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PIZZA

Tomato, mozzarella, eggplant, ricotta cheese flakes, basil leaves

Tomato, mozzarella, sausage, broccoli, potatoes

Tomato, mozzarella, anchovies, black olives, capers

Tomato, mozzarella, capsicum, black olives, salami, chili flakes

Tomato, mozzarella, ham, mushrooms, black olives, pickled artichokes

tomato, mozzarella, Italian sausage, salame, ham, pork

White base pizza (no tomato) with mozzarella, cherry tomatoes, rocket, prosciutto, and parmesan shaves

Diced roma tomato, porcini mushrooms, zucchini flowers, eggplant, truffle essence

Tomato, calamari, mussels, prawns, garlic

Tomato, mozzarella , chicken, lettuce, bacon, mayo

PIATTI DEL GIORNO

8 hours red wine braised wagyu beef cheeks, served on a bed of creamy polenta, cavolo nero, and baby carrots

Fresh catch of day served with daily made garnish ( please ask the reception about variety of the day)

Roast of the day served with daily made garnish ( please ask the reception about the variety)

STARTERS - ANTIPASTI

Home made meat balls in deep tomato sauce : this recipe has been found in Paolo`s nonna recipe book and still made the same way for 50 years. Keep with Sicilian traditions

Fresh calamari rings lightly floured and fried, served with aioli sauce

Boston Bay mussels sauteed in tomato sauce topped with cous cous, capsicum and zucchini brunoise

Lightly beer battered zucchini flowers filled with fresh buffalo ricotta cheese, pecorino romano cheese, black pepper, served on a bed of macco (broad beans puree)

Multi layers of eggplant, mozzarella, napoletana sauce and parmesan cheese, baked in oven and topped with basil leaves

Western Australia baby octopus braised in red wine and tomato sauce, served with soft polenta

Burrata Pugliese mozzarella (soft creamy heart mozzarella) served with red cabbage, savot cabbage, carrots and shallots Italian slaw drizzled with balsamic glaze

KIDS MENU

Chicken schnitzel with beer battered chips served with tomato sauce on the side

Handmade potato gnocchi with ragu sauce and parmesan cheese

Main Courses

Handmade pumpkin ravioli, brown butter, sage leaves and parmesan cheese

Short pasta fro Puglia, served in a sauce of Boston Bay mussels, calamari, zucchini flowers, garlic, cherry tomatoes and topped with basil

4-hours slow braised in wine and veggies lamb shank, served on abed of truffle infused mash potatoes and glazed with its own veggies puree reduction sauce

Daily home made potato gnocchi with slow braised duck, pecorino cheese, porcini mushrooms, truffle essence

Linguine long Pasta  from Gragnano (Italian small suburb world wide known for the best quality of the pasta produced) with Western Australia Spanner crab braised in white wine, cherry tomato, chili and lobster broth

Traditional Sicilian recipe made of fresh locally catch in its own short sauce of cherry tomatoes, olives and potatoes

Marinated mixed black and green olives, lemon, rosemary, garlic and chili croutons

Pizza crust, oregano, garlic, sea salt, extra virgin olive oil, served with dipping sauce

Pizza crust topped with diced tomato, garlic, basil, sea salt and extra virgin olive oil

Selection of cured meats, 24 month aged Parma Prosciutto, pistachio mortella, double smoked ham, calabrese nduja, cacciatorino salami, pickles, marinated olives and bread

Spaghetti long pasta served with sauce of cherry tomatoes, anchovies, wild fennel, sultanas, pine nuts, topped with toasted breadcrumb

Risotto of the day, please ask the reception about variety of the day

5-hours slow roasted and smoked wagyu brisket served with cauliflower puree and crispy shallots

Fresh catch of the day served with daily made garnish ( please ask the receptionist about the variety of the day)

Contorni / Side Dishes

Rocket salad with local walnuts, pears, parmesan shaves and home made glazed balsamic vinegar

Roasted potatoes with garlic and rosemary

Steamed broccolini panfired in garlic and chili, topped with crunchy almond flakes

Red cabbage, savoy cabbage, carrots and shallots Italian Slaw

Desserts

Cannoli shell served with your choice of vanilla, chocolate, or ricotta custard

Double almond sponge, stuffed with ricotta custard and pear. Served with a scoop of vanilla gelato

Pizza dough topped with n utella and fresh strawberries and icing sugar

From our Sicilian ancestor`s inheritance, Cuzzoli were just stripes of  leftover dough, when our Nonnes used to home made bread for the family. Paolo revised the recipe and made a MUST TO HAVE dessert, adjusting the recipe to a sweeter version: Italian doughnuts dusted with icing sugar and cinnamon powder and topped with nutella

Savoiardi biscuits soaked in coffee and topped with mascarpone based mousse and chocolate powder

Multi layers of nutella crunch, chocolate sponge, chocolate and hazelnut mousse, coated with chocolate ganache