(02) 6239 5556

4 Iluka St, Narrabundah ACT

Menu

La Cantina’s menu is bursting with traditional and modern Italian fare that’s regularly updated with the seasons. 

ASSAGGINI

  • FOCACCIA AL ROSMARINO (V)(DF)
    12

    rosemary, sea salt focaccia

  • FOCACCIA ALL’AGLIO (V)(DF)
    13

    garlic, olive oil focaccia

  • FOCACCIA AL FORMAGGIO
    16

    focaccia topped with fior di latte & anchovies

  • MARINATED OLIVES (V)(DF)(GF)
    8
  • SICILIAN WHITE ANCHOVIES (GF)(DF)
    14

    marinated in chilli oil served with peperonata & pine nuts

ANTIPASTI

  • BURRATA (V)(GF)
    18

    with heirloom tomatoes & basil pesto

  • ARANCINI FUNGHI (V)
    17

    crumbed porcini risotto balls, aioli, lemon & parsley (4pcs)

  • CARPACCIO DI MANZO (GF)
    21

    thinly sliced raw beef cured with lemon olive oil dressing, rocket, baby capers & shaved Grana Padano

  • PANCETTA AL FORNO (DF)(GF)
    21

    slow cooked pork belly, grilled and served with fennel citrus salad, fresh lemon & mild chilli paste

  • CALAMARI FRITTI (DF)
    23

    crispy fried lolligo squid with herb salt, lemon & smoked paprika mayo

  • INSALATA DI POLPO (GF)
    25

    white wine poached octopus tossed with chat potatoes, sugar snaps, cherry tomatoes, Sicilian green olives, garlic, chilli & lemon olive oil dressing, with pane di casa bread

  • ANTIPASTO
    18 (SERVES 2) /36 (SERVES 4)

    Prosciutto di Parma, Sopressa, Mortadella, bocconcini, marinated olives, house made pickled vegetables & rosemary, sea salt Focaccia

PASTA & RISOTTO

  • PARPADELLE FUNGHI (V)
    28

    with assorted seasonal mushrooms and Italian porcini, butter, thyme, lemon rind & Grana Padano

  • TORTELLINI DI GRANCHIO
    36

    handmade tortellini filled with blue swimmer crab meat, cherry tomatoes, garlic, basil & grated bottarga (house cured Mullet roe)

  • CHITARRA AL NERO DI SEPPIA
    33

    spaghetti shaped squid ink pasta with prawns, lolligo squid, clams, cherry tomatoes, aglio olio style with chilli and garlic

  • GNOCCHI
    29

    handmade with slow cooked tomato beef ragù, Grana Padano & rosemary

  • AGNOLOTTI DI ANATRA
    31

    handmade ravioli filled with orange duck confit, sultanas and ricotta, served with burnt butter sage sauce, shaved Grana Padano & crispy sage

  • GARGANELLI SALSICCIA
    29

    hand rolled tube shaped pasta with Calabrese chilli sausages, garlic, cime di rapa (Italian broccoli rabe) & Pecorino cheese

  • RISOTTO CON PESTO (GF)(V ON REQUEST)
    28

    basil pesto risotto with asparagus, stracciatella cheese, crispy pancetta and semi dried tomatoes

Pizza

  • MARGHERITA (V)
    23

    tomato base, fior di latte, basil

  • CALABRESE
    25

    tomato base, fior di latte, pepperoni, Spanish onion, capsicum, chilli flakes

  • VIVIANA (V)
    25

    tomato base, fior di latte, gorgonzola, grilled eggplant, chilli flakes, topped with rocket, Grana Padano

  • DOMS
    28

    tomato base, fior di latte, soccer-ball ham, bacon, pepperoni, mushroom, olives, anchovies

  • CANTINA
    26

    fior di latte, house made Calabrese sausages, chat potatoes, rosemary, gorgonzola

  • PROSCIUTTO
    26

    tomato base, fior di latte topped with rocket, Grana Padano, Prosciutto di Parma

  • GAMBERI
    29

    Basil pesto base, fior di latte, prawns, cherry tomatoes, baby capers, lemon zest

