salumi
our selection
all our products are free range and carefully curated by executive chef Andrew Beddoes (menu updated weekly, this is a sample of what we offer).
DUCK PROSCIUTTO – ENOTECA BOCCACCIO, VIC
house cured Westerly Downs duck breast
MORTADELLA - LP'S QUALITY MEATS, NSW
hand made with smoked free rang pork & peppercorns served with gnocco fritto
VILLANE CULATELLO DI ZIBELLO DOP - PARMA, ITALY
made with the posterior muscle of the pig using one of the most prestigious salumi traditions in Italy & aged for 24 months
JAMON BELLOTA LEG, BEHER, SALAMANCA, SPAIN
aged for 36 months with 100% acorn fed Iberian pigs
PROSECCO SALAMI - THE MEAT ROOM, VIC
free range pork from our meat room seasoned with prosecco
NORCIA FINOCCHIATA SALAMI - DE PALMA SALUMI, NSW
slowly fermented & dry cured free-range pork with fennel
FILETES DE ANCHOA - OLASAGASTI, BISCAY, SPAIN
artisan fillets of anchovies exclusively from the Cantabrian Sea in olive oil
BLACK RIVER OSCIETRA CAVIAR - URUGUAY
sustainably harvested black caviar, cultured cream, lavosh
BUFFALO MOZZARELLA – VANNELLA, NSW
Vannella Cheese was born in Conversano, Puglia and is today made in Sydney
$42
CHEFS SELECTION
antipasto plate, buffalo mozzarella, marinated peppers
$42
served with our house made grissini