Take Away


Pick-up 5-8PM

Primi Piatti

Pizzette Napoletane

With Napoletana sauce, ricotta, rocket, and parmesan (4 per serve)


Pork and veal sausages bound with parmesan, truffle egg and pork trotter; finished with lemon infused extra virgin olive oil

Calamari in Cassuola

Braised southern calamari with potato, peas, and globe artichoke


Battered, fried zucchini flowers

Borlotti Bean And Mussel Soup

With root vegetables and Italian greens


Salad of thinly sliced fennel and globe artichoke marinated in lemon juice and extra virgin olive oil, finished with shaved parmesan


Thinly sliced ocean trout dressed with extra virgin olive oil, bottarga, and tarragon


Mafalda with Pork & Veal Ragu


Gnocchi Sorentina

Potato dumplings with provola, tomato, basil and parmesan

Fettucine al Tartufovo

Cream and parmesan, topped with a fried truffle egg

Casarecce Genovese

Slow cooked ragu of veal, prosciutto, and salami; finished with fresh thyme and pecorino


With spanner crab meat, cherry tomato, garlic, chilli, and parsley


Pesce Spada alla Puttanesca

Char-grilled swordfish , finished in the pan with sauteed cherry tomato, olives and capers


Butterflied Spatchcock pan-fried with Madeira, sage and prosciutto. Seved with jerusalem artichoke puree

Braciolette Reginaldo

Crumbed veal rolled with spinach, nutmeg, and parmesan. Grilled and drizzled with extra virgin olive oil and lemon.

Porchetta Alla Romana

Berkshire pork shoulder roasted with black pepper, rosemary and fennel seeds; served with braised chicory

Bistecca Alla Griglia

500g Nolan’s Gympie Private Selection grain fed, dry-aged T-Bone; grilled and served with sea salt and lemon


Insalata di rucola

salad of wild rucola and parmesan

Roast Baby Potatoes

extra virgin olive oil, rosemary, and sea salt

Fagioli alla Toscana

Cannellini beans with extra virgin olive oil

Zucchini sautéed in basil butter


House Baked Foccacia



Semifreddo Al Torrone


Cheese Plate




Mille Mele

Thousand layer apple cake

Lemon Sorbetto


Caramel Hazelnut Gelato


Meringata al Limone

Olive oil and limoncello cake layered with sweetened ricotta and cedro; finished with a lightly torched Italian meringue


Piedmontese style crème caramel with chocolate, caramel, amaretti biscotti, and rum

Heat & Serve

All dishes will serve two people.



Eggplant Parmigiana


Onion Frittata


All wines available for takeaway with a 20% discount.