Delicious Food
Dinner Menu
Chef Specials | Starters | Entree | Pastas and Risotto | Mains | Sides | Desserts
Telephone 02 6253 2266
Chef Specials
| Sydney Rock Oysters – Natural ½ Dozen (Entrée) / Full Dozen (Main) |
21 / 40 |
| Sydney Rock Oysters – Kilpatrick ½ Dozen (Entrée) / Full Dozen (Main) |
24 / 46 |
| Pea & Ham Soup Smoked pork hocks, split green peas, toasted pane di casa |
13 |
| Zucchini Flowers Honey ricotta and sumac stuffed flowers, with avocado purée and a chilli honey glaze |
17 |
| Caprese Fresh burrata, mixed tomatoes and basil, honey balsamic glaze |
16 |
| Prawn Puttanesca Pan-fried prawns with olives, capsicum, tomato, capers and anchovies, taramasalata, toasted garlic bread and fresh lemon |
22 |
| Pasta Arrabiata Rendered pancetta, prosciutto, salami & bacon, tomato garlic chilli and caper ragu with buffalo mozzarella |
30 |
Antipasti – Starters
Focaccia
| Plain, Herb, OR Garlic (D, V) Classic choices with subtle seasoning |
6 |
| Sundried Tomato, Olive, OR Anchovy (D, V/D) Choice of rich sundried tomato, briny olives, or savory anchovies |
7 |
| Mixed Toppings (D) Sundried tomato, olive, anchovy, garlic, and herb mix |
8 |
| Garlic and Cheese (V) Bold garlic flavour topped with melted cheese |
10 |
House made Italian Bread
| Plain Italian Bread (4) (V) | 4 |
| Plain Italian Bread w/ Marinated Olives (4) (V) | 10 |
| Plain Italian Bread w/ Extra Virgin Olive Oil and Balsamic Vinegar (6) (V) | 10 |
|
Bruschetta (4 slices) (V) |
16 |
Assagini
|
Assagini (serves 2) (G, D) |
25 |
Treat yourself to a two or three course dinner including any entrée, main meal and dessert. Two courses for $58 and three courses for $68 per person. A $29 pasta dish may be substituted for any entrée course in entrée size. This offer cannot be used in conjunction with any other offer or discount.
Entrées
| Gamberi (G) Sea Salt and Pepper Tossed Prawn Cutlets, w/ Avocado, Red Onion and Corn Salsa, on Garlic Aioli |
21 |
| Capesante (G, D*) Honey Smoked Pancetta wrapped Scallops w/ Avocado and Roast Capsicum Puree, Butter Poached Potato Cubes and Pesto Dressing |
21 |
| Chilli Calamari (G*, D*) Chilli, Lemon, Garlic and Parsley Grilled Calamari, w/ Cherry Tomatoes, Red Onion, Feta, and Baby Rocket Leaves |
21 |
| Pollo Impanato (D*) Herb, Garlic and Parmesan Crumbed Tenders w/ a Duo of Dips (Truffle Aioli and Smashed Avocado), Rocket Salad |
21 |
| Antipasto “San Dielle” Prosciutto, Mortadella, Salami, Tomato and Onion Salsa, w/ Fresh Italian Bread and a Selection of Cheeses |
21 |
Pasta
|
Pasta Pollo (G*, D*) Mild chilli, Chicken, Bacon and Onion, in a Light Tomato, Basil and Garlic Sauce |
29 |
|
Penne Pollo e Avocado (G*) Chicken Pieces Sauteed with Mushrooms, Onion, Garlic and Sun-Dried Tomatoes, in a Creamy White Wine and Avocado Sauce w/ Baby Spinach |
29 |
|
Spaghetti Bolognese (G*) Traditionally made Italian style spaghetti Bolognese |
29 |
|
Pasta Asparagi (D*, G*, V) Cherry Tomatoes, Pan-Fried w/ Asparagus Spears, Red Onion and Garlic in a Creamy White Wine and Baby Spinach Sauce |
29 |
|
Salsicce Amatriciana (G*) Pork and Fennel Sausage Pieces Sauteed w/ Bacon, Onion, Olives and Garlic in a Light Tomato and Sage Sauce |
29 |
|
Tortellini Alla Panna (No Gluten Free option) Beef-filled pasta pockets in a creamy bacon and parmesan cheese sauce |
29 |
|
Lasagna (No Gluten Free option) Home-Made Lasagna with Cheese Bechamel, Tomato Bolognese and Pasta Sheets w/ a Side Salad |
29 |
|
Fettucine Medici Sauteed Bacon Strips, Mushrooms, Onion and Garlic, in a White Wine Sauce |
29 |
|
