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.
YOUR MONDAY TABLE IS WAITING 🇮🇹
If you`ve never tried passatelli, perhaps this Monday is a good opportunity. And if you already know them, we`d love to welcome you back for another interpretation of this Emilia-Romagna favourite. Join us for lunch or dinner and enjoy our Passatelli Asciutti with asparagus cream and crispy smoked speck. You can book your table online, and if we happen to be fully booked, you`re welcome to join our standby list. We`ll contact you if a table becomes available, either indoors or outdoors, weather permitting. We look forward to seeing you around our little tables in Nundah!
#RustichellaPastaBar #MondayLunch #MondayDinner #MondayPasta #Passatelli #PassatelliAsciutti #AsparagusCream #SmokedSpeck #EmiliaRomagna #ItalianFood #ItalianCuisine #FreshPasta #PastaLovers #BrisbaneFood #BrisbaneFoodies #BrisbaneRestaurants #Nundah #NundahVillage #BrisbaneNorthside #BrisbaneDining #ItalianRestaurant #PastaBar #BookOnline #RestaurantBookings #BrisbaneEats #FoodBrisbane #RegionalItalianFood #DiscoverNundah
Oct 11
A LITTLE PIECE OF OUR HOME IN NUNDAH
At Rustichella, we enjoy introducing Brisbane to the many pasta traditions of Emilia-Romagna, including those that may be less familiar outside Italy. Passatelli are a particularly good example. They look different, feel different and have a character entirely their own. Our asparagus and smoked speck version is one more way of sharing the food we grew up knowing, right here in Nundah Village.
#RustichellaPastaBar #NundahVillage #Nundah #BrisbaneNorthside #Passatelli #PassatelliAsciutti #EmiliaRomagna #ItalianFood #ItalianCuisine #RegionalItalianFood #BrisbaneFood #BrisbaneFoodies #BrisbaneRestaurants #BrisbaneDining #ItalianRestaurant #PastaBar #FreshPasta #HandmadePasta #ItalianTraditions #FoodBrisbane #BrisbaneEats #LocalRestaurants #SupportLocalRestaurants #DiscoverNundah #PastaLovers #ItalianFoodLovers #TasteOfEmiliaRomagna #BrisbaneItalianFood
Oct 11
THE FOOD CULTURE OF EMILIA-ROMAGNA
Emilia-Romagna is home to some of Italy`s most celebrated culinary traditions, from tortellini and tagliatelle to Parmigiano Reggiano and traditional filled pasta. Yet its food culture extends well beyond the famous dishes. Passatelli are a reminder that some of the region`s most interesting recipes began in ordinary family kitchens, shaped by resourcefulness, local ingredients and the pleasure of sharing a meal.
#EmiliaRomagna #Bologna #Romagna #ItalianFoodCulture #ItalianFoodHistory #ItalianCuisine #RegionalItalianFood #Passatelli #Tortellini #Tagliatelle #ParmigianoReggiano #ItalianTraditions #CucinaItaliana #ItalianHeritage #ItalianPasta #PastaLovers #RustichellaPastaBar #BrisbaneItalianRestaurant #BrisbaneFoodies #BrisbaneFood #Nundah #NundahVillage #BrisbaneRestaurants #FoodBrisbane #BrisbaneDining #TasteOfItaly #TraditionalItalianFood #ItalianFoodAustralia
Oct 11
A LITTLE SMOKE, A LITTLE CRUNCH
Speck is a traditional cured pork speciality associated particularly with South Tyrol in northern Italy. Lightly smoked and air-dried, it brings a distinctive balance of savouriness, aroma and gentle smokiness. We serve it in crispy strips, adding a contrasting texture to the softness of the passatelli and the smooth asparagus cream. Three different elements, each with its own role on the plate.
