
House Made Sourdough Ciabatta, Parmesan Butter
House-made sourdough ciabatta served with parmesan butter.
Menu & order
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House-made sourdough ciabatta served with parmesan butter.

Marinated white anchovies added to your bread selection.

Crescenza focaccia di Recco served with olive oil.

San Daniele prosciutto added to your bread selection.

Western Australian truffle added to your bread selection.

Crostini topped with goat's curd, Sicilian olives, and black garlic.

Burrata with Brussels sprouts, macadamia, pear, and agrodolce.

Stracciatella with radicchio, beetroot, sunflower seeds, grape, and sumac.

Smoked fior di latte in carrozza with anchovy and basil.

Capelli pasta with broccoli, lemon, chilli, and pangrattato.

Blue swimmer crab added to your pasta dish.

Saffron ravioli with Margra lamb osso buco and gremolata.

Green ravioli filled with ricotta, mint, pine nuts, and saltbush.

Saffron gigli with kangaroo ossobuco, stracciatella, and saltbush.

Spaghetti with vongole, nduja, bottarga, mussels, and warrigal greens.

Fettuccine with prawns, green garlic pesto, pistachio, and bottarga.

Pipe rigati in vodka sauce with Pino's pork sausage and smoked tomato.

Pappardelle with wagyu shin ragu, gremolata, and Maffra cheddar.

Freshly shucked oysters with limoncello, shallot, and black pepper.

Salmon crudo with mandarin, saffron pickled fennel, and sheep yoghurt.

Yellowfin tuna crudo with pomegranate, apple, endive, and mascarpone.

Grilled calamari with ink sauce, almond, chickpeas, and seaweed salmoriglio.

Grilled king prawns with capers, lemon, and parsley.

Barramundi with fregola, cuttlefish, zucchini flower, peas, and green garlic.

Red baby cos lettuce with lemon and herb vinaigrette, pecorino, and pangrattato.

Roasted cauliflower with stracchino cheese and pepita verde.

Hand-cut chips served with chilli aioli.

Broccoli and smoked almond salad with lemon, ricotta, and aged parmesan.

Sugarloaf cabbage with lentil salsa and porcini mushroom crema.

Take-home loaf of house-made bread.

Wagyu beef tartare with yolk, sunchoke, horseradish, and smoked parmesan.

Chicken cotoletta al limone with burnt honey, capers, pecorino, and rocket.

Borrowdale pork tomahawk with witlof, burnt apple, and salumi jus.

Lamb shoulder with farro, peppers, hazelnut, and goat's cheese.

O'Connor 400g scotch fillet with Roman beans and dragoncello salsa.

Three stuffed zucchini flowers.

Tagliatelle pasta with Moreton Bay bug.

Grilled chicken alla diavola (spicy devilled style).

Cannolo with ricotta, chocolate, pistachio, and eucalyptus.

Grana's signature tiramisu.

Burnt citrus pavlova with lemon thyme sorbet, lemon curd, and mascarpone.

Sticky date torta with chestnut, amaretto caramel, and bayleaf gelato.

Stracciatella gelato affogato with espresso.

Selection of Grana cheeses with preserves and lavosh.

Pear crumble cocktail.

Toast and butter cocktail.

Hot butterbeer rum cocktail.

Honey butter bee cocktail.