salumi
our selection
all our products are free range and carefully curated by executive chef Andrew Beddoes (menu updated weekly, this is a sample of what we offer).
RULIANO PROSCIUTTO DOP - PARMA ITALY
handmade & matured for 24 months
JAMON BELLOTA LEG, BEHER, SALAMANCA, SPAIN
aged for 36 months with 100% acorn fed Iberian pigs
DUCK PROSCIUTTO – ENOTECA BOCCACCIO, VIC
house cured Westerly Downs duck breast
COPACOLLO - DE PALMA SALUMI, NSW
slow cured free range pork neck
LONZA - SALUMI AUSTRALIA, QLD
dry aged free-range pork with peppercorns & juniper berries
WAGYU BRESAOLA - GLOBAL MEATS, VIC
full blood Mayura Station 9+ score dry cured beef
FILETES DE ANCHOA - OLASAGASTI, BISCAY, SPAIN
artisan fillets of anchovies exclusively from the Cantabrian Sea in olive oil
NARDIN ANCHOA AHUMADA - CANTABRIA, SPAIN
sustainable beechwood smoked anchovies
$42
CHEFS SELECTION
antipasto plate, buffalo mozzarella, marinated peppers
$42
served with our house made grissini