• Piccolo

    If you have any dietary requirement, please inform your waiter before ordering.

  • Thinly sliced beef short ribs

    • 29.00

    w silky fennel, marinated shiitake & Dijon mustard

  • “Polpo fritto” NZ octopus

    • 29.00

    w anchovies & parsley mayonnais, tempura herbs

  • Hand crafted stracciatella & aubergine baked in coals (V)

    • 26.00

    w grilled piadina

  • Wood fired, wild caught king prawns

    • per piece 14.00

    w black peppered pancetta & gremolata piccante

  • Carpaccio of yellowfin tuna

    • 29.00

    w burratina, nduja dressing & broken cannoli

  • Barbecued shaved broad squid & cannellini beans

    • 25.00

    w parsley & lemon

  • Organic cured meats contadino style

    • 35.00

    w warm focaccia & Baduzzi pickle

  • Polpette

    Our hand crafted meatballs

  • Karitane crayfish meatballs

    • 34.00

    w pumpkin, smoked butter & pistacchio salsa

  • Wild red deer meatballs

    • 26.00

    w portobello mushroom & cauliflower crema

  • Mamma D’s “East Coast”

    • 26.00

    beef meatballs w smoked melanzane and pickled carrots

  • “Dodici ore”

    • 26.00

    slow cooked lamb meatballs w preserved lemon & rosemary

  • Polpette vegetariane (V)

    • 24.00

    w mushroom, black olives cavolo nero & lentil ragu

  • Primi

    We pride ourselves in making handmade pasta daily & cooked to order

  • Tagliatelle ”alle vongole”

    • 37.00

    w blue cod, baked cherry tomato & broccoli

  • Pasta alforno

    • 39.00

    w Ora's Farm mushrooms ai tre formaggi & roasted hazelnuts

  • Agnolotti of gurnard & scampi

    • per piece 16.00

    w crayfish bisque & fennel jam

  • Cappellacci alla zucca (V)

    • 34.00

    w amaretto & sage butter, smoked ricotta & pinenuts

  • Saffron & potato tortellini (V)

    • 26.00

    w goats curd, brown butter, almonds & fig confit

  • Buttered maltagliati

    • 37.00

    w braised duck, porcini & candied pumpkin seeds

  • Secondi

  • Pan seared line-caught fish

    • 45.00

    w fondant leek, almond crema & bagna cauda

  • Herb crusted Coastal lamb rump

    • 46.00

    w charcoal brussels sprout & honey glazed golden beetroot

  • Chicken saltimbocca

    • per piece 26.00

    w prosciutto di Parma, potato caponata & crispy sage

  • Wood fired bistecca – Wood fired barbecued butcher’s cut (POA)

    Served w confit mushrooms, creamed potato, rocket, Parmigiano Reggiano & Giusti balsamic

  • Wood fired bistecca – Bavette steak tagliata

    • 250g 42.00

    Served w confit mushrooms, creamed potato, rocket, Parmigiano Reggiano & Giusti balsamic

  • Wood fired bistecca – Handpicked South Island grass fed scotch fillet

    • 300g 49.00

    Served w confit mushrooms, creamed potato, rocket, Parmigiano Reggiano & Giusti balsamic

  • Contorni

  • Cacio & pepe (V)

    • 26.00
  • Cavatelli alla ricotta w marinara sauce & pesto (V)

    • 24.00
  • Green vegetables del giorno (V)

    • 16.00
  • Eggplant parmigiana (V)

    • per piece 9.00
  • Polenta (V)

    • 13.00
  • Baduzzi’s heirloom tomato salad

    • 19.00
  • Desserts

  • Ricotta cannoli

    • per piece 15.00

    w citrus pistachio & amarena cherries

  • White chocolate crostata

    • 19.00

    w seasonnal berries & moscato

  • Tiramisu

    • 19.00

    w Baileys & Amaretto

  • Torta caprese

    • 19.00

    w dark chocolate, raspberry sorbet & coconut espuma

  • Formaggio

    • solo 19.00
    • tre formaggi 42.00

     cheese board of today's three cheeses inspired by Italy