ROBBA DA MATTI MENU (WEST END)

ANTIPASTI (STARTERS)

Available everyday from 11:30am to close. All Starters are served with fresh baked bread.

ANTIPASTO MISTO

MADE TO SHARE, THE MOST TRADITIONAL ITALIAN STARTER – VARIETY OF COLD CUT MEETS & CHEESES FROM DIVERSE REGIONS OF ITALY 38

PROSCIUTTO & BURRATA

MADE TO SHARE, PROSCIUTTO DI PARMA D.O.P., OUR FAMOUS FRESH BURRATA COMES DIRECTLY FROM ITALY (APULIA REGION) EVERY WEEK TO INDULGE YOUR SENSES 25

TUNA TARTARE

SASHIMI GRADE TUNA WITH HOMEMADE CAPER ALIOLI, EXTRA VIRGIN OLIVE OIL AND CROSTINI 20

WARM OLIVE MELANGE

SELECTED OLIVE MIX SERVED WARMED, WITH HOMEMADE – FOCACCIA BREAD AND A SIDE OF WHIPPED TRUFFLE BUTTER 12

BEEF CARPACCIO

THINLY SLICED RAW AAA ALBERTA BEEF, DRIZZLED WITH A GRAINY DIJON, ALBA TRUFFLE AILOLI, TOPPED WITH SHAVED PARMESAN CHEESE & ARUGULA SALAD 20

BURRATA SALENTINA

SERVED WITH FRESHLY BAKED BREAD, SAUTEED CHERRY TOMATOES & OLIVE BLEND TOPPED WITH OUT D.O.P. BURRATA CHEESE 22 ( VEGAN OPTION AVAILABLE FOR 15 )

BURRATA CAPRESE

FRESH ROMA TOMATOES, FRESH BURRATA CHEESE SERVED ON A BED OF ARUGULA SALAD & FINISHED WITH HOME-MADE BASIL INFUSED EXTRA VIRGIN OLIVE OIL 20

BRUSCHETTA LECCESE

SERVED ON FRESHLY BAKED BREAD, PROSCIUTTO DI PARMA D.O.P., GORGONZOLA CHEESE, A TOUCH OF FIG MARMALADE & TOASTED PINE NUTS 16

POACHED PEAR SALAD WITH BURRATA

MIXED GREENS WITH RED WINE POACHED PEARS, FRESH BURRATA CHEESE, SHAVED ALMONDS SERVED WITH HOME-MADE BALSAMIC REDUCTION & EXTRA VIRGIN OLIVE OIL VINAIGRETTE 18

BEET SALAD WITH BURRATA

MIXED GREENS WITH PICKLED BEETS, FRESH BURRATA CHEESE, CRUNCHY CANDIED WALNUTS, SERVED WITH HOME-MADE BALSAMIC REDUCTION & EXTRA VIRGIN OLIVE OIL VINAIGRETTE 18

Extra bread 4

Extra olive oil & balsamic 6

FRESH PASTA & MORE

Almost all pasta can be done gluten free for $3 (except Lobster & Crab Ravioli & Gnocchi). Add 10 minutes for cooking time.

SPAGHETTI ALLO SCOGLIO

VENETIAN DISH WITH GARLIC, CHILLIES & TOMATOES, SAUTEED WITH SCALLOPS, TIGER PRAWNS, CALAMARI, MUSSELS & CLAMS 33

LOBSTER & CRAB RAVIOLI

FRESH STUFFED LOBSTER & CRAB RAVIOLI, SERVED WITH A FRESH SAUTEED CHERRY TOMATOES SAUCE, FINISHED WITH TIGER PRAWNS AND ARUGULA SALAD 33

SPAGHETTI COZZE E PECORINO

FRESH HOME-MADE PASTA WITH SAUTEED CHERRY TOMATOES, MUSSELS & TOPPED WITH PECORINO ROMANO CHEESE 28
PAPPARDELLE “ROCHE ROCHE”
FAMILY RECIPE FROM NONNO NICOLA, HEARTY RAGOUT SLOW COOKED IN TOMATO SAUCE WITH VARIOUS BRAISED MEATS 33

MEZZEMANICHE ALLA CREMA DI BURRATA

SHORT PASTA WITH A CREAM OF BURRATA SAUCE & D.O.P. GUANCIALE, PECORINO ROMANO CHEESE, TOPPED WITH TOASTED PISTACHIOS 30

SPAGHETTI CARBONARA

FINELY CURED GUANCIALE COATED IN A FREE-RANGE EGG YOLK & CRACKED PEPPER SAUCE AND D.O.P. PARMESAN CHEESE – ENJOY A NIGHT ROMAN STYLE. 28

PASTA AL PESTO & BURRATA

SIGNATURE DISH FROM LIGURIA, SHORT PASTA WITH HOME-MADE PESTO SAUCE, PECORINO ROMANO, BURRATA CREAM & TOPPED WITH TOASTED PISTACHIOS 26

GNOCCHI CREMA DI BURRATA & PORCINI

PIEDMONTESE GNOCCHI WITH PORCINI MUSHROOMS & CREAM OF BURRATA SAUCE, WITH PECORINO ROMANO, TOPPED WITH ROASTED WALNUTS 30

GNOCCHI ALLA PORTOFINO

FRESH BASIL TOMATO SAUCE, TOPPED WITH ARUGULA SALAD AND FRESH BURRATA CHEESE 28

KIDS PASTA

• CHILDREN’S PASTA TOMATO AND BASIL SAUCE 12
• CHILDREN’S PASTA BUTTER AND PARMIGIANO 10

SECONDI (MAINS)

RISOTTO CON OSSOBUCO

BRAISED VEAL SHANK SLOW COOKED WITH VEGETABLES, SERVED ON A BED OF RISOTTO ALLA “MILANESE” WITH SAFFERON & PARMESAN CHEESE 33

ZUPPA DI PESCE

FRESH SEAFOOD SOUP, WITH CLAMARI, MUSSELS, CLAMS, TIGER PRAWNS & COD FILLET, SERVED IN A WARM LIGHT TOMATO BASED BROTH, IDEAL FOR EVERY TIME OF THE YEAR, SERVED WITH CRUNCY HOMEMADE CROSTINI 38

SCALOPPINE DI POLLO AL LIMONE

PAN SEARED CHICKEN BREAST COOKED IN A LEMON BASED SAUCE & CAPERS , SERVED WITH SEASONAL VEGETABLES AND ROASTED POTATOES 35

TAGLIATA AL VINO ROSSO

NEW YORK STRIPLOIN PAIRED WITH A RED WINE & ROSEMARY REDUCTION SAUCE, SERVED WITH SEASONAL VEGETABLES AND ROASTED POTATOES 42

FRITTURE (FRIED GOODNESS)

“Fritture” can be ordered as starter or as a main

FRITTURA DI PESCE

CALAMARI, TIGER PRAWNS, & SMELTS, BREADED TO PERFECTION AND DEEP FRIED, SERVED ONLY WITH SLICES OF FRESH LEMON, LIKE WE DO IN ITALY 18

ARANCINI WITH TRUFFLE SAUCE

ARBORIO RISOTTO BALLS MIXED WITH AN ASSORTMENT OF CHEESES, SERVED WITH A TRUFFLE AIOLI SAUCE 18

SUPPLI’ ALLA ROMANA

DELICIOUS RECIPE FROM ROME, ARBORIO RISOTTO BALLS MIXED WITH MOZZARELLA CHEESE AND BEEF RAGOUT, SERVED “COME MAMMA LI HA FATTI” 16

– 2 weeks –