starters
Fior di latte mozzarella
Buffalo mozzarella
Stracciatella
Creamy burrata mozzarella
Truffle creamy burrata
TAGLIERE DI AFFETTATI (for 2 people, premium Italian cured meat)
A wonderful assortment of premium Italian cured meats with olives and caramelised onion served with our premise-baked bread.
TAGLIERE MISTO CALDO (for 2 people, served hot)
Chef’s assortment of different dishes of warm entrée, ideal for sharing.
PIZZA ALL’AGLIO (garlic pizza)
Wood-fired garlic and cheese pizza with Italian herbs.
CALAMARI FRITTI (fried calamari)
Deep-fried local calamari, lightly salted, served on fresh rocket, and drizzled with mayo.
BRUSCHETTA (brooshetta!) 4pcs
Toasted premise-baked bread topped with cherry tomatoes, red onion, olive oil, and hand-picked basil.
GAMBERI AL PEPERONCINO (prawns with chilli pepper)
Locally sourced prawn cutlets, cooked in single press olive oil, tossed with garlic and chilli.
COZZE ALL’ARRABBIATA (red wine spicy mussels
Fresh locally sourced mussels, pan steamed in a flavoursome mix of Italian herbs, chilli and white wine sauce served with house baked bread.
ARANCINI BALLS (arancini rice balls) 4pcs
Italian Carnaroli rice balls. Filled with mozzarella, truffle mushrooms, and herbs. Served with truffle mayonnaise.
POLPETTE ALLA NONNA (grandma’s meatballs) 4pcs
Beef and pork lightly fried and marinated overnight. Cooked in Nonnas secret sauce. Served with toasted bread.
pizza
MARGHERITA
Tomato base, mozzarella DOC, basil.
LAVA
Signature 'Lava hot Napoli' sauce, hot Italian salami, garlic topped with chilli oil and baby rocket.
RUSTICA
Mozzarella, pancetta, rosemary and sliced cream dutch potato.
MORTADELLA
Mozzarella, soft mortadella cured meat, creamy stracciatella cheese drizzled with home-made rocket pesto.
VEGETARIANA
Tomato, mozzarella, marinated capsicum, zucchini and roasted pumpkin.
SALAME E FUNGHI
Tomato base, mozzarella DOC, portobello mushroom, Calabrese salami and black olives.
CAPRICCIOSA
Tomato base, fior di latte mozzarella, portobello mushroom, free range ham and Kalamata olives.
SALSICCIA
Tomato base, mozzarella DOC, olives, mushrooms and Italian fennel sausage.
PARMA
Tomato base, stracciatella, cherry tomatoes, rocket and prosciutto di Parma.
BUFALA
Tomato base, fresh mozzarella di bufala, fresh basil.
QUATTRO FORMAGGI
Tomato base, fior di latte mozzarella, taleggio, gorgonzola, parmigiano.
CINQUE TERRE
Mozzarella, pesto, marinated chicken, roasted pumpkin, fetta and avocado, drizzled with lemon mustard mayo.
HAWAIIAN
Tomato base, mozzarella, free range ham, pineapple.
PORCINI
Mozzarella, mix truffle, portobello mushroom, porcini mushroom topped with shaved Parmesan.
MEAT AMORE
Tomato base, mozzarella, free range ham, Calabrese salame, Italian fennel sausage and pancetta.
LAMB
Tomato base, mozzarella, slow cooked pulled lamb, fetta, cherry tomatoes and Spanish onions drizzled with homemade tzatziki.
AMALFI
Tomato base, mozzarella DOC, marinated prawns, cherry tomato & baby rocket.
pasta
LASAGNA DI WAGYU
Oven-backed homemade fresh pasta layered with bechamel sauce, Bolognese sauce, mozzarella and parmesan cheese.
LASAGNA VEGETARIANA (Vegetable lasagne)
Oven-baked stacked layers of thin pasta sheets alternating with pumpkin, spinach, ricotta and roasted pine nuts.
