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, garlic, white wine, 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, cherry tomatoes and tiger prawns in pomodoro and red wine sugo, finished with basil garnish

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

House‑made potato gnocchi sautéed with extra‑virgin olive oil, garlic, red wine and cherry tomatoes 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

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

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

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

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

00 wood‑fired bread bowl filled with house‑made potato gnocchi in pesto sugo made from sautéed 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 potato gnocchi in four cheese sugo made from sautéed 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 potato gnocchi sautéed with extra‑virgin olive oil, garlic, red wine and cherry tomatoes in pomodoro sugo, finished with grated parmesan and basil garnish