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Wherever possible we use organic products in our recipes and all our pasta, pizzas, foccacias & breads are home made everyday.
V = vegetarian
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Pane - Bread
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Bruschetta V
Homemade bread with topping and served with olives |
Pane Casereccio V
Home made organic bread served with Balsamic, olive oil and olives |
Focaccia Tradizionale V
With extra virgin olive oil and sea salt |
Focaccia Al pesto V
With fresh pesto sauce and parmigiano scales |
Antipasti - Entrees
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Degustazione di Affettati Della Casa
Alliance of Prosciutto San Daniele di Parma, Salame Siciliano, Assassina (homemade Veal ham), Bresaola, Salame maturato and Mortadella di Bologna served with bead and pickles |
Carpaccio con Funghi Misti
Slices of raw Angus Hereford fillet served with sautéed mixed mushrooms and Italian porcinis |
Salmone in Insalata di Melograno
Australian prime smoked salmon, wild rocket, fresh baby spinach, goat cheese and pomegranate |
Ostriche al Naturale
6 fresh oysters served natural |
Trionfo di Crostacei Crudi al Dragoncello
6 oysters with scallops, sea urchins and Italian Noras chilli sauce |
Gnocchi alla Sorrentina V
Homemade potato pasta baked with fresh acid free tomato sauce and Scamorza cheese |
Le Zuppe - Soup
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Minestrone con Verdure Fresche V
Traditional soup with fresh grilled seasonal vegetables |
Caciucco Raffinato
Fish soup made according to the thousand year old traditional recipe from the Tuscan region. Fresh wild white fish, seafood & Italian red wine served with toasted organic home made bread |
Primi Piatti - First Course
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Maltagliati freschi al Ragu
Traditional fresh egg pasta with delicious Italian ragout in Bolognese style |
Ravioli al sugo di Braciato
Pasta stuffed with meat and parmesan cheese in Italian “Braciato” rabbit and meat sauce |
Tortelloni di magro al burro e salvia
Pasta stuffed with fresh ricotta cheese and sautéed fresh spinach in a butter and sage sauce |
Spaghetti al Pesce Fresco e Frutti di Mare
Fresh egg spaghetti with fish, seafood sauce and fresh acid free tomatoes |
Risotto con Gamberoni
Aged acquerello rice with king prawns and chives |
Risotto ai Porcini V
Aged acquerello rice with porcini mushrooms |
Orecchiette con broccoli alla Norma
Pasta with broccoli, eggplant, acid free tomatoes and fresh ricotta served gratin with pine nuts |
Risotto Nero Del Gattopardo
Aged Arborio Acquerello rice with squid ragout, vegetables and squid ink served black |
Risotto al vino rosso
Aged Arborio Acquerello rice in red wine with Taleggio cheese and organic baby fennel |
Risotto con salmone e gamberoni
Aged Arborio Acquerello rice with king prawns and fresh salmon |
Secondi - Main Course
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Petto d’anatra con mostarda di pere fresche
Baked duck breast served sliced with home made pear mustard, baby fennel and orange sauce |
Filetto di Angus Nero al balsamico di Modena
Black Angus fillet italian style with turnips, roasted potatoes and aged 25 years balsamic vinegar |
Le Grigliate - The Grill
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Costata alla fiorentina
T-bone steak served sliced with roasted potatoes and wild rocket |
Pesce fresco
Fresh fish of the day, portion for 1 or 2 persons with sautéed spinach and baby potatoes |
Tagliata de Pesce al Pomodoro Verace
Pan tossed fresh barramundi fillet served sliced with roasted tomatoes and oregano Tuscan style |
Agnello allo Scottadito
Marinated lamb cutlets “allo scottadito” (medium rare grilled) with roasted potatoes and organic greens |
Dal Nostro Spiedo - From our Rotisserie
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| Your waitperson will advise you of our daily specials |
Contorni - Side dishes
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Verdure di Stagione
Our selection of the markets freshest oven baked seasonal vegetables |
Insalata di Corallo, Rucola e Radicchio rosso
Salad of organic coral lettuce, wild rocket and red radicchio |
