daily baked pane di casa, served with extra virgin olive oil, and mixed olives
Menus
SNACKS
PANZEROTTI FRITTI
4 Fried pizza dough pockets filled with mozzarella fiordilatte and selected double smoked ham, served with a side of napolitana sauce dipping
PANOZZO
Pizza dough focaccia served hot with a spread of garlic, butter or mixed herbs
BRUSCHETTA PANOZZO
Classic finely chopped fresh tomatoes, with extra virgin olive oil, garlic, basil, and oregano
ENTREES
ARANCINI RAGU (BEST SELLER)
4 encrusted and deep-fried rice balls filled with Bolognese sauce and mozzarella fiordilatte
POLPETTE DELLA NONNA
Baked in oven meatballs finished in deep tomato sauce, parmesan cheese and basil leaves
PARMIGIANA (V)
Baked in oven multi-layered eggplant parmigiana, with tomato sauce, mozzarella, parmesan cheese and basil leaves
CALAMARI FRITTI
Lightly floured and fried WA calamari rings, served with home-made aioli sauce and lemon wedges
FIORI DI ZUCCA
Lightly beer battered zucchini flowers filled with fresh buffalo mozzarella, ricotta, parmesan cheese and pecorino, black truffle paste, served on a bed of tomato sauce
CARPACCIO DI PESCE
Fish of the day crudité finely sliced topped with chili, extra virgin olive oil and drizzled with soy sauce
ANTIPASTO ITALIANO ( min 2 people )
Selected cured meats, 24 months aged Prosciutto di Parma, mortadella, Barossa Valley smoked ham, Soppressa salame, marinated mixed olives and daily baked bread
CARPACCIO DI CARNE
Marble SC4 black onyx Eye fillet carpaccio with stracciatella mozzarella fiordilatte, truffle oil, Parmigiano cheese, and paprika aioli
TARTARE DI PESCE
Fresh Catch of the day tartare, shallots, herbs, lemon dressing, sesame seeds
CARPACCIO DI TONNO
Fresh Red Tuna carpaccio with extra virgin olive oil, soy sauce, chilli, Carasau crispy bread chips
PASTA
SPAGHETTI AL POMODORO (Chef Paolo most favourite) (V)
Slow cooked passata salsa “Nonna Style”, with Parmesan cheese, garlic, and basil (Chef Paolo favourite dish)
AGLIO OLIO E GAMBERI
Linguine long pasta in bianco, with WA prawns cutlets, extra virgin olive oil, and touch of chili
TROFIE AL SUGO CHEF SIGNATURE DISH
Twisted short pasta, with slow cooked veal and beef meat in rich tomato sauce topped with parmesan cheese
RISOTTO FUNGHI
Risotto with mixed mushrooms drizzled with truffle oil
SPAGHETTI POLPETTE
Spaghetti long pasta with slow-cooked meatballs, topped with parmesan cheese and basil
GNOCCHI OSSOBUCO
Home-made potato gnocchi with slow cooked ossobuco sauce
FETTUCCINE AL GRANCHIO
Freshly homemade fettuccine long pasta, blue swim crab meat and Alaskan crab meat tossed in white wine, with tomato salsa, shallots, touch of cream, parsley and drizzled with extra virgin olive oil
FETTUCCINE ARAGOSTA
Freshly homemade fettuccine long pasta, with diced Lobster tails tossed in white wine, chili fish bisque in red tomato sauce
RISOTTO MARINARA
Risotto with prawns, calamari, mussels, and diced fresh catch of the day, in light passata sauce
MAINS
PESCE DEL GIORNO
Oven baked fresh fish fillet of the day with cherry tomatoes, potatoes, basil green olives, white wine, parsley
GAMBERONI AL FORNO
Wood fire oven baked eight halves WA king prawns served with diced tomatoes bruschetta style, and Sicilian salmoriglio (olive-based sauce with lemon jus, garlic, parsley and oregano)
POLLO GATTO MATTO
Baked in oven chicken breast roulade, filled with ricotta cheese and mozzarella, wrapped in Prosciutto, and served on a bed of mash potatoes and garlic broccolini
BISTECCA DI CARNE
20 days aged Onyx Black Angus sirloin, lightly seasoned and grilled to order, served with baked potatoes, baby carrots and veal jus
SALTIMBOCCA ALLA ROMANA
Veal saltimbocca filled with sage and Prosciutto San Daniele, served with Broccolini, mashed potatoes and veal jus
TOMAHAWK STEAK
On-the-bone rib eye grilled to order, served with a variety of condiments, English mustard, salmoriglio and veal jus. Side dishes rocket salad and roasted potatoes.
PESCE ALLA GRIGLIA
Grilled Fresh Fish fillet of the day served with fennel and orange salad, and topped with salmoriglio sauce
(olive-based sauce with lemon jus, garlic, parsley, and oregano)
SCAMPI AL FORNO
Wood fire oven baked ten halved scampi served with diced tomatoes bruschetta style, and Sicilian salmoriglio (olive-based sauce with lemon jus, garlic, parsley and oregano)
SIDE DISH
INSALATA DI RUCOLA
Rocket salad with local walnuts, pears, parmesan shaves and home made glazed balsamic vinegar
POTATO CHIPS
Deep fried Potato chips
PATATE AL FORNO
Roast potatoes flavored with garlic and rosemary
BROCCOLINI
Steamed broccolini pan-fried with garlic and topped with a tasty toasted breadcrumb
KIDS MENU
MARGHERITA
tomato, mozzarella fiordilatte, oregano
PENNE NAPOLETANA
Penne pasta with tomato salsa, Parmesan cheese, and drizzled with extra virgin olive oil
CALAMARI FRITTI AND CHIPS
Lightly floured and fried calamari rings served with chips
PIZZA BIANCA
White base Pizza with Mozzarella fiordilatte
PENNE BOLOGNESE
Penne short pasta with Bolognese sauce and Parmesan cheese
PASTA PANNA E PROSCIUTTO COTTO
Fettuccine pasta with cream, double smoked ham
COTOLETTA DI POLLO
Chicken Schnitzel with chips
COTOLETTA DI CARNE
Veal Schnitzel with chips
DESSERTS
MINI CANNOLI
Crunchy shell cannoli filled with your choice of chocolate, Vanilla or Ricotta custard
GELATI
Home made gelati: chocolate, vanilla, hazelnut, strawberry, pistachio
TIRAMISU
Soaked in coffee savoiardi biscuits, topped with mascarpone custard and cocoa powder
CUZZOLI (serves up to 4 pax)
Home made sweet dough, striped and deep fried topped with your choice of Nutella or Honey – extra gelato on the side