Con la Forchetta
Fork Food
Gnocchi con zucca
homemade gnocchi with gorgonzola and roasted rosemary pumpkin in a creamy sauce.
Calamari sant’andrea
fresh baby calamari dusted in semolina,roquette,lemon aioli
Salsicce al finocchietto
italian fennel sausages capsicum and borlotti beans
Pasta al forno
vegetarian pasta bake with buffalo mozzarella and grilled eggplant
Polpette al sugo
pork and veal balls in a tomato ragout with shaved parmesan
Insalata di zucca
warm cinnamon roasted pumpkin salad with continental parsley and goat’s feta
Insalata della Nonna
roasted capsicum celery capers black olives, tuna and vine ripened tomatoes
Parmigiana di melenzane
traditional eggplant parmigiana, basil, sugo, origano and fior di latte
Pollo alla cacciatora
organic chicken breast pieces with red capsicum Spanish onions and baby potatoes
Couscous
with roasted tiny vegetables and a balsamic reduction dressing with sesame
Chorizo
with caramelized onion and red capsicum served with grilled ciabatta
Mini flathead tails
beer battered fried in vegetable oil and served with shoestring chips
Cannelloni
fork size pieces of spinach and ricotta cannelloni with sugo and parmesan
Ravioli al ragu’
mini ravioli in a slow-cooked meat and red wine ragu’ served with freshly grated parmesan
Calamari e patate
tender calamari with kifler potatoes slow cooked in a tomato and chilli sugo