OUR MENU
TO START WITH
TIGELLE (traditional bread cooked on iron)
Tigelle with Modena Pork Pesto * (2 pieces) $18 – (3 pieces) $27
Tigelle with Prosciutto di Parma* (2 pieces) $18 · (3 pieces) $27
Tigelle with Mortadella (2 pieces) $16 · (3 pieces) $24
CRESCENTINE * – (traditional fried bread)
Tasty Trio & Stracciatella (3 pieces) $28
(Prosciutto, Mortadella, Provolone, one of each & Stracciatella)
Crescentine with Mortadella and Parmesan (2 pieces) $14 · (3 pieces) $21
Crescentine with Prosciutto di Parma and Parmesan (2 pieces) $16 · (3 pieces) $24
Crescentine with Provolone cheese (2 pieces) $14 · (3 pieces) $21
CROSTINI (toasted homemade bread)
Friggione — traditional onion stew & Stracciatella fresh cheese* (2 pieces) $16 · (3 pieces) $24
Felsina — with Ragù Bolognese and shaved Parmigiano Reggiano* (2 pieces) $16 · (3 pieces) $24
Bruschetta — garlic-brushed bread, cherry tomatoes, red onion & basil* (2 pieces) $14 · (3 pieces) $21 (V, VG)
SHARING PLATTERS
Cold Cuts Platter (serves 2–4) — with house breads* $42
A selection of four types of salumi, served with olives, fresh Stracchino cheese and four Tigelle
Cheese Platter (serves 2–4)* $45
A selection of four cheeses, served with whole olives, dried fruit, Manuka honey, marmalade and homemade house breads
SALADS
Burrata on heirloom tomato salad $28 (V, GF)
Served with thinly sliced red onion, fresh basil, extra virgin olive oil, and Modena balsamic vinegar made from Trebbiano grapes
Mediterranean Salad $15 (V, GF, VGO)
Mixed green leaves with cherry tomatoes, thinly sliced red onion, and shaved Parmigiano Reggiano, dressed with extra virgin olive oil and Modena balsamic vinegar made from Trebbiano grapes
HOMEMADE PASTA
Freshly handmade on-site each day using organic free-range eggs and premium flour from Mulino Della Giovanna, Emilia-Romagna — the source of our regionally rooted flavours.
Each pasta is finished with a touch of Parmigiano Reggiano.
TAGLIATELLE*
Hand-cut flat ribbon pasta, a true reflection of Emilian culinary heritage. Served as follows:
BOLOGNESE — beef ragù $30
L’AVOCADINA, Avocado, red onion & Parmigiano Reggiano $29 (V)
EMILIANA — pork & beef ragù with a dash of cream $30
SPAGHETTI *
Thicker and rougher than regular spaghetti, this handmade version is crafted to hold rich, creamy toppings beautifully. Served in the following versions:
CARBONARA — pork guanciale, egg yolk and cheese $34
GORGONZOLA — Gorgonzola cheese and walnuts $31 (V)
TRUFFLENARA — pork guanciale, egg yolk, cheese and black truffle $39
TORTELLONI*(ONI not INI)
Traditionally filled with a delicate blend of creamy ricotta, fragrant parsley and nutmeg, following the classic recipe from Bologna. Served as follows:
BURRO E SALVIA — butter and sage $33 (V)
BURRO E ORO — butter and tomato $33 (V)
DUE TORRI — with Bolognese beef ragù $37
POTATO GNOCCHI*
Light and pillowy, handmade from a simple blend of boiled fresh potato and flour, with no egg in the dough. Served as follows:
RUSTICI — free-range chicken ragù bianco $34
ORTOLANA — capsicum, zucchini, leek and cherry tomato $34 (VGO)
ZOLA E NOCI — Gorgonzola cheese, walnut and rocket $34 (V)
AL RAGU’ — Bolognese beef ragù $34
BREADS
Tigelle (each) $4
Crescentine * (3 pieces) $12
Focaccia with EVOO & Balsamic (2 pieces) $12 (3pcs) $16 (V, VG)
DESSERT
Tiramisù $16
A classic Italian dessert made with coffee-soaked savoiardi biscuits and a rich egg and mascarpone cream, finished with a dusting of cocoa.
