— menu —
A dynamic, weekly menu shaped by nature and nuance
ENTRÉE
$23
Semolina-dusted calamari w chilli & lemon (NZL) -
$23
$25
Ortiz anchovies, sourdough fingers, sweet chilli, sour ricotta & capers -
$25
$25
Citrus-cured king salmon, horseradish cream, blinis (NZL) -
$25
$18
saganaki, honey, fennel & pepitas -
$18
$18
Ciccio’s pork & veal balls, spicy tomato -
$18
$18
pumpkin & roquefort flan -
$18
$19
chicken liver parfait, lavosh & pickle -
$19
$10
Brussels sprouts & Pecorino Romano -
$10
$8 ea or $21 for 3
goat’s cheese filled zucchini flowers, pesto -
$8 ea or $21 for 3
$16
ltd - New season artichoke alla giudia (roman style) -
$16
MAIN
$38
saffron orchid shaped pasta, prawns, lemon & chilli-
$38
$32
Pappardelle w wagyu ragù -
$32
$32
Cavatelli w leek, mascarpone & guanciale -
$32
$32
Strozzapreti w spicy tomato & stracciatella -
$32
$32
Gnocchi w duck ragù -
$32
$34
Green tortelloni, herbed ricotta, burnt butter -
$34
$34 (I)
Risotto of scallops & saffron -
$34 (I)
$48
Wagyu ny strip, horseradish butter & frites -
$48
$38
confit duck leg, pommes purèe -
$38
$38
mt cook king salmon, Wilted spinach & dill yoghurt -
$38
DESSERT
$15
MIP tiramisu -
$15
$15
Chocolate fondant -
$15
$15
coffee panna cotta -
$15