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.
Chips and dips 15
A Plate of Cured Meats 30
Giardiniera 8
Marinated Alto Misto olives 8
Olasagasti anchovies, goat’s curd, sourdough 22
Salt cod cigars, tartare, leaves – 2 per serve 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
Beef cheek croquettes, gentleman’s relish – 3 per serve 15
Chicken liver parfait, sourdough, flatbread, quince 19
Quail Zinger, Martin’s potato bun, sriracha aioli 15
Dobson Farm potato cakes, green tabasco, aioli – 3 per serve 15
Duck leg and peppercorn pie, Davidson plum sauce 25
Golden Gaytime, Honeycomb parfait, buckwheat, valhona chocolate 12
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