SPAGHETTI ALLA BOLOGNESE
Spaghetti pasta in a 8 hours slow cooked mincemeat ragu, topped with parmesan DOP.
RIGATONI ALL’ AMATRICIANA
Rigatoni pasta tossed with onion, chilli and cured pancetta, cooked in a chucky tomato sauce.
SPAGHETTI ALLA CARBONARA
Tossed with crispy cured pork cheeks (guanciale), onion, olive oil,egg yolks, freshly cut parsley, and topped with shaved parmesan cheese.
FUSILLI AL RAGU D’AGNELLO (Lamb ragu)
Twisted pasta served in a home-made lamb ragu for 4 and a half hours and served with grated Pecorino Romano DOP.
FETTUCCINE GAMBERI E PANCETTA (Prawns and pancetta)
Flat long pasta cooked with pancetta, prawns, dash of chilli, finished with baby roquette in an olive oil sauce.
SPAGHETTI ALLA MARINARA (Seafood pasta)
Selection of fresh local seafood cooked in a light tomato sauce with garlic, basil, olive oil and wrapped in baking paper.
FUSILLI FUNGHI E SPECK (Mushroom and smoked prosciutto pasta)
Twisted pasta cooked in a creamy mushroom sauce and topped with smoked prosciutto and DOP parmesan.
RISOTTO AI FUNGHI (Mushroom and truffle risotto)
Italian Carnaroli rice cooked in a creamy truffle mushroom sauce, topped with parmesan cheese DOP.
RISOTTO AI FRUITTE DE MARE (Seafood risotto)
Italian carnaroli rice cooked with a selection of fresh local seafood in a light garlic and olive oil sauce.
FETTUCCINE VEGETARIANE (Vegetables pasta)
Flat long pasta cooked with fresh local vegetables and black olive in a slow cooked napoli sauce topped with parmesan
ALL DISHES CAN BE SUBSTITUTED WITH GNOCCHI
ALL DISHES CAN BE SUBSTITUTED WITH GLUTEN FREE PASTA
main course
ANGUS BISTECCA (300g striploin cut)
Stanbroke Angus. Five time winner of the annual Australian Beef Off Award. Cooked to your liking. Served with mustard, broccolini and potatoes.
CHICKEN PARMIGIANA (Chicken parmy)
Chicken schnitzel lightly crumbed in an authentic Lava herb and spices mix, topped with tomato sauce, Parma prosciutto and mozzarella cheese, served with chips and salad.
COTOLETTA DI VITELLO (Veal Schnitzel)
Veal schnitzel lightly crumbed in an authentic LAVA herbs and spices mix, served with chips and salad.
POLLO ALLA CONTADINA (Chicken “Italian farmer style”)
Marinated thigh fillet cooked in a traditional Italian Napoli sauce with olives, capers, onion, potato and capsicum, wood fired baked.
SCALOPINE AI FUNGHI (Veal Scaloppine)
Seared escalopes veal topped with a freshly made creamy mushroom sauce, served with potato mash and side salad.
AGNELLO AL FORNO (12h Lamb)
18 hours slow cooked free range lamb shoulder, delicately herb infused, served with local oven baked veggies and rosemary potatoes.
BARRAMUNDI
Fresh Barramundi fillet wrapped in a baking paper and delicately cooked in a traditional southern Italian sauce.
SALMONE ALLA GRIGLIA (Grilled Salmon)
Grilled fresh salmon fillet served on a bed of fresh coloured seasonal veggies and sliced Dutch cream potatoes.
TORTINO DI ZUCCHINE (Zucchini parma)
Oven-baked stacked layers of sliced zucchini alternating with mozzarella, olive oil, parmesan topped with thin grated breadcrumbs.
insalate
INSALATA MISTA (mix salad)
Mixed baby-cos lettuce, fresh tomatoes, olives, red onion, and cucumber drizzled with balsamic vinegar.
INSALATA DI RUCOLA E PERA (rocket and pear salad)
Rocket salad with honey wood fire baked pears, roasted pine nuts, shaved parmesan, and house balsamic dressing.
