Cheese
*Each Portion of cheese comes with a fruit paste and crispy thin bread
Pecorino di Fossa - Italy | 10
Hard Cheese made from Maremma sheep's milk. Once the Pecorino di Fossa ("Pecorino of the pit") is clothbound, the wheels are buried and aged in underground wells at the end of summer for 6-7 months.
Moliterno Al Tartufo (Truffle) - Italy | 10
Ubriaco (Drunk) al Prosecco- Italy | 9
Hard cheese is made from Cow’s milk. This cheese is immersed in Prosecco for about 4 months.
Ubriaco (Drunk) al Rosso Piave - Italy | 9.50
This delicious Semi-Hard cow's milk cheese was created by farmers in the Piave region of Veneto.
This cheese is immersed in Cabernet, Merlot and Raboso for about 9 months.
Riverine Buffalo Blue - NSW | 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 monthnaged artisan cheese made from pasteurized Goats Cheese, firm texture with a creamy flavor
Buffalo Mozzarella- Italy | 12
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
Assorted Cheese Plate| 35
Ubriaco al Rosso Piave,Moliterno al Tartufo, Buffalo Mozzarella, Double Cream Brie
*Each Portion of cheese comes with a fruit paste and crispy thin bread
Meat
Jamon Serrano - Spain | 8
Cured 18 months
LP's Smoked Mortadella- Syd | 7
The traditional cold cut from Bologna with a LP twist.
Prosciutto San Daniele - Italy | 9.50
Cured 36 Months
LP’s Salami Cotto- NSW |9
Think of it as a cooked salami, made with coarsely ground pork, seasoned with toasted fennel seeds, garlic, black pepper, a fruity kick of Calabrian chilli and smoked for five hours.
Bresaola - NSW | 12
The Bresaola from Quattro Stelle is a Cured beef meat served with Rocket, Parmigiano Reggiano, EVOO, Balsamic Vinegar
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.
Capocollo (Coppa) | 7
Capocollo is pork scotch fillet/pork neck which is salted, cured and dried for about 3 to 6 months. Very popular to eat with bread and wine. Quattro Stelle
Porchetta - Homemade | 12
3 Hours slow cooked Porchetta,
thin sliced
Black Truffle & Squid Ink Salami| 11
Made from hand cut pork fat and whole muscle, Italian squid ink and black truffle. Aged in a natural casing for 3-4 months.
Italiano Salami - NSW | 7
This classic salami from Quattro Stelle is carefully flavoured with salt and black pepper.
Sopressata Salami (HOT) - VIC | 8
Puopolo Artisan Salami
Assorted Meat |31
Jamon Serrano, Sopressata, Mortadella,
Porchetta
Fish
Ortiz Anchovies- Spain- 17
Compact texture and intense Flavour
Cantabrian White - Spain |12
White Anchovies are marinated in a mixture of vinegar and olive oil.
Pollastrini Sardines (with chilli) - Italy | 12
Sardines in olive oil, chilli, wild caught and only sardines from the Mediterranean Sea are used.
Ortiz Sardines - Spain | 15.50
Sardines fried in olive oil and then canned using traditional methods for a tender and delicate flavour.
Bread
Homemade German Pretzel | 4.50ea
Stone Oven Baguette | 4ea
*Each portion of bread comes with butter and smoaked salt.