Crispy smoky ricotta and spinach risotto balls served with a spicy tomato dip.

Mushrooms stuffed with mozzarella and riserva cheese, breadcrumbs, garlic and onions, baked on Italian bread, served with garlic mayonnaise.

Creamier and more indulgent than mozzarella, burrata is served with Santos tomatoes, rocket and basil.

Toasted Pagnotta bread with marinated tomatoes, fresh basil.

Our hearty beef and pork ragu sauce is served with flat ribbon fettuccine, they way they eat it in Rome. If you prefer, you can choose spaghetti.

Mixed vegetable and lentil ragu.

Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, spinach, cos lettuce and red onion with sweet mustard dressing.

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and fontal cheese.

Butternut squash two ways; squash puree on the base and squash on top with balsamic red onions, roquito pepper pearls, spinach, pumpkin seeds and vegan mozzarella alternative.

King prawns, mussels, clams and squid in a rich tomato sauce.

Chicken breast in a fiery rich tomato and basil sauce. Make it veggie without chicken 9.00.

Pepperoni, fresh chillies, ham, beef and pork ragu, sautéed mushrooms, tomato sauce and mozzarella.

Santos tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella.

Tender lamb shoulder, fontal cheese, roasted peppers, spinach, balsamic red onions onions and pine nuts.

Crispy pancetta in a rich creamy sauce with pecorino, mascarpone and riserva cheese.

Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces. Served with a scoop of vanilla gelato.

Chocolate (V) | Espresso (V) | Hazelnut (V) | Vanilla (V) | Strawberry (V) | Pistachio (V) | Salted Caramel (V) | Raspberry Sorbet (V) | Mango Sorbet (V) | Prosecco Sorbet (V)

Zesty dark chocolate tart with a nut and date base, served with tangy raspberry sorbet.

Mini ring doughnuts soaked in rum and served with your choice of sauce; shimmery sour cherry or milk chocolate. Our take on the classic Italian Rum Baba dessert.

Hot toffee sauce is poured over the dark chocolate cup at your table, revealing a hidden scoop of vanilla gelato on top of a heavenly hot chocolate fondant.