Short and very Sweet
This menu is a short and sweet one; with our Tiramisu taking centre stage. Just last week, our social media channels blew up with almost 30 MILLION views on a funny video of Andrea sneaking tiramisu out of a fridge drawer in the Al Dente kitchen. Apparently all too relatable! I know I am guilty of sneaking a scoop or two whenever I can. This menu is for delivery on Friday and pick up on Friday and Saturday, however if you're after a pick up of Tiramisu any other day, head to the other open menu
Weekly Specials
Condiments, Spices
Staples
Cacio e Pepe will remain a staple in our home, and in yours. A simple pecorino and pepper fonduta is folded into golden semolina pasta to create a signature dish that we're sure you're going to love. NOTE: Our Tortellini Cacio e Pepe doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage as an accompaniment!
We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked. FRESHLY FROZEN
This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.
Italians know that simple often means best - this burnt butter and sage sauce is the perfect herby, toasty dressing for filled pasta. You can also let it melt over grilled meats or potatoes for a luxe finish.
Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!
Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. From the polders of northern Italy, the cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. Full-bodied, this hard cheese delivers a savoury and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as an accoutrement to your dish. A heritage unmatched by most cheeses, Grana Padano is in a class of its own, unique in nuances of both taste and texture.
Preserved Fish, Caviar
These Pepus Mussels are grown on premium platforms and are selected by size. They are then fried in olive oil and prepared in a mild pickle. A delicious savory treat to have in the kitchen pantry.
These Clams are part of the Pepus range of Spanish preserved seafood, preserved in brine giving them a wonderful fresh taste of the sea. Serve them next time you are having champagne or with your favorite Aperitivo.