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