Food and Beverage Menu

Golden, crispy sticks with a molten cheese centre and our in-house chilli marinara sauce.

Crispy, golden cauliflower florets with a tender centre.

Crispy golden fries finished with the aroma and flavour of truffle.

A light, crisp Italian-style medley of seasonal vegetables.

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

• Non-vegetarian

Prawns tossed with garlic, chilli, smoked paprika, olive oil and citrus.

• Non-vegetarian

Buffalo, garlic parmesan, peri peri or sriracha.

• Non-vegetarian

Chicken in a punchy marinade of chilli flakes, garlic, lemon juice and olive oil.

• Non-vegetarian

Vegetarian with lavash, rosemary baby potato, asparagus, mushroom, baby corn and garlic parmesan croutons; or non-vegetarian with egg white, shrimp, chicken sausage, bacon, lavash and croutons.

• Chef recommends

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

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

• Accompaniment

• Accompaniment

Marinated tomatoes, fresh mozzarella, wild arugula and balsamic glaze on wood-fired sourdough.

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

• Chef recommends

Grilled prawns, chimichurri, guacamole, confit tomatoes and chilli garlic.

• Non-vegetarian

Roasted chicken, provolone, tomato sauce, jalapeños, caramelised onion and romaine.

• Non-vegetarian
• Spicy

Lamb meatballs, marinara, parmesan, provolone and romaine on freshly baked sourdough.

• Non-vegetarian
• Chef recommends

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

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

Mushroom, caramelised onion, sun-dried tomatoes, jalapeño, arugula, truffle oil and EVOO. Choice of marinara or mushroom base.

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

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

Marinara sauce, calamari, shrimp, garlic, capers, onion, parmesan and EVOO.

• Non-vegetarian
• Chef recommends

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

• Non-vegetarian

San Marzano sauce, mozzarella, peri peri chicken, jalapeño, sun-dried tomatoes, garlic, sour cream and EVOO.

• Non-vegetarian
• Spicy

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

• Non-vegetarian

San Marzano sauce, mozzarella, bacon, onion, honey chilli and EVOO.

• Non-vegetarian
• Chef recommends

Marinara sauce, mozzarella, roasted lamb, confit garlic, fresh mint and EVOO.

• Non-vegetarian
• Chef recommends

Garlic, olive oil, red pepper flakes, parsley and parmesan.

Fusilli pasta in a spicy, garlicky tomato sauce.

Penne in a silky sauce of Parmigiano Reggiano, warm cream and butter.

Basil pesto with bright, seasonal vegetables.

Farfalle celebrating the rich harmony of four cheeses.

Fried sourdough filled with lemon curd, hazelnut and chocolate, or mandarin cream, finished with icing sugar.

Cream cheese filling on a buttery crust with strawberry compote.

Coffee-soaked layers with velvety mascarpone.

• Chef recommends

Pineapple, orange, lime, black salt and mint.

Apricot, grape, peach and watermelon.

Nutella, brownie, chocolate sauce, ice cream, whipped cream, chocolate wafers and milk.

Mango, coconut syrup and vanilla ice cream.

• Spicy

• Non-vegetarian

• Non-vegetarian

• Non-vegetarian

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