a la carte menu

FOCACCIA W/ VINO GLASSATO & EV OLIVE OIL  10

             < ADD MACCU > FAVA BEAN DIP  5

             < ADD HOUSE MADE DARDANUP GUERNSEY MILK RICOTTA,

                HONEY & ALEPPO PEPPER  8

SICILIAN OLIVES  9

OLASAGASTI ANCHOVIES, OLIVE OIL & CITRUS  12

WAGYU BRESAOLA CARPACCIO, EV OLIVE OIL, LEMON, PARMIGIANO  25

QUATTRO STELLE MORTADELLA & COPPA W/HOUSE PICKLES  28

CROSTINO, BOTTARGA BUTTER, PARSLEY, DILL, TOBIKO  6EA

LEEK & TALEGGIO CROCCHETTE (X2)  14

MIXED LEAF, APPLE & HAZELNUT SALAD W/ VIN COTTO DRESSING  16

FARFALLE W/ WHEY BRAISED PORK & VEAL, FRIED SAGE LEAVES  37

SPINACH & RICOTTA ‘GNUDI’ W/ CHERRY TOMATO SUGO  36

GRILLED RUMP CAP, CARAMELISED CAULIFLOWER PURÉE, AGRODOLCE  49

GRILLED BERKSHIRE PORK CHOP W/FENNEL & LEMON BRAISED CANNELLINI BEANS      

                                                          (FOR  2) 58                                                                                                  THRICE COOKED POTATOES, BUTTER, PARMIGIANO  12

TIRAMISÙ CLASSICO  17

BRANCA MENTA SPIKED CHOCOLATE TART, FERNET BRANCA SYRUP, BLOOD

ORANGES  17

CHEESES/PERENZ MILLEFOGLIE MARZEMINO & WOODSIDE CHARLESTON

         JERSEY BRIE W/ MOSTARDA DI FRUTTA & CRISPBREAD  26

‘MAGNÀ E ZITT’ CHEF’S MENU

4 COURSES SHARE STYLE 85PP . 5 COURSES 92PP

our menu is based on seasonal availability of produce.

Thus price & some appearance of dishes

may be subject to this.

~WE ARE A WINE BAR WITH A SMALL KITCHEN & DISHES

ARE INTENDED TO SHARE & are delivered when ready.

TABLES OF 6 & OVER ARE REQUIRED TO TAKE THE CHEF’S MENU ON FRIDAY & SATURDAY NIGHTS.

PLEASE LET US KNOW OF ANY DIETARY REQUIREMENTS & WE WILL DO OUR BEST

TO ACCOMMODATE THEM.~