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).
TESORI SAN DANIELE PROSCIUTTO, FRIULI VENEZIA GIULIA, ITALY
handmade & matured for 24 months
JAMON BELLOTA LEG, BEHER, SALAMANCA, SPAIN
aged for 36 months with 100% acorn fed Iberian pigs
DUCK PROSCIUTTO – ENOTECA BOCCACCIO, VIC
house cured Westerly Downs duck breast
WAGYU BRESAOLA - GLOBAL MEATS, VIC
full blood Mayura Station 9+ score dry cured beef
FILETES DE ANCHOA - NARDIN, CANTABRIA, SPAIN
artisan fillets of anchovies exclusively from the Cantabrian Sea in olive oil
$42
CHEFS SELECTION
antipasto plate, buffalo mozzarella, marinated peppers
$42
served with our house made grissini