4 encrusted and deep-fried rice balls filled with Bolognese sauce and mozzarella fiordilatte
ENTREES
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