Risotto di Verdure (V, G*, D*) Seasonal Vegetables Pan-Fried w/ Garlic, Sun-Dried Tomatoes and Olives in a Light Vegetable Stock base, Finished w/ Parmesan Cheese and Truffle Oil |
29 |
|
Gnocchi Tomato Pesto (V, N): Basil Pesto, with a Cream or Oil Finish |
33 |
|
Pasta Capesante (G*) Sauteed Scallops w/ Bacon, Spinach, Onion, Garlic in Brandy Cream Sauce |
32 |
|
Pasta Calamari (G*, D*) Pan-Fried Calamari w/ Red Onions, Garlic, Spinach and Black Pepper, in a Caramelized Butter Sauce w/ Fresh Tomato and Basil |
32 |
|
Pasta Gamberi (G*, N) Sauteed Prawn Cutlets w/ Garlic, Onion and Mild Chilli, in a Pesto Tomato Sauce |
33 |
|
Spaghetti Marinara (D*, G*) Fresh Seafood Including Prawns, Mussels, Calamari, Scallops, and Fish Pieces Sauteed with Mild Chilli and Garlic, w/ a choice of sauce: |
34 |
|
Pappardelle Bistecca (D*, G*) Wagyu Sirloin Pieces, Mushrooms, Bacon, Spinach, Burnt Butter and Pecorino Romano Cheese Sauce |
34 |
Add-Ons
| Chicken or Prawns (4pcs) | 5 |
| GF Pasta | 2 |
| Gnocchi | 3 |
| Take Away Container | 0.3 |
Mains
|
Pollo Arosto (G*) Crispy Skinned Chicken Breast Marinated w/ Garlic and Parsley, then Grilled, served on Creamy Mashed Potato w/ Grilled Vegetables Drizzled with Truffle Oil |
39 |
|
Salmone (G*) Grilled Atlantic Fillet w/ Asparagus Spears, Baby Roma Tomatoes and Prawn Cutlets served on Mashed Potato |
42 |
|
Agnello (G, D*) Lamb Backstrap Fillet, Marinated w/ Rosemary and Garlic, Grilled and Served w/ Green Beans, Red Wine Sauce Reduction and Crumbed Feta Cheese on Creamy Mashed Potato |
44 |
|
Bistecca (G, D*) 300gm Grilled Wagyu MB2+ Sirloin Steak, Served w/ Mushroom and Thyme Ragu, Fried Potato Skins and Baby Spinach |
44 |
Sides
|
Mediterranean Salad (V, G, D*) Garden Greens Tossed Through Mescalin Leaves, Olives and Feta Cheese |
10 |
|
Steamed Vegetables (V, G, D*) Pan-Fried Vegetables Seasoned and Served with Truffle Oil |
10 |
|
Patatine (Chips) (V, G, D) Potato Chips Season with Sea Salt |
10 |
|
Chats (V, G, D) Chat Potatoes Season with Paprika Salt |
10 |
|
Rocket Salad (V, G, D*) Fresh Rocket Leaves Tossed with Parmesan and Crispy Potato Pieces Topped w/ a Mustard Dressing |
10 |
Dolci – Dessert
| Gelato (Choice 3 Scoops) Lemon Sorbet (D, G*), Raspberry Sorbet (D, G*), Mango Sorbet (D, G*), Strawberry (G*), Chocolate (G*), Vanilla (G*), Fig and Mascarpone (G*) |
16 | ||
|
Sticky Date Pudding House-made Sticky Date Pudding, Butterscotch Sauce, topped w/ Fig and Mascarpone Gelato |
16 | ||
|
Salted Caramel Cheesecake Murray River Salted Caramel and Mascarpone Cheesecake, Set on a Chocolate Biscuit Base, w/ Chocolate Shards |
16 | ||
|
Tiramisu Layers of Coffee-soaked Sponge Finger Biscuits, Mascarpone Cream and Marsala with Chocolate Dusting, w/ Chocolate Shards |
16 | ||
|
Pannacotta Baked Cream with Vanilla Pods and Lemon, Set and Topped with Both Fresh and Coulee Strawberries and Mint |
16 | ||
|
Affogato Espresso Martini Vodka, Kahlua and Coffee, served over ice cream, w/ chocolate shards and coffee beans |
20 | ||
|
Sorbetto (Not included in two or three course special) Hand Mixed Taste Bud Refreshers with your Choice of Flavour: Coffee – Vanilla Ice Cream, w/ Kahlua, Tia Maria and Espresso Lemon – Lemon Sorbet, w/ House-Made Limoncello, and Prosecco Raspberry – Raspberry Sorbet w/ Fragoli Liqueur and Prosecco Chocolate – Chocolate Ice Cream w/ Frangelico and Chocolate Sauce Vanilla – Vanilla Ice Cream w/ Malibu Rum and Pineapple Juice and Toasted Coconut |
20 | ||
OPENING HOURS
Lunch: 12.00 – 2pm
Monday to Friday
Dinner: 5.30 – 9pm
Monday to Saturday
Sunday: Functions only
To make a same day reservation, please contact our staff on 6253 2266