MENU
| Soup of the Day | 14.00 |
| Please ask your friendly wait staff for today’s soup | |
| Pan Fried Morton Bay Bugs | 24.90 |
| with kumquat salad and Parisian potatoes | |
| Roasted Marinated Quail | 24.90 |
| chestnut ravioli and white wine vinegar glazed onions | |
| Confit of Duck Leg | 21.90 |
| served with sesame slaw | |
| Fried Calamari | 19.90 |
| Smoked paprika dust, tomato, coriander & olive salsa | |
| Crispy Otway Pork Belly and Seared Scallops | 23.90 |
| Pickled vegetables | |
| South Australian King Prawns | 23.90 |
| Tabbouleh and spiced apricot | |
| Fresh Shucked Oysters | |
| With Lemon or Shallot Vinegatte | |
| 6 | 18.00 |
| 9 | 27.00 |
| 12 | 36.00 |
Additional $4 for cooked Oysters
Oyster Kilpatrick, Oyster Mornay, Oyster Florentine, Steamed Oyster with soy and ginger
| Freshly baked bread with olive oil and balsamic or butter | 5.00 |
| Toasted Garlic Bread | 6.00 |
| Toasted Bruschetta with fresh vine ripened tomatoes, basil, and shaved parmesan | 8.00 |
| Whole Green Olives tossed with Chilli, Garlic, Olive Oil | 7.90 |
| Pasta of the Day | ||
| Please ask your friendly wait staff about our pasta special | ||
| Duck Risotti | E | M |
| Ferron carnaroli rice, spinach, thyme infused duck broth | 22.90 | 28.90 |
| Seafood Linguine | ||
| Tossed in garlic, chili, parsley, white wine and Napolitaine sauce | 27.90 | 35.90 |
| House Made Pumpkin and Amoretti Ravioli | ||
| Sweet basil cream sauce | 18.90 | 24.90 |
| Sautéed Potato Gnocchi | ||
| Smoked chicken breast, bacon, wilted spinachtd> | 22.90 | 29.90 |
| Truffled Mushroom Risotto | ||
| Gourmet Mushroom Medley | 22.90 | 28.90 |
| French Green Beans | 7.90 |
| Sautéed Spinach | 7.90 |
| Roasted Seasonal Vegetables | 7.90 |
| Garlic and Rosemary Potatoes | 7.90 |
| Creamy Mashed Potatoes | 7.90 |
| Steak Cut Chips | 7.90 |
| Garden Salad with Honey Mustard Dressing | 7.90 |
| Rocket and Parmesan Salad served with Apple Balsamic | 7.90 |
| Grand Marnier Duck Breast | 36.90 |
| Orange polenta and vegetable confit | |
| Eye Fillet 250g | 44.90 |
| Filled with rosemary and pinenuts and served on a celeriac and potato mash | |
| Bone-in Rib Eye Steak 500g | 48.90 |
| with green peppercorn sauce; Includes choice of side | |
| Pan Seared Barramundi | Market Price |
| Sweet potato, asparagus, lemon caper sauce | |
| Grilled Lamb Loin 250g | 38.90 |
| Garlic potato puree, glazed Dutch carrots | |
| Seared Kangaroo Fillet | 31.90 |
| Okra chutney, sweet potato crisps | |
| Mediterranean Stuffed Peppers | 26.90 |
| Couscous, pine nuts, olives, feta cheese, tomato basil coulis | |
| The Grand Seafood Platter | 67.00 |
|
Items are subject to change due to market availability Sorry, no substitutions please. Pan sautéed Morton Bay Bug |
| Dutch Chocolate Soufflé | 17.90 |
| Vanilla ice cream (Not available for lunch unless pre-ordered – minimum of 2) Please allow for 20 minutes preparation time. |
|
| Pear and Raspberry Crumble Tart | 16.90 |
| Rhubarb ice cream | |
| Belgium White Chocolate Mousse | 15.90 |
| seasonal fresh fruit | |
| Macadamia Honey Semifreddo | 14.90 |
| Almond praline and tuile | |
| Lemon Pudding | 14.90 |
| Citrus curd and petite meringue |
| Chef’s Selection of Artisan Cheese | 27.90 |
| Served with lavosh, water crackers and walnut loaf | |
| Rouzaire Camembert (Ile de France, France) | |
| Boxed and matured in wood, the centre ripens under a thin white rind over 4 to 6 weeks, resulting in a soft and creamy texture. | |
| Berry’s Creek Mossvale Blue (Gippsland, Victoria) | |
| Natural rind blue cheese, handmade at Kina Dairy using Jersey cow’s milk. After 2 months of ripening the buttery yellow texture develops light shades of green mould with a soft salty blue flavour. | |
| Healey Pyengana Cheddar (Tasmania) | |
| Cloth-bound rounds are pressed on an antique bed press. 12 months of maturation results in a fine-textured, crumbly body and a mild flavour with herb notes and a hint of honey. |
Zios Restaurant has a comprehensive hand selected wine menu.
Our wine menu is ever changing and for this reason is not available on our website.
If you would like us to forward you a copy of our wine menu we would be happy to send you one.