Pizza

For a perfect pizza which is tasty but doesn’t sit heavy on the stomach, the rise is fundamental; it must be long and slow in order for the dough to develop its special aromas and structure.

Gianni – Head Chef

Menu

  •  

    22 (12″)

  • Margherita v

    22 (12″)
    Classic tomato, mozzarella and fresh basil

  • ‘Nduja

    28 (12″)
    Spicy south Italian sausage meat, roast capsicum, red onion, olives, tomato, mozzarella *warning hot!

  • Marinara

    28 (12″)
    Anchovies, olives, capers, sun-dried tomatoes, garlic, oregano, tomato, mozzarella *anchovies optional.

  • Vegetariana v

    28 (12″)
    Mushrooms, roast capsicum, red onion, black olives, tomato, mozzarella, olive oil and fresh rocket.

  • Domenica

    28 (12″)
    Ham and mushroom, tomato, mozzarella.

  • Zzita v

    29 (12″)
    Grilled eggplant, walnuts, blue cheese, tomato, mozzarella.

  • Capricciosa

    29 (12″)
    Ham, artichoke hearts, mushroom, kalamata olives, tomato, mozzarella.

  • Ninco nanco

    29 (12″)
    All the meat – Italian pork sausage, spicy ‘nduja*, ham, tomato, mozzarella.

  • Emilia

    31 (12″)
    Prosciutto crudo, wild rocket. parmesan and a drizzle of olive oil, tomato and mozzarella

  • Garlic foccaccia v

    12 (12″)
    Pizza bread with garlic, rosemary, rock salt.

  • Extra toppings (veg)

    2.5

  • Extra toppings (meat)

    3.5

Pasta

At home in Italy we would make pasta for big family meals and special occasions. Shaping pasta by hand takes many aunts and cousins, the children all join in while the meat sauce boils away in the background.

Gianni – Head Chef

Menu

  • Lasagna della mamma

    21
    Family recipe lasagna made with fresh pasta, beef ragù, a rich bechamel tomato sauce, parmesan and mozzarella.

  • Cannelloni v

    20
    Generous rolls of pasta stuffed with spinach & ricotta served with tomato sauce and parmesan.

Salads

La bellezza è fatta di tanti piccoli dettagli

Beauty is made up of many small details.

Menu

  • Beetroot Boost v

    15
    Roast beetroot, walnuts, feta cheese, orange, radish, red onion and mesclun with a tangy brown rice syrup dressing.

  • Waiheke greens v

    12.5
    Locally grown micro greens from Revival at Sunshine Valley, edible flowers with honey mustard dressing.

  • Rocket and pear salad v

    14
    Pear, walnuts and shaved parmesan on a bed of wild rocket with balsamic dressing.

  • Carrot garlic salad v

    9.5
    Carrot salad with garlic vinaigrette topped with toasted sesame seed gomasio and flat leaf parsley.

Check our Specials board for seasonal salads.