salumi
MEALS
$18 | 50g
CAPPELLANO SAN DANIELE PROSCIUTTO DOP – FRIULI VENEZIA GIULIA – ITALY
handmade & matured for 24 months
$18 | 50g
$57 | 50g
JAMON BELLOTA LEG – BEHER, SALAMANCA – SPAIN
aged for 36-months, 100% acorn fed Iberian pigs, sweet, dark intense & savoury
$57 | 50g
$18 | 50
CAPOCOLLO – DE PALMA – NSW
free range dry cured pork neck aged for 6 months
$18 | 50
$17 | 50g
MORTADELLA – QUATTRO STELLE – NSW
free range pork. made in the traditional style
$17 | 50g
$21 | 50g
WAGYU BRESAOLA – FABBRIS – 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
ANCHOAS AHUMADAS – NARDIN – CANTABRIA – SPAIN
sustainablefillets of smoked 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