Fresh black figs, stuffed with gorgonzola dolce, wrapped in pancetta and baked. On asparagus tips and a hazelnut dressing.
Squid ink ravioli's filled with marron and scallops, served with nut brown butter, walnuts and crispy celery leaves.
Same, same, but different!
These are Zippula's, a Sardinian festival dessert, but filled with cherries. With grappa and cherry sauce and vanilla mascarpone!
Giovanni, running the pass!
First course was a pane e casu, followed by a choice of a half dozen claire de lune oysters, or a buffalo mozzarella, black fig, radicchio and green asparagus salad. (shown)
Third course was potato ravioli's or tagliolinni, with spanner crab and grape tomatoes.
Forth course. A choice of snapper fillet with baby spinach, green olives and vernaccia, or suckling pig or slow roasted beef fillet with potato gratin and truffle butter.
And lastly, a dessert plate each! A heart shaped seadus! A poached peach tartlet, and an amedei milk chocolate semifreddo..........
One of the sardinian waiters mother, gave us a lesson on how to make real sardinian potato ravioli's.
Assagini. Fresh pea and pancetta soup.
Saffron pasta and zucchini flowers.
Spanner crab and prawn ravioli's, with roasted hazelnuts, burnt butter and chives.
Mitch, grating Australian and Sardinian bottarga for pasta.
Our new menu addition! A 400g dry aged Beef rib eye!
Fritto misto....
Ravioli's and grilled marron, with a prawn bisque.
