Menu structure

The menu is designed for fresh pasta to take center stage; a break away from the traditional Italian menu structure which typically features pasta as a precursor to the main (usually meat/ seafood) dishes.  This will enable us to focus on the nuances of the craft of fresh pasta. 

Within the base menu, you have the option to choose between pasta formats and also non-pasta choices (refer to the 'Contorni' section) to supplement as intermissions. 

Our experience will constantly evolve to make way for new or improved pasta formats as we develop and delve further into the craft. As such, we reserve the right to make changes as we deem appropriate without any prior notice.

For more booking information, please see our 'Book Now' page.

$95 (nett)

// To Begin


Homemade pickles.


A short pasta typical in Liguria made with soft wheat flour, water and salt. Hand rolled into small corkscrew-shapes. Pesto of basil and pistachio.

// Fresh Pasta

Tortellini di Bologna

Small pinches of meat filling (mortadella bologna, pork, culatello, parmegiano reggiano and nutmeg) encased within a egg-based dough and closed by hand. Beef consomm√©. 



Mini ravioli filled with ricotta and mortadella bologna. Individually punched out with a brass stamp. Beef consomm√©. 

(Note: Choice applies to the entire dinner party.)



Sheeted egg pasta, filled with mascarpone and closed by hand. Water and butter.



Hand twisted loops of squid ink pasta fashioned after 'Iron rings' or 'Sa loriga' in the native Sardinian tongue. Braised octopus. 


Malloreddus Nero

Sardinian short pasta made with semolina, soft wheat flour and coloured with squid ink. Shellfish bisque.

(Note: Choice applies to the entire dinner party.)


Pappardelle Ruvida 

Pasta "ruvida" (pasta with a rough finish) made with an egg-based dough. Braised oxtails.

// Sweet

Granita alla fragola 

Strawberry flavoured slushie.

Contorni (on the side)

// Insalata di Pomodori, Finocchi e Polpi 

A summery salad of vine-ripened tomatoes, shaved fennel and octopus tentacles grilled over hardwood charcoal, tossed together in a anchovy dressing. Serves as a good intermission between pasta dishes.

$10 nett per serving (Minimum 6 persons).

// Bistecca Fiorentina

1.2kg Porterhouse/ T-bone steak (Australian 200+ days grainfed Angus) grilled over hardwood charcoal. Served medium rare.

$180 nett per serving. Serves 4 to 6 persons.

(Note: We are unable to guarantee the exact weight as advertised given the proportion of meat, bone and fat cover will vary.)

// Brasato di Pollo

Soft chicken thighs served in its own braising juices. 

$10 nett per serving (Minimum 6 persons).



Please reach out via email ( for bookings. Evening-only bookings are accepted on weekdays, weekends and public holidays, which are subject to availability. 

Seating capacity

 The optimal seating capacity serves a minimum party of 6 up to a maximum party of 10.   


To confirm your booking, a deposit will have to be made 2 months out from your date of choice as a demonstration of commitment to the slot - Refer to 'Payment and cancellation policy'

Payment and cancellation policy

Payment of 50% of the total amount will have to be collected as an upfront deposit upon confirmation of the event (i.e. confirmation of the date, party size and finalization of the menu) and the balance will have to be paid 3 days before the event. Payment can be accepted via electronic platforms such as PayLah!, PayNow and Inter bank transfer. 

We seek your understanding that all funds held in deposit will have to be forfeited if there is any cancellation within 14 days of the event date.

Check-in/ Check-out time

All diners are required to arrive by 7.30pm. For the consideration of neighboring residents, it is kindly requested for all diners to vacate the premise by 10.30pm.


We operate on a BYOB and no corkage policy.