Authentic A La Carte Italian Menu

Creamy burrata paired with peppery rucola, delicate olive oil caviar, and sweet cherry tomatoes, finished with basil pesto and a balsamic glaze.

available with Parma ham

Velvety stracciatella paired with slow-cooked pear and the delicate bitterness of Earl Grey tea powder, crowned with toasted pistachio and fragrant basil oil.

Fresh Hami melon and crisp kale tossed in a distinctive spicy tofu dressing, finished with sweet cranberries, salty feta, and toasted almonds.

Grilled octopus leg served over a vivid cherry tomato coulis with confit tomato, toasted almond flakes, and a bright mint oil.

Golden seared Hokkaido scallops set over a fiery Calabrian n’duja mashed potato, crowned with shards of crispy spianata and a vibrant parsley oil.

Fresh buffalo mozzarella nestled among jewel-bright heirloom tomatoes, layered with intense sun-dried tomato pesto, crisp dehydrated rucola, and a finish of pure basil oil.

Hand-cut Wagyu beef tartare elevated by a silky egg yolk cream, vibrant orange kosho aioli, toasted hazelnuts, and crispy crostini.

Indulgent burrata crowned with a spicy peach salsa, sweet orange, roasted beetroot, toasted pecans, and a honey cayenne glaze, finished with chili caviar.

available with Parma ham

Thin, crispy pizza bread fragrant with garlic, oregano, and extra virgin olive oil, served alongside our signature sun-dried tomato pesto dip.

Crispy deep-fried chicken mid wings glazed in our chef’s signature spicy sauce — bold, addictive, and made for sharing.

Toasted sourdough piled with marinated cherry tomatoes, fresh basil, aged Parmigiano, and a drizzle of balsamic.

Golden crunch fries tossed in white truffle oil, dusted with aged Parmigiano, and served with our home-made mayo and a touch of chili.

Homemade casarecce in our chef’s signature yellow arrabbiata sauce — bright, punchy, and finished with fresh Italian parsley.

available with tiger prawn , crab meat , portobello

Handmade fusilli tossed in a rich, 12-hour slow-braised Wagyu beef cheek ragù, gently simmered with red wine.

Carnaroli rice cooked to silky perfection with aged pecorino, salty guanciale romano, a bold black pepper bite, and a fresh lemon crumble.

The soul of Sicily on a plate — short pasta in a vivid tomato and eggplant sauce with a brightness of orange zest, crispy eggplant, and handmade oven-baked ricotta.

Pillowy homemade gnocchi bathed in a vivid beetroot purée, balanced by creamy feta, a drizzle of honey, and the crunch of toasted walnut.

Our signature rolled lasagna sheets with earthy porcini mushrooms, fragrant herb crumbs, and a finishing pour of parsley oil — a true chef’s expression.

Spaghetti alla chitarra with tiger prawns, black garlic, a touch of chili, and white wine — a bold, aromatic southern Italian classic.

available with portobello

The Roman classic reimagined — wide calamarata tubes tossed in an intensely creamy pecorino sauce with a bold four-pepper blend and a whisper of black lemon powder.

Hand-crafted green ravioli filled with artichoke and fresh tomato, finished with marjoram, toasted hazelnuts, aged pecorino, and a fragrant orange oil.

The house take on Italy’s most beloved classic — yellow San Marzano tomato sauce, Fior di Latte, sweet heirloom cherry tomatoes, and fresh basil.

San Marzano tomato sauce with premium buffalo mozzarella, sweet oven-baked cherry tomatoes, and the simplicity of fresh basil.

Artisanal pizza topped with premium Prosciutto di Parma, creamy burrata, peppery rucola, and aged Parmigiano over San Marzano sauce.

For the bold — our signature chili sauce with fiery spianata, Fior di Latte, black olives, and a finish of crushed chili.

A decadent white base of truffle cream, portobello mushrooms, and peppery rucola, crowned with luscious truffle burrata.

Inspired by the Bay of Naples — Fior di Latte, a silky zucchini cream, rosemary-scented potato, smoked provolone, and crispy zucchini chips.

A decadent celebration of cheese — Fior di Latte, gorgonzola, smoked provolone, and Parmigiano — balanced with sweet pear, honey, walnut, and peppery rucola.

Bold and unapologetic — puttanesca sauce, oven-baked cherry tomatoes, crispy capers, prized Cantabrico anchovies, Riviera olives, and parsley.

Pan-seared sea bass resting on silky whipped polenta with a vibrant spinach and mint purée, grilled king oyster mushrooms, and pickled shimeji.

Premium 160g grain-fed beef tenderloin with grilled asparagus, a punchy black garlic gremolata, and a smoky burnt tomato and capsicum purée.

Slow-cooked Ibérico pork jowl with a bright pickled heirloom carrot salad, toasted pumpkin seeds, fiery n’duja mashed potato, and carrot and orange kosho.

An Amalfi-inspired tiramisu with creamy mascarpone, Amaretto-soaked savoiardi biscuits, and a modern pistachio twist.

A warm Valrhona chocolate and pear cake with toasted hazelnut, caramelized milk, and a delicate pear chantilly.

Premium Italian vanilla gelato, topped with toasted pistachios.

Golden puff pastry layered with a rich mascarpone cherry custard, macerated strawberry, and a bright lemon cherry sauce.

Velvety vanilla gelato drowned in intense espresso with smooth Bailey’s and a crunch of toasted pistachio.