Authentic A La Carte Italian Menu

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

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

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

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

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

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

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

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

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

Mezze maniche in a creamy Calabrian n’duja sauce with sweet blue swimmer crab, finished with a lift of lemon and fresh chives.

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

House-made green ravioli filled with artichoke and fresh tomato, finished with marjoram, toasted hazelnuts, pecorino cheese, and a fragrant orange oil.

House-made radiatori in a bright tomato coulis with oven-baked tomato, creamy burrata, and a drizzle of basil oil.

Potato gnocchi in butter and sage, celebrating the carrot three ways — a glossy carrot jus, crisp carrot chips, and delicate carrot leaf.

Home-made casarecce in our chef’s signature arrabbiata sauce with fresh cherry tomatoes — bright, punchy, and finished with Italian parsley.

available with tiger prawn , crab meat , portobello

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

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.

House-made pici tossed in a rich ragout of Wagyu chuck roll, slowly braised in wine for 24 hours.

House-made spaghetti in a silky butter emulsion with tiger prawns and white wine — a simple, aromatic southern Italian classic.

available with portobello

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

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

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

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

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

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

Velvety butternut pumpkin cream with Trentino speck, melting fontina cheese, portobello mushrooms, and toasted walnuts.

Fior di Latte and Spanish purple onion topped with yellowfin tuna, a tangy pickled onion gel, pistachio, and a bright finish of lemon.

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

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.

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.

Premium Italian vanilla gelato, topped with toasted pistachios.