Buffet
Olive e mortadella
thinly sliced peppered and olive mortadella wrapped around Sicilian pitted green olives
Insalata Caprese
skewered vine ripened cherry tomatoes, buffalo mozzarella, oregano, basil, and extra virgin olive oil
Prosciutto e Provolone
mini toasted ciabatta bread of double smoked honey ham and provolone
Polpette di melenzane
eggplant crumbed morsels with salsa verde.
Croquette di patate
potato and 2 cheese croquettes
Fritattine
mini frittatas with prosciutto,haloumi,spinach
Insalata Cesare
mini caesar salads in a lettuce cup
Gamberi in cucchiaio
prawn cocktail our way in a spoon
Panini
sliders either chicken, beef, fish or pulled pork with Italian slaw
Gnocchi
potato gnocchi with napoli sugo and shaved grana.
Conchiglioni alla Siciliana
large shell pasta with grilled eggplant, baby peas and mozzarella
Ostriche
fresh oysters on crushed ice served with freshly cut lemons/raspberry vinaigrette/wasabi cream
Gamberi
coconut encrusted green prawns fried and served with a teriyaki and lime dipping sauce
Calamari
fresh baby calamari rolled in semolina fried and served with lemon wedges
Salmone affumicato
smoked salmon, mascarpone, capers, and fresh dill served homemade blinis
Frittelle di zucchine
zucchini fritters, mozzarella, basil, and chilli with smoked paprika, eggplant and yogurt
Salsicce al finocchietto
italian fennel sausages capsicum and borlotti beans
Chorizo e peperoni
roasted chorizo with caramelized onion and red capsicum
Acciughe e peperoni
crostini, white anchovies, capers, and pickled chilli
Trota
poached ocean trout with a spread of homemade labneh and a delicate salad of shaved fennel, radish, and tender leaves
Parmigiana di melenzane
layers of baked eggplant with sugo, parmesan, mozzarella, basil, and oregano
Peperoni imbottiti
roasted capsicum filled with zucchini risotto and mozzarella
Bruschette
with thinly sliced prosciutto, roquette, goat's cheese, sea salt and extra virgin oil
grilled ciabatta with anchovies, capers, and salad onion, dressed with evoo and red wine vinegar
puree of white bean rosemary and chilli
pear and whipped gorgonzola
buffalo mozzarella and vine ripened tomatoes with oregano and basil
Bresaola e rucola
air cured beef, with wild roquette dressed with sea salt flakes, evoo, and lemon
Rigatoni al ragu di carne
three meat ragu slow cooked in a tomato and red wine sugo served with freshly grated Grana Padano
Agnolotti alla romana
spinach and ricotta homemade large ravioli with a prosciutto and parmesan sauce
Gnocchi con zucca
ragout of pumpkin and gorgonzola with homemade potato gnocchi
Cannelloni
spinach and ricotta rolled in homemade pasta with a tomato sugo and shaved parmesan
Pollo positano
chicken on the bone slow cooked in pinot grigio three varieties of onions, evoo, thyme and rosemary
Braciole al vino bianco
rolled thinly sliced meat with pinenuts, endive, raisins, parmesan, and Italian parsley
Involtini di manzo
rolled beef filled prosciutto, asiago cheese, grilled eggplant and garlic slow cooked in “Soave” wine and shallots. (This recipe can also be done with chicken)
Pesce fritto
flathead tails crumbed and served with homemade tartare sauce