Please note - as a general rule we do not split bills.
To Start.
Marinated Olives - 10
orange, fennel, garlic
Garlic Pizza - 15
confit, onion, rosemary
Caprese - 18
buffalo mozzarella, roma tomatoes, basil
Ortiz Soldiers - 12
anchovies, whipped ricotta, chives, toast (2)
Chargrilled Octopus - 23
nduja butter
Vitello Tonnato - 24
tuna, caper, anchovy, pecorino
Beef Carpaccio - 19
Coorong Angus beef, mayo, capers, lemon, rocket
Tagliata - 24
Scotch fillet, wild garlic butter, rocket
Lamb Scottadito - 12
Crumbed, sage, gremolata
Burrata - 24
Fresh burrata, chilli honey, ciabatta
Mushroom Arancini - 10
Market fresh mushrooms, provolone cheese, truffle salt, creamy mushroom sauce, 24-month-aged parmigiano reggiano
Kingfish Crudo - 21
Sashimi kingfish, shallots, nduja oil
Pizza + Pasta.
Garlic - 15
Confit garlic, fior di latte, Onion, rosemary, oregano, EVOO VG
Tartufo - 27
Confit garlic, fior di latte, Button mushrooms, gorgonzola, truffle salt VG
Buffala - 25
San Marzano tomatoes, fior di latte, Buffalo mozzarella, basil VG
Diabla - 29
San Marzano tomatoes, fior di latte, Salami, smoked provolone, nduja, fresh chilli
The Parma - 29
San Marzano tomatoes, fior di latte, Prosciutto di parma, rocket, grana padana
Rigatoni - 30
All’amatriciana, pancetta, chilli, napolitana sauce
Orecchiette - 32
Pork and fennel sausage, chilli, nduja butter, garlic, pecorino
Gnocchi - 34
Slow cooked beef ragu, chilli, grana
Tagliatelle - 36
Fresh blue swimmer crab, chilli, parsley, garlic, crustacean cream
Gigli - 29
Swiss brown, enoki, truffle oil, thyme, dash of cream, 24-month-aged parmigiano reggiano VG
Bucatini - 32
Cacio e pepe, parmigiana reggiano
Spaghetti - 90
Eastern rock lobster, garlic, anchovy, lemon (for 2)
Mains + Sides.
Porterhouse - 60
500g medium rare, potato puree, bone marrow butter
Tomahawk - 133(for 2)
1kg medium rare, roasted potatoes, red wine jus
Scotch Fillet Steak - 54
Served medium rare, roasted potatoes, bone marrow butter
Coorong Mullet - 36
Oven baked, fennel, lemon caper butter
Duck - 39
Confit duck leg, potato puree, red wine jus
Broccolini - 16
Blanched broccolini, sticky balsamic, 24-month-aged parmigiano reggiano VG
Patate - 15
Roasted potatoes, truffle, provolone
Insalata - 15
Fresh rocket, fennel, ago blanco, 24-month-aged parmigiano reggiano, Fleurieu Peninsula EVOO VG / GF
Desserts.
Homemade Tiramisu - 16
Espress soaked savoiardi biscuits, fresh mascarpone, kahlua, cocoa
Affogato - 18
Vanilla gelati, espresso, liqueur
Bomboloni - 15
‘Italian donut’, salted caramel
Pannacotta - 15
Berry compote, brown butter crumb
Please note - tables of 8 or more required to share one of our feast menus.
15% surcharge applies on all public holidays.