Chef's choice of italian cured meats with italian pickles, homemade grissini and gnocco fritto Add 125g Fiordilatte Mozzarella +6.9 (For one | For two)

Beef carpaccio served with oyster mushrooms, truffle mayo, bread croutons, microherbs

Flour dusted shallow fried calamari served with rocket and balsamic mayonnaise Entree | Main | Oval

Grilled king prawns (4) served on rocket salad, with garlic chilli extra virgin olive oil and homemade lime mayonnaise

Eggplant layers, oven baked with Mozzarella and parmesan, basil, tomatoes and oregano

Chargrilled seafood platter with king prawns, fresh octopus, fresh calamari served with rocket, black olives For two | For four

Traditional caprese with fior di latte mozzarella and fresh heirloom cherry tomatoes Add Grissini and Prosciutto +9

Rummo linguine with king prawns, calamari, mussels, clams, scallops, garlic, chilli and tomato, baked in parchment paper

Homemade Tagliolini with Moreton bay bugs, fresh plum cherry tomato sauce, brandy, basil and dill

Homemade Tagliatelle with lamb red ragu and Pecorino (Entree | Main)

Pan fried wild Barramundi fillet cooked in cherry tomato and garlic broth with baby capers, Ligurian black olives and bread crostini

Herb crumbed 400g veal cutlet on the bone served with cos lettuce and cherry tomatoes

Homemade traditional tiramisu | Sommelier Recommendation - Bertani Recioto della Valpolicella (+$12)

Homemade baked vanilla custard with caramelised brown sugar | Sommelier Recommendation - 12y Glemorangie Sherry (+$17)