• à la carte

à la carte


Trio of Bruschetta

Marinated white anchovies and roasted capsicum. Sun dried tomatoes, black olives and fresh Oregano. Babaganoush-roasted eggplant tahina and yoghurt

Italian Sausage and Olives


Mediterranean falafel

Falafel, tahini, Mediterranean salad

Gamberi all’aglio

Garlic and chilli tiger prawns, lightly seared, served with baby peas, shallots & thyme, garnished with tomato balsamic.

Calamari Fritti

Light fried calamari, served with mixed salad, capers, Spanish onion, chilli & lime aioli.

Grilled Moreton Bay Bugs

Served with house-marinated Fremantle octopus, roquette salad with avocado and crispy eggplant, dressed with lemon, olive oil and aoli tahini.


Duo of wood-fired field mushroom and eggplant filled with goat’s cheese baked in a rich tomato sauce and pesto.Served with roquette salad and crispy pine nuts


Raw and tender thinly sliced beef fillet served with pesto aoli, crispy garlic, shaved parmesan and mushroom jam.


House made, served with North-West calamari, mussels, boottarga and cherry tomatoes.

Prego antipasto

Six different, seasonal chef’s creations

Main Course

Filetto al vino rosso

Beef fillet aged tenderloin served with baked eggplant mousse, red wine jus and roasted potatoes.

Crispy Duck

Half a crispy duck, twice baked from the wood fired oven with apple polenta, porcini mushroom sauce, green beans and cherry tomato jam.

Duo Of Roasted Quail

Wrapped in vine leaves, filled with pine nut risotto, cubed potatoes, char-grilled prawns, and haloumi cheese with an avocado salad.

Veal Fillets

Wrapped in prosciutto and served with baby peas, potato pureé and lemon sauce

Lamb Shoulder

Slow cooked in a wood fired oven. Served with cous cous, spring onion, parsley, lemon, olive oil, pistachios and mint yoghurt.



House-made gnocchi served with fresh tomato jus, basil, baby peas and cherry meatballs.


House-made tortelloni filled with lebanese zucchini and tiger prawns, garnished with char grilled Moreton bay bugs


House-made spaghetti served with roasted eggplant, capsicum, sun-dried tomatoes, goat’s cheese, pesto and pine nuts.

Side Dishes

Haloumi salad

Crispy haloumi, served with a Mediterranean salad of cucumber, tomato and onion

Verdure al Forno

Fresh vegetables baked in wood-fire oven.

Patate al Rosmarino

Roasted potatoes with rosemary and garlic


Sauteéd with garlic, garnished with parmesan tomato concasse.

Insalata Verde

Rocket, spinach, cherry tomato, Spanish onion, pears served with orange vinaigrette

Mix lettuce, cherry tomato, onion and roasted cauliflowers
House-made bread

Freshly baked Italian bread

Prices and dishes may change.
These prices do not include offers.

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