#Speck #SmokedSpeck #ItalianSpeck #Passatelli #PassatelliAsciutti #ItalianCuredMeats #SouthTyrol #ItalianFood #ItalianCuisine #NorthernItalianCuisine #Asparagus #PastaLovers #RegionalItalianFood #ItalianIngredients #RustichellaPastaBar #BrisbaneFood #BrisbaneFoodies #BrisbaneRestaurants #Nundah #NundahVillage #BrisbaneDining #ItalianRestaurant #PastaSpecial #FoodBrisbane #BrisbaneEats #ItalianFoodCulture #SeasonalCooking #TasteOfItaly
Oct 11
THE BEAUTY OF ASPARAGUS
Asparagus has a long place in Italian seasonal cooking, particularly in northern Italy, where its arrival in spring is eagerly anticipated. Its delicate, slightly grassy flavour works beautifully with the richness of passatelli. For our Monday dish, we turn asparagus into a smooth cream that gently coats each strand without overwhelming its distinctive texture and character.
#Asparagus #AsparagusCream #Passatelli #PassatelliAsciutti #SeasonalIngredients #SeasonalCooking #ItalianVegetables #ItalianCuisine #ItalianFood #EmiliaRomagna #NorthernItalianFood #ItalianPasta #PastaLovers #RustichellaPastaBar #FreshIngredients #RegionalItalianFood #BrisbaneFood #BrisbaneFoodies #BrisbaneRestaurants #Nundah #NundahVillage #BrisbaneDining #ItalianRestaurant #FoodBrisbane #BrisbaneEats #PastaSpecial #MondaySpecial #ItalianFoodLovers
Oct 11
FROM BROTH TO THE PLATE
For generations, passatelli were most commonly served in brodo, immersed in a rich, comforting meat broth, particularly during family gatherings and festive occasions. The asciutti version takes them out of the broth and brings them onto the plate, where they can be paired with seasonal vegetables, seafood, mushrooms or other regional ingredients. The tradition remains, while the possibilities become wonderfully varied.
#PassatelliAsciutti #PassatelliInBrodo #Passatelli #EmiliaRomagna #Romagna #ItalianTraditions #ItalianFood #ItalianCuisine #RegionalItalianFood #ItalianPasta #PastaLovers #ItalianComfortFood #SeasonalCooking #ItalianFoodCulture #RustichellaPastaBar #BrisbaneFoodies #BrisbaneFood #BrisbaneDining #Nundah #NundahVillage #BrisbaneRestaurants #PastaBar #ItalianRestaurant #TraditionalItalianFood #BrisbaneEats #FoodBrisbane #TasteOfItaly #HandmadePasta
Oct 11
WHY ARE THEY CALLED PASSATELLI?
The name comes from the Italian verb passare, meaning `to pass through`. The dough is traditionally pressed through a special metal tool called a ferro per passatelli, creating short, thick strands with a distinctive rough surface. Unlike conventional pasta, passatelli contain breadcrumbs and cheese rather than being made primarily from flour. Their tender texture makes them particularly good at carrying the flavours of whatever accompanies them.
#Passatelli #FerroPerPassatelli #ItalianPasta #PastaMaking #PastaTradition #EmiliaRomagna #RomagnaFood #ItalianCuisine #ItalianFoodCulture #TraditionalPasta #HandmadeFood #PastaArt #ItalianCooking #RustichellaPastaBar #FreshPasta #BrisbaneFood #BrisbaneFoodies #Nundah #NundahVillage #BrisbaneRestaurants #RegionalItalianFood #ItalianHeritage #PastaLovers #FoodEducation #ItalianRecipes #MadeWithLove #BrisbaneNorthside #ItalianFoodAustralia
Oct 11
Passatelli tell a wonderful story of Italian home cooking. Traditionally made with breadcrumbs, Parmigiano Reggiano, eggs and a little nutmeg, they belong to a time when nothing in the kitchen was wasted. What began as a clever way of using leftover bread became one of Emilia-Romagna`s most recognisable regional dishes. A little ingenuity, a few good ingredients and generations of family tradition.
