| Our menu items and prices are subject to change due to seasonal availability. This is a sample menu only. |
|
PRIMA PIATTI
Starters
| TOMATO BRUSCHETTA (V) |
14.50 |
| Grilled ciabatta bread, rubbed with garlic and topped with a salsa of vine ripened tomato, red onion and fresh basil. Drizzled with EV olive oil and aged balsamic. |
|
| FOUR PESTO FOCACCIA BRUSCHETTA (V) |
13.00 |
| Brushed with EV olive oil and garlic, grilled and served with four seasonal pestos. Four pieces. |
|
| WOODFIRED GARLIC FLATBREAD (V) |
12.00 |
| Garlic, rosemary, sea salt, parmesan. |
|
| WOODFIRED PESTO FLATBREAD (V) |
13.50 |
| Basil pesto, fresh chilli, parmesan. |
|
| WOODFIRED ONION & FETA FLATBREAD (V) |
13.50 |
| Caramelised onion, feta. |
|
| WOODFIRED TOMATO FLATBREAD (V) |
13.50 |
| Tomato, olive, oregano, parmesan. |
|
| OLIVE MARINATE (V) |
10.00 |
| Selection of olives marinated with fennel, orange, rosemary and garlic. Served warmed. |
|
| ZUPPA DI PESCE |
14.50 |
| Seafood chowder made with a selection of seafoods, smoked fish, garlic croutons. Served with warmed ciabatta. |
|
| RAVIOLONI FRITTI |
12.00 (Entree) 22.00 (Main) |
| Crispy fried ravioli stuffed with three cheeses. Sprinkled with parmesan and served with spicy arrabbiata sauce. |
|
| COSTOLETTE D’AGNELLO |
14.00 |
| Lamb ribs marinated in lemon and rosemary with housemade smokey bourbon molasses sauce. |
|
| CHICKEN LIVER AND BRANDY PARFAIT |
15.50 |
| Topped with port wine jelly. Served with balsamic, fig jam and crostini. |
|
| CALAMARI |
19.50 |
| Sustainable squid coated in crispy sea salt, cracked black pepper and chilli spice mix. Served with rocket and smoked garlic aioli. |
INSALATE
Salads
| ADD A SKEWER TO ANY SALAD |
+7.00 |
| Add a chicken, lamb or smoked salmon skewer to any salad. |
|
| CAESAR SALAD |
19.50 |
| Our version of this classic. Romaine lettuce, grilled pancetta, sundried tomatoes, anchovies, parmesan, soft poached egg, red onion, garlic croutons, anchovy dressing. |
|
| MEDITERRANEAN SALAD (V) |
19.50 |
| Root vegetable crisps, balsamic roasted cherry tomatoes, artichokes, red peppers, eggplant, rosemary roasted pecans, feta cheese, olives. Tossed with mixed greens. |
|
| INSALATA PAESANA |
21.50 |
| Warm mānuka smoked tomatoes, blue cheese, roasted kumara, smokey bacon, avocado, mixed salad greens, walnut and raspberry vinaigrette. |
|
| PANZANELLA SALAD (V) |
18.00 |
| Entree size Tuscan tomato and bread salad. Tomato, onion, basil, ciabatta, cucumber, pepper, EV olive oil, balsamic. |
I CONTORNI
For the table
| GOLDEN FRIES (V) |
9.50 |
| Smoked garlic aioli. |
|
| ROCKET SALAD (V) |
11.00 |
| Blue cheese, honey roasted pear, walnuts. |
|
| TRUFFLE FRIES (V) |
11.00 |
| Parmesan, truffle oil, smoked garlic aioli. |
|
| SEASONAL GREENS (V) |
10.00 |
| Garlic, toasted almond, lemon. |
|
| POLENTA FRIES (V) |
10.00 |
| Parmesan, rosemary, blue cheese sauce. |
PASTA
Gluten free pasta available at an extra 2.00 per serve
| FETTUCCINE APOLLO |
24.50 |
| Smoked chicken, bacon, onions and mushrooms with a touch of chilli. Cream or tomato and herb napoletana sauce. |
|
| RIGATONI ZUCCA ARROSTITA E POLLO AFFUMICATO |
24.50 |
| Roast pumpkin, smoked chicken, spinach, tube pasta, roast garlic cream sauce, sundried tomato pesto. |
|
| POLPETTINE DI CERVO |
23.50 |
| Spaghetti with spiced venison meatballs. Red wine, basil, garlic and tomato sauce. |
|
| LASAGNE AL FORNO |
24.50 |
| Herbed low-fat ground beef and pork with tomato, onions, garlic and vegetables. Béchamel, parmesan, tomato and herb napoletana sauce, housemade basil pesto. |
|
| CANNELLONI (V) |
23.50 |
| Spinach, mushroom and ricotta filled cannelloni, tomato and basil sauce, sundried tomato pesto. |
|
| PENNE BASILICATA |
25.50 |
| Penne pasta, pan seared Canterbury lamb fillet, mānuka smoked tomatoes, feta, spinach, sweet chilli and sundried tomato infused olive oil, parmesan. |
|
| LINGUINE MARINARA |
24.50 |
| A selection of premium local seafood with coriander and linguine. Lemon infused EV olive oil or tomato and herb napoletana sauce. |
|
| RIGATONI CARDINALE |
24.50 |
| Chicken breast, sundried tomatoes, spring onions, tube pasta, fresh Italian parsley, sundried tomato pesto. Traditional cream or tomato and herb napoletana sauce. |
|
| PESTO LINGUINE (V) |
19.50 |
Linguine tossed with a pesto of fresh basil, pinenuts, garlic and parmesan in a light cream sauce.
