menu - HerCanberra
FORMAGGI
one 17 | two 28 | three 37
BLUE
GORGONZOLA
VERDE CAPRA
wrapped in vine leaves, organic, firm,
creamy, earthy, medium bite
BLU di PECORA
semi hard blue, sharp, hint of milk,
yoghurt & herbs
ANTIPASTI
& CICCHETTI
LOMBARDIA
Broad bean & pecorino fiore sardo dop 13
{goat}
Carpaccio del giorno
PIEMONTE
Calabrian peppers ‘ripieni’, with baby caper
& anchovy fillets 20
{sheep}
Marinated south coast sardine fillets ‘in soar’ 18
Eggplant ‘parmigiana’18
WHITE WASHED RIND
Gundaroo suckling pig, quail & pistachio terrine,
stone fruit mostarda 19
ROBIOLA TRE LATTE
mixed milk washed rind, lingering,
delicate earthy notes, soft
PIEMONTE
{goat/cow/sheep}
TALEGGIO DOP
matured in caves,
white washed rind, strong, pungent
LOMBARDIA
BOCCONCINO di CAPRA
bloomy rind, soft textured, herbaceous notes
PIEMONTE
BRUNET
soft, mild goat’s cheese,
rosemary, notes of floral herbs
PIEMONTE
{goat}
‘Fichi biondi’ baked bungendore figs,
prosciutto san daniele & gorgonzola verde capra 18
ROBIOLA di BUFALA
100% buffalo milk, velvety, soft, white washed
rind, rich
CAMPANIA
Wood fired pizza del giorno 24
{cow}
Hand made pasta del giorno
Duck liver ‘toscani’ vecchia romagna brandy & currants 16
{cow}
{goat}
Wood fired ‘focaccia di recco’, stracchino & olive oil 16
Sicilian anchovy fillet ‘Zeppole’ 14
Taleggio & pear ‘suppli’ 14
Oxtail ragu ‘alla vaccinara’ & semolina gnocco romano 17
Wet roast yass valley rabbit, rosemary & cannellini bean 24
SEMI HARD
OCELLI al BAROLO
semi hard mixed milk,
matured in Barolo grape
must crust
SALUMERIA
& SOTT’OLIO
PIEMONTE
{cow/sheep}
MONTE VERONESE
di MALAGA DOP
matured 3yrs, hard, flaky, unique charm,
moreish, robust notes
VENETO
{cow}
UBRIACCO di PROSECCO
mountain cheese, matured in white grape must
8 mths, delicate sweet notes, semi hard
VENETO
CAPROTTO
aged 12mths, semi hard, pronounced, fragrant
zesty notes
CAMPANIA
{cow}
{goat}
HARD
Our very own cured meats & charcuterie with ‘gnocco fritto’
two 24 | three 33
{ leg } prosciutto san daniele DOP (40g)
{ beef loin } wagyu bresaola
{ blend } cacciatore alla finocchiona
{ shoulder } capocollo
{ belly } pancetta
{ belly } lardo mantecato, rosemary, sea salt.
{ blend } Calabrian chilli n’duja
Contorni 8
CACIO di BOSCO
hard, matured Tuscan pecorino,
delicate truffle shavings
TOSCANA
FIORE SARDO DOP
hard sheep’s milk pecorino,
lightly smoked, terroir
SARDEGNA
Baby artichokes ‘alla Romana’
{sheep}
Pickled ‘cippoline’ & aceto balsamico
SOVRANO
blend of three milk, hard, crumbly,
sharp to the bite, nutty
LOMBARDIA
{goat/cow/sheep}
{sheep}
Wood baked focaccia
Olive ‘schiacciate’ : taggiasche & cerignola
SMH GOOD FOOD GUIDE
2011, 2012, 2013 , 2014 & 2015
ITALIAN AND SONS
bacaro
ITALIAN AND SONS
bacaro
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