Takeaway/ Delivery

★ Maialino (Half Suckling Pig) 2 days pre-order

Roasted Italian style suckling pig with red apple and grape | celery root purée | berries sauce | Serves up to 5 persons.

★ Maialino (Whole Suckling Pig) 2 days pre-order

Roasted Italian style suckling pig with red apple and grape | celery root purée | berries sauce | Serves up to 10 persons.

★ Roasted Australian Lamb Rack (1 whole Rack)

Served with rosemary potatoes and sautéed vegetables, linguine seafood with crab, octopus and prawns, Signature tiramisu'. Serves up to 5 persons.

★ Fiorentina 1kg

150days Black Angus Beef T-Bone served with roasted seasonal vegetables and Signature tiramiu'. Serves up to 5 persons.

★ Capelli d'angelo

Cold pasta angel hair, spicy 'San Marzano' tomato coulis, Hokkaido scallops tartare, Oscietra caviar

Burratina

Imported 'burratina’ cheese from Andria, 'San Marzano' tomatoes, 12 years aged balsamic

★ Zuppa di Pesce

Seafood soup with prawns, calamari, scallops in tomato base and fresh herbs.

Aragosta

Lobster bisque with fresh prawns, orange and dill

Focaccia

Freshly home-made ‘focaccia’ bread

★ Formaggi

Italian cheese 'Guffanti’ from Piedmont, house-made jam, fresh red grape

Tortelli

Homemade 'tortelli' filled with 'burrata' cheese, tomato 'pasta', marinated tomatoes with Sicilian oregano

★ Linguine

with Australian crab, ‘aglio e olio’ style, squid ink sauce

★ Ravioli

Hand-made 'ravioli' stuffed with braised veal, ‘Taleggio’ cheese fondue, toasted pistachios from ‘Bronte’

★ Fettuccine

Home-made 'tagliatelle' in milk-fed lamb ragout marinated in red wine, grated Parmesan cheese

★ Risotto frutti di mare

Superfine 'Carnaroli Acquerello' rice, bisque base with fresh crab, calamari, octopus, prawns

Spaghetti Chitarra

Spaghetti 'alla chitarra' with sautéed calamari in white wine sauce, tomato 'crudaiola'

★ Tagliatelle

Home-made 'tagliatelle' with sautéed seasonal 'porcini' mushroom, truffle emulsion sauce

Beef ragout

Minced beef ragout 'Bolognese' style

Tomato sauce

home-made fresh tomato 'passata'

★ Polipo

Chef Marco's signature poached and pan-seared Mediterranean octopus, seasonal vegetables, 'salmoriglio' dressing

★ Orata

Roasted Royal sea bream filet, roasted cherry tomatoes and potato, black olives 'Taggiasche, basil 'pesto'

★ Agnello

Sous-vide Australian lamb rack, rosemary 'Granville' potato, parsnip mash

★ Filetto di Manzo

150 days grain-fed Black Angus Beef tenderloin, seared foie gras, celeriac mash, glazed chestnut

★ Caponata

Sicilian vegetables stewed in tomato sauce

Patate

Roasted rosemary potatoes

★ Pomodori

Marinated tomatoes with basil, ‘Cutrera’ olive oil

Verdure

Sautéed seasonal vegetables

★ Tiramisu’

Chef Marco’s mom's signature Tiramisu’

★ Cioccolato

70% Valrhona chocolate mousse, raspberry compote, crispy 'feuilletine'

Arancia

Seasonal orange ‘panna cotta’, blood orange compote, fresh berries

★ Tartelletta di cioccolato

55% Valrhona warm chocolate tart, hazelnut praline, Chantilly cream