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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. 

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A plate of cured meats                                                             30

 

Giardiniera                                                                              8

 

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

Clamms Seafood

Calender Cheese 

Savour and Grace

Vic Meats

Bromley Sourdough

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