Cucina di Lusso the Sydney restaurant of di Lusso Estate Mudgee | A la Carte

Arancini $10
house made rice balls flavoured with Italian regional cheeses
Bagna cauda $10
a warm bath of anchovy, oil and garlic, served fondue style, with fresh dipping vegetables
Sage fritters $10
lightly fried sage leaves dipped in a batter of egg,
milk, lemon and grappa
Fegatini Barbera $10
a Piedmontese speciality- chicken liver on polenta,
flavoured with picolit wine
Baccala Montecato $10
salted cod with potato, olive, lemon and parsley,
served on crisp polenta
Polpette di Lusso $10
meat balls in house made neapolitana sauce,
with grated parmesan cheese

Wine recommendations
The tantalizing dilemma of matching antipasti lies in the wide range of flavour, smell, texture and colour found in a good plate of mixed antipasti - one that "awakes and challenges the palate, not exhausts it". Light-bodied wines such as Pinot Grigio, Vino Rosato, Mudgee Rosso and Sangiovese are my favourites with antipasti.

Veal ragu $18
Bolognese style sauce,served with our daily pasta selection
Spaghetti marinara $18
squid, clams, prawns and mussels; a coastal classic,
available in any season

Wine recommendations
Any di Lusso Estate reds for the bolognese,
and Vermentino for the marinara

Fritto misto $18/$25
a combination of lightly fried vegetables, squid and arancini
Wine recommendation : Pinot Grigio, without doubt!

Yota $15
Friuli’s favourite soup; rich with sauerkraut,
beans and olive oil
Wine recommendation : Vermentino or Vino Rosato

Chef’s gnocchi dish $18/$25
ask a member of our team what it is today!
Wine recommendation: Assess the sauce’s flavour, texture and aroma of the dish before deciding

Chick pea and fennel soup $15
a vegetarian staple of Sardinia, made with fennel fronds, fresh tomatoes and onion
Wine recommendation: Vermentino or Vino Rosato

Chef’s risotto dish $18/$25
ask a member of our team what it is today!
Wine recommendation: Same rules as for the gnocchi – form your view, then check it with your sommelier!

Reggiano, pear and walnut salad $15
served with aged balsamico and di Lusso olive oil dressing
Wine recommendation: Vermentino or Vino Rosato; the flavours in this dish can handle a robust wine

Market fish MP
with accompanying chef's choice of garnish
Wine recommendation: Pinot Grigio, Vermentino,Sangiovese, depending on the fish,
the sauce the garnish!

Gallo al vino $25
Italy's coq au vin: mature, free range chicken cooked in our Mudgee Rosso wine and fresh herbs
Wine recommendation: Vermentino, Mudgee Rosso or Vino Rosato all produce a good match

Rib eye Toscana (400 g) $45
a totally Tuscan dish of olive oil, a 1000 year old Tuscan sauce recipe and rosemary potatoes
Wine recommendation: Sangiovese or il Palio, to maintain the Tuscan theme of simplicity and quality

Cotolette d’ agnello $37
rack of lamb, served in Sangiovese red wine jus,
with mixed herb and pistachio
Wine recommendation: Sangiovese is the obvious match with this dish, but Barbera is another

Winter vegetable ravioli $21
house made ravioli filled with winter vegetables,
with a light pesto sauce
Wine recommendation: Vermentino, Vino Rosato or Sangiovese

Duck casserole $35
with cotechino sausage, red borlotti beans and
di Lussso Estate fig chutney
Wine recommendation: Barbera is a near certain best match with duck
Stufato di coniglio $29
a rich rabbit stew, marinated in our il Palio wine,
with winter vegetables
Wine recommendation: Barbera or il Palio

Asparagus with creamy Dijon sauce
Roast potatoes with porcini mushrooms
Vegetables braised in thyme
Spinach and basil butter
Pear, walnut and arugula (rocket) salad