Osteria Luna

Creamy Pugliese burrata with heirloom tomatoes, torn basil, aged balsamic, and Vasse Felix extra virgin olive oil.

Three golden-fried risotto balls filled with slow-cooked beef ragù and mozzarella. Served with aioli.

Lightly dusted Fremantle squid, flash-fried and served with lemon, house-made aioli, and a pinch of chilli salt.

House-baked rosemary focaccia with Margaret River olive oil and Murray River salt flakes. Perfect for sharing.

Chargrilled Fremantle octopus with crushed kipfler potatoes, capers, cherry tomatoes, and a lemon-herb dressing.

Thinly sliced prosciutto di Parma draped over rockmelon, with rocket, shaved parmesan, and aged balsamic reduction.

Hand-rolled tagliatelle tossed with Fremantle prawns, mussels, clams, and calamari in a light WA cherry tomato and white wine sauce. Chef Marco’s signature dish.

Wide ribbon pasta with a slow-braised WA beef cheek ragù, a touch of red wine, and grana padano. Comfort on a plate.

Pillowy potato gnocchi in a rich four-cheese sauce — gorgonzola, fontina, parmesan, and mascarpone — finished with toasted walnuts.

The ultimate test of simplicity — spaghetti with garlic, chilli flakes, Margaret River olive oil, and fresh parsley. Add anchovies +$4.

Hand-folded ricotta and spinach ravioli with burnt butter, sage, pine nuts, and a dusting of pecorino. A vegetarian favourite.

Linguine with a Sicilian-style pesto of almonds, cherry tomatoes, garlic, and basil — a lighter, nuttier take on the classic.

San Marzano tomato, fior di latte mozzarella, fresh basil, and extra virgin olive oil. The benchmark.

Spicy salami, San Marzano tomato, mozzarella, Calabrian chilli oil, and a drizzle of WA honey. Sweet heat.

Mozzarella, gorgonzola, fontina, and parmesan on a white base with truffle oil and fresh thyme.

Prosciutto crudo, wild rocket, shaved parmesan, and cherry tomatoes on a mozzarella base. Added after the oven for freshness.

Mixed WA mushrooms, mozzarella, fontina, garlic, thyme, and a drizzle of Manjimup truffle oil. Earthy and luxurious.

Whole grilled WA barramundi with salsa verde, roasted cherry tomatoes, and crispy capers. Served with seasonal greens.

WA grass-fed 800g T-bone, chargrilled rare to medium, with rosemary salt, lemon, and rocket. Allow 30 minutes.

Free-range chicken breast, pan-seared with lemon, white wine, capers, and a side of roasted kipfler potatoes.

Slow-braised WA veal shank with gremolata, saffron risotto, and root vegetables. A true Milanese classic — Marco’s winter favourite.

Layers of roasted eggplant, San Marzano tomato sauce, fior di latte, basil, and parmesan. Our go-to vegetarian main.

Mixed leaves, cherry tomatoes, cucumber, red onion, and a simple lemon-olive oil dressing. Vegan and gluten-free.

Roasted kipfler potatoes with rosemary, garlic, and Murray River salt flakes.

Chargrilled broccolini with chilli flakes, garlic, lemon zest, and toasted almonds.

Warm sourdough bread with whipped cultured butter and Murray River salt.

Our house tiramisù — layers of espresso-soaked savoiardi, mascarpone cream, and a generous dusting of Valrhona cocoa.

Vanilla bean panna cotta with a fresh WA passion fruit coulis and micro mint. Silky, tangy, perfect.

A scoop of vanilla gelato drowned in a shot of fresh espresso. Add a splash of Frangelico +$6.

Crisp pastry shells filled to order with sweet ricotta, dark chocolate chips, and candied orange peel. Two per serve.

Grandmother’s custard tart with a shortcrust pastry base, vanilla custard, and a blanket of toasted pine nuts. Served warm.