Tartufo Classic Italian

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