DEGUSTATION $90 Matching Wines $30

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1 DEGUSTATION $90 Matching Wines $30 Carpaccio di Barbabietola GF, V Thinly sliced pickled baby beetroot, candied walnuts, gorgonzola, green beans & a red wine vinaigrette La Cantina recommends Pitchfork Pink Rosé Margaret River, WA Gamberi Sautéed prawns with house chilli, garlic, shallots & toasted sourdough La Cantina recommends Antinori Santa Crstina Orvieto Classico Secco Umbria, IT Ravioli Confit duck & mushroom ravioli with garlic, burnt sage butter & parmesan La Cantina recommends Long Rail Gully Pinot Gris Murrumbateman, NSW Salmone GF Pan fried Atlantic salmon, saffron risotto, cherry tomatoes, pancetta & basil La Cantina recommends - West Cape Howe Sauvignon Blanc Semillon South Coast, WA Tagliata di Manzo GF 60 day Grain-Fed Black Angus Rump with sautéed forest mushrooms & creamy mash La Cantina recommends - Peppoli Chianti Classico Tuscany, IT Panna Cotta GF, V Vanilla & orange infused panna cotta, red wine poached pear & crispy house made honeycomb La Cantina recommends - Vasse Felix Cane Cut Margaret River, WA Chefs Menu is a carefully constructed sequence of our signature dishes for the ultimate La Cantina experience. Please allow minimum 2 hours.

2 PANE e STUZZICHINI Wood Fire Garlic Bread 5 Italian sourdough spread with confit garlic butter & toasted rich golden brown Rosemary & Sea Salt Focaccia with aged balsamic & extra virgin olive oil 12 Marinated Olives GF, V 8 Green Sicilian olives and oven dried Tuscan black olives marinated in chilli, orange & oregano Anchovies GF, V 12 Sicilian white anchovies marinated in house made chilli oil & basil Antipasto 24 San Danielle prosciutto, Provolone cheese & marinated olives with rosemary & sea salt Focaccia PRIMI PIATTI Entrée Carpaccio di Barbabietola GF, V 15 Pickled baby beetroot, thinly sliced with candied walnuts, gorgonzola, green beans & a red wine vinaigrette Carpaccio di Manzo GF 19 Thinly sliced beef fillet marinated in seeded mustard vinaigrette rocket & parmesan Nanata Fritti Crispy baby white bait with lemon & aioli 15 Polpetti 16 Veal & prosciutto meatballs in a rich, spicy San Manzano tomato sauce Zuppa di Cozze 16 Steamed black mussels in a white wine, garlic, chilli & tomato broth served with garlic bread Gamberi 18 Sautéed prawns with house chilli, garlic, shallots & toasted sourdough

3 PIZZA Margherita V 19 San Manzano tomato, mozzarella & fresh basil Calabrese 22 San Manzano tomato, mozzarella, salami, onion, capsicum & chilli Zia V 22 San Manzano tomato, gorgonzola, roasted eggplant & chilli, topped with rocket, Parmesan & olive oil Doms 23 San Manzano tomato, mozzarella, ham, pancetta, salami, mushrooms, olives & anchovies Cantina 23 San Manzano tomato, mozzarella, Gorgonzola, sausage & mushroom PASTA È RISSOTO Ravioli Anatra 29 Confit duck & mushroom ravioli with garlic, burnt sage butter & parmesan Conchiglioni Ragu di Agnello 29 Slow cooked, pulled lamb shoulder in a rich tomato sauce with a touch of chilli finished with parmesan Linguine Frutti di Mare (Chilli optional) 29 Prawns, mussels, squid and Ocean Perch, in a light tomato sugo finished with olive oil & parsley Risotto Piselli e Pancetta 26 Caramelised onion & Pancetta sofrito with peas & goat s cheese Cassareccia ala Norma V 24 Sautéed eggplant, chilli, with tomato, basil sugo & parmesan Gnocchi Sorrentina V 27 Light potato pillows, tomato sugo & basil topped with mozzarella & baked until golden

4 SECONDI PIATTI Main course Saltimbocca di Pollo GF 33 Chicken breast suprême wrapped in prosciutto served with house made tomato & parmesan cannellini beans & lemon Costoletta Maiale 35 Rosemary crumbed, tender pork cutlet served with dressed rocket, apple chutney purée & lemon Galletto alla Diavola GF 35 Whole spatchcock flattened, partially de-boned & roasted, served with roast potatoes & spicy lemon vinaigrette Salmone GF 36 Pan fried Atlantic salmon, saffron risotto, cherry tomatoes, pancetta & basil Tagliata di Manzo GF day Grain-Fed Black Angus Rump with sautéed forest mushrooms & creamy mash CONTORONI Green beans, butter & sea salt GF, V 8 Peas & pancetta GF 8 Roasted Desiree potatoes GF, V 8 Mash Potato, truffle oil & parmesan GF, V 12 Rocket, pear, walnut & parmesan salad GF, V 11

5 DOLCE Panna Cotta GF, V 15 Vanilla & orange infused panna cotta, red wine poached pear & crispy house made honeycomb Torta di Cioccolato GF, V 15 Flourless chocolate torte, vanilla bean gelato with orange & hazelnut soil Tiramisu pick me up V 15 Rich Marsala & honey whiskey mascarpone, lady fingers & house roasted coffee Cheesecake al Limone V 15 Classic lemon cheesecake, with raspberry compote & raspberry sorbet Affogato GF, V 15 Celestino espresso, vanilla bean gelato & Frangelico Formaggi - Cheese Platter 24 Served with; House made black sesame lavish, sour apple puree, fresh pear, dried apricots & candied walnuts Gorgonzola, Italian soft blue cheese Taleggio, soft fragrant with subtle melon notes Provolone Auricchio, semi hard with a creamy texture with a little sharpness VINO DOLCE Vasse Felix Cane Cut, Margaret River, WA 10g /45b Primo Estate Botrytis Riesling, McLaren, SA 12 g /48 b