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stuzzichini
- baked house bread & cultured butter
one basket 5
- bruschetta
tomato, garlic, basil, aged balsamic (serve 2) 14
- pizzetta bianca
garlic, rosemary, sea salt, chilli, extra virgin olive oil. 16
- grissini
woodfired breadsticks, sea salt, chilli, extra virgin olive oil 18
- warm mixed olives
rosemary, chilli, orange zest, extra virgin olive oil 16
- crispy fried roman artichokes
lemon, chilli, parsley 16
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crudo and caviar
- hand shucked sydney rock oysters
Citrus granita (6) or (12) 36|68
- Kingfish crudo
green apple, cucumber, sea grapes, karkalla, salmon roe, yuzu gel. 29
- beef carpaccio
rocket puree, pickled onion, aioli, seeded mustard, capers, olive crumbs. 29
- Caviar & Sydney Rock Oysters
Ars Italica Oscietra caviar (serve 2). 35
- Caviar & Abrolhos Scallops
Ars Italica Oscietra caviar (serve 2). 42
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primi
- grilled octupus
wood roasted capsicum, fava beans. 36
- fried baby calamari
pangrattato, pea tendrils, lime aioli 29 | 42
- cacio e pepe, cured pork cheek croquettes
aioli, chives (serve 3). 21
- local hand made cream burrata
ortiz anchovies, pangrattato, orange infused oil. 26
- tempura zucchini flowers
bufala ricotta, fior di latte, spinach, parmigiano. (serve 4). 36
- gamberi In tegame
northern prawns, cherry tomatoes, garlic, parsley, chilli 36 | 65
- maialino board
Prosciutto, mortadella, fennel salami, bresaola, Sicilian green olives, aged parmigiano, sardinian crisp bread. 45
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pasta
- seafood risotto
prawns, baby calamari, mussels, pinot grigio, chilli. 43
- hand cut pappardelle with osso buco ragú
ribbon egg pasta, veal shank ragú 42
- potato gnocchi with wild mushrooms & black truffle
mascarpone, potato crisps 42
- house made crab prawn ravioli
lemon butter, chilli, mascarpone, pangrattato, crispy sage 42
- rigatoni with slow braised chicken ragú
sardinian salted ricotta, basil pesto, diced potato 38
- linguine allo scoglio
Baby calamari, king prawn, prawns, cherry tomatoes, market greens, chilli 43
- house made spinach pappardelle
oyster mushrooms, broccolini, rocket, cherry tomatoes, basil, chilli. 38
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Gluten free pasta available for an extra $3
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secondi
- humpty doo crispy skin barramundi
Acqua pazza. 46
- woodroasted ‘spatchcock’ baby chicken
Beans, orange, chicken jus. 46
- woodfired roman porchetta
compressed pears, grilled peach, jus, sage. 48
- cowra char grilled lamb rump*
zucchini, mint, garlic, port wine jus. 49
- riverine eye fillet 200g
grain fed, jerusalem artichokes, potato tuile, cipollini, port wine jus. 68
- salt crusted rib eye 400g*
grain fed, house made butter, biquinho peppers. 89
- condiment sauces
peppercorn | truffled mushrooms | red wine jus 8 ea
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Please allow 45 mins for well done steaks. *lamb rump will be served medium. *All our rib-eyes are raised in pristine pastures in the temperate Riverine region of NSW. They are completely hormone & antibiotic free.
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contorni
- pan seared asparagus
aged parmesan aioli, pine nuts, parmesan crisp. 18
- pan seared broccolini
pickled eschalots, chilli, garlic, caper berries. 17
- double cooked rosemary potatoes
crispy garlic, chives. 18
- shoestring fries
rosemary salt, truffle aioli 14
- potato purée
sea salt, crispy potato 14
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insalata
- local rocket
organic aged balsamic vinegar from modena, shaved parmigiano. 21
- heirloom tomato goat cheese insalata
cucumber and red wine vinaigrette, olives. 24
- butter leaf lettuce.
dressed with lemon and evoo vinaigrette. 21
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All our salads are finished with 100% single variety Coratina extra virgin olive oil.
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woodfired pizza
- gamberi
fior di latte, prawns, zucchini, lemon, chilli 29
- prosciutto, rucola & parmigiano
tomato, fior di latte, rocket, parmesan 29
- alessandra
fior di latte, mushrooms, smoked ham, artichokes, cherry tomatoes 29
- nduja salami & stracciatella
fior di latte, roman tomatoes, extra virgin olive oil. 29
- margherita doc
san marzano tomatoes, bufala mozzarella, basil, extra virgin olive oil 28
- sliced porchetta & thin potato
fior di latte, rosemary, zucchini slice, extra virgin olive oil 29
- spicy salami calzone
ricotta cheese, fior di latte, kalamata olives, rocket, basil 29
- misto mare
tomato, fior di latte, prawns, mussels, calamari, chilli 32
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Gluten free pizza base available for an extra $5
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Candelori’s wood fired pizza has been created in the traditional Neapolitan way – the dough is worked and shaped only by hand and cooked on the stone floor of a wood fired oven. Our pizzas are thin, well cooked, and have a high, soft crust giving them a distinctive and traditional taste. Our tomatoes, flour and buffalo mozzarella are imported from Italy and are of the highest quality.
