THE SANTINI BREADBASKET
Lemon Schiacciata + Organic Sourdough + Pepe Saya Butter 10
ANTIPASTO
LIVE OYSTERS half 36 full 72 RAW SNAPPER 28
Shucked to Order + White Balsamic + Shallot + Lemon Harissa + Pickled Cucumbers + Buttermilk + Herb Oil
WOOD FIRED ABROLHOS ISLAND SCALLOP each 12 CRISPY ZUCCHINI BLOSSOMS 26
Orange + Fermented Chilli Butter Lemon Buffalo Ricotta + Romesco + Chilli Honey + Pecorino
PROSCIUTTO SAN DANIELE LEVI 24 WOOD GRILLED ABROLHOS ISLAND OCTOPUS 28
Aged 600 Days Friuli-Venezia Giulia ‘Nduja + Crisp Potato + Black Garlic + Burnt Lemon
MORTADELLA 20 WOOD GRILLED TOMAHAWK LAMB CHOP each 18
Served Warm + Pepperoncini Peppers + Pecorino Marinated 48 Hours in Garlic + Oregano + Lemon
INSALATA
CALABRIAN SALT BAKED BEETROOT SALAD 24 BURRATA 24
Poached Pears + Pickled Plums + Cashew Creme + Beet Juice La Deliza Latticini Burrata + Fennel Marmellata + Fennel Pollen + Cold Pressed Canola Oil
PASTA PRINCIPALE
RIGATONI ALLA VODKA 34 PAN SEARED SHARK BAY PINK SNAPPER 50
Tomato Passata + Basil + La Delizia Latticini Stracciatella + Pangrattato Salsa Rossa + Garlic + Lemon + Olive Oil
SQUID INK RISOTTO Served Tableside 42 BERKSHIRE PORK CHOP 49
Flash Seared Calamari + Fish Roe + Lemon + Parsley Salad Porongurup, Great Southern Western Australia, 300g
Braised Cabbage + Guanciale + Seeded Mustard-Pork Sauce
GNOCCHETTI SARDI 39
Green Pea + Broad Beans + Mint + Lemon + Dried Ricotta NEW YORK SIRLOIN 58
RIGATONCINI & LAMB RAGU 38 Pasture Fed MB2+, O’Connor Beef, Gippsland Victoria, 250g
Red Pepper + Black Garlic Butter
12 Hour Braise + Baby Peas + Chilli Oil
CRAB LINGUINE 42
THE QT RIB EYE 78
Grass Fed MB2+ O’Connor Beef, Gippsland Victoria, 320g
Blue Swimmer Crab + Tomato Passata + Cognac + Garlic + Chilli + Greek Basil
Red Pepper + Black Garlic Butter
PIZZA CONDIVIDERE
ROSSA VEAL CHOP ‘PARMIGIANA’ – Limited Availability
White Rock Milk Fed Veal, Western Australia 500g
SAN MARZANO TOMATO & BASIL 32
Buffalo Mozzarella + Vodka Tomato Passata + Pecorino + Basil
Fior di Latte + 20 Month Aged Pecorino
98
DIAVOLA 36
Mozzarella + San Marzano Tomato + Spicy Salami + Olives + Chilli Honey SALT CRUSTED ‘BISTECCA ALLA FIORENTINA’
45 Day Dry Aged Grain Fed MS4, O’Connor Beef, Gippsland Victoria 1kg
BIANCA Red Pepper + Black Garlic Butter
ZUCCHINI + RICOTTA 32 145
Fior di Latte + Lemon + Garlic + Thyme
DRY CURED PORK SAUSAGE 34
Mozzarella + Parmesan + Cavolo Nero + Dried Chilli
DOLCE
‘CACIO E PEPE’ CLAMS 38
20 Month Aged Pecorino + Mozzarella + Stracciatella + Pancetta + Lemon SORBETTO DI ARANCIA 20
Amaro Montenegro
CANNOLI 22
Marsala Pastry + Sweet Ricotta
TIRAMISU ‘1988 RECIPE’ Served Tableside 21
CONTORNI Espresso + Mascarpone Crème + Lots of Alcohol
BAKED VANILLA CHEESECAKE 24
Strawberry + Star Anise Compote
AUTUMN LEAVES + HERBS + SHALLOTS + VINIAGRETTE
14
FIG LEAF GELATO 19
Lemon Pizzelle
CABBAGE + PINE NUTS + PECORINO + CHIVES + LEMON VINEGAR
16
GREEN BEANS + SALUMI XO
15
CRISP ITALIAN POTATOES + ROSEMARY + GARLIC
12
CRISPY FRIED POLENTA + PECORINO
14
Head of Culinary Creative – Nic Wood
Chef De Cuisine – Jake Lynch
While best efforts will be made to accommodate all dietary requests, unfortunately guarantees of allergen free foods cannot be made due to cross contact
risks within the kitchen. If you have any allergies, please inform one of our team about your requirements before ordering. A 15% surcharge applies on all public holidays.
