Whole Venue at Guccio Ristorante

Many menus to choose from

The Italian Lunch (3-course for $34):
Starters:
Zuppa del giorno soup of the day | Insalata seasonal salad with pomegranate, feta cheese, red grape, walnuts, lemon dressing (V) |Manzo Wagyu beef ‘carpaccio’, Dijon mustard, grated Parmesan cheese | Burratina imported from Italy ‘burratina’ cheese, heirloom tomatoes, balsamic reduction (supplement 10)

Mains:
Tagliatelle ‘pasta’ with New Zealand prawns, fresh tomatoes, grated Sardinian ‘bottarga’ (supplement 12) | Paccheri ‘pasta’ in minced beef ragout, ‘Bolognese’ style, grated Parmesan cheese | Agnello slow-cooked rolled lamb shoulder, parsnip mash, baby vegetables | Merluzzo pan-fried Atlantic cod, stewed lentil from ‘Castelluccio’ (supplement 15)

Desserts:
Limone fresh Italian lemon ‘parfait’, strawberry coulis, fresh wild berries | Formaggi Italian cheese ‘Guffanti’ from Piedmont, house-made jam, fruit bread (supplement 10) | il caffe’ coffee or tea | Affogato Vanilla ‘gelato’ with a single shot of espresso (supplement 8)

A la Carte Food Menu:
Antipasti (from $22):
Capesante Hokkaido scallops ‘tartare’, Oscietra caviar, seasonal Italian cactus flower coulis | Gamberi Raw Sicilian red prawns, fennel cream, pomegranate and red radish salad | Melanzana Caramelized Japanese eggplant, ‘ricotta’ cheese, Parmesan cheese, pine nuts (V) | Manzo Wagyu beef MS 5 ‘carpaccio’, Dijon mustard dressing, grated Parmesan cheese
and many more to choose from

Pasta e Risotto (from $26):
Fettucine with Australian crab, ‘San Marzano’ fresh tomatoes, grated Sardinian ‘bottarga’ | Tagliatelle with Rougie duck ragout, dry ‘porcini’ mushrooms, Port wine sauce | Tagliolini wild rocket, tomato San Marzano ‘salsa’, ‘stracciatella’ cheese, ‘Cutrera’ olive oil (V) | Risotto ‘Superfino Carnaroli Acquerello’ rice from Vercelli, fresh seasonal seafood, lobster bisque base
and many more to choose from

Pesce e Carne (from $32):
Spada Pan-fried Sicilian swordfish ‘toro’, cherry medley tomatoes, ‘tonnata’ sauce | Branzino Roasted Italian sea bass fillet, Sicilian vegetables ‘caponata’, caramelized pearl onions | Anatra Sous-vide wild French duck breast, orange and vanilla, rosemary red grape | Fiorentina 200 days grain-fed Black Angus beef T-bone Stockyard, roasted potatoes, green asparagus (serves 2 persons)
and many more to choose from

Cantorni (from $12):
Caponata Sicilian vegetables stewed in tomato sauce | Patate Roasted Charlotte potatoes, scented rosemary | Pomodori Marinated tomatoes with basil, ‘Cutrera’ olive oil | Verdure sautéed seasonal vegetables