Entree & Pasta
Our entrees & pastas are available also for take away.
Please see menu below.
Gluten free pasta option:
spaghetti or penne, top quality, GMO free made with brown rice, maize & quinoa at no extra charge or potato gnochhi +$1.
Vegetarian option:
please see for (v) after item name.
We also have two vegan options available for the pastas.
Download our full dine in menu here:
TAKE AWAY MENU & PRICING
Menu
ENTREES
Arancini balls with beef Bolognese, peas & provola cheese.
Served on a bed of rocket & finished with DOP Grana & house aioli.
Arancini balls with porcini mushrooms, black truffle of San Giovanni dei Gelsi
& provola cheese.
Served on a bed of rocket & with pecorino & house green mayonnaise.
House marinated green olives of Cerignola & black Kalamata.
Freshly baked focaccia with oregano, premium cold pressed evoo & salt flakes.
Smoked eggplant bocconcini with DOP Parmigiano Reggiano cheese.
Served on a bed of rocket & with aioli sauce.
Hand cut potato wedges, roasted and fried.
Seasoned with Italian herbs and served with housemade aioli & secret sauce.
Diced Roma tomatoes, fresh basil, premium cold pressed evoo, a touch of garlic & salt flakes on a freshly baked focaccia.
Freshly baked focaccia with confit garlic cream, rosemary, premium cold pressed evoo & salt flakes.
Squid rings, WA wild catch king prawns & baby octopus.
Served with lemon, zucchini & house green mayonnaise.
Fried calzone with a filling of mozzarella, tomato sauce & oregano.
Fried calzone with a filling of salami, provola cheese & ricotta.
DOP San Daniele, waygu bresaola, sopressa salame mild, DOP gorgonzola picante blue cheese, Asiago pressato di montagna DOP, Italian marinated artichokes and selected pickles.
Our Menu
Handcrafted pastas
This traditional Italian, rich and intensely flavoured pasta sauce is made with Australian wild boar meat. The preparation of the sauce takes two days involving a long period of marination in red wine & spices. The meat is then slow cooked with veggies, further spices, red wine, tomato sauce & a bit of chilli. This sauce is made traditionally with olives, for your dish we use first choice green olives of Cerignola & black Kalamata. Served with our homemade egg pappardelle fresh pasta. Finished with DOP parmigiano Reggiano cheese & a filo of world class cold pressed evoo.
Tender ragù of lamb, made old school dicing the meat in small pieces and slow
cooking it for several hours. This strong sauce is seasoned with a world class delicacy: shaved organic pecorino Sardo made by the hands of highly experienced Shepherds from sheep milk using an ancient traditional way of making cheese that till this date
remains the same. Served with our homemade egg pappardelle fresh pasta.
Made with juicy porcini mushrooms, these meaty delicacy mushrooms are native to mountains in the Northern Hemisphere at altitudes between 500m and 1.300m. We cook them into a creamy sauce with fresh mascarpone cream, DOP Taleggio cheese & a tiny bit of garlic. Served with our homemade egg pappardelle fresh pasta.Finished with DOP parmigiano Reggiano & a filo of white truffle oil infusion from Centro Tartufi Molise.
Ravioli & gnocchi fans? You will love Culurgiones, a traditional ancient Sardinian pasta resembling a grain of wheat. This dish recently appeared for the first time in some of the best restaurants around the world, now here for you; as one of the specialties of my native land you will taste them exactly like back in Sardinia, where they are made usually for special occasions like weddings. This fresh durum wheat pasta is handcrafted one by one with a creamy filling of potato, DOP pecorino Sardo cheese, mint & a fresh garlic evoo infusion. Seasoned with a light tomato sauce, grated DOP pecorino Sardo cheese & fresh mint.By the way this genuine dish is common in Ogliastra where there is the record of longevity on Earth.Are Culurgiones the secret? Well... we hope so.
*not available gluten free
Bronze-Drawn Pasta
This seafood spaghetti marinara is made with wild WA king prawns,
Australian mussels, Mediterranean Gold caviar (bottarga),
premium Australian scallops, Sea Urchin cherry marinara sauce, chili (mild), a squeeze of lemon juice, premium cold pressed evoo & a touch of fresh parsley.
This traditional pasta from my home town in South Sardinia island is made with durum wheat baby gnocchi and a traditional sauce consisting of our housemade fresh Campidanese pork and fennel sausage. Finished with DOP Pecorino cheese & cracked black pepper. Another important ingredient of this dish is precious saffron.
Have you ever eaten a carbonara in Rome? Despite the different versions around the world this is the real traditional Italian recipe that you will enjoy here in Maylands without the need to take an airplane. Made with our housemade smoked guanciale (cured pork cheek) and a fine technique that makes the eggs creamy without the use of any cream. All with a balanced
mix of DOP Reggiano parmesan, DOP pecorino Romano & cracked black pepper.
Fresh local farm ricotta with
a cherry tomato sauce
with olives,DOP Reggiano parmesan,
fresh basil
& premium healthy extra virgin olive oil.
Classics
Slow cooked rich beef Bolognese ragù sauce with premium DOP Reggiano parmesan.
Served with spaghetti.
Potato gnocchi instead +$1
Fresh housemade egg pappardelle +$3
Napoletana sauce with premium DOP Reggiano parmesan & a filo of world class evoo.
Served with spaghetti.
Potato gnochhi instead +$1
Fresh housemade egg pappardelle +$3
Bolognese & Napoletana also available in kids size.
Served with spaghetti.
Bolognese: $12.00
Napoletana: $10.00
Potato gnocchi instead +$1
Vegan Spaghetti
Pesto of black truffle from San Giovanni dei Gelsi & porcini mushrooms, mixed mushrooms & a touch of fresh parsley.
Mixed veggie marinara sauce of artichokes, olives, capsicum, Cirio cherry tomatoes & capers. Tossed together with basil & Vegan cheese.
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