Robba da Matti Gastown

Gluten-free. An antipasto for 2 to share. A classic banquet spread of cured meats, salami, prosciutto and mature cheeses from diverse regions of...

Gluten-free. Aged 22 months, prosciutto di parma blends with the queen of mozzarella, flown in from the southern region of Puglia. Buon appetito.

Gluten-free. Invented for Contessa Amalia Nani Mocenigo’s special dietary needs, named after Vittore Carpaccio, a Venetian painter. Thinly sliced,

Gluten-free, vegetarian. Fresh Roma tomatoes and basil-infused olive oil are made complete with burrata mozzarella, flown directly from Puglia. Allow...

Gluten-free. We found this one on our last vacation; prosciutto di parma, gorgonzola with fig marmalade and toasted pine nuts.

Gluten-free, vegetarian. Named after the owner’s daughter because he was amazed she would eat these ingredients at such a young age; organic spring...

Gluten-free, vegetarian. Arugula and cherry tomatoes are bathed in lemon essence infused olive oil, then topped with shaved pecorino romano and...

Vegan. Oregano directly from Calabria surrounds cherry tomatoes and garlic, all coated in extra virgin olive oil. A treat from the “toe” of Italy's...

Can you taste the hint of spice among fresh tomatoes, arugula and prawns? Chef Filly prepares an Adriatic favourite.

The “red pappardelle”. Boneless short ribs and Italian sausages focus a hearty ragu. This family recipe passed down from Nonna Nicola is made...

“Spaghetti from the coastline”. Cherry tomatoes, scallops and chilies mesh with the Mediterranean's finest. Mussels, clams, tiger prawns and calamari...

Gluten-free. “Seafood risotto”. Tiny scallops and arborio rice blend with the Mediterranean. Allow yourself to be whisked away to the Amalfi coast as...

Homemade gnocchi, with spicy "San Marzano" marinara sauce and basil. Topped with arugula and burrata.

Finely cured guanciale coated in free-range egg yolk and peppered cream. Enjoy a night roman style.

Vegetarian. A southern Italian take on this Ligurian classic. Pistacchio and pine nut basil/arugula pesto with spaghetti and burrata Pugliese.

“Gnocchi with a four-cheese sauce” Piemontese potato gnocchi, DOP gorgonzola, Okanagan chevre, parmigiano Reggiano & pecorino Romano.

Gluten-free, vegan. Our chef’s mix of mushrooms, delicately balanced in an arborio risotto.

“Spaghetti with clams”. A perfectly balanced piatto bursting with flavour. Served with a garlic, extra virgin olive oil, chili pepper, and white wine...