Food, Wine and Beverage Menu

Kale, lollo rosso and romaine lettuce tossed in a zesty vinaigrette with green apple, cucumber, juicy grapes and fresh goat cheese.

Ripe guava drizzled with lemon-basil vinaigrette, parmesan and toasted pine nuts.

Burrata with cherry tomatoes and arugula, tossed in zesty lemon dressing and finished with fragrant basil oil.

Grilled baby octopus with arugula, mango, pineapple, red onion, baby potato and avocado in a citrus-honey basil dressing.

• Non-vegetarian
• Chef recommends

Wood-fired chicken with charred artichokes, baby spinach, iceberg lettuce, pecorino romano, toasted walnuts, fresh mint and lemon dressing.

• Non-vegetarian

Golden, crispy sticks with a molten cheese centre, served with our signature chilli marinara sauce.

Saffron-infused risotto balls stuffed with mozzarella and sautéed spinach, served with basil pesto.

Classic tomato and basil, caramelised onion and fig, and assorted mushrooms with truffle oil.

Crispy cauliflower florets with aromatic truffle oil, parmesan and crunchy garlic, served with garlic lemon aioli.

• Spicy
• Chef recommends

Golden fries with truffle oil, grated parmesan and fresh herbs, served with garlic aioli.

Lightly battered seasonal vegetables fried to crispy perfection and served with garlic lemon aioli.

Golden-crisp prawn and calamari rings served with tartar sauce.

• Non-vegetarian

Shrimp sautéed with garlic, chilli-infused olive oil and white wine, bursting with Mediterranean flavours.

• Non-vegetarian
• Spicy
• Chef recommends

Golden-fried chicken marinated with citrus and herbs, coated with a light semolina crust and served with garlic aioli or spicy arrabbiata sauce.

• Non-vegetarian
• Chef recommends

Succulent, perfectly marinated fried chicken wings.

• Non-vegetarian
• Spicy

Vegetarian with lavash, rosemary baby potato, asparagus, crumb-fried mushroom, baby corn, cherry tomatoes, roasted garlic and garlic parmesan croutons; or non-vegetarian with egg white, chicken sausages, crispy fried calamari, shrimp and bacon.

• Non-vegetarian

Pork loin rolls filled with parsley, pecorino romano, garlic and breadcrumbs, slow-braised in San Marzano sauce and finished with fresh basil.

• Non-vegetarian

Freshly baked bread with mozzarella, roasted garlic butter and caramelised onion.

• Chef recommends

Freshly baked bread with basil pesto, roasted garlic and melted butter.

• Accompaniment

• Accompaniment

Wood-fired sourdough with marinated tomatoes, fresh mozzarella, wild arugula and balsamic glaze.

Sourdough with avocado, provolone, arugula, marinated tomatoes and a feta-goat cheese blend, finished with honey chilli and vinaigrette.

• Chef recommends

Grilled prawns in chimichurri with creamy guacamole, confit tomatoes and chilli garlic on wood-fired sourdough.

• Non-vegetarian
• Spicy
• Chef recommends

Wood-fired sourdough with crumb-fried oysters, spinach cream, parmesan, garlic butter, charred lemon and fennel pollen.

• Non-vegetarian

Wood-fired sourdough with roasted chicken, provolone, tomato sauce, jalapeños, caramelised onions and crisp romaine.

• Non-vegetarian

San Marzano sauce, fresh mozzarella, parmesan, Italian basil and EVOO.

San Marzano sauce, mozzarella, onions, baby spinach, confit tomatoes, black olives, creamy ricotta and EVOO.

Sautéed mushrooms, caramelised onions, sun-dried tomatoes, jalapeños, arugula, truffle oil and EVOO. Choice of marinara or mushroom base.

San Marzano sauce, mozzarella, blue cheese, parmesan, pecorino romano, cheddar and EVOO.

• Chef recommends

San Marzano sauce, fresh mozzarella, basil, red onion, cherry tomatoes, kalamata olives, wild arugula, burrata and EVOO.

• Chef recommends

San Marzano sauce, mozzarella, garlic-marinated tiger prawns, roasted garlic, spicy house chilli sauce, fresh basil, parmesan and EVOO.

• Non-vegetarian

San Marzano sauce, mozzarella, teriyaki chicken, red peppers, confit garlic and arugula, finished with teriyaki sauce and EVOO.

• Non-vegetarian

San Marzano sauce, grilled chicken, mozzarella, onion, jalapeños and EVOO.

• Non-vegetarian
• Spicy

San Marzano sauce, mozzarella, Italian pepperoni, parmesan, cracked peppercorn, fresh parsley and EVOO.

• Non-vegetarian

San Marzano sauce, mozzarella, savoury ham, earthy mushrooms, briny olives and tender artichokes, finished with EVOO.

