One account per large table please

$5pp surcharge applies on public holidays

For health and safety reasons, takeaway of left overs is not recommended

Not all ingredients are listed on the menu, please discuss dietary requirements and allergies with your waiter

CIABATTA RUSTICA 8.5Char grilled, South Burnett extra virgin olive oil, 15mth aged balsamicwith confit garlic 9.5 BUCCI OLIVES 8.5Mount Zero olives, fennel seed, garlic, rosemary, chilli & lemon (Manzanilla, Kalamata, Gordal, Blonde Kalamata & wild)

OLIVE ALL’ASCOLANA 10.5Crumbed giant green olives filled with pork sausage, fennel seeds,rosemary & chilli, salsa rosa (6)

OSTRICHE (OYSTERS) Natural 3.5eaLemon & aged balsamic

Oreganata 4.5eaBaked. Breadcrumbs, garlic , chilli, lemon, oregano & olive oil

ARANCINI 14Caramelised cauliflower risotto balls, gorgonzola (3)

BUCCЇ BEANS 8.5Warm soya beans with chilli, garlic & anchovies

BACCALÀ MANTECATO 11.5Local salted cod, fresh herbs, lemon & olive oil, ciabatta

SARDINE COTTE AL SALE 20Salt baked whole sardines, lemon, salmoriglio & olive tapenade

RAVIOLI DI TALEGGIO FRITTI 10.5Crispy cheese ravioli, peppered fig paste (4)

CARPACCIO DI MANZO 19.5Thinly sliced aged Rangers Valley beef fillet, garlic crisps, pickled peperoncini fritti, truffled Pecorino, lemon & herbs

BURRATA TARTUFATA 18.5Stretched curd cheese from the Vanella Cheese Factory, crisp pancetta, truffle honey, blueberries & walnuts

PEPATA DI COZZE 20Black Spring Bay mussels, chilli lemon pangrattato & char grilled ciabatta

CAPESANTE CON PREZZEMOLO E AGLIO 22½ dozen Hervey Bay scallops grilled, garlic & parsley

CALAMARI RIPIENI ALLA CALABRESE 14Char grilled local squid filled with homemade Calabrian sausage,squid ink & lemon aoli

QUAGLIE CON VIN COTTO E PANCETTA 20Crispy quails, sticky pear vin cotto, pistachio & pancetta crumble RICOTTA DELLA NONNA AL FORNO CON FICHI 16Herb & garlic baked ricotta, fresh figs, lemon & verjuice treacle

All salumi are served with chargrilled ciabatta & grissini Single Salumi, 50g serve 12.5Selection of each 55

PROSCIUTTO DI PARMA, 18mth Origin: ItalyProsciutto di Parma DOP is produced in the original area of production using the best locally raised meat. It gets its characteristic look and flavour from the humid air in the hills outside Parma. This prosciutto is aged for at least 18 months, resulting in soft, tender, compact, never fibrous, meat

PROSCIUTTO SAN DANIELE, 24mth Origin: ItalyProsciutto di San Daniele is obtained by maturing fresh Italian pig thighs.The pigs come solely from farms situated in ten regions of central northern Italy & are certified & authorized by the Inspection Institute

QUATTRO STELLE FINOCCHIONA (Fennel salami) Origin: NSWThis variation on salami supposedly owes its origins to a thief at a fair near the town of Prato, who stole a fresh salami and hid it in a stand of wild fennel. Made by Tony Sgro’s Sydney based artisanal firm Quattro Stelle, this fennel infused pork salami is hung for 3 months until it is fairly firm

QUATTRO STELLE NDUJA TRADIZIONAL (Spicy spreadable salami) Origin: NSWAnother wonderful Tony Sgro product, Nduja is made from pork meat, pork fat, home grown red peppers & lots of finely minced chilli. Extra virgin olive oil gives the salami its typical spreadable quality & finishes off this soft, spicy, hot calabrian tradition ALBERT SPIESS’ WAGYU BRESAOLA (Air dried wagyu beef) Origin: NSWDefinitely one of the most luxurious air dried speciality meat products ever made. This strongly marbled piece of prime meat is as tender as possible. It is thinly sliced & melt in the mouth

INSALATA | SALAD

IL POLPO ARROSTITO 19.5Char grilled octopus salad of avocado, pickled fennel, tomato & herbs

