house made bread served with organic extra virgin olive oil and whipped butter
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
toasted ciabatta bread topped with fresh tomato basil extra virgin olive oil and pepper
fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef pork meatballs cooked in tomato, onion, sprinkled with parmesan
kingfish and ocean trout thinly sliced topped with orange segments, baby fennel, capers, chives and extra virgin olive oil
buffalo mozzarella, served with pear, candied walnuts, basil and aged balsamic vinegar
raw beef tenderloin (warwick, qld) thinly sliced, served with extra virgin olive oil and lemon, topped with fresh rocket, shaved parmesan, pickled mushrooms, truffle and cracked black pepper
thinly sliced braised veal (casino, nsw), served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
linguine served with seasonal mixed seafood, cooked with wine, garlic, chilli, pepper, fresh tomato, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue swimmer crab, zucchini, capers, butter, lemon, and parsley
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
barramundi (conebay, wa) served in a saffron broth with kipfler potatoes, carrots and broccoli, fennel and chives
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zuchinni spinach purée and hung buffalo yoghurt
pepper crusted spatchcock (richmond, nsw) cooked under press, served with iceberg lettuce drizzled with lemon, extra virgin olive oil parsley and crumble (can be gluten free upon request)
poached veal with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin served with potato fondant, spinach purèe, eschalot and porcini salt
wild rocket salad served with shaved parmesan cheese and extra virgin olive oil
mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar
shoestring fries served with a truffled mayonnaise
vegetables of the day
mashed désirée potatoes with chives and extra virgin olive oil
tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, mix sea-food, cherry tomatoes, garlic oil, chilli and fresh parsley
tomato, fior di latte, capers, anchovies, olives, oregano, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte with zucchini, mushrooms, capsicum, eggplant, basil and extra virgin olive oil.
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
gorgonzola, emmental, provola (smoked mozzarella), fior di latte and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonal fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocoa
soft centred chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
ice-cream terrine with new season peaches, amaretti biscuits, almonds, strega liquor served with crostoli and toasted almonds
served w/ fresh kiwifruit and lemon topped w/ fevertree elderflower tonic
served w/ fresh orange and rosemary, topped w/ fervertree mediterranean tonic
served w/ a splash of elderflower liqueur, cucumber and mint, topped w/ fervertree light tonic
house made peach purée with prosecco
italy's favorite aperitivo: aperol, prosecco soda
the true original: campari, cinzano rosso topped with soda
the classic blend: gin, campari, cinzano rosso orange peel
gin, vodka, dry or dirty; however you like we will make it for you
a light and floral mix: st germain liqueur, prosecco, fresh mint, lime
vodka, fresh lime, sugar syrup
vodka, kimbo, crème de cacao, espresso
vodka, chambord, pineapple juice
woodford reserve, sugar, bitters
served over ice with fresh lime
served over ice with fresh blood orange
served over ice with orange
traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil
traditional italian beef & pork meatballs cooked in tomato, onion, sprinkled with parmesan
fresh silced tomatoes topped with bocconcini, basil and extra virgin olive oil
fried calamari tossed in crushed pepper, salt and served on a bed of fresh rocket with lemon mayonnaise
smoked mozzarella, grilled and topped with tomato, fresh basil and parmesan
salted cod balls mixed with potato, capers, parsley, crumbed and fried, served with lemon mayonnaise
thinly sliced braised veal (casino, nsw) served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons and granulated pepper
brisbane valley quail stuffed with pinenuts, rasins, parmesan and parsley, wrapped in pancetta and served with pickled mushrooms
burrata served with croutons, oven dried tomatoes and basil oil
linguine served with mixed mushrooms, butter, mascarpone and truffle paste, topped with parmesan and cracked pepper
house made tube pasta, served with italian pork sausage, sauteed mushroom with butter, (cold) ricotta cheese, grated pistachio nuts and parmesan
house made linguine served with seasonal mixed seafood, cooked with garlic, chilli, granulated pepper, napoletana, parsley and extra virgin olive oil
acquerello rice (12 months dry aged rice) with australian blue winner crab, zucchini, capers, butter, lemon, and parsley
house made short curly pasta served with braised rabbit (wa), carrot, onion, celery, cracked pepper and pecorino
pepper crusted spatchcock (richmond, nsw) cooked under press, served with accompaniments
rump of lamb (goldfields, vic) sous vide served with sauté black barley in citrus, zucchini & spinach purée and hung buffalo yoghurt
poached veal served with bagna cauda and a cold salad of potato, beans, fennel, capers and green olives (this is a warm dish)
sous vide koji dried cape grim tasmanian sirloin, potato fondant, spinach purée, eschalot and porcini salt
grilled barramundi (conebay, wa) served with seasonable baked vegetables in breadcrumbs and topped with lemon, parsley and olive oil
almond spiced pear tart
flaky pastry filled with semolina and ricotta served hot with amarena cherries, house made cherry gelato and seasonable fruit gel
mascarpone whipped with strega, marsala and served with savoiardi biscuits soaked in coffee, sprinkled with bitter cocao
soft centered chocolate fondant infused with fresh espresso served with mascarpone cream and dark chocolate
honey and vanilla infused panna cotta served with house made gelato and seasonal fruit gel (can be served gluten free upon request)
pizzetta baked in our pizza oven topped with rosemary, garlic oil and granulated salt
(no seafood, no cheese) tomato, oregano, garlic, extra virgin olive oil and fresh basil
tomato, fior di latte, basil and extra virgin olive oil
tomato, fior di latte with pumpkin, mushrooms, eggplant, cherry tomato, basil and extra virgin olive oil
tomato, fior di latte, hot salami, extra virgin olive oil and fresh basil
tomato, fior di latte, champagne ham, button mushrooms, basil and extra virgin olive oil
fior di latte, pork sausages, friarielli (bitter broccoli leaves), basil and extra virgin olive oil
tomato, fior di latte, barossa champagne ham, artichokes, button mushrooms and olives
pizza filled with fresh ricotta, fior di latte, provola, salami, pepper; topped with tomato, grated parmesan, basil and extra virgin olive oil
tomato, fior di latte, cherry tomatoes, prosciutto, rucola, shaved parmesan and extra virgin olive oil
fior di latte, provola (smoked mozzarella), roasted pork belly, roasted potatoes, rosemary, parmesan, basil
fior di latte, provola (smoked mozzarella), mortadella, ricotta, pistachio, parmesan, basil
tomato, fior di latte, pork sausages, spanish onion, basil and garlic oil
tomato, fior di latte, prosciutto, porcini mushroom puree, cherry tomatoes, shaved parmesan, basil and extra virgin olive oil with pork sausage and truffle paste encased in the crust
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