STUZZICHINI FRESHLY SHUCKED PACIFIC OYSTERS 3.0 each with cucumber granita 3.5 each or, limoncello vinaigrette and salmon pearls 4.0 each GREEN OLIVES ASCOLANA 7.0 veal stuffed and crumbed green olives MIXED OLIVES 7.0 marinated M Zero wild olives ANTIPASTI WILD MUSHROOM AND CHESTNUT SFORMATO 21.0 pan-fried porcini and shiitake mushrooms, salsa verde and gorgonzola dolce BABY CALAMARI 19.5 stuffed with fregola, octopus carpaccio, lemon and cucumber vinaigrette Mt Zero lemon pressed extra virgin olive oil 2009 SCALLOPS SALTIMBOCCA 22.0 pancetta, sage, fennel puree, tomato and white anchovy compote ROASTED GLENLOTH PHEASANT 21.5 bitter leaves, wild onions, crisp prosciutto, pomegranate and Vin Santo sauce VITELLO TONNATO 21.5 poached veal loin, Jerusalem artichoke salad, Chianti jelly and yellowfin tuna mayonnaise PROSCUITTO SAN DANIELLE 22.0 fiore di burrata, marinated wild Mt. Zero olives and handmade rosemary grissini PRIMI HANDCUT SAFFRON SPAGHETTI 25.0/33.0 Crystal Bay king green prawns, spanner crab, Pantalleria capers and chives PANSOTTI 19.0/27.0 pansotti filled with pumpkin, ricotta and Parmigiano Reggiano, amaretti, burnt butter and sage RISOTTO 20.0/28.0 risotto of roast quail, porcini and marjoram SECONDI BABY SNAPPER FILLETS 37.0 all’ Acqua Pazza, globe artichokes, cherry tomatoes, baby fennel and saffron potatoes JOHN DORY 37.5 caramelised Brussels sprouts, pancetta, celeriac puree and Nero D’avola sauce Yellingbo Single Estate Extra Virgin Olive Oil 2009 ABBACCHIO ALLA ROMANA 35.0 braised suckling lamb, truffled pecorino and semolina gnocchi BERKSHIRE PORK LOIN CUTLET 36.0 marinated capsicum, broad beans, fig vincotto and a caper burnt butter sauce BISTECCA FIORENTINA 42.0 char-grilled grass-fed 500gm t bone, dry aged 35 days, salsa salmoriglio and kipflers Mt Zero extra virgin olive oil 2009 RABBIT ROTOLO 37.0 prosciutto wrapped farmed rabbit, cavolo nero, pinenuts, heirloom carrots and mustard fruit puree