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).
$18 | 50g
CAPPELLANO SAN DANIELE PROSCIUTTO DOP – FRIULI VENEZIA GIULIA – ITALY
handmade & matured for 24 months
$18 | 50g
$34 | 50g
JAMON BELLOTA LEG – BEHER, SALAMANCA – SPAIN
aged for 36-months, 100% acorn fed Iberian pigs, sweet, dark intense & savoury
$34 | 50g
$20 | 50
CAPOCOLLO – DE PALMA – NSW
free range dry cured pork neck
$20 | 50
$17 | 50g
MORTADELLA – SALUMI AUSTRALIA – QLD
cured then slow cooked free-range pork
$17 | 50g
$21 | 50g
WAGYU BRESAOLA – GLOBAL MEATS – VIC
full blood Mayura Station 9+ score dry cured beef
$21 | 50g
$21 | 50g
DUCK PROSCIUTTO – ENOTECA BOCCACCIO – VIC
house cured duck breast served with griottine cherries
$21 | 50g
$26 | 30g
FILETES DE ANCHOA – NARDIN – CANTABRIA – SPAIN
sustainable fillets of anchovies from the Cantabrian Sea in olive oil
$26 | 30g
$42
CHEFS SELECTION
antipasto plate, buffalo mozzarella, sun dried tomotoes
$42
served with our house made grissini