House‑made cannelloni sheets filled and rolled with ricotta, baby spinach, béchamel and nutmeg seasoning, topped with pomodoro sugo and fior di latte mozzarella, finished with grated parmesan and basil garnish

House‑made lasagna sheets layered with wagyu beef bolognese, pomodoro sugo, béchamel and fior di latte mozzarella, finished with grated parmesan and basil garnish

House‑made tagliatelle sautéed with extra‑virgin olive oil, bacon, shallots, red onion, mushrooms and parsley in white parmesan butter cream sugo, finished with grated parmesan and herb garnish

House‑made spaghetti sautéed with extra‑virgin olive oil, garlic, Calabrese chilli and tiger prawns in pomodoro sugo, finished with basil garnish

Risotto sautéed with extra‑virgin olive oil, shallots, parsley and mushrooms in white parmesan butter cream sugo, finished with grated parmesan and herb garnish

House‑made gnocchi sautéed with extra‑virgin olive oil in pomodoro sugo, finished with grated parmesan and basil garnish

00 wood‑fired pizza base with BBQ sauce and fior di latte mozzarella, topped with mushrooms, red onion and marinated garlic chicken breast, finished with oregano and basil garnish

00 wood‑fired pizza base with San Marzano pomodoro sugo and fior di latte mozzarella, topped with double smoked ham and pineapple, finished with oregano and basil garnish

Toasted tortilla wrap with garlic pesto, pulled wagyu MB9+ beef brisket, house hot sauce and taleggio cheese, layered with caramelised red onion, marinated Italian antipasto, pickled turnip, cucumber, sliced tomato and cos lettuce, served with side sweet potato fries, garlic aioli dip and rosemary garnish

Braised 250g chicken breast basted with salmoriglio, served with mixed leaf, coriander, cherry tomatoes, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, finished with black sesame, hemp seeds, almond nut crumble, lemon‑herb vinegar dressing, wasabi aioli drizzle and sumac lemon garnish

Tempura fried prawns served with mixed leaf, coriander, cherry tomatoes, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, finished with black sesame, hemp seeds, almond nut crumble, lemon‑herb vinegar dressing, chipotle aioli drizzle and sumac lemon garnish

Tempura fried salt and pepper calamari served with mixed leaf, coriander, cherry tomatoes, sliced avocado, cabbage, carrots, turnip, watermelon radish and feta cheese, finished with black sesame, hemp seeds, pecan nut crumble, lemon‑herb vinegar dressing, tartare aioli drizzle and sumac lemon garnish

00 wood‑fired bread bowl filled with house‑made gnocchi sautéed in rosa sugo made from extra‑virgin olive oil, pomodoro and mozzarella cream sugo, finished with fresh stracciatella mozzarella, grated parmesan and basil garnish

00 wood‑fired bread bowl filled with house‑made gnocchi sautéed in pesto sugo made from extra‑virgin olive oil, basil pesto and white parmesan butter cream sugo, finished with grated parmesan and basil garnish

00 wood‑fired bread bowl filled with house‑made gnocchi sautéed in four cheese sugo made from extra‑virgin olive oil, fior di latte mozzarella, smoked mozzarella and gorgonzola blue cheese in white parmesan butter cream sugo, finished with grated parmesan and basil garnish

00 wood‑fired bread bowl filled with house‑made gnocchi sautéed in pomodoro sugo made from extra‑virgin olive oil, garlic and San Marzano tomatoes, finished with grated parmesan and basil garnish