ENTREES

Baked in oven meatballs finished in deep tomato sauce, parmesan cheese and basil leaves

Baked in oven multi-layered eggplant parmigiana, with tomato sauce, mozzarella, parmesan cheese and basil leaves

Lightly floured and fried WA calamari rings, lemon wedges and home madeĀ  aioli sauce

Finely cured Wagyu bresaola, served with shredded buffalo stracciatella soft cheese, drizzled with extra virgin olive oil and lemon jus

Lightly beer battered zucchini flower filled with fresh buffalo ricotta parmesan cheese and pecorino cheese , served on a bed of fresh tomato sauce

Fresh catch of the day cruditee finely sliced topped with chili, extra virgin oil olive oil and drizzled with soy sauce

Mixed Appetisers ” Gatto Matto” style, seven degustation antipastos selected by chef Paolo among the entrees and the weekly specials