Everything from the kitchen

Creamy burrata, 24-month prosciutto di Parma, honeyed fig, grilled bread.

Grilled sourdough, San Marzano tomato, basil, Sicilian olive oil.

Saffron risotto, molten mozzarella, pomodoro dipping sauce.

Veal & pork meatballs braised in Sunday sugo, shaved pecorino.

Thinly sliced beef tenderloin, arugula, parmigiano, lemon, capers.

Lightly fried calamari, prawns & zucchini, lemon aioli.

Buffalo mozzarella, heirloom tomato, basil, aged balsamic.

Grilled romaine, anchovy dressing, pecorino, sourdough crumb.

Arugula, poached pear, candied walnut, gorgonzola dolce.

Tuscan bread salad, tomato, cucumber, red onion, basil.

Shaved fennel, blood orange, Castelvetrano olive, mint.

Hand-cut ribbons, slow four-hour Bolognese, parmigiano.

Tonnarelli, aged pecorino romano, cracked black pepper.

Wide ribbons, wild boar ragù, red wine, juniper.

Pillowy potato gnocchi, tomato, fior di latte, basil.

Fresh clams, white wine, garlic, chili, parsley.

Layered semolina pasta, beef ragù, béchamel, baked to order.

Braised free-range chicken, tomato, olives, rosemary, soft polenta.

Whole roasted sea bass, lemon, herbs, charred broccolini.

Slow-braised veal shank, saffron risotto, gremolata.

Dry-aged T-bone, rosemary, sea salt, roasted potatoes.

Layered eggplant, tomato, mozzarella, basil, baked golden.

Mascarpone, espresso-soaked savoiardi, bitter cocoa.

Vanilla bean cream, amarena cherry, almond crumble.

Crisp shells, sweet ricotta, candied orange, Bronte pistachio.

Vanilla gelato drowned in a shot of hot espresso.

Custard tart, pine nuts, powdered sugar — Graziella's own.

Single origin, roasted in Hamilton.

Espresso, steamed milk, the way it's meant to be — before noon.

Gin, Campari, sweet vermouth, orange peel.

Aperol, prosecco, soda, green olive.

Tuscan red, by the glass. Ask for the full list.

Still or sparkling, 750ml, served chilled.