Iberico - Spanish 11
Iberico is a Semi hard authentic European cheese made from a unique mixture of cow, goat and sheep milk and aged for 3 months.
Moliterno Al Tartufo (Truffle) - Sardinia Italy 12
Moliterno with Truffles is a rich, mature Sheep's milk cheese with creamy and sweet under tones. The cheese is matured for 60 days before the Black Truffle paste is added which compliments the flavour creating a unique cheese.
Pecorino di Fossa - Italy 10
Pecorino di Fossa is aged in underground wells at the end of summer for 6-7 months. The hard cheese has a delicate taste of Maremma sheep's milk that transforms into a deep, intense flavour.
Riverine Buffalo Blue - NSW 10
Buffalo Milk Cheese, relatively mild Blue flavour with a creamy finish.
Double Cream Brie- Adelaide Hills South Australia 9
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 pasteurised Goats Cheese, firm texture with a creamy flavour.
Buffalo Mozzarella- Italy 12
Crafted with 100% all natural Italian buffalo milk from Italia Alleva certified farms. The Mozzarella served with Italian EVO, Sea Salt Flakes, Ground Pepper.
Parmigiano Reggiano - Italy 11
Aged for 18 - 24 months
Assorted Cheese Plate 36
Pecorino di Fossa, Moliterno al Tartufo, Buffalo Mozzarella, Double Cream Brie
*Each Portion of cheese comes with a fruit paste and crispy thin bread
Jamon Serrano Reserva - Spain 14
This salted and dry-cured Jamon Serrano is aged for 12 - 14 months and comes unpolished.
Mortadella- NSW 9.5
The traditional cold cut from Bologna with an LP twist.
Culatta (Prosciutto Crudo) - Italy 12
A unique product of the Villani Norcia tradition which is made from the core of the ham. The slow,
gradual curing in the rind gives this cured meat product a delicate, sweet, soft flavour.
Cloth Aged Wagyu Salami - QLD 14
100% wagyu beef salami with a juniper berry, coriander, pepper and garlic crust. Aged in the traditional cloth method using organic linen.
Bresaola - NSW 14
The Bresaola from Quattro Stelle is a Cured beef served with Rocket, Parmigiano Reggiano, EVOO & Balsamic Vinegar.
Sobrasada - NSW 8.5
Made in Sydney using a traditional Spanish recipe, Sobrasada ‘ Spreadable Chorizo’ is a cured heavily spiced pork mince.
Capocollo (Coppa)- NSW, Quattro Stelle 9
Capocollo is pork scotch fillet and pork neck which is salted, cured and dried for about 3 to 6 months.
Porchetta - Homemade 15
3 Hours slow cooked pork belly, Rolled in various herbs and spices and thinly sliced
Black Truffle & Squid Ink Salami-QLD 12
Made from hand cut pork fat and whole muscle, Italian squid ink and black truffle. Aged in a natural
casing for 3-4 months.
Finocchiona Salami - NSW 9
Quattro Stelle's Finocchiona Salami is infused with garlic and fennel for an intricately nuanced flavour.
Cacciatore Calabrese Salami (HOT) NSW 9.5
This classic salami is carefully flavoured with a family recipe of homemade chilli, red wine and capsicum sauce.
Assorted Meat 35
Culatta (Prosciutto Crudo), Sobrasada, Mortadella, Home made Porchetta
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 15.5
Sardines fried in olive oil and then canned using traditional methods for a tender and delicate flavour.
French Imported Baguette 4
House baked soft pretzel 4.5
*GF bread available on request
*Each portion of bread comes with butter and smoaked salt.