— menu —
A dynamic, weekly menu shaped by nature and nuance
ENTRÉE
$23
Semolina-Dusted Calamari with Chilli and Lemon (NZL) —
$23
$25
Ortiz Anchovies, Sourdough Fingers, Sweet Chilli, Sour Ricotta and Capers —
$25
$18
Saganaki, Honey, Fennel and Pepitas —
$18
$8 ea or $21 for 3
Zucchini Flowers Filled with Goat’s Cheese and Pesto —
$8 ea or $21 for 3
$25
King Salmon Gravlax, Horseradish Cream and Blinis (NZL) —
$25
$19
Ciccio’s Lamb Balls, Spicy Tomato —
$19
$22
Grilled Sardines, Chermoula and Couscous —
$22
$25
Kingfish Crudo, Curly Endive and Burrata —
$25
$21
Chicken Liver Pâté, Gherkins and Lavosh —
$21
$12
New Season Asparagus, Pecorino Romano —
$12
$19
Eggplant Parmy, Buffalo Mozzarella —
$19
MAIN
$34
Spaghetti, Mussels, Tomato and Chilli —
$34
$32
Gnocchi, Heirloom Cherry Tomatoes, Anchovy, Chilli and Goat’s Cheese —
$32
$32
Pappardelle, Black Angus Ragù —
$32
$32
Strozzapreti, Asparagus, Guanciale, Egg Yolk and Pecorino Romano —
$32
$32
Cavatelli, Pumpkin, Leek and Gorgonzola —
$32
$34
Agnolotti, Blue Swimmer Crab and Prawn Bisque —
$34
$34
Risotto, Scallops, Saffron and Marjoram —
$34
$48
Wagyu NY Strip, Mustard and Frites —
$48
$36
Crispy Skin Pork Belly, Potato Purée and BBQ Jus —
$36
$39
Pan-Roasted Hapuka, Fregola —
$39
DESSERT
$15
MIP Tiramisu —
$15
$15
Lemon Panna Cotta, Bourbon Strawberries —
$15
$15
Valrhona Chocolate Fondant —
$15