Spaghetti Marinara
A classic Italian pasta with a fresh Australian seafood twist. Handmade spaghetti is cooked al dente and tossed with local prawns, mussels, and calamari in a rich tomato and white wine sauce. Garlic, chilli, and fresh herbs give it a lively edge, and it is served with grilled sourdough for mopping up every drop.
Chicken Parmigiana
An Aussie pub favourite done trattoria-style. Free-range chicken breast is panko-crumbed and fried until golden, then topped with house-made napoli sauce made from San Marzano tomatoes and melted mozzarella. It arrives with thick-cut chips, a fresh salad, a lemon wedge, and aioli on the side.
Tiramisu
A traditional Italian dessert made fresh daily. Layers of espresso-soaked savoiardi are stacked with mascarpone cream whipped with free-range eggs and sugar, then dusted with Dutch cocoa. It is served chilled and uses locally roasted espresso for a properly bold finish.