Centonove's Award winning head chef Patrick Fletcher has designed a smart modern Italian snack menu to compliment our amazing wine list.
With over 6 trips to Italy in the last 5 years Patrick has sourced inspiration from some of Italy's greatest bars.
A plate of cured meats 30
Marinated Alto Misto olives 8
Olasagasti anchovies, cultured butter, focaccia 22
Baked half shell scallop, vadouvan butter 7ea
Whipped cod roe, crudités, smoked caviar 16
Spanner crab toasts, aioli, togarashi (2 per serve) 18
Kingfish crudo, taramasalata, seaweed crackers (2 per serve) 20
Prawn Cotoletta sandwich, zuni pickle, iceberg 16
Ocean trout gravlax, pickes, horseradish, creme fraiche 25
Chicken liver parfait, focaccia, flatbread 19
Steak tartare, gem lettuce hearts, fries 30
Kentucky fried Quail, dill pickles, special sauce, steamed bun 12
Dobson Farm potato cakes, green tabasco, aioli (3 per serve) 15
Panna Cotta, buckwheat, burnt caramel 15
Formaggio – 30 grams both cheeses with quince and flatbread 26
A special thanks to our amazing suppliers.
Friend and Burrell
Savour and Grace