#Passatelli #PassatelliRomagnoli #EmiliaRomagna #Romagna #ItalianFoodHistory #ItalianTraditions #CucinaItaliana #CucinaPovera #ItalianHeritage #RegionalItalianCuisine #ParmigianoReggiano #ItalianPasta #PastaTraditions #FoodCulture #ItalianCooking #RustichellaPastaBar #BrisbaneItalianFood #NundahVillage #BrisbaneFoodies #BrisbaneDining #ItalianFoodLovers #TraditionalRecipes #ItalianKitchen #FoodStories #MadeFromScratch #PastaLovers #BrisbaneRestaurants #TasteOfItaly
Oct 11
Our Passatelli Asciutti are served with a silky asparagus cream and finished with crispy strips of smoked speck. Delicate, savoury and full of the flavours of Emilia-Romagna. Join us this Monday for lunch or dinner at Rustichella Pasta Bar in Nundah Village. Book online, or if we happen to be fully booked, join our standby list in case a table becomes available, indoors or outdoors, weather permitting.
#RustichellaPastaBar #Passatelli #PassatelliAsciutti #EmiliaRomagna #ItalianFood #ItalianCuisine #FreshPasta #HandmadePasta #PastaLovers #BrisbaneFood #BrisbaneFoodies #BrisbaneRestaurants #Nundah #NundahVillage #BrisbaneNorthside #MondayLunch #MondayDinner #Asparagus #Speck #RegionalItalianFood #TraditionalItalianFood #FoodBrisbane #EatBrisbane #BrisbaneDining #ItalianRestaurant #PastaBar #DiscoverNundah #BrisbaneEats
Oct 11
Meet your next pasta obsession. Our Zuccotti are purple potato-infused cappellacci filled with roasted pumpkin, covered in creamy Taleggio and finished with toasted hazelnuts. Handmade, colourful and ready to be devoured.
#Zuccotti #PastaObsession #MeetTheZuccotti #MustTryPasta #PastaCravings #FreshPastaFix #PumpkinCravings #PurplePotatoLove #TaleggioLovers #HazelnutSeason #RichAndCreamy #VegetarianDish #VegetarianItalian #MeatFreeDining #PastaNight #ItalianDinner #LunchSpecial #DinnerSpecial #BrisbaneMustEat #BrisbaneFoodDestinations #BrisbaneFoodSpot #BrisbaneNorth #NundahQLD #NundahVillageBrisbane #ShopLocalBrisbane #SupportSmallBusiness #BookNow #RustichellaBrisbane
Oct 7
Purple outside, golden at heart. The Zuccotti bring together earthy purple potato, sweet roasted pumpkin, creamy Taleggio and toasted hazelnuts in one handmade cappellaccio. Come and discover what’s inside.
#Zuccotti #PurpleOutside #GoldenAtHeart #DiscoverWhatsInside #PotatoInfusedPasta #PumpkinHeart #CheesyPasta #HazelnutLovers #HandFoldedPasta #HandmadeInBrisbane #FreshlyMade #MadeOnSite #KitchenCraft #ItalianFoodCulture #EmilianTradition #BolognaFood #FerraraFood #BrisbaneItalianFood #BrisbaneRestaurant #BrisbaneSmallBusiness #NundahBrisbane #NundahFoodies #NundahVillagePrecinct #NorthsideEats #QueenslandFood #AustralianFoodScene #ComeHungry #TasteTheDifference
Oct 7
Some pasta whispers. The Zuccotti make an entrance. Their deep purple pasta reveals a soft roasted-pumpkin filling, while Taleggio cream and toasted hazelnuts make every mouthful richer.
#Zuccotti #MakeAnEntrance #StatementPasta #DeepPurplePasta #PumpkinCentre #TaleggioLove #HazelnutFinish #BeautifulFood #EatWithYourEyes #PastaPerfection #FreshEggPasta #CappellacciDiZucca #ItalianSpeciality #RegionalPasta #FoodExperience #DinnerExperience #BrisbaneFoodExperience #BrisbaneDateNight #DateNightBrisbane #DinnerPlans #FridayDinner #WeeknightDinner #NundahTonight #NundahVillageDining #IndependentRestaurant #LocalHospitality #TasteBrisbane #ReserveYourTable
Oct 7
