Tiramisu means "pick me up". A heady combination of Marsala wine and espresso soaked sponge finger biscuits with creamy mascarpone cheese
Isle of CaprI
Tomato, mozzarella, Italian sausage, rocket and cherry tomatoes
Mandarin & Almond cake $6.80
(Gluten Free)
Chorizola
Chorizo sausage with Italian gorgonzola
Pasta Salad del Giorno $15.50
Al dente pasta with fresh, seasonal vegetables finished with extra virgin olive oil and wine vinegar dressing. (Gluten Free)
Bocconcini Italia
Tomato, mozzarella, bocconcini, mortadella and fresh basil
Ravioli del Giorno $17.90
Dressed with our traditional recipe Napolitano sauce, is finished with shaved pecorino Romano and served with pizza bread. Ask about todays ravioli flavour
Salsiccia $18.50
Our famous pork, white wine and fennel seed sausages on braised puy lentils with porcini mushrooms
Filled with sundried tomato, basil leaves and olives, bound with cream cheese and oven baked. Served on roasted vegetables and bacon crisps, with roquette leaves and a thyme dressing.
Nachos $15.00
Warm com chips oven baked with cheese, topped with our savoury beef and beans. With capsicum and roquette leaves and served With sour cream, sweet chilli and avocado pulp.
Thai Beef Wrap $19.50
Soft strips of beef schnitzel marinated with Thai spices and onion. Served on a fresh garden mix salad and crispy noodles, inside a toasted tortilla with drizzles of sweet chilli and minted Greek yogurt
Sirloin Steak $29.50
Prime Hereford cut beef @ 250 grams, served on a potato gratin with cheese and herbs, with battered prawns, capsicum jam and red wine gravy.
Roasted Vegetable Salad $18.50
Seasonal root and tuber vegetables, roasted with fresh herbs and maple syrup. Served on a garden salad and topped with roasted pine nuts and crumbled Kapiti feta cheese.
Panfried chorizo sausage
Risotto $21.00
Full vegetarian with fresh thyme, sundried tomatoes, artichoke hearts, red onion, marinated olives. Finished with peas, mint and shaved parmesan.
Calamari $19.50
Salt and pepper coated, pineapple cut squid. Deep fried and served on a roquette, bacon and red onion salad mix with pistachio nut and drizzled with aioli.