4/320 George St
Sydney NSW 2000
4 February 2020
Cuisine: Italian
15.0/20 (GFG 2020)
Head Chef:
Ben Sitton
| Entrée: | Focaccia |
| Calamari fritti - parsley, lemon, roast garlic, balsamic aioli | |
| Fremantle octopus - roast peppers, caper, basil | |
| Affettati misti - mortadella, prosciutto di Parma, bresaola, fennel salsiccia sarda, salama di Norcia | |
| Primi: | Spaghettini alle Vongole - chilli, pangrattato, bottarga, parsley |
| Tagliolini spanner crab - zucchini, lemon, wood fired chilli | |
| Secondi wood fired: | Market fish (grouper) - zucchini flowers, kipfler potato, olive, chives, lemon |
| Woodfire grilled Mooloolaba swordfish - caponata | |
| Bannockburn chicken - pesto trapanese, capsicum, tomato, crostino | |
| Westholme Wagyu rump cap - salsa verde, rocket, Cravero parmesan | |
| Contorni: | Broccolini - woodfire chilli, pangrattato, lemon |
| Caprese salad - buffalo mozzarella, tomato, basil | |
| Sebago potatoes - rosemary, oregano | |
| Patatte fritte - roast garlic, balsamic aioli | |
| Dolci: | Lemon sorbetto - seasonal fruits |
| Buffalo milk pannacotta, strawberry, basil | |
| Tiramisu, mascarpone, lady fingers, Jivara Valrhona chocolate |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.2 | 8.5 | 9.0 | 7.5 | 7.0 | 8.0 |
Group Shot
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Menu
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Focaccia
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Calamari fritti
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Fremantle octopus
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Affettati misti
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Spaghettini alle Vongole
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Tagliolini spanner crab
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Market fish (grouper)
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Woodfire grilled Mooloolaba swordfish
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Bannockburn chicken
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Westholme Wagyu rump cap
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Broccolini
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Caprese salad
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Sebago potatoes
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Patatte fritte
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Lemon sorbetto
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Buffalo milk pannacotta, strawberry, basil
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Tiramisu, mascarpone, lady fingers, Jivara Valrhona chocolate
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