SALUMI 50g / 100g           
Prosciutto San Daniele, 36 months 
20/35 
Jamon Sierra de Jabugo Huelva, 48 months
30/55
Salame Tartufato 
15/25
Wagyu Bresaola, 9+  25/50

SOFT CHEESE
Arpea De Bredis (SP, sheep’s milk) 
12
Crème Delice (FR, cow’s milk white mould) 
12
Jacquin Buchette (FR, goat’s milk) 
12

SEMI-HARD CHEESE
Gorgonzola Dolce Blue (IT, cow’s milk)  
12
Petite Cantel (FR, cow’s milk) 12
Le Secret De Compostelle (FR, sheep’s milk)  
14
HARD CHEESE
La Casara Monte Veronese D.O.P 24 months (IT, cow’s milk) 
15 

Parmigiano Reggiano Vacche Rosse D.O.P (IT, cow’s milk)  18
Pinna di Capra Sarda (IT, goat’s milk)  17

All cheese will be served at 40g, with grissini & condiments.

SHARE PLATES

Marinated Mediterranean  12
olives, chilli, fenugreek  

Oyster natural  5 ea

red wine vinegar, shallot dressing  

Foie gras 32 ea

glazed apple, brioche 
 

Cacio e pepe croquettes 16

truffle mayo 

Grilled octopus  24

whipped nduja, anchovies, potato 

Roast pumpkin three ways  20

sage, quinoa    

Beef tartare  26

egg-yolk toast, chives 

Shallow fried calamari  28

kaffir lime aioli   

I.F.C. Italian fried chicken slider 12 ea

fennel slaw, pickles 

Rocket, pea, baby spinach 16
pecorino    

Moreton bay bug risotto  38

confit yellow tomatoes, rocket puree
 

Angus sirloin MB 5+ 300g  44

parsley, smoked almond and pear salad, wholegrain mustard        


DOLCI
 

Cannoli  9

whipped ricotta, pistachio

Mixed berry clafoutis 16

almond, crème fraîche mousse 

Chocolate mousse tart  18

hazelnut, caramel, butterscotch snap 

A 15% surcharge applies on Sunday & Public Holidays.

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