Pane fresco 8.90 V Pane di casa served with olive oil and balsamic vinegar, tomato & capsicum puree and artichoke & lime dip

Transcription

1 GF Gluten free, V Vegetarian GF Options Available Wine recommendation listed with dish PANE E PIZZETTA (all pane di casa and pizza bases are baked daily in-house) GF Options Available Pane fresco 8.90 V Pane di casa served with olive oil and balsamic vinegar, tomato & capsicum puree and artichoke & lime dip Pane all aglio 8.90 V Pizzetta V Pane di casa toasted and served with garlic, butter and parsley Bruschetta al pomodoro 8.90 V Pizzetta V Pane di casa toasted and served with freshly chopped tomato, garlic, basil and olive oil STUZZICHINI Antipasto misto Freshly cut San Danielle prosciutto, double smoked ham and caccatorini served with parmesan chunks, homemade grissini sticks, pane di casa and pane carasau. Served with a side of homemade giardiniera, olives, tomato & capsicum and artichoke & lime dip Antipasto di mare platter for two platter for four Fresh Sydney Rock Oysters with eschalot vinegar, Mediterranean white anchovies and Scottish smoked salmon with champagne and orange zest. Fresh QLD scallops, seasoned with chilli, lime, lemon juice, and topped with Pyrine trout roe. Blini topped with Russian caviar (Sturgeon Roe). Served with butter, fresh pane di casa and a lemon wedge Insalata Caprese V, GF Fresh Roma tomatoes, buffalo mozzarella, seasoned with homemade pesto Genovese, pine nuts and topped with balsamic pearls Wagyu Bresaola GF Shiro Kin full blood Wagyu bresaola served with Burrata cheese and drizzled with extra virgin oil Arancini V Homemade cheesy risotto balls filled with provolone, spinach and semi dried tomatoes, lightly crumbed and deep fried. Served with tomato and roasted capsicum sauce Olive miste V, GF Warm mixed Italian olives marinated in garlic, chilli and herbs

2 PRIMI Ostriche (Sydney Rock Oysters freshly shucked to order - Ask your waiter for the region) Oysters natural served with eschallot vinegar 1/2 doz Doz Oysters Kilpatrick 1/2 doz Doz Oysters Natural topped with champagne granita 1/2 doz Doz and trout roe Oysters Mornay 1/2 doz Doz Frutti di mare al tegamino GF main GF Pan fried local baby octopus, tiger prawns, ½ blue swimmer crab and clams. Sautéed with garlic, cherry tomatoes, fresh parsley and extra virgin olive oil (can be served in bianco or sugo pomodoro ask your waiter) Fiori di zucchini V Lightly fried zucchini flowers filled with ricotta, semi dried tomatoes, mascarpone and parmesan. Served on pumpkin puree with a lemon wedge Carpaccio di manzo GF Wagyu beef carpaccio cured in aromatic herbs, with honey and mustard. Accompanied with a walnut pesto, lemon zest, extra virgin olive oil and topped with pine nuts and crispy parmesan Calamari fritti Lightly floured and fried calamari pieces tossed in chilli, garlic and basil. Served with dill aioli and lemon Capesante GF Baked local scallops served in their shell, with a saffron and cauliflower puree. Topped with micro veg salsa and prosciutto chips

3 PASTA E RISOTTO (all our pasta and gnocchi is made in-house) GF Options Available Risotto ai funghi V Creamy risotto of sautéed wild mushrooms, thyme and garlic butter topped with pecorino sardo cheese Recommended with a glass of Grasevina Kutjevo, Croatia Risotto al pescatore Risotto tossed with local prawns, baby octopus, fish of the day and clams, in a prawn bisque. Finished with extra virgin olive oil and topped with blue swimmer crab Recommended with a glass of Lisa McGuigan, Sauvignon Blanc Waipara, New Zealand Fettucine Eduardo Long flat ribbon pasta tossed in a pink cream sauce consisting of chicken tenderloin, sun dried tomato and pine nuts Recommended with a glass of Fantini, Pinot Grigio Sicily, Italy Parpadelle porcini al anatra Long wide flat ribbon pasta infused with porcini mushrooms. Served with slowed cooked pulled duck and confit porcini mushrooms. Finished in a creamy brown sauce with homemade jus Recommended with a glass of Wicked Thorn, Pinot Noir Adelaide Hills, SA Chittara ai gamberi Long cylindrical pasta tossed with local prawns, asparagus, cherry tomatoes, garlic, chilli and parsley in a white wine and light bisque sauce Recommended with glass of Zilavka Nuic, Premium Ljubuski, Hercegovina Cappelletti alla zucca Spinach infused hat shaped pasta filled with sweet pumpkin and ricotta. Served on tallegio fondue and topped with toasted slivered almonds. Finished with a burnt Butter sage sauce Recommended with a glass of Domaines Schlumberger, Pinot Gris Alsace, France Gnocchi arragosta e scampi Potato dumplings tossed in a pink cream sauce with lobster, scampi and prawn meat. Recommended with a glass of Matosevic, Malvasia ALBA Istria, Croatia Gnocchi alla wagyu Potato dumplings served with slow cooked Wagyu ox tail ragu. Topped with shaved parmesan Recommended with a glass of Blatina, Nuic Ljubuski, Hercegovina

