Pasta

Please note that our pasta is freshly prepared al dente, and thus is served firmer than is usual in South Africa. This is correct practise and enables you, aur valued client, to appreciate fully the flavour of the premium pasta we prepare, and not merely the flavour of our sauces which are the accompaniment.

Smaller portions are available far R20 less than the price of a full portion and these are strongly recommended as traditional Italian starter. Pasta eaten in this way is not filling but merely the foreplay to a gastronomic epiphany!

♥ Spaghetti Napoli — 75
The classic tomato, garlic and basil sauce.

♥ Spaghetti Al Fresco — 85
A cold sauce inspired by Pretoria's fabulous climate comprised of raw chopped tomato, fresh mozzarella, garlic cloves and fresh basil steeped in the finest quality olive oil.

Spaghetti Bolognese — 85
Ragù sauce of slow braised beef dissolved in red wine and tomato.

Spaghetti Frutti Di Mare — 119
Selection of fine shellfish and seafood in a classic tomato and white wine base. Freshly prepared to order, and devoid of the dreaded marinara mix!

Penne Gamberi — 119
De-shelled prawns sautèed with garlic, finished with white wine and tomato.

Tagliolini Alle Vongole — 99
Robust tomato, flavoured with the distinctive taste of fresh clams in the shell.

♥ Penne Arrabiate — 75
Tomato sauce with strong peperoncino (chilli).

Fusilli Salmone — 99
Creamy smoked salmon laced with a dash of vodka and a dollop of tomato.

♥ Pasta Al Forno Con Melanzane — 89
Baked with a creamy tomato rosé sauce and slithers of grilled aubergine under a mozzarella and pecorino crust.

Fettuccine Alfredo — 89
Home made egg based pasta ribbons tossed in a creamy ham and finely shredded chicken sauce, made with cream and parmigiano and a splash of tomato for a lovely rosé colour.

Ravioli Rosé — 95
Stuffed square-shaped pasta parcels, prepared from freshly made pasta sheets, served with a light rosé sauce.

♥ Vegetarian Pasta Scallops — 95
Scallop shaped pasta shells stuffed with vegetables in season baked with mozzarella caps and served in napoletana sauce. Not as rich as lumaconi.

Lumaconi — 99
Much copied but never surpassed pasta shell speciality of the house, stuffed with veal, spinach, mushroom and cheese. It is baked in the oven, smothered with bechamel and tomato sauce, and has a mozzarella crust.

After a good dinner one can forgive anybody, even one’s own relatives.
~ Oscar Wilde