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

Ready to book? Click the button below to make an enquiry.