• Non-vegetarian

San Marzano sauce, mozzarella, crispy bacon, caramelised onions, spicy honey chilli and EVOO.

• Non-vegetarian
• Chef recommends

House-made muhammara, mozzarella, minced lamb, capers, preserved lemon, fresh parsley and EVOO.

• Non-vegetarian

• Spicy

• Non-vegetarian

• Non-vegetarian

• Non-vegetarian

• Non-vegetarian

Basil oil, chilli garlic oil, garlic rosemary oil, honey chilli oil or parsley oil.

Handmade pappardelle with wild mushroom, truffle oil and parmesan in a creamy sauce with porcini crumbles.

• Chef recommends

Linguine with umami-rich miso butter, charred corn, parmesan and furikake.

Spaghetti with pecorino romano, black pepper and rich black garlic paste.

Tortellini filled with ricotta, cream cheese, lemon zest and parsley, served in Parmigiano Reggiano cream and finished with shaved black truffle.

Potato gnocchi in blue cheese sauce with hot honey and walnut crumble.

• Chef recommends

Bucatini in a yuzu-infused butter sauce with shrimp, miso, chilli flakes, furikake and citrus.

• Non-vegetarian
• Chef recommends

Charcoal-infused spaghetti in garlic butter sauce with lobster and fresh herbs.

• Non-vegetarian
• Chef recommends

Agnolotti stuffed with chicken and porcini mushrooms in parmesan broth, finished with porcini garlic crumble.

• Non-vegetarian

Ravioli filled with ricotta and chicken, finished with velvety cream sauce and crispy parmesan.

• Non-vegetarian

Ravioli filled with burrata and spicy 'nduja in roasted tomato butter sauce.

• Non-vegetarian
• Spicy

A smoky chorizo carbonara with manchego cheese and smoked paprika.

• Non-vegetarian

Grilled asparagus over silky cauliflower purée and roasted cauliflower, finished with garlic butter and a parmesan crisp.

Grilled mushrooms with romesco, truffle oil, polenta and fresh thyme.

Grilled sea bass with artichoke purée, lemon beurre blanc and crisp artichokes.

• Non-vegetarian

Flame-grilled tiger prawns with Italian salsa verde, lemon and herbs.

• Non-vegetarian

Herb-marinated chicken skewers with fennel-herb purée and garlic butter.

• Non-vegetarian

Grilled chicken with lemon zest, Mediterranean herbs and spicy potato mash.

• Non-vegetarian

BBQ pork ribs, porchetta-style pork belly, 'nduja, pork sausage and crisp bacon, served with roasted baby potatoes and smoked rosemary salsa verde.

• Non-vegetarian

Flame-grilled lamb chops with rosemary, garlic, fennel pollen and white wine, served with roasted garlic jus and seasonal grilled vegetables.

• Non-vegetarian

Cream cheese filling on a buttery crust with strawberry compote.

Old Monk-soaked espresso sponge and mascarpone, finished with cocoa.

• Chef recommends

Neapolitan pizza dough with vanilla bean custard, caramelised sugar, burnt white chocolate, orange zest and sea salt.

Crisp cannolo shell with ricotta cream, lemon zest, vanilla and candied citrus peel, finished with fresh mint.

Soju topped with house-made elderflower and mint soda, finished with fresh orange.

Rosé with fresh muskmelon and house-made rosemary cordial.

White wine with clarified green apple and house-made thyme honey.

White wine with passion fruit, lychee, seasonal fruit and basil seeds.

Red wine with fresh orange, red apple and peach.

Strawberry and blueberry compote with passion fruit purée and yoghurt.

Grapefruit, lime and passion fruit with soda, ginger ale and rosemary.

Raspberry purée and fresh lime with sparkling water, lemonade and fresh mint.

Freshly brewed iced tea. Choose lemon, peach or raspberry.

A single shot of espresso.

Espresso with hot water.

Double espresso with steamed milk and milk foam.

Double espresso with steamed milk.

Double espresso hand-shaken over ice with vanilla.

Espresso, house-made salted caramel and steamed milk.

Espresso, tonic water and fresh orange.

Imported · Champagne, France

Indian · Nashik, India

Indian · Nashik, India

Imported · Mendoza, Argentina

Imported · Rubicone, Italy

Imported · Robertson, South Africa

Imported · Western Cape, South Africa

Imported · Bordeaux, France

Indian · Nashik, India

Indian · Nashik, India

Indian · Nashik, India

Indian · Nashik, India

Imported · McLaren Vale, Australia

Imported · Pays d’Oc, France

Imported · Rubicone, Italy

Imported · Tuscany, Italy

Imported · Tuscany, Italy

Indian · Nashik, India

Indian · Nashik, India

Indian · Nashik, India

Indian · Nashik, India