La Vètta à la Carte Menu

Spuntini

Snacks

• Ostriche | Freshly shucked to order

  $5.5 ea
• Crocchette | Roasted porchetta, smoked Scamorza, preserved lemon aioli

  $10 ea
• Croccante | Tapioca, whipped Cod’s roe, Yarra Valley caviar, herbs ‘Da Intorno a Noi’ (df)

  $13 ea
• Anatra | Duck liver pate, buckwheat tartlet, cherry gel, mustard cress

  $14 ea
• Panino | Calamari & Mortadella, old school bread, secret sauce & seasoning (df)

  $15 ea

Piccolo Piatti

Small Plates

• Burrata | Peppers & zucchini cooked over coal, pickled fennel, marjoram, bruschetta (v, vg option)

  $28
• Carpaccio | Kingfish, preserved Meyer lemon gel, blood orange, sorrel, Sicilian olive oil (gf, df)

  $29
• Affettati | Prosciutto San Daniele, Mortadella & Wagyu Bresaola, Cerignola olives (df, gf option)

  $30
• Vitello Crudo | Tuscan raw veal, crispy chilli with Prosciutto & Porcini, flat bread (df, can be gf, contains sesame)

  $32
• Polpo | Abrolhos octopus from the Josper, salsa picante, Jerusalem artichoke & smoked eel (gf)

  $34

Primi

First Course

• Tortellini al Formaggio di Capra | Parcels of goat’s cheese (6), brown butter, pinenuts, Zucchini flowers, asparagus & balsamic (v, contains a tree nut)

  $40
• Rigatoni con Scarti di Macellaio | Marnong’s ragu of beef & pork, San Marzano tomatoes, Parmiggiano Reggiano (gf option)

  $42
• Gnocchi con Agnello | Potato Gnocchi, slow-cooked shoulder of lamb, green olives & cacio e pepe (gf option, df option)

  $44
• Risotto ai Gamberi | Skull Island prawns, brodo made from its shell with cassia bark & tarragon, fennel pollen (gf, df option)

  $45
• Tagliatelle ‘Al Gatto Nero’ | Saffron ribbons, Shark Bay Blue Swimmer crab, cherry tomatoes, smoked Caciocavello (gf option, df option, Pescaterian option)

  $46

Secondi

Main Course

• Verdure | Zucchini & artichokes cooked over coal, broad beans, beetroot & almonds (gf, v, vg, nut free option))

  $38
• Diavola | Wood roasted chicken ‘Diavola’, cherry tomatoes with wild oregano, wing sauce (gf)

  $44
• Pesce del giorno | Fish Fillet ‘del Giorno’, asparagus, zucchini, preserved lemon brown butter & capers (gf, df option)

  $48
• Cotoletta | Milk-fed veal cotoletta, 300g, salsa rossa picante, Ortiz anchovy, quail’s egg & sage (df option)

  $52

Manzo (Fuoco e Fumo)

Beef (Fire & Smoke)

• Porterhouse | 350g, Omugi, Black Angus, Japanese influence, 150-day barley-fed

  $65

  Texas, Queensland

• Scotch Fillet | 350g, Southern Grain, 120-day grain-fed MBS 4

  $79

  Dandenong to Southern Gippsland

• Ribeye | 700g, Claremont Plains, pasture-fed, dry-aged in house for 14 days (gf)

  $99

  Bacchus Marsh, VIC

• Bistecca alla Marnong Estate | 1.2kg, 1000 Guineas, Shorthorn T-bone, 150-day grain-fed

  $130

  Riverina, NSW

Contorni

Sides

• Shoestring fries, Parmesan & sage salt, garlic mayonnaise

  $14
• Leafy green & herb salad, Chardonnay vinegar with shallot buttermilk (gf, v)

  $15
• Heirloom tomatoes from the Yarra Valley, wild oregano, capers, olive crumb (gf, v, vg)

  $16
• Broccolini grilled over coal with roasted tomato, crispy chilli & salted duck egg (df, gf option, v option)

  $16
• Wood-fired Brussel sprouts with sherry vinegar, hazelnuts, pancetta & salted ricotta (gf, df option, v option)

  $16

Dolce e Formaggi

Dessert & Cheese

• Cannoli Siciliani | Cannolo tradizionale, whipped ricotta with orange, pistachio & chocolate nibs (contains nuts)

  $12 ea
• Marnong Misu | Our version of the famous ‘Pick Me Up’ trifle from Treviso. The Tiramisu (alcohol free option)

  $18
• Panna Cotta | Buttermilk & lemon myrtle pudding, malted milk, lemon curd & blueberry (gf option)

  $18
• Semifreddo agli Agrumi | Fior di latte with all the flavours of early Spring’s citrus, herbs & flowers (gf)

  $18
• Mousse Foresta Nera | Chocolate, almond crumble, bramble gel, wild fennel meringue & olive caramel (gf option)

  $18
• Formaggi | Taleggio from the Mauri family, Pasturo, Lombardia, a pine box cave-ripened cow’s milk, washed rind cheese, a soft & buttery, lively aroma

  $18