(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


  • GARLIC BREAD (V)
    5
  • MARINATED OLIVES (GF)(V)
    8
  • ROSEMARY, SEA SALT FOCACCIA (V)
    12
  • SICILIAN WHITE ANCHOVIES (GF)(DF)
    13

    marinated in chilli oil, served with pickled fennel & lemon zest

  • BURRATA (GF)(V)
    16

    basil pesto, cherry tomatoes, extra virgin olive oil

  • PATE DI ANATRA
    15

    confit duck leg spread infused with aromatic Italian spices, served cold with grilled pane di casa bread

ANTIPASTI


  • ARANCINI FUNGHI (V)
    15

    crumbed porcini risotto balls, aioli, lemon & parsley

  • POLPETTI ALLA SORRENTINA
    19

    pork and beef meat balls slow cooked in light chilli tomato sugo, topped with foir di latte and baked till golden

  • TOMINO AL FORNO E PROSCIUTTO (V ON REQUEST)
    18

    prosciutto wrapped Tomino cheese (Italian Brie) oven baked with truffled mushroom cream, apple compote, candied walnuts, balsamic glaze & Sardinian flat bread

  • CALAMARI FRITTI (DF)
    22

    deep fried lolligo squid with herb salt, lemon & smoked parpika mayo

  • ANTIPASTO
    16 (SERVES 2) /32 (SERVES 4)

    Prosciutto di Parma, Sopressa, Mortadella, bocconcini, marinated olives, pickled veggies & rosemary Focaccia

PASTA & RISOTTO


  • TAGLIATELLE AI PORCINI (V)
    26

    fresh porcini, button mushroom, confit garlic, butter, Grana Padano & parsley

  • CHITARRA AGLIO OLIO E PANGRATTATO
    27

    spaghetti shaped pasta served with speck ham, garlic, chilli, cherry tomatoes, toasted bread crumbs & broccoli pesto

  • GNOCCHI
    29

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

  • GARGANELLI SALSICCIA
    28

    hand rolled tube shape pasta served with house made Calabrian chilli sausages, asparagus, cream, truffle paste & parsley

  • AGNOLOTTI DI ANATRA
    29

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

  • FETTUCCINI AL NERO DI SEPIA ALLA PESCATORE (DF)
    32

    squid ink Fettuccini served with vongole clams, calamari, prawns, basil, chilli, tomato sugo & cherry tomatoes

  • RISOTTO CON ZUCCA (GF)(V ON REQUEST)
    27

    pumpkin risotto served with honey caramelised butternut squash, prosciutto, sage & Provolone cheese

Pizza


  • MARGHERITA (V)
    20

    San Marzano tomato base, fior di latte, basil

  • CALABRESE
    23

    San Marzano tomato base, fior di latte, pepperoni, red onion, capsicum, chilli flakes

  • VIVIANA (V)
    23

    San Marzano tomato base, fior di latte, gorgonzola, eggplant, chilli flakes, rocket, Grana Padano

  • DOMS
    24

    San Marzano tomato base, fior di latte, ham, bacon, pepperoni, mushroom, olives, anchovies

  • CANTINA
    23

    Fior di latte, house made Calabrian sausages, chat potato, rosemary, gorgonzola

  • PROSCIUTTO
    25

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

  • GAMBERI
    27

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

Main Course


  • COTOLETTA DI MAIALE ALLA MILANESE (DF)
    35

    crumbed pork cutlet marinated with rosemary served with pineapple, chilli agre dolce, rocket salad & balsamic glaze

  • GALLETO ALLA DIAVOLA (GF)(DF)
    36

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

  • CACCIUCCO DI PESCE (DF)
    38

    pan seared Barramundi served with Tuscany style fisherman seafood stew (tomato, vongole clams, calamari, prawns, garlic and chilli) & Sardinian flat bread

  • TAGLIATA DI MANZO (GF)
    39

    beef eye fillet 250G served with smoked potato mash, sauteed mushrooms and porcini red wine sauce

  • STINCO DI AGNELLO (GF)
    31

    slow cooked Lamb shank ‘Osso Bucco’ style served with saffron risotto, soffritto red wine sauce & shaved Grana Padano

CONTORNI


  • PATATE (GF)(V)
    10

    crispy chat potatoes, sea salt, rosemary

  • BROCCOLINI (GF)(V)
    12

    extra virgin olive oil, sea salt, semi dried tomatoes

  • INSALATA DI ARUGULA (GF)(V)
    12

    rocket, pear, walnuts, Grana Padano, lemon vinaigrette

  • INSALATA DI POMODORO (GF)(V)
    12

    southern Italian tomato salad, oregano, basil, red onion & sea salt

Desserts


  • PANNA COTTA (GF)
    15

    Vanilla infused Panna Cotta served with black cherry compote, Italian meringue

  • TIRAMISU AL LA CANTINA
    15

    layered with mascapone, espresso soaked savoiardi and decadent chocolate ganache

  • CANNOLI
    15

    house made fresh Cannoli pastry filled with ricotta, candied fruits with toasted pistachio served with lemon sorbet

  • CIOCCOLATO E PERE (GF)
    15

    burnt chocolate cheese cake made with 55% dark chocolate and goat’s cheese, served with white wine poached pear & honey comb crumble

  • TRIO DI SORBETTO (GF)(DF)
    15

    three flavours of sorbet, raspberry, mango and lemon, served with almond crumble

  • AFFOGATO (GF)
    15

    espresso, vanilla bean gelato, Frangelico

Sharing Menu


$55 PER HEAD (MINIMUM 2 PEOPLE)

  • ANTIPASTO

    Prosciutto di Parma, Sopressa, Mortadella, bocconcini, marinated olives, pickled veggies & rosemary focaccia

  • ARANCINI FUNGHI (V)

    crumbed porcini risotto balls, aioli, lemon & parsley

  • GNOCCHI

    with tomato beef ragù, Grana Padano & rosemary

  • COTOLETTA DI MAIALE

    crumbed pork cutlet marinated with rosemary served with pineapple, chilli agre dolce, rocket salad & balsamic glaze

  • CANNOLI

    house made fresh Cannoli pastry filled with ricotta, candied fruits with toasted pistachio served 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