SPRING SPECIALS

'Passatelli' - A pasta formed of bread crumbs, eggs, grated Parmesan cheese, lemon zest and nutmeg. ($26)

It is typically found in the Emilia Romagna region of northern Italy. Our homemade passatelli are cooked with fresh tomatoes, chilli, garlic, rocket and prawn bisque.

'Pork belly and ribs' - Oven roasted with garlic and rosemerry and served with roasted apples, swedes, potatoes and drizzled with a reduced balsamic. ($28) Something for the pork lovers!

'Cup mushrooms' - Grilled with garlic, chilli, parsley and lemon. ($12) Cups are richer in colour and taste are wonderful grilled on their own.

'Whiting' - Whole red spot whiting, lightly floured and fried. Served with lemon mayo.

($14)

DINNER SPECIALS.

'Calamari fritti' - Fried calamari is one of the most classic summer seafood dishes in Italy: Golden rings people eagerly squeeze lemon wedges over, and eat quickly for fear that they'll get less than their share of. ($15)

'Rotolo' - This is a typical Tuscan dish coming from an old peasant tradition. This pasta roll is very popular in Tuscany due to the high quality of ricotta they produce. The Lasagna sheet is filled with pumpkin, spinach and ricotta which is then rolled, sliced and lightly pan fried with burnt butter, sage and topped off with a sprinkle of parmesan. A perfect vegetarian option. ($15)

'Bucatini all'Amatriciana' - This is a zesty pasta dish commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which used to be just over the border into the Abruzzo. It's a

hollow spaghetti made with a rich tomato based sauce, chilli, garlic, onion, crispy pancetta and pecorino cheese. ($24)

'Pollo alla Cacciatore' - The caccia in cacciatore means "hunt," so this is chicken hunter's-style. The chicken is oven cooked with fresh tomatoes and mushrooms. It's later then pan fried with red wine vinegar, garlic, herbs and served with our roasted potatoes. The perfect winters dish! ($28)