INSALATA DI FINOCCHI, ARANCE E FETA 18.5Tuscan orange & fennel salad, radicchio, buffalo feta, pistachio & olive

PORCHETTA IN INSALATA 19.5Crispy Berkshire pork belly, apple, hazelnut & garden leaf salad

INSALATA CAPRESE CON MOZZARELLA DI BUFALA 18.5Caprese salad with Vanella Cheese Factory buffalo mozzarella

PRIMI | PASTAGluten free pasta available on request

FUSILLI ALL’AMATRICIANA 24/31Rustic fusilli pasta, fresh tomato, garlic, chilli, pancetta, basil,anchovies, olive oil

LINGUINE AL GRANCHIO 26/33Linguine of local spanner crab, chilli, parsley, lemon

FREGOLA ALLO SCOGLIO 26/33Fisherman’s pasta. Italian cous cous, calamari, mussels, scallops, fish, lemon, chilli, saffron, tomato & basil

RISOTTO DEL GIORNO variesSee specials board

GNOCCHI TARTUFO E NOCI 24/31Parmesan, truffle & potato dumplings, walnut paste, lemon, parmesan & rocket

CANNELLONI ALLA GUANCIA DI MANZO 24/31Beef cheek cannelloni, porcini, lemon, truffle mascarpone & fresh herbs

PAPPARDELLE AL RAGU D’ANATRA 25/32 Thick ribbon pasta, duck ragout, tomato, capers, olives

SPAGHETTI POLPETTE E POMODORO 24/31Nonna’s spaghetti & meatballs

SECONDI / MAIN

INSALATA ALL’ABRUZZESE 38Char grilled yellow fin tuna, salad of green beans, peppers, fresh herbs, tomato & chilli (cooked rare)

TROTA AL FORNO CON INSALATA DI FINOCCHI E ARANCE 34Oven baked ocean trout, salad of blood orange & fennel with buffalo feta & pistachio

POLLO ALLA DIAVOLA 32“Devil’s chicken” spicy char grilled spatchcock, wilted silverbeet& grilled polenta

BISTECCA DI MANZO 49450g Rib Eye (pasture fed, Barcoo NSW) rosemary & anchovy butter, lemon, sea salt

AGNELLO AFFUMICATO NEL FIENO 38 Hay baked rack of lamb, porcini crushed potatoes, peas & pancetta

SALTIMBOCCA ALLA ROMANA 34Sage & prosciutto wrapped veal fillet (grilled), grilled artichokes, rocket & lemon

CONTORNI | SIDES

FAGIOLINI ALL’AGLIO 9Steamed green beans, garlic & anchovy

PATATE ARROSTO 9Rosemary & garlic roast potatoes

CAVOLO NERO 9Wilted black cabbage, lemon & garlic

INSALATA DI RUCOLA E PARMIGIANO REGGIANO 9Rocket & parmesan salad

POLENTA FRITTI 9Polenta chips, parmesan & salsa verde

DOLCE | DESSERT

BUCCÏ TIRAMISU 15Enough said…

CHOCOLATE NEMESIS DEL “THE RIVER CAFE” 16.5The best chocolate cake ever, vanilla mascarpone & crushed frozen raspberries

BOMBOLINI 15Italian doughnuts, spiced fennel sugar, dark chocolate &Nonna’s drunken black cherries

LATTAIOLO 15Set vanilla cream, caramelised peaches, amaretti

CANNOLI DI SICILIA 15Crisp cannoli, filled with sweet ricotta, glazed fruit, roasted almonds, dark chocolate & Queensland macadamia nut honey

BUCCÏ GELATO E SORBETO SELECTION 12.53 scoops of house made ice cream & sorbet with accompaniments

DOLCE SELECTION 15ppA selection of Buccï desserts for 2

FORMAGGIO | CHEESE

Single cheese 123 cheeses 30Served with house baked ciabatta, grissini, sticky figs & pear

TALEGGIO Produced in the Taleggio valley, north of Bergamo. It has a mild sweet & salty taste & can become pungent when left to age. Taleggio has an edible pink rind GORGONZOLA PICCANTEMade in Gorgonzola since the first century AD. A cow’s milk cheese witha buttery bite, alternate layers of hot and cold curd form pockets that enhance a natural occurrence of mould

PECORINO – changes daily