4 SECONDI Pancetta di maiale Slow cooked pork belly served with pear chutney, charred baby onion and pea puree. Topped with a plum sauce Recommended with a glass of Stonefish, Riesling Clare Valley, SA Bistecca di filetto We recommend all fillets are cooked med rare. Please allow 30min cooking time if requesting well done 220g char grilled eye fillet served with millefoglie potato, baby brocollini and seeded mustard sauce Recommended with a glass of Farnese Edizione, 99 points Luca Maroni Rating - Abruzzo, Italy Costata di manzo We recommend all fillets are cooked med rare. Please allow 30min cooking time if requesting well done 500g char grilled Grass fed Pinnacle rib eye fillet served with roasted sweet potatoes, asparagusand a side of truffle hollandaise sauce Locally sourced produce from Southern Highlands NSW Recommended with a glass of Saddlers Creek Bluegrass, Cab Sav Langhorne Creek, SA Vitello toscano Veal tenderloin, stuffed with wild seasonal mushrooms, wrapped in prosciutto and crepinette. Served with a side of celeriac ravioli stuffed with porcini puree Recommended with a glass of Zola, Primitivo di Manduria Puglia, Italy Galleto alla griglia Butterflied spatchcock marinated in lemon, garlic and rosemary. Oven baked and served on a panzanella salad, consisting of cherry tomatoes, cucumbers, pickled Spanish onions, biscotto basil and pine nuts Recommended with a glass of Livio Fellugia, Pinot Grigio Friuli, Italy Pollo e gamberi Pan fried chicken supreme served with pumpkin and apricot puree and a side of sautéed kale. Topped with a local fresh King Prawn and a creamy brandy sauce Recommended with a glass of Farnese Cerasuolo, Rosé Abruzzo Italy Grigliata di pesce platter for two Grill plate of WA scampi, local King Prawns, fish of the day fillet, deep fried calamari, half dozen Sydney Rock oysters, (can be served Natural, Kilpatrick or Mornay) 450g, lobster tail (can be Served with Garlic Butter or Mornay), blue swimmer crab and local scallops served in their shell All seafood is locally sourced Recommended with a glass of Cloudy Bay Sauv Blanc Marlborough, New Zealand 2015

5 OFF THE GRILL At Gemelle, we endeavour to source the best seasonal produce available to us Our chefs relish in the opportunity to showcase Australian produce through their creative and inspired dishes that fuse traditional Italian with modern Australian cuisine. Ask waiter what is in stock today All items are subject to availability and may vary Scampi WA jumbo scampi grilled, served with garlic butter and finished with fresh herbs. Served with saffron rice and a lemon wedge BBQ King Prawns Local King Prawns grilled with garlic butter and finished with fresh herbs. Served with saffron rice and a lemon wedge Live lobster 24 hr notice market price Tomahawk market price Black Onyx, Ranges Valley, QLD (Ask your waiter for weight sizes) Wagyu beef market price (Ask waiter for source location) Scotch fillet, eye fillet, sirloin

6 INSALATE E CONTORNI Lattuga mista V GF Mesculin lettuce with mixed herbs and a white balsamic dressing Insalata mediterranea V GF Mesculin lettuce with tomato, cucumber, Spanish onion, fetta cheese and olives. Dressed with white balsamic Insalata di cavolo V Mixed cabbage with pistachio and sultanas. Dressed in white balsamic and topped with salted ricotta cheese Rucola e pera V GF Rocket tossed with pear, shaved parmesan, toasted walnuts and drizzled with balsamic dressing Panzanella insalata V Salad consisting of cherry tomatoes, cucumber, pickled Spanish onion, biscotto, basil and pine nuts. Purė di patate al tartufo V Creamy mashed potato with white truffle oil Patatine fritte V Shoe string fries seasoned with rosemary salt Patate arrostite V Oven baked kipfler potatoes with garlic and rosemary Grigliate verdure miste V Char Grilled Seasonal vegetable Verdure lesse V Steamed baby broccolini and asparagus

7 PIZZA All pizzas one size Extra toppings will be charged accordingly Gluten Free bases additional $4.00 Quagliarella V Tomato base topped with mozzarella and fresh basil Gattuso Tomato base topped with mozzarella, hot salami, olives and chilli Borini Garlic base topped with mozzarella, Italian sausage, potato and rosemary Pirlo V Tomato base topped with mozzarella, grilled eggplant, roasted capsicum, olives and Spanish onion Del Piero Tomato base topped with mozzarella, ham, artichoke, mushroom and olives Zambrotta BBQ sauce base topped with salami, mortadella, Italian sausage, bacon, grilled chicken and onion Buffon Garlic base topped with prawns, San Daniele prosciutto, mushrooms and spinach BAMBINI MENU All mains served with Entree Garlic Bread and Dessert 1 scoop of gelato Crumbed chicken and chips Penne Napoletana Margherita or ham and pineapple pizza Spaghetti Bolognese Salt and pepper calamari and chips