The Food
Our Style
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
Giardiniera 8
Marinated Alto Misto olives 8
Olasagasti anchovies, goat’s curd, sourdough 22
Taramasalata dip with polenta fritti 16
Spanner crab toasts, aioli, togarashi, chive – 2 per serve 18
Kingfish crudo, taramasalata, seaweed crackers – 2 per serve 20
King Prawn schnitzel sandwich, ranch dressing, cos 16
Gold Street Dairy jersey milk haloumi, chilli honey, lemon 15
Chicken liver parfait, sourdough, flatbread, quince 19
Pork and morcilla sausage rolls, gentleman’s relish – 2 per serve 16
Quail Zinger, buttermilk fried quail, potato bun, cos, special sauce 15
Dobson Farm potato cakes, green tabasco, aioli – 3 per serve 15
Baked rigatoni alla amatriciana, pecorino 26
Crème Brulee custard, macadamia crumble 15
Formaggio – 30 grams both cheeses with quince and flatbread 26
A special thanks to our amazing suppliers.
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Friend and Burrell
Clamms Seafood
Calender Cheese
Savour and Grace
Vic Meats
Bromley Sourdough
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