A Tavola
At your table
Insalata Caprese
a variety of heirloom tomatoes, extra virgin olive oil, basil, oregano, with buffalo mozzarella
Parmigiana di melenzane
eggplant parmigiana –layers of grilled eggplant, basil, sugo, and mozzarella.
Verdure alla griglia
red & yellow capsicums, asparagus, eggplant, zucchini, butternut pumpkin chargrilled with extra virgin olive oil garlic, and oregano
Olive calde
our own preserved olives with chilli, garlic, lemon, served with ciabatta bread and hummus.
Peperoni imbottiti
roasted red capsicum filled with tomato, basil, oregano, black olives, capers, eggplant and zucchini with parmesan cheese
Bresaola e rucola
air-cured beef, with wild roquette, dressed in sea salt flakes, first press extra virgin oil, and lemon.
Antipasto
a variety of salumi, olives, pickled vegetables, ciabatta, and extra virgin olive oil.
Cannelloni
spinach and ricotta cannelloni with tomato sugo and parmesan. Other sauces available.
Cozze alla Toscana
black lipped mussels in a tomato broth with black olives and red capsicum served with grilled ciabatta.
Salmone Affumicato
smoked salmon served on a potato rosti, chives, creme fraiche, capers, and shaved radish
Crepe’ au fromage
delicate homemade crepes filled with parmesan, brie, fontina, and Bayonne ham finished in the oven with Grana Padano.
Zucchini e ricotta
roasted, parmesan crumbed zucchini slices filled with basil-seasoned ricotta, fresh mozzarella and re-baked.
Fritelle di baccala’
cod and potato fritters with a fresh lemon and pickled radishes - commonly served with a small Peroni beer
Bruschette
with thinly sliced prosciutto, roquette, goat's cheese, sea salt and extra virgin olive oil
grilled ciabatta with anchovies, capers, and salad onion, dressed with extra virgin olive oil and red wine vinegar
a puree of white bean rosemary and chilli
pear and whipped gorgonzola
buffalo mozzarella and vine-ripened tomatoes with oregano and basil
Gnocchi al ragout di polpettine
homemade potato gnocchi with tiny pork and beef meat balls in a slow cooked red wine and tomato ragout.
primi
entree
main
secondi
Conchiglioni alla Siciliana
large shell pasta bake with grilled eggplant, baby peas, our own tomato ra and mozzarella
Pappardelle al pesto
large ribbon pasta with homemade basil pesto “Genovese”
Pasta e piselli
large shell pasta filled with a blend of baby peas, robiola (soft Italian cheese) cream and baked with parmesan.
Pollo Positano
organic chicken on the bone slow cooked in pinot grigio three varieties of onions, evoo, thyme and rosemary.
Involtini di Manzo
rolled beef filled with prosciutto, asiago cheese, grilled eggplant, and garlic slow-cooked in “Soave” wine and shallots.
(This recipe can also be done with chicken)
Osso Buco
crosscut beef shanks slow cooked for 4 hours with red capsicum and onion in a tomato and shiraz sauce.
Trota
poached ocean trout with a spread of homemade labneh and a delicate salad of shaved fennel, radish, and tender leaves.
Sardine Beccafico
crumbed sardines filled with pine nuts, parsley, parmesan and baked with bay leaf.
Salmone con pistacchio
pistachio encrusted Atlantic salmon steak, grilled, and served with a delicate chardonnay and lemon sauce.
Rigatoni al ragu’ di carne
three meat ragu’ slow cooked in a tomato and red wine sugo served with rigatoni pasta and freshly grated Grana Padano
Agnolotti alla Romana
spinach and ricotta homemade large ravioli with a prosciutto and parmesan sauce
Porcini risotto
porcini mushroom risotto with thyme and asiago
Pollo e Pancetta
poached organic chicken breast with a creamy gorgonzola sauce and finished off with crispy pancetta.
Braciole al vino Bianco
rolled thinly sliced meat with pine nuts, endive, raisins, parmesan, and Italian parsley.
Bistecca Calabrese
thinly tenderized eye fillet slices, marinated for 24 hours in olive oil, garlic, oregano, and chili, and seared on a hot plate.
Spezzatino
beef, a medley of mushrooms, port, red wine, and double cream slow-cooked and served with smashed potato.
Totani e patate
Cuttle fish slow cooked with kipfler potatoes, pinot grigio and tomato sugo.
Baccala Veneziano
de-salted cod, slow cooked in a tomato base sauce with black olives capers, “ditalini” (tiny cherry toms) and Verdicchio wine.
Pesce all’acqua pazza
fish in “crazy water” – white fish (dependant on market) in white wine, bay leaf, red wine vinegar, tomato, white salad onions.
Gnocchi con Zucca
ragout of roasted rosemary pumpkin and gorgonzola served with homemade potato gnocchi
sides
contorni
Roasted rosemary potatoes
Green mixed-leaf Italian salad
Or
Seasonal vegetables in oil garlic and lemon
(browse our salad menu)
