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Lunch Menu

Small

  • SSMOKEY BAY OYSTERS —5 EA

    Natural OR Yuzu dressing

  • PIZZA FRITTO —5 EA

    Trapanese pesto, anchony (VO)

  • KINGFISH CRUDO —20

    coconut, pickled onion & fennel (DF,GF)

  • CHICKEN LIVER PARFAIT —16

    crostini, pickles (GFO)

  • WAGYU RUMP TARTARE —22

    potato gaufrettes (GF)

  • SALUMI PLATE —24

    100g chefs choice house pickles, bread (GFO)

  • ASPARAGUS —18

    duck egg, Reggiano, truffle butter (V,GF)

  • BURRATA —24

    charred zucchini, mint, pistachio, bread (V)

PASTA

  • TAGLIERINI —32

    Blue Swimmer Crab, tomato, herbs (GFO)

  • CASARECCE —30

    Sugo, braised pork neck, nduja

  • PAPPARDELLE —28

    Truffled butter, burrata(GFO,V)

MAINS

  • SQUID —34

    SA squid, radicchio, citrus, olives, salsa verde (DF,GF)

  • RATATOUILLE —26

    Ratatouille, salmoriglio, chevre (VG)

  • CONFIT PORK BELLY —32

    Prunes, Armagnac glaze and pave potato(GF)

  • STEAK FRITES —42

    Café di Paris butter(GF)

SIDES

  • FRENCH FRIES (GF,VG) —12

    Fries, salt and garlic aioli (GF,VG)

  • RADICCHIO —12

    Cos, white balsamic dressing(VG,GF)

  • PAVE POTATO —14

    Sour cream, salmon roe, chives

  • SAUTÉED BROCCOLINI —14

    White bean, almond, garlic chips(VG)

DESSERT

  • BUENO TIRAMISU (V) —14

  • CRÈME BRULÉ (V) —14

  • CHEESE, FRUIT, CROSTINI 50G (GFO) —15

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