MENU
| THE BRUSCHETTI DELLA CASA | 15.00 |
| ripened Roma tomato & fresh basil – marinated eggplant & artichoke Grana Padano cheese – balsam reduction & EVOO | |
| PISSALADIERE | 17.00 |
| little pie of Forrest mushrooms with caramelised onions marmalade truffled buttered puff pastry | |
| THE ZIO’S WAGYU BRESAOLA | 19.00 |
| array of house dried Wagyu beef & smoked olives with zucchini and corn fritters |
| THE BISTROT OYSTERS | 25.00 / 39.00 |
| lemon and golden shallots mignonette dressing | |
| THE OYSTERS KIRKPATRICK STYLE | 35.00 / 49.00 |
| cold smoked Batory continental smoked bacon – Worcestershire & soy condiments | |
| THE ZIO’S OYSTERS |
39.00 |
| poached/grilled with a prosecco & baby leek zabaglione and Smoked salmon roe |
| INSALATA ALLA GENOVESE | 21.00 |
| vine ripened heirloom tomato – baby beans & confit of bluefin tuna – shallots & lemon salsa verde – Ligurian olives and smoked poached organic egg | |
| CARPACCIO DE SALMONE CON GRANCHIO | 23.00 |
| Choquette avocado with spanner crab and Tasman ocean trout – pink grapefruit – persillade and lemon aioli | |
| PULPO CON BRESAOLA | 25.00 |
| marinated King island octopus arms with Wagyu beef bresaola – fennel & wintery leaves and squid ink aioli |
| CAPONATA CON FREGOLA | 19.00 |
| braised mediterranean vegies – Sardinian couscous with roasted pine nuts and salsa verde. | |
| CALAMARI FRITTI | 23.00 |
| baby squid dusted with lemon peppered organic polenta – fennel and citrus aioli – sauce vierge and EVOO | |
| CAPESANTE AL LENTICCHIE | 25.00 |
| gratinated Hervey bay scallops Puys lentils and blood pudding crumble – truffle oil and salsa verde |
| LINGUINI ALLO SCOGLIO | 32.00 |
| array of tiger prawns – cockles & Spring bay mussels sautéed with garlic confit – chilli flesh & flat parsley – riesling & crayfish butter | |
| TONNARELLI AL SALMONE | 28.00 |
| squid ink thick pasta with Tasman king salmon – baby peas & zucchini – Asparagus and a pinot grigio veloute | |
| RAVIOLI DE ZUCCA | 24.00 |
| Qld. blue pumpkin and ricotta filled ravioli – chestnuts and sage butter | |
| GNOCCHI DI RICOTTA | 26.00 |
| raw ewe ricotta dumplings with grilled aubergine & artichoke hearts – cavalo nero – roasted garlic and parmesan cream | |
| PENNE RIGATE | 28.00 |
| cold smoked Burrawonga chicken sautéed with roasted peppers & chilli – pancetta & calabrese – Ligurian olive and tomato Sugo | |
| CARNAROLI RISOTTO | 32.00 |
| confit of barbary duck with array of forrest mushrooms – baby spinach – porcini butter | |
| CONCHIGLIONI GIGANTE | 28.00 |
| large shells pasta filled with pulled lamb shoulder – s/d. tomato & fagoli beans ragu baby spinach and chestnuts bechamel | |
| BAVETTE AL VONGOLE | 32.00 |
| Cloudy bay cockles and clams sautéed with celeriac & garlic confit – baby spinach and samphire | |
| FARFALLE AL GORGONZOLA | 28.00 |
| Kipfler potato and Tuscan kale with tartufatta & gorgonzola- smoked egg carbonara |
| TAGLIATA DE MANZO | 38.00 |
| pink roasted Hopkins river grass fed tenderloin – potato and truffled crostata prosciutto baby beans – roasted Roma tomato and shiraz master jus |
|
| COTOLETTA OF WESTERN PLAINS PORK | 34.00 |
| parmesan, garlic and parsley crumbed rib eye of pork – pancetta & cavalo nero rosemary & garlic patati fritti |
|
| POLLO AL CAPRESE CON BASILICO | 32.00 |
| Burrawonga free range chicken with tomato and basil – garlic & ligurian olives soft corn polenta and Parmesan fritters – salsa verde and fennel aioli |
|
| PETTO D’ANATRA E OLIVE | 38.00 |
| pink roasted duck breast with a little chestnut & cavalo nero pie fregola & cheekpea Tabouli with braised Ligurian olives and bone jus |
|
| SCALOPPINA OF KING SALMON | 34.00 |
| grilled-poached medallion of Tasman king salmon – parsnip & truffle purée Wilted baby spinach with crustacean and saffron bisque |
|
| GRIGLIATA DE GAMBERI E BACALAO | 44.00 |
| south australian king prawns – kipfler & salted cod frittata with parsley & garlic meli-melo of zucchini- squid ink Aioli and basil remoulade |
| wold rocket leaves with Parmesan and caramelised olive balsamic sautéed seasonal greens with almond and salsa verde chunky Desiree potato chips with sage ketchup radicchio &kale with Jazz apple and fig balsam vinaigrette tossed broccolini with chestnuts crumble |
each serve 8.00 |
| BUDINO INVERNALE | 18.00 |
| soft centred Panatone & White fig winter pudding with house panforte lemon & vanilla bourbon sabayone and almond ice cream |
|
| CROSTATA AL MELA COTOGNA | 16.00 |
| Amandine tart of caramelised quince & saffron with coconut sugar and rhubarb Moscato and lemon toffee crema inglese |
|
| OUR TIRA MI SU | 16.00 |
| layers of coffee and grappa soaked biscuits – sabaglione and marscapone chocolate and Bannockburn walnut praline |
|
| OUR TIRA Ml SU | 18.00 |
| Layers of coffee and grappa soaked biscuits. Sabaglione and Marscapone. Chocolate and chestnuts praline. | |
| CREME BRÛLÉE | 16.00 |
| crystal sugar crusted Mediterranean chestnut custard cream with muscadeen scented quince with lemon and thym marscapone |
|
| OUR SOUFFLÉ | 24.00 |
| Callebaut dark chocolate raised hot meringue – Valencia orange crisps dark ganache parfait and house panforte |
| One Cheese 50g | 16.00 |
| Array of three Cheeses | 26.00 |
| served with Lavash and crisps breads, mediterranean macerated fruits | |
| please ask our waiting staff for our weekly selection |
COFFEE AND TEA $5
SERENITEA
premium organic fair-trade teas
COFFEINE FREE HERBAL TEA
chamomile – peppermint – lemongrass & ginger
GRAVITY
6* darker expresso coffee
HOUSE MIX OF SPICED & ORGANIC TEA
CALLEBAUT HOT CHOCOLATE $6
AFFOGATO $ 12
short espresso poured over french vanilla bean ice cream
LIQUEUR COFFEE $ 16
LIQUEUR AFFOGATO $ 18
short espresso and a premium liqueur poured over french vanilla ice cream
Cointreau – Amaretto – Frangelico – Sambucca – Tia Maria