Redefining the traditional Italian experience.

Freshly baked sourdough.

Freshly baked sourdough with melted cheese.

Creamy Greek feta drizzled with extra virgin olive oil, tomatoes and Kalamata olives, served with toasted baguette.

Golden-fried eggplant in crispy tempura.

With wasabi cream and lemon.

Lightly coated with crisp salt and pepper seasoning.

Smoked salmon on a green papaya caper salad with lemon dressing, served with focaccia.

Creamy hummus blended with chickpeas and tahini lemon, served with mozzarella, red onions, Kalamata olives and oregano with focaccia bread.

Italian buffalo mozzarella paired with tomatoes, artichokes, fresh basil and oregano with extra olive oil and focaccia bread.

Fresh market fish marinated in coconut cream and lime juice with vegetables, served with taro wedges.

Fettuccine tossed in a rich and creamy white sauce with tender squid, succulent prawns, mussels and baby clams.

With a touch of roasted onions in a creamy mushroom tomato eggplant sauce.

Fettuccine tossed in a rich Napoli sauce tomato sauce with garlic prawns, black olives and fresh basil.

Penne pasta in a creamy parmesan sauce with tender chicken and mushrooms, finished with shaved parmesan cheese for a comforting Italian classic.

Spaghetti in a velvety bacon, egg and parmesan sauce finished with black pepper and fresh basil. Add Chicken for $6.00.

Creamy Arborio rice slowly cooked with tender chicken and bacon, vegetables and parmesan cheese.

Arborio rice gently simmered in our home broth finished with squid, prawns, baby clams and mussels with fresh basil for a rich and flavorful Italian favorite.

Made with a medley of vegetables and parmesan cheese finished with fresh watercress. Vegan option available with fresh coconut cream.

Thinly sliced beef eye fillet pan-seared and cooked with mushrooms in a rich red wine sauce served with seasonal steamed vegetables and creamy mash.

Premium beef cut cooked to your liking with fries and vegetables, topped with either garlic butter, creamy mushrooms or peppercorn sauce.

Slow-cooked bone-in pork belly with garlic prawns drizzled with vincotto and sweet chilli sauce, served with creamy mash and a watercress apple salad.

Pan seared salmon served on a bed of vegetable risotto with lemon beurre blanc sauce and garlic prawns.

With fresh tomatoes, basil and parmesan.

Italian penne tossed with a traditional bolognese ragù and parmesan cheese.

Spaghetti in creamy parmesan bacon and egg sauce.

Carrots, green beans and bok choy tossed in butter.

Potato fries served with tomato sauce.

Deep fried taro wedges.

Lettuce, tomato, carrot and cucumber.