Our Menu

Fresh tomato grown with Italian seeds, fior di latte (fresh mozzarella), basil, Italian extra virgin olive oil

4-hour roasted tomato, fior di latte (fresh mozzarella), basil, Italian extra virgin olive oil

4-hour roasted tomato, chargrilled aubergine, basil, fior di latte (fresh mozzarella), Italian extra virgin olive oil

Wafer-thin prosciutto di Parma (dry cured pork leg from Parma), fior di latte (fresh mozzarella), Italian extra virgin olive oil

Wafer-thin mortadella di Bologna (cooked pork sausage from Bologna), fior di latte (fresh mozzarella), Italian extra virgin olive oil

Housemade stracciatella cheese (the heart of the burrata), wafer-thin mortadella di Bologna (cooked pork sausage from Bologna), our 100% pistachio paste, Italian extra virgin olive oil

Italian artichoke hearts, local fresh ricotta, rocket, Italian extra virgin olive oil

8-hour cooked Italian herb rolled pork belly, Italian extra virgin olive oil. Yes, that's all. Why? Served the traditional way, the heated flavour and fattiness of the porchetta is perfect on our focaccia.

Thinly sliced rare roast beef topped with traditional tonnato sauce (mayonnaise made with capers, anchovies and tuna) and wild rocket, Italian extra virgin olive oil

Grilled zucchini, a smear of 4-hour roasted tomato, wafer-thin bresaola (Italian dry cured beef), wild rocket, Italian extra virgin olive oil

5 crispy crumb-coated spinach and ricotta gnudi on a bed of pomodoro sugo

4 mini Roman-style crispy crumb-coated bolognese risotto balls with a piece of mozzarella inside

4 mini Roman-style crispy crumb-coated mushroom risotto balls with a piece of mozzarella inside

An Italian charcuterie plate with wafer-thin slices of 8-hour cooked porchetta, prosciutto (Parma ham), mortadella from Bologna, coppa from Emilia Romagna, Italian olives, 4-hour cooked tomato and a square of our pizza al taglio

An Italian cheese plate with sliced pecorino romano from Rome, fontina from the Aosta Valley Alps and 24-month aged Parmigiano Reggiano from Emilia Romagna, served with Italian olives, 4-hour cooked tomato and a square of our pizza al taglio

A plate of wafer-thin mortadella di Bologna, full ball of fior di latte (fresh mozzarella), extra virgin olive oil

Add our 100% pistachio paste +R45

A plate of wafer-thin prosciutto di Parma, full ball of fior di latte (fresh mozzarella), extra virgin olive oil

A plate of 4-hour roasted tomato, chargrilled aubergine, chargrilled zucchini, Italian artichoke hearts, extra virgin olive oil

Add full ball of fior di latte (fresh mozzarella) +R75

A plate of 8-hour cooked Italian herb rolled pork belly, served with Italian artichoke hearts, extra virgin olive oil

A plate of thinly sliced rare roast beef topped with traditional tonnato sauce

A plate of wafer-thin Italian-style cured beef topped with rocket, 24-month aged Parmigiano Reggiano

Add Italian artichoke hearts +R35

Fresh tomato, full ball of fior di latte (fresh mozzarella), basil, extra virgin olive oil

Wild rocket, baby spinach, 24-month aged Parmigiano Reggiano, toasted pine nuts tossed in red wine vinegar and Italian extra virgin olive oil

Orange slices from Citrusdal, Italian extra virgin olive oil, salt and a generous amount of freshly cracked black pepper

100% beef bolognese, a Roman-style beef mince ragù made with Italian tomatoes and red wine, slowly cooked for hours. Finished off with grated Parmesan. We serve it the traditional way with tagliatelle.

Swap for spaghetti if you wish

Nonno Lello's traditional tomato and basil sauce served with small shell-shaped pasta. Finished off with grated Parmesan.

Add housemade stracciatella +R49

Ancient Roman tomato sauce with small pieces of fried guanciale (cured pork cheek) and pecorino Romano cheese

Our homemade fresh basil pesto made with pine nuts, studded with potato and green beans. Finished off with grated Parmesan.

Layers of our homemade fresh egg pasta sheets, slow-cooked (100% beef only) bolognese, lathered with bechamel and adorned with mozzarella and parmigiano reggiano to finish

Layers of our homemade fresh egg pasta sheets, hearty mixed vegetable sugo, lathered with bechamel and adorned with mozzarella and parmigiano reggiano to finish

Layers of wafer-thin grilled aubergine, traditional tomato and basil sauce, bechamel, mozzarella and parmigiano reggiano to finish

Nonno Lello made his cannelloni with savoury crepes which makes it lighter. Filled with fresh ricotta and spinach, topped with pomodoro sauce and a small amount of bechamel.

Slow-cooked tender beef shin bathed in a rich tomato sauce. Served with patate e cipolle (Roman rustic smashed potato and sautéed onion mixed together) and a humble iceberg salad.

Flame-grilled lamb loin chops marinated overnight in rosemary and garlic. Served with patate e cipolle (Roman rustic smashed potato and sautéed onion mixed together) and a humble iceberg salad.

Fillet medallions cooked in a rich Italian Marsala wine sauce. Served with patate e cipolle (Roman rustic smashed potato and sautéed onion mixed together) and a humble iceberg salad.

Fillet medallions cooked in a rich lemon sauce. Served with patate e cipolle (Roman rustic smashed potato and sautéed onion mixed together) and a humble iceberg salad.

Homemade mascarpone, dark roasted coffee and Italian savoiardi

Crisp pastry shells filled with whipped ricotta and candied citrus

Crisp pastry shells filled with whipped pistachio ricotta

Served in a coupe with chocolate and frothed milk separately

Our dark roast espresso topped with ice, Italian tonic water and a slice of orange

Whipped frozen coffee mousse from Italy with a dusting of cocoa