Verdi di Stagione
Mixed green seasonal organic vegetables |
Patate novelle al sale
Small baby potatoes salty steamed Italian style |
Patate al forno
Oven baked potatoes with garlic and rosemary |
Pizza
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Italia V
Fresh acid free sun blushed tomatoes, mozzarella, basil & dried oregano leaves |
4 Formaggi
Mozzarella, Italian cacio di bufala, Italian Parmigiano and Pecorino served with fresh rocket. |
Parma e Panna
Oven baked with fresh milk cream served with fresh cut shaved Parma |
Siciliana
With fresh non acid tomato sauce, anchovies, Sicilian black olives, Sicilian salami served with fresh scales of spicy Sicilian Pecorino cheese. |
Frutti di Mare
Seafood, shellfish and fresh cherry tomatoes with extra virgin olive oil |
Gamberi e Zucchine
Prawns, sun blushed acid free tomato, mozzarella cheese and grilled zucchini |
Verdure
Fresh non acid tomato sauce, mozzarella cheese and grilled seasonal vegetables |
Salmone e Mascarpone
Fresh acid free tomato sauce, smoked salmon, fresh mascarpone cheese and sautéed spinach |
Calzone Farcito
Closed pizza with Provolone cheese, acid free tomato sauce, Prosciutto Cotto and porcini |
Stravaganza di Terra
Provolone cheese, buffalo mozzarella, acid free tomato sauce, Wagyu fillet, sautéed shallots, sautéed spinach and Sardinian extra virgin olive oil 0.2 reserve |
Stravaganza di Mare
Fresh mascarpone cheese, lobster meat, acid free tomato sauce, Italian parsley, pan fried garlic and Sardinian extra virgin olive oil 0.2 reserve |
Dolci Dinner Dessert Menu
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| All our desserts are homemade everyday, including gelato and sorbet |
Tiramisu
Mascarpone cheese and egg cream on a base of Italian ‘Savoiardi’ sponge biscuits covered with cacao powder |
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Torta Gianduia al Mascarpone
Chocolate cake filled with mascarpone cream cheese
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Torta alla Manteca
Organic butter cake with raspberry gelato |
Panna Cotta di Mango
Cooked cream pudding with mango |
Senifreddo di Stracciatella
Mascarpone cheese and chocolate scales, cream with honey and candy orange skin |
Il Nostro Gelato
Choice of 3 flavours of the day served with fresh fruits and chocolate art |
Peccato di Gola serves 2
Chocolate lovers dessert: 3 chocolates, Gianduia cake
and homemade organic gelato of Ivorian white chocolate |
Soufflé of the day serves 2
(Allow 25-30 minutes) |
Formaggi Della Casa - Cheese Trolley
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Taste of 2 cheeses served in the traditional way
Provolone Dolce (cow cheese in wax aged 7 months, a 700 year tradition)
Stracchino di Gorgonzola (cow cheese aged 4 months, a 1200 year tradition)
Pecorino Piccante (sheep cheese aged 9 months, a 1700 year tradition)
Taleggio di Ferrara (cow cheese aged 4 months, an 800 year tradition)
Parmigiano Reggiano (cow cheese aged 16 months, a 400 year tradition)
Caprino Sardo (goat cheese aged 9 months, an 1800 year tradition) |
Dessert Wine by the glass
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| Mitchell Noble One Semillon |
| Coriole ‘Racked’ Semillon |
| Hollick ‘The Nectar’ |
| De Bortoli Noble One Botrytis Semillon |
Caffeteria
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| Espresso |
| Macchiato |
| Cappuccino |
| Latte macchiato |
| Cioccolata |
| Tea (selection) |
| Corretto with 10ml grappa liquore |
Liquori e Amari
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| Sambuca |
| Averna |
| Jagermeister |
Strega
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| Ramazzotti |
| Unicum |
| Fernet Branca |
| Limoncello |
Grappa
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| Di Vitigno |
| La Novella |
| Nardini |
Tawny Ports / Muscats and Tokays
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| Director’s Special Port |
Galway Pipe Port
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Penfold’s Grandfather
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Morris Muscat
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Morris Liqueur Tokay
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| Yalumba Museum Release Muscat |