Pasta

Fettuccine tossed in a velvety lemon‑kissed cream sauce, layered with smoked salmon and fresh chives. Finished with a pop of crispy capers for the perfect salty crunch.

34

Ravioli filled with spinach and ricotta, in a creamy white wine, garlic and green peppercorn sauce.

30

Lamb ragu, gremolata, house-made ricotta & mint.

36

Flat leaf parsley, chilli, garlic, olive oil, parmesan & pangrattato.

29

Gently poached prawns, scallops, New Zealand green lipped mussels and calamari. Served with garlic focaccia and fresh lemon.

44

Spaghetti, guanciale (smoked bacon) & pecorino in a rich cream, egg yolk & parmesan sauce with soft chopped herbs.

30

Roasted pumpkin, spinach and mozzarella filling baked with Napoli sauce.

30

Bolognese originates from Bologna. Our hearty ragu is prepared with organic beef & pork.

30

Tutto Bene’s rendition of a best-loved Naples classic, served with a light green salad.

31

Tasty combination of Napoli sauce, anchovies, sundried tomatoes, kalamata olives & capers. Option to replace anchovies with roasted capsicum.

30

House-made vegan gnocchi with roasted cauliflower, thyme, toasted hazelnuts in a creamy plant based sauce.

33

Crispy prosciutto, green peas & roasted garlic and wholegrain mustard cream sauce.

33

Melt-in-your-mouth beef cheek served with soft potato gnocchi in a rich red wine and beef-reduction sauce.

33

Pork and fennel sausage, chicken meatballs in a tomato, basil, chives & garlic sauce.

30