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Aperitivo


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Aperitivo


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Italian aperitivo!

3-6 PM monday to SUNDAY

5th november - 10th march

Aperitivo isn't only a time of the day when you have a drink, it is a rite and a lifestyle among the Italians, who, after a long day, go to their favourite bar and enjoy the afternoon sunshine in the streets of Venice or Florence, catch up with their friends and loved ones in front of a refreshing cocktail.


Enjoy a hot summer afternoon with $10 cocktails!

TERMS AND CONDITIONS

Promotion valid between 3-6pm, Monday - Sunday, 5th of November to 10th of March 2019.
  • $10 cocktails limited to the aperitivo cocktail section offered on the menu.
  • Not valid with any other promotion, offer or discount.
  • Walk-ins welcome
  • Standard RSA regulations apply and trumps all.
  • All offers may be subject to availability or change without prior notice

Weekly Specials


Weekly Specials


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6-13 February

Amalfi scialatelli, pan-fried guanciale, Jerusalem artichokes, sugo di pomodoro, mozzarella cream emulsion, basil.

Fun Fact - Scialatelli is a type of hand cut pasta that resembles a short, thicker version of fettuccine. Unlike fettuccine, scialatelli is made without eggs.

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5-13 February

Our Shanghai Pizza marries a pasture fed, 4-hour braised Maryland duck, oyster and enokitake mushrooms, snow peas, chilli, Fior di Latte mozzarella, and a delicious five-spice roasted plum purée base.

Best served with our Lychee Martini 🍸 .
This week only, in celebration of the Year of the Pig.

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24-30 January

‘Nduja is a Calabrian spicy, spreadable ‘salume’ made of pork belly, shoulder and a variety of peppers and spices.


Our recommendation is to accompany this heated dish with a refreshing Taltarni Fumé (VIC 2016), for the freshness, spice and character typical of oak-barrel matured whites.

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17-23 January

Locally foraged sumac spiced wild mushroom bruschetta, on our stone baked artisan sourdough, goats cheese and toasted almonds.

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10-16 January

Semolina and Mediterranean spice dusted Junee ribs with a lemon and Parmigiano Reggiano aioli.

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3-9 January

Chargrilled bell pepper and chicken spiedino on a bed of conditella salad with garden veggies, roasted quinoa, sourdough croutons and aged Modena balsamic vinegar.

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27 December

- 2 January

Golden buttermilk French toast with whipped farmer’s ricotta, caramelised banana, charred peach, wood fired honeycomb and Meyer’s lemon curd.

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20-26 December

Smashed avocado on stone baked artisan sourdough, kaffir lime, mint & pistachio dukkah crumbs.

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13-19 December

Zucchini and saffron risotto with slow cooked chicken thighs, parsley and olive oil.

Recommended with a glass of our 'The yard' Riesling.

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13-19 December

Slow cooked shoulder of Junee Spring lamb served with smashed potatoes and red wine & rosemary jus.

Accompanied with a rich glass of our 'Barone Ricasoli' Chianti, from Siena, Italy.

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13-19 December

Nonna's treat: wood baked eggplant parmigiana, with napoletana sauce, fior di latte mozzarella, extra virgin olive oil and fresh basil.

Perfectly matched with our Barone Ricasoli Chianti.

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6-12 December

Moroccan spices and parmesan crumbed chicken breast, fresh jalapeno chillies, onion, capsicum, olives, chilli mayo and fior di latte mozzarella.

Our drink recommendation is Anchor Steam from San Francisco.

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6-12 December

Fusilli alla Genovese - slow cooked chicken thigh Genovese white ragu' with notes of carrot, celery and onion.

Best accompanied by The Yard Riesling, Frankland River (WA).

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22-28 November

An Italian version of a Turkish favourite - the Great Gozleme. This huge wood fired calcone wraps up a cheesy heart of mozzarella, salame Calabrese and spinach. We dare you finish it ad still be hungry!

Best served with a glass of Pikes 'Los Companeros' Shiraz-Tempranillo, 2015 Clare Valley.

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22-28 November

Spaghetti fritters - golden pasta & trio of cheese fritter served with a baby broccoli sauce. Often referred to as 'frittatina' in Italy, this is a speciality in Napoli!

Recommended served with a glass of our The Lane Rose, from Adelaide Hills, SA.

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14-21 November

Chicken involtini with sauteed spinach, provolone cheese and pancetta - served with baked duchess potatoes and creamy Napoletana sauce.

Best served with a ruby glass of Josef Chromy Pinot Noire, 2015 Tasmania.