Entrée

Bread - toasted ciabatta bread, house marinated olives with garlic, chilli and oranges, hummus (v,gfo,nf,dfo) 12
-add extra bread $4-
Bruschette - 2 prosciutto Cotto and horseradish cream / 2 goat cheese and beetroot relish (nf, gfo,vo,vgo,dfo) 22
Arancini (3pcs) - tomato based rice, mushrooms, peas, parmesan cheese, mozzarella (v,nf) -add extra arancini $6- 18
Caprese - fresh medley tomatoes, mozzarella bocconcini, pesto, micro basil, caperberries and radish (nfo,v,gf) 22
-add prosciutto crudo San Daniele $7-
Vitello Tonnato - roasted round veal, pickled red onion, pickled radish, boiled egg and mayo tuna sauce (nf,df,gf) 25
Sausage and Potato Croquette - chives, caramelised onion and Aperol Spritz gelée (nf) -add extra croquette $9- 20
Grilled Octopus - black olive tapenade, fondant potato and pickled carrots (nf) 24
Crispy Calamari - spicy mayo and lemon (nf,df) 23
Chef’s board (2 people) - San Daniele prosciutto, Mortadella, Cacciatore salami, marinated olives, pickled vegetables, 32
home-made rustici, bocconcini di mozzarella, Asiago cheese and fresh fruit

Pasta
hand made and hand cut pasta

Gnocchi Truffle - mixed mushrooms, porcini mushrooms, truffle paste, light cream sauce (v,vgo,gfo,dfo) 32
Gnocchi with Nduja - spicy Nduja sausage, broccoli, chilli, tomato sauce and stracciatella (nf,gfo) 33
Pappardelle with Lamb Ragu - 12 hours slow-cooked lamb shoulder, diced lamb and fried sage (dfo,gfo,nf) 34
Mezze Maniche Prawns and Zucchini - smooth and creamy tomato, crustacean bisque, chilli, lumpfish caviar (gfo,nf,df) 34
Spaghetti Squid Ink Marinara Seafood - mussels, clams, squid with fresh tomato and a touch of spice (gfo,nf,df) 34
Casarecce with Burrata - crunchy basil pesto, fresh Burrata “la Delizia”, diced tomato and almonds flakes (v,gfo) 33
Tonnarelli Carbonara (served al dente) - guanciale, pecorino romano, egg emulsion (gfo,nf) 29

Mains
Pork Belly - overnight pork belly, baby corn, balsamic red cabbage, honey mustard and baked apple jus (gf,nf,df) 39
Free Range Chicken - pan fried chicken, roasted red onion, smoked carrot puree and zucchini, herbed gravy (gf,nf,df) 36
Salmon Fillet - pan seared Tasmanian Salmon, herbed crusted, fondant potatoes, black olives and 42
spicy nduja red sauce (gfo,nf)
28 Days Aged Beef Eye Fillet - pan seared fillet with roasted tomato, mashed potato and grilled carrots, red wine jus (nf,gf) 45
Chicken Salad (lunch only) - sliced Italian marinated chicken breast, mesculin leaves, fondant potatoes, 27
diced tomatoes, shaved parmesan, honey mustard (nf,dfo,gf)

Sauces
Red Wine Jus | Apple Jus | Nduja Sauce | Herbed Chicken Sauce 6

Sides
Garden Salad - mixed seasonal mesculin leaves, vegetables (v,vg,gf,nf,df) 10
Chips - house seasoned (v,vg,df,nf) -add truffle and parmesan $4- 10
Broccolini - chilli & almond flakes (v,gf,df,nfo) 14
Rosemary Fondant Potatoes - house seasoned, aioli mayo (v,df,nf,vgo) 15

v/vo = vegetarian/option | gf/gfo = gluten free/option | vg/vgo = vegan/option

nf = nut free | nfo = nut free option | df/dfo = dairy free/option
Please advise staff if you have any dietary requirements or serious allergies, each dish has been carefully
crafted to showcase our Italian heritage, therefore no changes other than dietary requirements are accepted.
Because we use only fresh ingredients our dishes are subjected to change.
Due the amount of flour used in our kitchen we can not guarantee that anything is 100% gluten free.

Lupo Lab - 15% surcharge applies on public holidays - @lupolab - no split billing available for groups of 6 or more - lupolab.com.au