Main Course

  • COSCIA D’ANATRA CONFIT (DF)
    36

    Confit duck Maryland served with grilled pumpkin and Tuscany quinoa salad with grilled vegetables & Romaine lettuce, drizzled with citrus, extra virgin olive oil dressing

  • COTOLETTA DI MAIALE ALLA MILANESE (DF)
    37

    Crumbed Pork cutlet marinated with rosemary and garlic served with pineapple chilli agro dolce, rocket salad & grated Grana Padano

  • GALLETO ALLA DIAVOLA (GF)(DF)
    36

    partially deboned spatchcock brushed with signature chilli paste then baked in the pizza oven, served with Salmogrilio sauce, chat potatoes & green chilli

  • TAGLIATA DI MANZO (GF)
    45

    250g beef eye fillet served with sweet potato mash, pancetta wrapped asparagus, balsamic onion chutney & red wine sauce (Minimum cooking time 30mins)

  • PESCE DEL GIORNO
    MARKET PRICE

    Fish of the day

CONTORNI

  • PATATE (GF)(V)
    12

    crispy chat potatoes, sea salt, garlic & rosemary

  • BROCCOLINI (GF)(V)
    14

    semi dried tomatoes, salmoriglio dressing & almond flakes

  • INSALATA DI ARUGULA (GF)(V)
    14

    rocket salad, pear, walnuts, Grana Padano, lemon olive oil dressing

  • INSALATA DI POMODORO (GF)(V)(DF)
    14

    southern Italian tomato salad, oregano, basil, red onion, sea salt & extra virgin olive oil

Desserts

  • PANNA COTTA (GF)
    16

    coconut Panna Cotta served with mango apricot compote & coconut meringue

  • TIRAMISU AL LA CANTINA
    16

    Tiramisu layered with mascarpone, espresso soaked savoiardi biscuits and dark chocolate ganache

  • CANNOLI
    16

    house made fresh Cannoli pastry filled with ricotta cream and candied fruits sealed with toasted pistachio, with lemon sorbet

  • CIOCCOLATO E FRAGOLE
    16

    burnt cheese cake made with white chocolate and goats cheese, served with whipped mascarpone, honey & marinated strawberries

  • TRIO DI SORBETTO (GF)(DF)
    16

    combination of three flavours of sorbet, with almond crumble

  • AFFOGATO (GF)
    16

    espresso, vanilla bean gelato, Frangelico liqueur

  • TOMINO
    16

    baked Italian Brie, sultanas, salted mixed nuts, honey & Sardinian flat bread

Sharing Menu

$60 PER HEAD (MINIMUM 2 PEOPLE)

  • ANTIPASTO

    Prosciutto di Parma, Sopressa, Mortadella, bocconcini, marinated olives, house made pickled vegetables & rosemary, sea salt Focaccia

  • ARANCINI FUNGHI (V)

    crumbed porcini risotto balls, aioli, lemon & parsley(4pcs)

  • GNOCCHI

    handmade with slow cooked tomato beef ragù, Grana Padano & rosemary

  • COTOLETTA DI MAIALE

    Crumbed Pork cutlet marinated with rosemary and garlic served with pineapple chilli agro dolce, rocket salad & grated Grana Padano

  • CANNOLI

    house made fresh Cannoli pastry filled with ricotta cream and candied fruits sealed with toasted pistachio, with lemon sorbet

Book a Table

Lunch:

Wednesday to Saturday

12pm to 2pm 

Dinner:

Sunday to Thursday

5:30pm Onwards

Friday & Saturday

First Sitting 5:30pm to 7:30 pm
Second Sitting 7:45pm onwards


LIMITED PLACES AVAILABLE – BOOKINGS ESSENTIAL

La Cantina is fully licensed. We allow BY0 bottled wine only | $5.00 Corkage per person

$4 Cakage per person when bringing own cake | No split bills one bill for food and drinks will be provided per table

Phone

(02) 6239 5556

4 Iulka Street Narrabundah, ACT

4 Iluka Street, Narrabundah,
Canberra ACT 2064

Phone: 02 6239 5556