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PICCOLO
Flame grilled sardines, pinoli, feta & white raisins / 1 4
Shaved wagyu tongue w charcoaled octopus, salsa rossa,
horseradish & taramasalata / 1 5
Gamberi grandi w black peppered pancetta
& gremolata piccante / 2 0
Pan fried crumbed zucchini flowers w goats' ricotta,
basil & lemon / 1 8
Insalata of grilled squid w white beans,
lemon juice & parsley / 1 8
Luca's contadino style cured italian meats
w duck pate, warm focaccia & Pene's pickles / 2 6
Crudo of sustainably caught game fish, rosehip
& autumn citrus w shaved fennel / 2 2
POLPETTE
Fiordland crayfish meatballs, savoy cabbage w chickpeas
& heritage carrots / 1 8
Wild red deer meatballs, portabella mushroom,
parsnip crema / 1 4
Grilled wagyu meatballs, onion gravy & salsa verde,
cannellini bean / 1 5
Organic lamb & wild thyme meatballs
w preserved lemon, spiced gravy / 1 4
Autumn minestrone w broccoli rabe, pork meatballs
& macaroni / 1 6
Hand crafted breads, seasonal vegetables & salads
"del giorno" are available on request.
PRIMI
We pride ourselves in making handmade pasta daily.
Moon & diamond shell clam tagliatelle w fonduta
of late havest tomatoes / 2 0
Beetroot pappardelle w shaved paua, smokey pancetta
& slow cooked quails eggs / 2 2
Agnolotti nero of snapper & slipper lobster,
burro di limone / 1 8
Buttered maltagliati w duck & porcini ragu,
buttercup & pickled black walnuts / 2 2
Saffron gnocchi, goats' curd, burnt butter
& confit figs / 1 8
Risotto of red wine w wild rabbit & watercress / 1 9
SECONDI
Pulcino saltimbocca finale alla griglia w warm salad
of fregola, Sicilian olives / 3 0 H A L F / 3 8 W H O L E
Baduzzi vitello tonnato, rib of veal, tuna mayonnaise
& horseradish / 4 0
Handline Chatham Island Hapuka w anchovy,
capers, red peppers & chilies. / 3 5
WOOD FIRED MEATS SERVED W ROCKET,
PARMESAN REGGIANO & GUSTI BALSAMIC —
/ Grain finished bistecca alla fiorentina / 1 2
/ Flat iron steak tagliata / 3 0
/ Wakanui beef rump / 3 4
PE R 100G
V E G E TA R I A N
Hand crafted burrata, smoked melanzane
& lentil bolognese / 1 6
Insalata of whitloaf, cripsy walnuts & gorgonzola / 9
Eggplant parmigiana / 1 4
Lasagnette of ricotta di mucca, verdure
& parmesan crumbs / 1 8
Tagliatelli w ancient salt baked beetroot, soft quails' eggs
& oyster mushroom / 1 8
Buttered maltagliati w buttercup & crystalized
pumpkin seeds, pickled black walnuts / 1 8
DESSERTS
We have a fine selection of Italian and New Zealand cheeses, along
with special dessert cocktails, please enquire with your waiter.
Tiramisu w Baileys & amaretto ladyfingers,
chocolate cream / 1 6
Cannoli w ricotta, citrus confit & chocolate chips / 1 5
Crostata of pear w green apple sorbet and
& Mr D feijoas / 1 5
Valrhona chocolate "torta caprese" w raspberry sorbet
& vanilla espuma / 1 5
Assortment of seasonal gelato & sorbet w anicinis / 1 4
We are here to help you, so please feel free to ask
any questions regarding our menu.
Also - we would much prefer you take home a full belly, rather than
our cherished Mother Mary salt spoons (but they are available to
purchase if you so desire).
baduzzi
/ 009
$65.00 per person
Sample menu
PICCOLO & POLPETTE
For the table
Contadino style cured meats w duck pate, warm focaccia & Pene’s pickles
Fiordland crayfish meatballs, savoy cabbage w chickpeas & heritage carrots
Wild red deer meatballs, portabella mushroom, parsnip crema
S E C O N D I & PA S TA
For the table
Buttered maltagliati w duck & porcini ragu, buttercup & pickled black walnuts
Wood fired steak tagliata, parmesan reggiano & gusti balsamic
Pulcino saltimbocca finale alla griglia w warm salad of fregola, Sicilian olives
DESSERTS
For the table
Tiramisu w Baileys & amaretto ladyfingers, chocolate cream
Valrhona chocolate ‘torta caprese’ w raspberry sorbet & vanilla espuma
$85.00 per person
Sample menu
PICCOLO
For the table
Contadino style cured meats w duck pate, warm focaccia & Pene’s pickles
Flame grilled sardines, pinoli, feta & white raisins
Insalata of white beans & squid, lemon juice & parsley
P O L P E T T E & PA S TA
For the table
Wild red deer meatballs, portabella mushroom, parsnip crema
Fiordland crayfish meatballs, savoy cabbage w chickpeas & heritage carrots
Buttered maltagliati w duck & porcini ragu, buttercup & pickled black walnuts
SECONDI
For the table
Pulcino saltimbocca finale alla griglia w warm salad of fregola, Sicilian olives
Tagliatelli w ancient salt baked beetroot, soft quails’ eggs & oyster mushroom
Wood fired Flat iron steak tagliata parmesan reggiano & gusti balsamic
DESSERTS
For the table
Tiramisu w Baileys & amaretto ladyfingers, chocolate cream
Valrhona chocolate "torta caprese" w raspberry sorbet & vanilla espuma