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LAMB NECK OSSO BUCCO, PAPPARDELLE, ALMOND & MINT GREMOLATA

CRUDO

RICOTTA & PEAR CAKE

CHOCOLATE TART WITH CANDIED MANDARIN

MEATBALLS WITH PARMESAN POLENTA & BUFFALO MOZZARELLA

FOCACCIA SEMPLICE

CLOUDY BAY CLAMS IN ’NDUJA BUTTER

BIANCA PIZZA

POLPO ALLA LUCIANA WITH SOFT POLENTA

TEXTURES OF FEIJOA: FEIJOA CREMA PASTICCERA, FEIJOA ICE CREAM, GRANITA & PISTACHIO BISCOTTI

LEMON RISOTTO WITH OTAGO CLAMS & BOTTARGA

PERFECT FRESH EGG PASTA DOUGH

SQUID INK LINGUINE WITH MARKET FISH RAGÙ ’NDUJA CRUMB & DILL

FIGS, PARMA HAM, MOZZARELLA, VINCOTTO & FIG LEAF OIL

TUSCAN GREEN MINESTRONE WITH PANCETTA & CONCHIGLIONI

SALTED GRAPES WITH WASHED-RIND CHEESE & LINSEED CRACKERS

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Established 1987. Still going strong…

Cuisine Magazine
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