MENU
| THE HOUSE BRUSCHETTA | 11.00 |
| ripened heirloom tomatoes – fresh basil – Grana Padano parmesan house balsamic and EVOO | |
| THE PISSALADIERES | 13.00 |
| little tart of caramelised onions,olives and white anchovies served with an artichoke and aubergine salsa | |
| ZIO’S BREADS AND OLIVES | 11.00 |
| crispy organic bread with balsamic essence and EVOO or fresh herbs and garlic Ciabatta bread |
| CHAR GRILLED OCTOPUS | 25.00 |
| baby beets – wild rocket leaves – zucchini and corn fritter squid ink aioli and lemon oil | |
| HERVEY BAY SCALLOPS | 29.00 |
| lightly gratinated with fresh herbs and pink garlic crumbs | |
| TERRINA E SALUMI | 27.00 |
| house made pork & veal terrine with an array of cured meats pickles and condiments |
| INSALATA CAPRESE | 21.00 |
| vine ripened heirloom Roma tomato – fiore de latte mozzarella salsa verde – balsamic and EVOO | |
| VITELLO TONNATO | 23.00 |
| roasted baby veal – tuna confit and lemon aioli sauce lilliput capers – persillade and EVOO | |
| CARPACCIO OF BEEF | 25.00 |
| shaved grass fed beef tenderloin – watercress – black figs balsamic capers salsa – parmesan and EVOO ciabatta gressini bread |
| BAKED RATATOUILLE | 19.00 |
| braised mediterranean vegies – roasted pine nuts and Persian feta | |
| CALAMARI FRITTI | 23.00 |
| baby squid dusted with lemon peppered organic polenta fennel and citrus aioli – sauce vierge and EVOO | |
| FUNGHI E POLENTA | 21.00 |
| array of grilled forrest mushrooms – soft corn polenta truffle oil and salsa verde |
| LINGUINI DEL MARE | 38.00 |
| array of fresh seafood and fish – Roma tomatoes – confit of garlic – chilli & parsley riesling butter and EVOO | |
| SPAGHETTI AL SALMONE | 28.00 |
| fresh Tasman salmon with baby pea and zucchini smoked salmon veloute | |
| RAVIOLI DE ZUCCA | 26.00 |
| pumpkin and ricotta filled ravioli – chestnuts and roasted Qld. blue in a sage butter | |
| GNOCCHI AL RICOTTA | 26.00 |
| baked with tomato Sugo – grilled aubergine and buffalo mozzarella | |
| PENNE RIGATE | 28.00 |
| sautéed smoked chicken and pancetta – roasted peppers – chilli and olives tomato Sugo and EVOO | |
| CARNAROLI RISOTTO | 32.00 |
| barbary duck with array of forrest mushrooms – baby spinach – porcini butter | |
| VIALO NONA RISOTTO | 26.00 |
| green asparagus – baby pea and cavalo nero – lemon oil truffle and porcini butter | |
| CANNELLONI DELLA CASA | 28.00 |
| blue swimmer crab with fresh ricotta – s/d. tomatoes and baby spinach |
| THE EYE FILLETS | 48.00/56.00 |
| choice of 200g / 300g Grass fed tenderloin potato and Pecorino galette – baby beans – roasted heirloom tomato shiraz master jus |
|
| WESTERN PLAINS PORK RIB EYE | 34.00 |
| parmesan, garlic and parsley crumbed – Tuscan Slaw rosemary fried chat potatoes |
|
| POLLO AL LEMONE CON BASILICO | 32.00 |
| cornfed baby chicken with lemon and basil – roasted Qld – blue squash soft corn polenta – salsa verde and EVOO |
|
| MOUNT GAMBIER SPRING LAMB LOIN | 38.00 |
| medium rare grilled with a chickpea and quinoa tabouli ratatouille with braised fennel and bone jus |
|
| ROSACE OF TASMAN SALMON | 32.00 |
| grilled-poached Tasman salmon – mashed peas and baby spinach Pinot noir butter emulsion |
|
| GAMBERI E PANZANELLA | 39.00 |
| south australian king prawns – heirloom tomatoes – basil and garlic sourdough croutons – squid ink Aioli and EVOO |
| 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 |
| BUDINO AL CIOCCOLATO | 18.00 |
| Soft centred chocolate pudding. Pistachio panforte. Vanilla bourbon ice cream. | |
| PANNA COTTA | 16.00 |
| Buffalo milk and organic coconut sugar Moulded cream. Garden fresh berries and lemon toffee. | |
| GELATI MISTI | 16.00 |
| Assorted fruits sorbets and biscotti della casa | |
| OUR TIRA Ml SU | 18.00 |
| Layers of coffee and grappa soaked biscuits. Sabaglione and Marscapone. Chocolate and chestnuts praline. | |
| CREME BRULEE | 16.00 |
| Crystal sugar crusted light citrus custard cream. Raspberry – cherry and rhubarb compote. | |
| OUR SOUFFLE | 24.00 |
| Callebaut dark chocolate raised hot meringue – Valencia orange crisps – dark ganache and parfait |
| One Cheese 30g | 13.00 |
| Array of three Cheeses | 29.00 |
| All served with Lavash and walnut bread mediterranean macerated fruits. | |
| please ask our waiting staff for selections |
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.