Menu - F'Amelia

Notes of citrus fruit; delicate white flowers; & a distinctive minerality. Refreshing acidity balanced fruit

this Chard has body; finesse flinty characteristics; finishes dry + nice minerality

Aromas of red apple; blood orange; wild berries; cantaloupe; cinnamon; clove; Kombucha. Juicy palate

lemon colour; notes of flowers; crisp fruit; medium bodied; mineral notes; nutty; long finish

flavours of pear syrup & quince peels; good acid to alcohol balance

light yellow + classic fruity Tocai nose; rich; powerful smooth but spicy + balanced acidity

fresh full‐bodied + tones of tropical fruits; chamomile; straw & yellow apples

dark‐herb ash undertone; fresh blackberries lavender; restrained on the palate + silky tannins

smooth & velvety; at the end it is full; round; good acidity + hints of cherry; plum & vanilla

intense colour & violet hues; notes of cherry & vanilla bean; silky tannins

Soft nose w/ spice & berries. It has good acidity; persistent tannins hints of black pepper

brilliant ruby + violet tones; fresh; fruity & intense; elegant palate

slow cooked + fried polenta seasonal vegetables

w/ roasted sweet potato; kale; arugula; Parmigiano croutons; truffle emulsion gorgonzola

with radicchio; heirloom carrots; red onion; raisins; toasted pumpkin seeds finished + pecorino; spicy hazelnuts a grainy mustard vinaigrette

with balsamic vinaigrette Parmigiano shavings

with blistered tomatoes; kale pesto; roasted artichokes; spinach in a Vegan basil cream sauce

slow cooked beef pork veal bolognese + spinach; shaved parmesan torn basil

topped + homemade lemon curd

with seasonal fruit

house made cavatelli + tomato sugo; basil & shaved parmesan

with Chef's choice of seafood; scallions topped + red pepper

Crushed San Marzano tomatoes; fior di latte; artichokes; mushrooms; house‐smoked ham; black olives; Grana Padano & evoo

Crushed San Marzano tomatoes; fior di latte; basil; Grana Padano D.O.P; extra virgin olive oil

wild mushroom Parmigiano; finished + gorgonzola cream

Crushed San Marzano tomatoes; fior di latte; house fennel sausage; rapini chillis

served on tomato sugo & topped + Parmigiano shavings

Kale pesto; vegan ricotta; zucchini; artichoke; sundried tomatoes & roasted red pepper

with moon dried tomatoes; arugula in a fennel cream sauce

with grainy mustard mash; sautéed Savoy cabbage apple mustarda

served + lemon aioli micro salad

with thyme rosemary; oyster mushrooms; black kale garlic confit

with crostini; flat bread pickled vegetables

with wild mushrooms; wilted spinach in Chef's Grana Padano sauce

Béchamel; thinly sliced roasted pear; honey; caramelized onions; gorgonzola; fior di latte; topped + arugula prosciutto

Scamorza; fior di latte; Grana Padano; sautéed mushrooms; fresh thyme & rosemary oil

spiralized zucchini noodles in a slow cooked vegetable bolognese