Lightly fried calamari served with lemon and chipotle aioli.

Warm marinated kalamata olives, garlic and herbs.

Chargrilled lamb kofta with sumac labneh and fresh Shirazi salad.

Delicate slices of sashimi-grade kingfish dressed with caper vinaigrette, lemon zest and extra virgin olive oil.

Crispy risotto balls filled with mozzarella, finished with truffle aioli and shaved parmesan.

Woodfired puff bread with oregano salt and extra virgin olive oil.

Creamy burrata crowned with brown butter, crispy sage, truffle honey and house dukkah served with Tony's pane.

Golden chickpea and herb falafel served with creamy tahini yoghurt.

Woodfire-charred chicken souvlaki with black garlic toum and slow-roasted confit tomatoes.

Pan-seared kefalograviera cheese, finished with warm honey and bursts of pomegranate.

Silky chickpea hummus topped with vibrant green zhug, crispy chickpeas, parsley oil and a hint of black lime.

Sweet woodfire-roasted capsicum blended with garlic and olive oil served.

Rigatoni in a silky creamy tomato vodka sauce with basil, semi sun-dried tomatoes and stracciatella.

Creamy garlic chicken mushroom pasta with jalapenos and crispy pancetta.

Layered eggplant, potato and zucchini with rich bechamel.

Garlic base, fior di latte, roasted mushrooms, caramelised onion and truffle oil.

Olive oil base, fior di latte, slow-cooked lamb, capsicum, tzatziki and pickled onion.

Roasted pumpkin base, spinach, caramelised onion, feta and basil pesto.

Garlic base, garlic prawns, fior di latte and tomato finished with fresh lemon.

BBQ base, mozzarella, pepperoni, lamb, spicy salami and ham.

Pomodoro, mozzarella, fresh basil and creamy burrata. Dietary tags: V.

Garlic base, mozzarella, pancetta, red onion, sun-dried tomato and peppery rocket.

Pomodoro, salami, ham, mushrooms, olives, capsicum and pineapple.

Vanilla bean gelato drowned in hot espresso. Optional liqueur add-on available.