Italian plates for the harbour table.

The menu moves from house-made focaccia and oysters to burrata, octopus, scallops, pasta, mains, sides, and dessert. Prices are shown only where available in the structured menu.

Full menu Book a table

Como printed menu beside wine and burrata

To Start

House-Made Focaccia

$18

Served with olive oil and balsamic reduction.

GFO, VG

East 33 Sydney Rock Oysters

Champagne-tarragon dressing and finger lime.

Entrees

Burrata

$30

Fresh fig and verjuice dressing.

V, GF

Polpo e Patate

$36

Grilled sous-vide Fremantle octopus, potato foam, olive ash, black garlic puree, kale, nduja oil, and crispy detail.

GF, DFO

Capesante

Pan-seared Canadian scallops with cauliflower puree, shimeji mushrooms, and finger lime.

GF, DF

Pasta

Tortelloni Ossobuco

Saffron-infused pasta, veal ossobuco filling, Parmigiano fondue, and gremolata.

Risotto Aragosta e Champagne

Lobster tail, champagne, trout roe, lemon beurre blanc, and saltbush.

GF, DFO

Spaghetti Marinara

Tomato-infused spaghetti, bisque emulsion, king prawns, fresh vongole, Moreton Bay bug, Fremantle octopus, garlic, and samphire.

GFO, DFO

Gnocchi di Patate agli Asparagi

$36

Asparagus and pea cream, stracciatella, pine nuts, spicy crumble, and mint oil.

GFO, DFO

Mains

Carre d'Agnello

$75

Pistachio-crusted lamb rack, salsa verde emulsion, baby beetroot, and Davidson plum gel.

GF, DFO

Parmigiana di Melanzane

$40

Layered eggplant, San Marzano tomato sauce, Parmigiano, and basil.

GF, DFO, VGO

Desserts

House-Made Tiramisu

Savoiardi, mascarpone cream, espresso, and hazelnut.