*Each Portion of cheese comes with a fruit paste and crispy thin bread
Pecorino Sardo - Italy | 10
Hard cheese from the Italian island of Sardina which is made from sheep milk: specifically from the milk of local Sardinian breed.
Valdivieso (w. Black Spanish Truffles) | 10
An exceptional quality semi-hard cheese made with milk from a single herd of La Mancha sheep. Black truffles (Tuber Melanosporum) are layered through the cheese during the mould-filling process.
Caciocavallo- Benevento Italy | 7.50
Semi-hard cheese made from Cow’s milk. This truffle-flavoured cheese is lightly sweet with a creamy yellow interior
Ubriaco (Drunk) al Prosecco- Italy | 8
Hard cheese made from Cow’s milk. This cheese is immersed in Prosecco for about 4 months.
Manchego - Spain | 9.50
Montecampero Gran Reserva is a 12 month aged Manchego cheese made in the region of La Mancha, Spain. Made from sheep’s milk of the Manchega breed.
Riverine Buffalo Blue | 8.50
Buffalo Milk Cheese, relatively mild Blue flavour with a creamy finish
Double Cream Brie- Adelaide Hills South Australia | 8
Soft cheese, made from Cow's milk. This cheese has a rich and buttery flavour
Garrotxa Goat - Spain | 9
3 month aged artisan cheese made from pasteurized Goats Cheese, firm texture with a creamy flavour
Buffalo Mozzarella- Italy | 9
Crafted with 100% Italian buffalo milk from Italia Alleva certified farms. Only natural ingredients without the addition of preservatives. The Mozzarella served with Italian EVO, Sea Salt Flakes, Ground Pepper
Parmigiano Reggiano - Italy | 10
Aged for 18-24 months
Collina Veneta - Italy | 8.50
A big flavoured, Italian cheese with a minimum of 12 months under its belt.
Collina Veneta has been described as the Italian answer to the great Alpine cheeses of Europe.
Assorted Cheese Plate| 35
Pecorino Toscano, Truffle Caciocavallo, Buffalo Mozzarella, Double Cream Brie
Jamon Serrano- Spain | 8
Cured 18 months
LP's Smoked Mortadella- Syd | 7
The traditional cold cut from Bologna with a LP twist.
Culatta Villani (Prosciutto Crudo) - Italy |9.50
A unique product of the Villani Norcia tradition which is made from the core of the ham and
has a distinctive pear shape and flavour.
LP's Salame Cotto - Syd | 9
Cooked Pork salami, made with toasted fennel, garlic, pepper, smoked for 5 hours
Bresaola - NSW | 19
The Bresaola from Quattro Stelle is a Cured beef meat served with Radicchio, Blue Cheese,
Walnuts, Pear, EVOO, Honey
Nduja Tradizionale- NSW | 8.50
A hot, spreadable Italian salami. This recipe has been in the Quattro Stelle family for
generations. A mixture of free-range Australian pork and pork fat, chilli, salt and olive oil.
Lonza - Italy | 7
Salted, cured and dried pork loin which has ben seasoned with herbs and spices.
Porchetta - Homemade | 12
3 hours slow cooked Porchetta, thin sliced.
Black Truffle & Squid Ink Salami QLD | 10
Made from hand-cut pork fat and whole musclItalian squid ink and black truffle.
Wild Kangaroo & Native Anise Myrtle - QLD | 9
Made from 70% wild eastern grey kangaroo from the Granite Belt with native anise myrtle and
strawberry gum for freshness.
Salame Cacciatore - NSW | 7
This classic salami from Quattro Stelle is carefully flavoured with salt and black pepper.
Cantimpalo Chorizo Rodriguez (HOT) - NSW | 6.50
Assorted Meat | 31
Jamon Serrano, Tartufo Salami, Mortadella, Porchetta
Ortiz Anchovies- Spain | 17
In Olive oil, Salted for 6-12 Months, complex texture and intense flavour
Mussels - Ria De Arosa - Spain | 16.50
Packed in a modestly spicy, vinegar-based escabeche marinade
Cantabrian White - Spain | 12
These white Anchovies are marinated in a mixture of vinegar and olive oil
Pollastrini Sardines - Italian 12
Sardines in olive oil, wild caught and only sardines from the Mediterranean Sea are used.
Homemade German Pretzel | 4ea
Stone Oven Baguette | 4ea
Stone Oven Baked White | 4.50ea
*Each portion of bread comes with Hickory wood chip Smoked Butter