Starters & Breads
Plain (V), herb (V) or garlic (V) $5
Sundried tomato (V), olive (V) or anchovy $6
Mixed Toppings $7
Garlic and cheese (V) $9
Plain Italian bread (4 Slices) (V) $3
Plain Italian bread with marinated olives (6 Slices) (V) $8
Plain Italian bread with extra virgin olive oil and balsamic (V) $8
Bruschetta (V) $13
Toasted Italian bread topped with a fresh tomato, basil and Spanish onion salsa drizzled with extra virgin olive oil and balsamic.
A mixed seafood platter of prawns, calamari and scallops with San Daniele proscuitto and an avocado and tomato salsa to share between two.
San Daniele proscuitto, mortadella, salami, pancetta, mixed vegetables, bruschetta mix and fresh Italian bread served with a selection of cheeses to share between two.
Entree $19 Main $35
Filetto di agnello (G, D*)
Rosemary and garlic marinated lamb fillet, grilled and served with creamy mash, green beans and fetta with a red wine jus.
Capesante e avocado (G, D*)
Honey Smoked pancetta wrapped scallops with avocado and roast capsicum puree, butter poached potato cubes and pesto dressing.
Crumbed chicken or veal fillet served with potato chips, salad, grated pecorino Romano cheese and truffle mayo.
Bistecca e Salsa Verde (G, D*)
Charred wagyu sirloin steak with sweet potato chips, avocado and “Salsa Verde”.
Pollo Arosto (G, D*)
Grilled chicken breast with a port and thyme mushroom sauce, on a potato galette studded with caramelised onion, Prosciutto and spinach.
Salmone e mare (G*, D*)
Grilled Atlantic salmon fillet on potato mash, asparagus spears and a caper, parsley and lemon butter sauce.
Carpaccio di Bietole (G, D*, V)
Thinly sliced roasted beetroot with mustard dressing, cherry tomatoes, mesclun leaves and crumbled goat’s cheese.
Pasta & Risotto $29
Spaghetti Marinara: Fresh seafood including prawns, mussels, calamari, pipis and fish pieces sautéed in a virgin olive oil and basil sauce. (D)
Pappardelle Bistecca: Wagyu sirloin pieces, mushrooms, bacon, spinach, burnt butter and cheese sauce.
Pasta Melanzane: Pan-fried pieces of eggplant, with sun-dried tomatoes, mushrooms, onion and garlic, in a light basil and tomato sauce.
Lasagna: Home-made lasagne with cheese bechamel, tomato Bolognese and pasta sheets, served with a side salad.
Risotto Pollo e Zucca: Roasted pumpkin, chicken, spinach and feta in a white wine Arborio rice dish, finished with butter and parmesan sauce. (G,D*)
Pesto, either a cream or oil finish (V)
Gorgonzola Dolce cheese (V)
Burnt butter, mushrooms, sage, pine nuts. (V)
- Add Chicken/Prawns $4
- GF Pasta available $2
- Gnocchi may be substituted for pasta and any pasta dish may be substituted with Gnocchi ($2)
- *Available on request
Mediterranean Salad: Garden greens tossed through mescalin leaves, olives and fetta cheese. (V,G,D*)
Verdure (Vegetables): Pan-fried vegetables, seasoned and served with truffle oil. (V,G)
Patatine (Chips): Potato chips with sea salt (G,V,D)
Gelato (3 Scoops)
Lemon Sorbet (D,G*)
Raspberry Sorbet (D, G*)
Hand mixed taste bud refreshers with your choice of flavours:
Lemon with prosecco, and limoncello (G, D*)
Raspberry with fragoli liquor and prosecco (G)
Chocolate with Frangelico and chocolate sauce (G)
Vanilla Malibu Rum, pineapple juice and toasted coconut (G)
Binge (profiteroles): Choux pastry puffs filled with custard cream and served with chocolate sauce.
Tiramisu: Layers of sponge finger biscuits, mascarpone cream and marsala with chocolate dusting.
Pannacotta: Bakes creams with vanilla pods and lemon, set and topped with both fresh and coulee strawberries and mint. (G*)
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