Buffalo mozzarella, bagna cauda, pizza fritta, bottarga.
Milky mozzarella air-freighted from Campania, so good it needs little more than a splash of olive oil and a shaving of briny bottarga.
On special for a couple of days. Best enjoyed by the window, where we always save a few seats for the spontaneous.
Tagliatelle, Moreton Bay bug, saffron, spigariello.
Seafood bisque, rich with saffron and lifted with lemon. The perfect partner for handmade pasta with sweet local bug and sautéed spigariello, the Southern Italian leafy green.
A special for the month of May, arriving on the menu tomorrow.
Rolled, folded and shaped daily.
Pasta is the cornerstone of our menu: a canvas for the best produce we can find, bringing comfort and conviviality to every meal.
Join us for a bowl at the bar soon.
Sweet, tangy, juicy, and soon to be gone.
As the end of tomato season looms, we’re savouring the last of summer’s best.
Smoked confit cherry tomatoes are folded through svelte ribbons of linguine, then given a quick zhuzh in the pan with a handful of Goolwa Beach clams.
Available at lunch, dinner, and the hours in-between.
Spaghettini, crab, cavolo nero, tomato butter.
Gorgeously green Tuscan kale sauce coats spaghettini tangling with tender spanner crab, finished with glossy tomato butter.
A newcomer to the Tipo menu, available at lunchtime and evening sittings.
Honey panna cotta, figs, green peppercorn.
The height of fig season is upon us. We’re celebrating with the juiciest fruit we can get our hands on: roasted ‘til golden and jammy, served over honey-sweetened panna cotta, finished with a crack of green peppercorn.
On the menu for another two weeks. Three if we’re lucky.
Lamb, cime di rapa, black garlic.
Roaring Forties lamb, pan roasted until crisp-edged and blushing, graces the plate with grilled greens and glossy black garlic sauce.
We keep a considered grappa selection for those in the know (and those who’d like to be), but they’re not the fiery, polarising drops of days past. The bottles behind our bar traverse delicate and floral, bold and spicy, creamy and rich. Sip slowly to settle the stomach and draw the meal out just a little longer.
Scallop, mushroom butter, truffle.
Wild-caught Shark Bay scallops roasted in the half-shell and served with fermented mushroom butter and a few delicate discs of European truffle.
Zabaione, Prosecco, strawberry, Geraldton wax.
Strawberry season is in full swing, and when the fruit is this good we keep it simple: sliced berries over zabaione, the rich Italian custard, spiked with Prosecco then topped with strawberry jelly and a few sprigs of Geraldton wax.
Lobster and truffle raviolo.
A lobster medallion from the Torquay coast crowns this perfectly plump package for one, filled with lobster, fennel and truffle, topped with shaved black truffle and finished with lobster bisque.
Coming soon to the Tipo menu.