INSALATA CAPRESE (Caprese salad)
Sliced fresh Roma tomatoes topped with basil leaves & fior di mozzarella, drizzled with extra virgin olive oil.
5
Add grilled chicken tenderloin to any salad
5
Sides
PATATINE FRITTE (Golden chips)
Golden chips served with tomato sauce.
PURE’ DI PATATE (Mash potatoes)
Creamy potato mash with pepper and ground nutmeg.
VERDURE MISTE (Seasonal veggies)
Fresh seasonal vegetables tossed with olive oil, garlic, and pepper.
PATATE ARROSTO (Roasted potatoes)
Roasted creamy Dutch potatoes with rosemary & sea salt.
INSALATA DI RUCOLA (Rocket salad)
Side rocket and parmesan salad topped with “Ponti” balsamic glaze.
dolci
TIRAMISU
Traditional Italian dessert of mascarpone cheese, espresso coffee and lady-finger biscuits soaked in Frangelico liqueur.
NUTELLA CALZONE
Folded pizza filled with Nutella, served with a scoop of ice-cream.
CREME BRULEE
Rich custard cream topped with a layer of hardened caramelized sugar and icing sugar.
CANNOLI
Italian pastries consisting of tube-shaped shells of baked pastry dough, filled with a sweet custard cream and crushed pistachio.
PASSIONFRUIT PANNACOTTA
Semi frozen - Beautiful soft cream made of fresh local strawberries, topped with mix berries and strawberry syrup.
AFFOGATO
An affogato or more traditionally known as "affogato al caffe" A scoop of vanilla ice cream topped with a shot of hot espresso and Frangelico.
ICE CREAM
Bowl of vanilla ice cream
kids
Penne bolognese
Macaroni and cheese
Mini Pizza
Mini Parma
vegan
FETTUCCINE AL SUGO (Napoli Fettuccine)
Home-made long Fettuccine pasta in a 4 hrs slow cooked Napoli sauce with basil and vegan parmesan.
FUSILLI ALLE VERDURE (Vegetables fusilli)
Home-made Spiral pasta cooked with fresh seasonal veggies and baby rocket, in olive oil base.
CASARECCE FUNGHI (Mushroom and pasta)
Twisted homemade pasta with a delicate infusion of mushrooms topped with truffle oil and premium vegan cheese
RISOTTO ZUCCA E NOCI (Pumpkin, smoked and roasted pinenuts risotto)
Carnaroli rice with marinated roasted pumpkin, wood-fire roasted pinenuts cooked and premium vegan cheese
RISOTTO FUNGHI E TARTUFO (mushroom and truffle risotto)
Carnaroli rice cooked in a creamy mushroom sauce topped with vegan cheese and truffle oil
RISOTTO ALLE VERDURE (Vegetable risotto)
Carnaroli rice with grilled vegetables and spinach, cooked in an olive oil and garlic sauce.
TORTINO DI ZUCCHINE (Zucchine parma)
Oven-baked stacked layers of sliced zucchine alternating with vegan mozzarella,olive oil and topped with thin greated breadcrumb
PARMIGGIANA DI MELANZANE (Eggplants parma)
Oven-baked Italian style grilled eggplant layered with vegan mozzarella and napoli, and finished in our wood fired oven
PATATINE FRITTE (Golden chips)
Golden chips served with tomato sauce
PATATE ARROSTO (Roasted potatoes)
Roasted creamy Dutch potatoes with rosemary & sea salt.
PURE’ DI PATATE (Mash potatoes)
Creamy potato mash with pepper and grounded nutmeg
VERDURE MISTE (Seasonal veggies)
Fresh seasonal vegetables tossed with olive oil, garlic and pepper
SAUTE’ DI SPINACI (Spinach sauté)
Sauteed baby spinach slowly steamed with garlic, pepper and a delicate lemon juice
NUTELLA CALZONE
VEGAN APPLE CAKE
VEGAN GELATO