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 |
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WESTERN PLAINS PORK RIB EYE | 34.00 |
parmesan, garlic and parsley crumbed – Tuscan Slaw rosemary fried chat potatoes |
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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 |
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MOUNT GAMBIER SPRING LAMB LOIN | 38.00 |
medium rare grilled with a chickpea and quinoa tabouli ratatouille with braised fennel and bone jus |
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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.