Place setting at Ajo Italian Restaurant Rozelle

Sunday Long Lunch

Available for Sunday Lunches only alongside Ajo’s a la carte menu

Sample menu

Menu* $85pp
Matching Wines $55

Zucchini flowers cooked in a fennel seed batter with goat’s cheese, almonds and thyme

 Cured Hiramasa kingfish with raw artichoke, pecorino and black truffle paste

2014 Picollo Ernesto Gavi Cortese PIEDMONT

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Chestnut agnolotti filled with braised boar ragu, chestnut crumble

2014 Ca Rugate ‘Rio Albo’ Valpolicella  Corvina, Rondinella, Corvninone VENETO

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Charred Murray cod fillet, blood orange, ice plant, pickled eschalot

2014 Contini – Rosato Valle Tirso IGT Nieddera SARDINIA

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Rangers Valley Flank, baby leek, native pepper jus

2013 Tenuta Valdipiatta ‘TOSCA’ Chianti Colli Sensei Sangiovese/Canaiolo Nero TUSCANY

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Fried ravioli filled with apple, rhubarb and muscatels, mandarin caramel and vanilla mascarpone

2014 Glenguin ‘The Sticky’Semillon, Viognier HUNTER VALLEY

Sydney rock oyster with eschalot and white balsamic

Fennel battered Zucchini flower filled with goat’s cheese, almonds and thyme

2014 Ippolito 1845 ‘Res Dei’ Cirò Bianco Greco Bianco CAMPANIA

Rye Casarecce with silver lake smoked eel, cacio e pepe

2015 Even Keel Chardonnay MORNINGTON PENNINSULA

Clarence river Rouget fillets with fennel, saffron tomato and chilli

2014 Ca Rugate ‘Rio Albo’ Valpolicella  Corvina, Rondinella, Corvninone VENETO

Braised Rangers valley beef cheek, vanilla scented parsnip puree, charred baby leeks and pickled fennel

2011 D’Angelo Aglianico del Vulture Aglianico BASILICATA

 Sheeps Yogurt, mandarin, orange granita, persimmon, shiso

2014 Glenguin ‘The Sticky’ Semillon, Viognier HUNTER VALLEY

*Due to the nature of this menu, changes due to dietary restrictions are limited and must be arranged in advance.