Ragazzi Wine + Pasta Book

Menu

Seasonal pasta, snacks and a wine list with range.

Menus change with the season. These highlights reflect current sample menus, official menu links and dishes repeatedly praised by guests.

Food menuWine menuGroup dining menu

Wine

Wine list

The official page describes a deep Italian-leaning list with classic, contemporary and Australian-grown Italian-variety wines.

Italian classics
Bottles shaped around regional pasta and snacks.
Contemporary Italian winemaking
A broader list for lunch, dinner and late tables.
Australian native Italian varieties
Local producers represented in the same conversation.

Dessert

Dolci and gelati

Dessert keeps the meal Italian and shareable, with tiramisu, panna cotta, affogato and gelati in the source menu.

Hazelnut tiramisu
Salted almond praline.
Ricotta panna cotta
Passionfruit and pineapple granita.
Affogato
Naked hazelnut.
Pistachio gelato
A recurring guest favourite.

Snacks

Snacks and antipasti

Small plates and starters set up the pasta and wine, from anchovy toast to crudo and croquettes.

Cantabrian anchovy, sourdough, cultured butter
A direct, salty start for the table.
Confit duck and mozzarella croquette
A guest-noted starter that works well with wine.
Beef crudo, buttermilk, lettuce, celery salt
A cool, savoury antipasto from the structured menu.
Yellowfin tuna crudo, pickled baby peach, wasabi, dill
A bright seafood plate from the structured menu.

Pasta

Pasta highlights

Hand-shaped pasta is the center of the menu, with guest favourites and sample-menu dishes changing by the season.

Spaghetti, cacio e pepe
A guest-loved classic with precise pasta texture.
Lumache, spanner crab, fermented chilli butter
A review-backed favourite known for seafood depth and balanced richness.
Trottole, pork and fennel sausage, shishito peppers
Aromatic, meaty and repeatedly called out by guests.
Ravioli of ricotta, melanzane, basil
A filled pasta from the structured menu data.