Insalate
Salads
Arance finocchio e Scarola
orange, fennel, and bitter leaves, dressed with red wine vinaigrette.
Zucchine alla Scapece
lightly fried zucchini sticks marinated overnight
in mint garlic chilli oil and red wine vinegar.
Insalata di fave e fagiolini
French beans, broad beans, red onion, and cherry tomatoes.
Farro e pollo
celery, carrot, farro, poached chicken and avocado
Barbabietola e menta
roasted beetroot, crumbled feta fresh mint dressed in 3 mustard dressing with manuka honey and red peppercorns.
Burrata e pomodorini
burrata cheese with heirloom cherry tomatoes, fried basil, crispy spring onions.
Melenzane alla parmmigiana
grilled eggplant, buffalo mozzarella, tomato, basil dressing.
Insalata Caprese
vine-ripened tomatoes, with buffalo mozzarella, basil, oregano and evoo.
Zucca arrostita
roasted cinnamon pumpkin with chickpeas and parsley, extra virgin olive oil dressing
Panzanella
the classic bread and tomato salad, with toasted ciabatta, tomatoes, onions, red wine vinegar and extra virgin olive oil dressing
Nonna’s insalata
boiled potato, grilled peepers black olives celery and tomatoes
Not so Italian
Grains and black rice with a mix of roasted and raw vegetables with a miso dressing
Persian feta, grilled zucchini, avocado, red onion, vine-ripened Roma tomatoes, pumpkin seeds
Grilled asparagus, broccolini, edamame beans, French beans, avocado and lime dressing
Beetroot and Halloumi with juicy pomegranate seeds and crunchy pumpkin seeds
Poached ocean trout spread with homemade labneh and a delicate salad of fennel radish and raw asparagus.
Saffron roasted cauliflower, with sunflower seeds caramelized shallots baby peas, and smoked grilled bacon.
Some of the classics our way!!
Nicoise salad with grilled salmon
Greek salad with pancetta
Poached baby potatoes with olive oil parsley salad onions and a fried prosciutto crumble
Cous cous with grilled baby vegetables in a balsamic reduction,