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| - Oven baked Italian bread infused with traditional garlic butter. |
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$2.60 |
| - Topped with tomato’s, garlic, basil, & oilio oliva. ven baked Italian bread infused with a traditional garlic butter. |
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$4.80 |
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$5.80 |
| - Mesculin leaves, fresh tomato, red onion, and cucumber. |
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$9.50 |
| - Tomato's, cucumber, fetta, capsicum, & olives. |
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$12.50 |
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| - Sautéed white bait fritters with homemade lemon tartare. |
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$15.80 |
| - Black mussels tossed in garlic, parsley, fresh tomato & chilli. |
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$16.50 |
| - Crepes filled with crab meat, English spinach & topped with gratin. |
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$17.50 |
| - Fresh golden fried sardines. |
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$17.50 |
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- All traditional sauces served with your choice of pasta.
Napoletana, Bolognese, Boscaiola, Carbonara. Main course only.
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$17.50 |
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| - Crumbed chicken, filled with garlic butter spinach. |
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$26.50 |
| - Veal scaloppine with gruyere cheese, Ham and mushrooms. |
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$26.50 |
| - Lamb Rack served with vegetables and a wine mint sauce. |
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$26.50 |
| - Grilled rack of lamb served with seasonal vegetables and a wine wine mint sauce. |
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$27.00 |
| - Grain fed prime beef wrapped in bacon, mushrooms, & Madeira sauce. |
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$27.50 |
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| - Rice with tiger prawns, snow peas and cherry tomatoes. |
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$24.50 |
| - Mixed seafood’s mixed in double egg spaghetti. |
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$24.50 |
| - Fettuchine infused with vongole. |
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$26.50 |
| - Double egg pasta served over fresh scampi. |
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$32.00 |
| - The pinical of Tuscany's finest seafood dishes. |
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$34.00 |
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Entree Regional Dishes |
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| - Baked lamb brain fused in Spanish capers, fresh lemon and Verdhelo. |
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$16.50 |
| - Baked Kidney sautéed in mushrooms, herbs and garlic. |
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$16.50 |
| - Backed lumache (snails) Brianza style. |
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$16.50 |
| - Polpettine in homemade spicy cabagge rolls. |
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$16.50 |
| - Fried fresh water ell over sultanas, onions & wine (seasonal only). |
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$18.50 |
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Main Course Regional Dishes |
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| - Marinated liver served with onion, garlic, bacon & cabernet jus. |
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$18.50 |
| - Char grilled Italian sausages nestled over a bed of fried cabbage. |
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$21.90 |
| - Salt water codfish served with fried onion, potatoes and peas |
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$22.00 |
| - Oven baked rabbit served over a bed home made pasta. |
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$24.50 |
| - Tripe sautéed with peas, baby potatoes & wine. |
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$22.00 |
| - BBQ spatchcock infused with a spicy modern Italian base sauce. |
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$24.00 |
| - Grilled quails with lemon, garlic & rosemary. |
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$24.50 |
| - Poached hare served with an oven baked polenta. |
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$25.50 |
| - Slowly cooked goat meat served with cremolata sauce. |
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$26.00 |
| - Baked Pheasant with black currant sauce. |
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$ M/P |
| - Marinated stuffed Piccioni (squab). |
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$ M/P |
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Pre-Order 2 working days in advance |
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| - Oven backed suckling pig in Chef’s sauce. |
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$ M/P |
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