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

  • 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.

  • Ham and Mushrooms

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

  • Roasted Eggplant v

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

  • Capricciosa

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

  • Meatlovers

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

  • Prosciutto

    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

Salads

La bellezza è fatta di tanti piccoli dettagli

Beauty is made up of many small details.

Menu

Check our Specials board for seasonal salads.