Add chicken breast +5.00 |
PIZZA
All our pizzas are hand stretched and made traditional style on a thin crispy base, plate size (30cm/12 in) and cooked in our wood fired oven. Gluten free base available at an extra $2.00 per pizza. Additional toppings $2.00 each. For half and half pizza, please add $2.00
| MARGHERITA (V) |
22.50 |
| Traditional. Napoli-style tomato sauce, Wairiri buffalo mozzarella, fresh basil. |
|
| PORCINO (V) |
23.50 |
| Portobello, porcini and button mushrooms, taleggio, mozzarella, truffle oil. |
|
| SAN MARCO |
23.50 |
| Mānuka smoked speck bacon, garlic cloves, sliced vine ripened tomatoes, fresh basil, black olives, bocconcini cheese, fresh chilli. |
|
| MOLTO CARNE |
24.50 |
| Italian sausages, salami, Italian style bacon, tomatoes, mushrooms, black olives. |
|
| CAPRA |
24.50 |
| Sopressa salami, smoked mushrooms, cherry tomatoes, onion jam, goats cheese, baby spinach on a garlic parmesan base. |
|
| GENOVESE |
24.50 |
| Basil pesto, wood fire roasted chicken, pumpkin, pinenuts, brie, red onion, spinach. |
|
| DIAVOLA |
23.50 |
| Hot sopressa salami, cherry tomatoes, fresh chilli, buffalo mozzarella, fresh basil. |
|
| PEPPERONI |
23.50 |
| Tomato, Italian pepperoni, onions, capsicum and mushrooms. |
|
| PICCANTE |
24.50 |
| Wood fire roasted chicken, caramelised onion, spinach, mushroom, pinenuts, EV olive oil, shaved parmesan. |
|
| AL SALMONE |
24.50 |
| Cold smoked salmon, tomato, red onion, cream cheese, capers, dill. |
SECONDI
Mains
| POLLO |
21.00 |
| Hazelnut crumbed chicken fillet on a salad of spiced beetroot, orange, halloumi and mixed greens with a honey balsamic dressing. |
|
| LAMB PIADINA |
21.50 |
| Italian flatbread topped with sundried tomato pesto, feta, herb marinated lamb, rocket, minted yoghurt dressing. Served with hand cut kumara fries. |
|
| PESCE DEL GIORNO |
MARKET PRICE |
| Today’s fish of the day. Wait staff will advise. |
|
| CANTERBURY ANGUS RIBEYE |
43.00 |
| 300g, grass fed, aged 21 days. Served with hand cut chips, caramelised onion confit, chargrilled tomato, garlic mustard butter, brandy green peppercorn sauce. |
|
| MELANZANE PARMIGIANA (V) |
26.50 |
| Grilled eggplant layered with tomato, Wairiri buffalo mozzarella, fresh basil and oven baked. |
|
| PULLED PORK SANDWICH |
22.50 |
| Twice cooked open range pork belly on toasted ciabatta. Italian slaw, apple chutney, cucumber, smokey bourbon molasses sauce, lemon aioli, fries. |
|
| OPEN ANGUS STEAK SANDWICH |
22.50 |
| Wakanui aged rump steak on toasted ciabatta. Salad greens, portobello mushrooms, onion jam, house tomato chutney, fries. Add bacon +5.00 Add an egg +3.00 |
Download this page in PDF format