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