We are open every day for lunch, 12 noon to 3 pm. We are closed on Christmas Day and New Year's Day. We suggest that you reserve a table at least one week in advance. For long weekends, you will need to book at least 2 - 3 weeks in advance. For reservations phone 02 6373 3125 or click on the reservations link below to book a table online. We also have a takeaway menu - please call us on 02 6373 3125 to order.
Monday to Wednesday we have a shorter a la carte menu which your group can select from (see below). All pizzas are available gluten-free.
Tasty starters such as olives with freshly made house breads; a pear, rocket and Parmesan salad or an antipasto platter
Entrees are usually a selection from the full seasonal a la carte menu, for example, soup in winter, salmon linguine or creamy mushroom pasta, a pot pie, a terrine or grilled sardines.
A choice of several hearty Italian mains served with seasonal vegetables or a salad, for example baked trout, chicken breast with pesto, grilled quail or a lamb or pork main.
A seasonal homemade dessert or in summer, Italian Gelato
Friday to Sunday we have a full seasonal a la carte menu which your group can select from (see below). Our Wood Fired Pizza menu is also available.
DILUSSO OLIVES 15
Warm and marinated - served in new season olive oil with our own focaccia
PEAR, PARMESAN AND ROQUETTE SALAD 15
BABY COS, ORANGE AND FETA SALAD WITH PINE NUTS 15
ANTIPASTO PLATTER FOR TWO 30
Antipasto platter of cheeses, olives, giardiniera and charcuterie. Served with fig paste and dijonnaise.
ZUCCHINI FLOWERS 25
Zucchini flowers filled with ricotta, parmigiana and feta, served with a white anchovy aoli
SALT AND PEPPER SQUID 25
salt and pepper squid served with a horseradish mayonnaise
SALMON CEVICÉ 25
Our version of this South American dish, served with a Peruvian red onion and avocado salad.
CHEF'S POT PIE OF THE WEEK 25
Our favourite pies, with seasonal ingredients chosen by chef
PASTA OF THE WEEK 25
Stefano Borlano supplies the pasta. Chef does the rest!
SICILIAN BREADED PORK CHOPS 30
Served with Hasselback potatoes, broccoli and Dutch carrots
ROAST LEG OF LAMB 35
Roast spring Mudgee leg of lamb, served with Tuscan roast potatoes, roast tomatoes and greens
ROSEMARY BRAISED CHICKEN 30
Rosemary braised chicken, served with baked polenta, cauliflower gratin and carrots
ITALIAN VIGNOLE 25
A vegetarian stew of leeks, artichokes, zucchini and cherry tomato, with a dash of EVOO and parmesan
STUFFED RED CAPSICUM 25
Stuffed red capsicum filled with wild rice, pumpkin, spring onion and oregano.
TIRIMISU WITH ALEATICO REDUCTION 15
RASPBERRY AND PISTACHIO PANNA COTTA 15
PROSECCO BERRY CAKE 15
A platter of Italian cheeses with Estate fig pastes
The pizza oven is small, so regrettably, we can only promise six pizzas per table.
A southern Italian favourite. On a tomato base, we add anchovy, capsicum, capers, olives, tomatoes and parsley – and just a touch of chilli
An antipasto plate on a pizza!, Tuscan salami, chorizo, pancetta, olives and semi-dried tomatoes, on a tomato base and topped with mozzarella
A Northern Italian favourite. Reggiano or grana padana cheese, pancetta, fresh rocket and a touch of garlic, topped with fresh parsley
It’s back! Chicken breast fillets and pancetta on a bed of fresh pesto, topped with grated parmesan and herbs
Delicious prawns, dipped in garlic, with chili and pesto
Our version of Naples’ iconic pizza style
In Italy, there is little argument that the food served in Trattorias offer diners the greatest choice of regional dishes. Simple, yet with a character of freshness and seasonality and a fair amount of creativity.
As in Italy, our salads are actually very simple. Usually just lettuce dressed with a pinch of salt, some extra virgin olive oil and a touch of wine vinegar. (Our salad dressings and fig vinaigrette are also available at the Cellar Door or in our hampers.
Every Italian region boasts several soups that apply freshness, seasonality.
Fritto and fish.
Our fritti and fish are served only as entrées, avoiding for the most part environmentally ‘unfriendly’ fish.
We outsource our pasta-making to talented local, Sefano Burlando, fresh every week and serve our pasta slightly al dente, and add a piece of crusty bread to the dish to mop up the delicious sauces.
We never use a rice cooker, use our own broth whenever possible and select a di Lusso wine to flavour the broth.
Our gnocchi is made in a northern Italian style, using floury potatoes (like Desireé) rather than semolina.
Our sausages are made for us in a range of regional styles by local quality butchers S&S Meats.
Our roasts are mostly part cooked overnight in our convection, then finished in our combi-oven. We use di Lusso wine in all our roasts (Sangiovese with lamb, Barbera with duck, Vermentino with chicken, il Palio or Nebbiolo with beef).
When we say torta, we mean cake (not cheese), and in the Italian tradition, sometimes use honey instead of sugar. And for ice cream (which was invented in Italy), we use gelato sourced in Sydney.
In our pizzas, we currently use Manildra Best of the West 00 GMO-free wheat flour, use our own estra virgin olive oil, and knead only by hand.
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