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Main Courses (Piatti Principali)

Carni Bianche

Pollo al Chianti [gf]

Free-range chicken leg braised with smoked streaky bacon, Portobello mushrooms and Chianti

Pollo Squisito [gf]

Chargrilled free-range chicken breast finished in frangelico-laced creamy mushroom sauce and garnished with roasted hazelnuts

*Recommended match: Ataahua Chardonnay Waipara*

Vitello Saltimbocca [gf]

White veal stuffed with artichoke and sage, wrapped with prosciutto, then pan-fried and served with a marsala jus

Scallopine Parmigiana

White veal baked in a light parmesan crust, topped with chargrilled eggplant & a roast capsicum sauce

White meat dishes served with creamy potato gratin and seasonal vegetables 39.5


NZ’s finest beef, aged for a minimum of 28 days

~ Supplied by Traiteur of Merivale ~

Beef Fillet

300 gram premium fillet; or


400 gram marbled sirloin steak; or

*Recommended match: Colle Secco Montepulciano*

Grilled to your liking with your choice of:

  • rosemary & garlic;
  • mushroom red wine; or
  • brandy & green pepper jus

Our steaks are served with creamy potato gratin & chargrilled Mediterranean vegetables 41.5

Regional New Zealand/Aotearoa

Tutto Bene Canterbury Lamb [gf]

Herb-roasted & braised lamb with kumara puree, broad beans and olives. Simple and enticing!

Pesce del Giorno

Our market fish creation changes frequently, dependent on the weather, the moon, the chef and how the fishing is going

Showcasing our finest regional produce ~ all 39.5

Contorni (Sides)

Della Casa [gf df v]

House salad of mixed leaves, tomato, cucumber, carrot, red onion, black olives & Italian dressing 12.5

Beans & Olives [gf df v]

Fresh green beans sautéed with garlic, olives & tomato 11.0

Patatine Fritte [df v]

Potatoe fries served with aioli 10.5

Polenta Chips [v]

Crispy, soft-centred golden polenta chips served with aioli 11.5

Verdure di Stagione [gf v]

A side of seasonal vegetables as per chef’s whim 10.0

Insalate (salads)

Tutto Salad [gf]

A mixed lettuce salad with roast chicken breast, salami, bocconcini, cherry tomato, basil and balsamic vinaigrette 18.5

Goats Cheese, Prosciutto & Walnut Salad [gf df]

Goat cheese, proscuitto, baby beetroot leaves, rocket and walnuts 18.5

Del Pastore [gf df v]

Pecorino romano cheese with fresh pear, iceberg, baby spinach and toasted hazelnuts 18.5

Pasta – Risotti – Gnocchi

Spaghetti Tradizionali [gfa]

Served with hearty ragu Bolognese sauce 24.0

Spaghetti Roberto [gfa]

A Tutto Bene favourite. Spiiicy Italian sausage & chicken meatballs in a tomato, basil & garlic sauce 25.5

Penno Pollo [gfa]

A tangy blend of Napoli sauce, roast chicken, sundried tomatoes, black olives & capers 24.0

Cannelloni Fiorentina [v]

… with oodles of spinach, ricotta & parmesan baked with Napoli sauce. Served with seasonal vegetables 24.9

‘Best Ever’ Lasagne

Layers of delicious ragu Bolognese and bechamel sauce, served with salad 25.5

Fettuccine Carbonara [gfa]

Fettuccine tossed with smoked streaky bacon &  zucchini in a rich cream, egg yolk & parmesan sauce Medio 21.5 / Grande 27.5

Fettuccine Posillipo [gfa]

Prawns, scallops, squid & mussels sautéed with garlic, chilli, tomato & vino bianco  Medio 24.0 / Grande 29.5

Braised Beef Raviolli

Slow-braised beef short-rib ravioli in a creamy Portobello mushroom & roasted capsicum sauce Medio 27.5 / Grande 31.5

Pumpkin & Goat Cheese Ravioli [v]

House-made ravioli with sage butter, hazelnuts & parmesan One size 26.0

Pasta del Giorno

Head Chef’s whim. Please ask with your wait-staff

Risotto Ligure [gf]

Riviera risotto with prawns, scallops, squid, mussels & clams. Simmered in vino bianco 27.0

Risotto ai Funghi [gf v]

Rich and creamy mushroom risotto with porcini, Portobello & truffle oil 26.0

Risotto Piselli & Zucca [gf v]

Butternut pumpkin & pea risotto finished with mascarpone, crispy sage & pinenuts 26.0

Beef Cheek Gnocchi

Sticky slow-braised beef cheek mixed with Tutto Bene’s potato gnocchi & sauteed leeks 26.0

Melanzane Al Forno [gf v]

Classic North Italian dish of eggplant baked with Napoli sauce, basil & parmesan 25.5