We've always wanted to offer fresh pasta on the menu - but it needed to be something special. After exhaustive testing (tough gig, we know, but someone had to do it) we came up with one clear winner. It has a beautiful golden colour from good eggs, that incomparable wheaty smell of good semolina, a perfect, silky texture and tiny grooves in the ribbons to allow any sauce to cling to it. Top stuff.
 Semolina, eggs, olive oil, salt
Gluten, Egg.
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY 1080kj 1350kg
PROTEIN 9.1g 11.3g
FAT TOTAL 2.2g 2.7g
- SATURATED 0.6g 0.7g
CARBS 73.2g 91.5g
- SUGARS 0.1g 0.1g
SODIUM 349mg 436mg


250g of fettuccine, serves 2 people
500g of fettuccine, serves 4 people
Our mushroom ragu or Bolognese. But really, pasta this good needs nothing more than a slosh of olive oil, a scattering of Parmesan and freshly ground black pepper

Allow your pasta to defrost at room temperature for at least 30 minutes. 

Bring a large saucepan of water to the boil. Season the water well by adding 4g of table salt for every 1 litre of water.  Turn the heat down slightly before adding the pasta, then bring it back to the boil for 3.5 to 4 minutes. Drain and toss with pasta sauce.