Take Away


Pick-up 5-8PM

Primi Piatti

Crudo alla Negroni

Thinly sliced Hiramasa Kingfish, marinated in gin, vermouth, candied orange and Campari crystals


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


Fresh figs wrapped in prosciutto and baked in gorgonzola sauce


Battered, fried zucchini flowers


Mafalda with Pork & Veal Ragu

Available as Entree or Main Course

Spaghetti all'amalfitana

Spaghetti with Clarence River school prawns, zucchini, mint, zucchini flower and parmesan
Available as Entree or Main Course

Fettucine al Tartufovo

Cream and parmesan, topped with a fried truffle egg
Available as Entree or Main Course


Bonito alla puttanesca

Pan-fried Bonito with sauteed cherry tomato, olives and capers

Galletto Alla Diavola

Butterflied chargrilled spatchcock with hot spices, roast capsicum, lemon and extra virgin olive oil


Grilled Milly Hill Lamb rump (served medium), with chargrilled beetroot marinated in balsamico, served with a mint and almond pesto

Braciolette Reginaldo

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



Semifreddo Al Torrone


Cheese Plate


Orange Tart