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25 Manning Road, Cannington, 6107
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Our signature dish! This is a classic Northern Italian flavour combination of mushroom, truffle and cream. We sauté fresh local button mushrooms in olive oil and butter with a sprinkle of thyme, cracked pepper and touch of garlic to create a lovely cream sauce. We enrich this with a porcini mushroom powder and finish with black truffle oil. Our fresh handmade gnocchi rises to the occasion, marrying perfectly with the sauce.
We start layering up the flavours of this lovely dish with a soffritto. Soffritto is the term Italians use for the slow and gentle frying of celery, carrots and onions in olive oil to release all their flavours. We add in some Italian herbs and spices, premium quality local beef and tomato, then simmer slowly for 5 hours. To finish we gently shred the tender beef and place it back into the sauce making a perfect coating to our fluffy handmade gnocchi.
A sauce originating in the Northern region of Italy from the city of Genova. We make a traditional basil pesto by blending fresh basil leaves with pine nuts, fresh garlic, Parmesan cheese and extra virgin olive oil. We add the basil pesto to a splash of fresh cream and toss with our lovely light potato gnocchi.
Tomato, olives, chilli, garlic, parsley, salami, and olive oil are all ingredients typical of Southern Italian cuisine. Here we use ripe local tomatoes and combine all the ingredients with a little bit of love to make a fresh light tomato sauce. Our fresh, pillowy potato gnocchi is perfect for mopping up this delicious sauce.
Twelve hour slow cooked premium free-range pork shoulder roasted till delightfully soft and tender. We take bite size pieces and carefully toss them into a fresh cream sauce flavoured with Italian herbs, toasted fennel seed, garlic and a touch of tomato. We partner this with our handmade potato gnocchi to create a memorable flavour experience for your taste buds to enjoy.
Almost all of Italy's 20 regions have a stretch of coastline along the Mediterranean, so there is a bounty of fresh seafood. Here we pan sear local juicy prawns along with slices of red onion and garlic to flavour our light rose (tomato and cream) sauce. Then we toss in our fresh gnocchi allowing it to suck up the flavour and finish with a twist of cracked pepper.
Sometimes a simple sauce is the best way to enjoy gnocchi and to make it the hero of the plate. That’s why we couldn’t resist including this simple but flavoursome sauce. We slowly cook down quality imported Italian tomatoes infused with fresh basil and bay leaf. After hours of gently simmering it’s ready for tossing with our fresh handmade gnocchi. It’s the way I enjoyed it growing up at Mum and Nona’s house.
An urban dish from Rome. Carbonara is one of the most famous pasta dishes in Italy. Our version is with smoked bacon, pecorino cheese, fresh cracked pepper and a creamy egg sauce.
For this dish we use a lovely blue cheese from Novara, a city in the heart of the Piedmont region of North West Italy. We create a lovely spinach and blue cheese cream sauce that we liven up with fresh grated nutmeg and Italian herbs. Another perfect coating for our fluffy handmade gnocchi.
Slices of tasty garlic bread.
Slices of fresh Italian bread.
Mixed lettuce, tomato, olives, baby zucchini rounds, red capsicum and onion.
Fried Italian rice balls (2). Crispy on the outside gooey on the inside with a mozarella and bolognese filling.
Topped with strawberry sauce.
Sweetened ricotta filling - don't say we didn't warn you....One is never enough!
House made pavlova with strawberry sauce, lychee and pistachio.
An Italian citrus-based cola that has a bittersweet taste. It's produced from the juice of the fruit of the myrtle-leaved orange tree.
An Italian orangeade with medium sweetness balanced with natural flavour of oranges.
Italian lemonade made with juice of ripe lemons from southern Italy.
An Italian soft drink made with juice from Clementina, a hybrid cross of mandarin and orange.
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