Budino Gianduia $16 (GF)
Silky hazelnut chocolate pudding, topped with fresh cream and toasted hazelnuts
Traditional Egg Pannacotta $18 (GF)
A smooth and creamy Italian custard made with fresh cream, delicately set with egg white for a velvety texture. Served with your choice of Dark Chocolate and Toasted Almond Flakes or Fresh Fruit Coulis.
Cocchino $16 (GF, DF, VG)
This coconut cream pudding is a light, sweet finish to your meal. Served with your choice of Dark Chocolate and Toasted Almond Flakes or Fresh Fruit Coulis.
Affogato $17
Vanilla gelato with dark chocolate, Illy espresso and cantucci biscuit
Cantucci & Vin Santo $22
Homemade cantucci almond biscuits, baked twice for a golden, crisp texture. Their delicate crunch and nutty sweetness make them ideal for enjoying with this Tuscan sweet wine.
* ALTRIMPASTO Dough add $5 (subject to availability). Please
read disclaimer below.
Our ALTRIMPASTO dough is prepared using a blend of alternative flours and starches, which may include rice flour, maize starch, tapioca starch, buckwheat flour, and natural thickeners, subject to availability. Please note that traditional wheat flour, which contains gluten, is used throughout our kitchen every day. As a result, traces of wheat, gluten and cross-contact may occur during preparation and service. ALTRIMPASTO may also contain, or come into contact with, nuts and other allergens, according to supplier information. Not suitable for guests with Coeliac disease or severe wheat or gluten sensitivities.
If you have any dietary requirements or allergies, please inform our wait staff. We’ll do our best to accommodate, but the decision to consume any meal remains with the diner. Please be aware that a wide range of allergens—including, but not limited to, nuts, seafood, shellfish, wheat, gluten, eggs, dairy, and fungi—are handled on the premises.
We are a licensed venue only.
No outside food, cakes or drinks allowed.
COME AND DISCOVER SALAMOTTI.
Handmade pasta filled with potato, leek, salame and Asiago cheese. Come hungry, bring someone you love and discover your next favourite dish at RUSTICHELLA.
Book your table at rustichella.au/bookings
Sep 30
LUNCH FROM 12. DINNER FROM 4.
Whether you are joining us in the middle of the day or easing into the evening, there is always a good time for handmade pasta.
Sep 30
MAKE TIME FOR SOMETHING DELICIOUS.
Come for a leisurely lunch, an early dinner or an evening gathered around the table. The Salamotti are waiting.
Sep 30
PASTA MADE TO BE REMEMBERED.
Not every pasta needs to be familiar. Some dishes are made to surprise you, draw you in and become the one you order again before you have even finished.
Sep 30
INSPIRED BY NORTHERN ITALY.
Salamotti bring together the hearty, generous flavours of northern Italy: familiar ingredients transformed into a distinctive handmade pasta.
Sep 30
SMALL IN NAME. GENEROUS IN FLAVOUR.
Salamotti may look delicate, but each bite is layered, satisfying and beautifully balanced—the kind of pasta that makes you slow down and notice every flavour.
Sep 30
A FILLING FULL OF COMFORT.
Inside, creamy potato meets sweet leek, savoury salame and Asiago cheese—a rich, comforting combination wrapped in delicate fresh pasta.
Sep 30
MADE BY HAND.
Every Salamotto begins with fresh pasta, rolled and shaped by hand in our kitchen. No shortcuts—just time, patience and the pleasure of making pasta properly.
Sep 30
YOU’LL WANT TO TRY THESE.
Meet our Salamotti: small handmade pasta parcels, generous in flavour and created for those who love discovering something a little different.
Sep 30
“Cool wine list 101.”
A wonderfully generous final line from the judges—and one we’re incredibly proud to share.
Our wine list is personal, playful and proudly Italian: filled with celebrated names, unfamiliar discoveries, indigenous grapes and producers working just off the beaten track.
Come and explore it with us at RUSTICHELLA. 🍷
Sep 28
Beyond the recognised names lies a deep exploration of the unfamiliar.
Our list invites you to venture beyond famous regions and familiar grapes—to meet emerging producers, rediscover forgotten varieties and experience wines that rarely take centre stage.
The judges called that deep dive “very, very worthy.” We’ll drink to that. 🍷
Sep 28
Occhipinti. Foradori. Gravner. Frank Cornelissen.
Four celebrated names given their own moment in the judges’ review—and four producers whose wines embody place, personality and a refusal to follow the ordinary path.
These are bottles made with conviction.
Sep 28
