Italian food, Italian menu, Italian desserts, Italian restaurants

Please note, we require 24 hours notice if you'd like a Set Menu.

SET MENU 1

APERITIVO (Appetiser)

Pane All’aglio e Bruschetta
Mixed plates of garlic bread and tomato bruschetta

Insalata Italiano
Mixed leaves tossed with tomato, red capsicum, olives, cucumber and Spanish onion with our home made vinegairette. VG
 

PRIMI PIATTI (Entrée)

Cannelloni
Our home made crepes filled with a mixture of veal, chicken, spinach and herbs. Presented on a bed of rich tomato sugo and topped with creamy béchamel and mozzarella gratin

Calamari Sale e Pepe (Salt and pepper squid)
Coated in our secret seasoning mix and lightly fried till tender. Served with a side of homemade lemon aioli

Penne Primavera
Al dente penne with Broccoli, corn and pine nuts in a creamy white wine and pesto cream sauce. V

Funghi con L’aceto Ragu e Polenta
A hearty trio of mushroom ragout with red onion, garlic and balsamic glaze, presented on a disc of baked polenta. VG


I SECONDI PIATTI (Mains)
 

Mains- Served with roast potatoes and seasonal vegetables

Pollo Pastore
Oven baked chicken breast fillet topped with freshly diced tomatoes, oregano,
Sautéed mushrooms and melted mozzarella and finished with a rosemary and white wine jus

Pesce
Baked fish of the day with a lemon butter sauce

Melanzani al Forno (Baked eggplant)
A tower of grilled eggplant and zucchini layered with Bocconcini mozzarella, fresh tomato, basil pesto and parmesan cheese. Baked in the oven and served on a bed of tomato sugo with a side of kumera crisps. VG

Vitello Accuiga
Veal with white wine, olives, anchovy & tomato sugo.


Coffee or Tea & Chocolates
 

Fully Licensed
BYO Bottled wine only
Corkage $4 per bottle & Cakeage $2 per person

SET MENU 2

APERITIVO (Appetiser)

Pane All’aglio e Bruschetta
Mixed plates of garlic bread and tomato bruschetta

Antipasto
A vegetarian delight of homemade Italian delicacies. V

PRIMI PIATTI (Entrée)

Cannelloni
Our home made crepes filled with a mixture of veal, chicken, spinach and herbs. Presented on a bed of rich tomato sugo and topped with creamy béchamel and mozzarella gratin

Calamari Sale e Pepe (Salt and pepper squid)
Coated in our secret seasoning mix and lightly fried till tender. Served with a side of homemade lemon aioli

Gamberi e Cozze all’aglio (Garlic Prawns and Mussel Hotpot)
Succulent tiger prawns and shelled mussels sautéed in garlic with a hint of chilli, a dash of white wine and our tomato sugo. Presented in a hot pot. G

Penne Primavera
Al dente penne with Broccoli, corn and pine nuts in a creamy white wine and pesto cream sauce. V


Risotto Funghi
A trio of pan fried wild mushrooms with garlic, white wine and a creamy Arborio rice. VG



I SECONDI PIATTI (Mains)

Mains- Served with roast potatoes and seasonal vegetables

Pollo Pastore
Oven baked chicken breast fillet topped with freshly diced tomatoes, oregano,
Sautéed mushrooms and melted mozzarella and finished with a rosemary and white wine jus

Pollo Grana
Tender chicken breast fillets in a creamy garlic, shallot and seeded mustard sauce. G

Pesce
Baked fish of the day with a lemon butter sauce

Melanzani al Forno (Baked eggplant)
A tower of grilled eggplant and zucchini layered with Bocconcini mozzarella, fresh tomato, basil pesto and parmesan cheese. Baked in the oven and served on a bed of tomato sugo with a side of kumera crisps. VG

Vitello Funghi
Grain fed veal medallions pan fried with sautéed mushrooms, garlic & rosemary served in a white wine jus.

DOLCI (Dessert)

Mente Neve
Mint gelato covered in chocolate and coconut snow flakes.

Tropicana
Trio of fresh fruit sorbet in a dome – mango, lemon & strawberry served with a twist is citrus.

Cassata
Rich vanilla, chocolate and tutti frutti gelato terrine with a unique sponge centre.

Torroncino
Crunchy nougat and chocolate gelato coated in chocolate and flakes of roasted almonds.

Passionfruit
Passionfruit gelato dipped in chocolate.

Coffee or Tea
 

Fully Licensed
BYO Bottled wine only
Corkage $4 per bottle & Cakeage $2 per person