antipasti

Noisette sourdough baguette, whipped goat curd
5pp

Prosciutto + fontina croquette
7 each

House-marinated Mt Zero mixed olives
15

Salumi misti: a selection of artisan + house-made smallgoods
34

Sformato di zucca - Red Kuri pumpkin flan + new season walnuts, pâte brisée crumb, crispy sage
25

Wagyu carpaccio, rucola, truffle dressing, parmesan
27

XO Italiano calamari + farinata
28

Primi

Cave-aged cheddar tortelli, grilled baby corn + almonds, roasted tomato oil
37

House-made tagliatelle, confit rabbit, white vermouth + 30mth aged parmesan
39

Casarecce polpo all’inferno – tomato + chilli braised octopus, bottarga
39

Ricotta gnocchi, wild boar ragù, mixed mushrooms + fonduta
38

Carnaroli risotto - tomato + stracciatella, Victorian heirloom tomato
37

Secondi

Pan-roasted barramundi fillet, charred leeks, vellutata di patate + mussel vinaigrette
48

Crispy-skin Cape Otway pork belly, grilled radicchio + black garlic, cauliflower purée
48

Braised lamb shoulder, saffron fregola, celeriac puree + autumn vegetable crisps
46

250gm flat iron steak (Gippsland, pasture fed, MBS2+), rosemary + confit garlic butter, rucola + aceto balsamico
49

CONTORNI

Bottega mixed leaves, apple cider vinaigrette
15

Thrice cooked potatoes, salmoriglio, pecorino
15

Sautéed cime di rapa, anchovy + rye pangrattato
16

Grilled broccolini, Parmiggiano + vincotto
16

dolci

Bottega's tiramisu, gianduja
18

Citrus bavarese, Italian meringue + lemon sorbet
20

Chocolate cremoso, house-made chestnut ice cream, caramel sauce + fennel tuille
20

Our selection of house-made gelato + sorbetti
19

Affogato – house-made vanilla ice cream, espresso + your choice of liqueur
24

formaggi

Please ask your waiter for today's selection 14 each / 3 for 34

bOOK NOW

Menu updated 12/04/2024
A 20% Wage Surcharge will apply on all Public Holidays.
Please note that as our kitchen uses the freshest ingredients, all dishes are subject to change.
While Bottega will endeavour to accommodate special meal requests for customers with food allergies or intolerances, we cannot guarantee completely allergy-free meals. This is due to the potential of trace allergens in the working environment + supplied ingredients.
If you have a severe allergy, please inform our wait staff.

TUESDAY - SATURDAY Lunch from 12pm - Dinner from 5:30pm

A LA CARTE OR FOUR COURSE CHEF’S MENU 125(including a glass of NV Alpino Prosecco)