A La Carte Menu
Assaggi: Plates designed for sharing A selection of Italian regional olives with Taralli biscuits 8 Sicilian white anchovy fillets and grissini 9 Piquillo peppers stuffed with mediterranean vegetables and ricotta 10 Arancini of wild mushroom and taleggio cheese 10 Salsiccia Grilled spicy pork and fennel sausages 10 Bruschetta of the day (2) 12 Hervey Bay (Queensland) scallops in the half shell 2 ways gratinated with a chilli salsa and ceviche of mint, lime and cucumber 10 Primi Piatti: Salt and pepper Calamari lightly floured and fried, with rocket, cucumber ribbon and preserved lemon aioli 20 Rolled and roasted boneless quail with cotechino sausage, braised lentils, caper and raisin dressing 20 Zucchini, leek and goats cheese croquette with pureed tomato, roast walnut and watercress salad 18 Beef Carpaccio; thinly sliced raw eye fillet, fried capers, Corella pear, rocket and parmesan 18 Antipasto - Prosciutto di Parma, sopressa, braesola, mozzarella di bufala, marinated vegetables and mustard fruits 20 South Australian King Prawns coated in panko & herbs with Italian coleslaw and prawn essence 20
Insalate (Available lunch only) Smoked Tasmanian Atlantic salmon served over wild rocket, roesti potato, avocado, crème fraiche, capers, aged balsamic and salmon roe 22 Lamb salad; marinated pan seared fillets of lamb on baby spinach leaves, with chargrilled pumpkin, baby beetroot, pinenuts and fetta 22 Pasta e Risotti Frutti Di Mare in Bianco - Linguine with king prawns, scallops, mussels, clams, calamari and fish pieces, extra virgin olive oil, white wine, garlic, mild chilli and rocket 32 Squid ink tagliarini with king prawns, clams and crab meat cooked in a crab bisque and drizzled with white truffle oil 30 Gnocchi Ragu Handmade potato gnocchi with braised lamb ragu, green peas, parmesan 30 Gnocchi Quattro Formaggi Gorgonzola, Fontina, Mozzarella and Parmesan cheese in a cream sauce, baked with zucchini ribbons and caramelized leeks 30 Ravioli of spinach and ricotta with Napoli sauce and gratinated with fiore di latte 29 Lobster and scallop risotto in a rich crustacean broth with artichoke and cherry tomato 32 Risotto of roasted pumpkin and pinenuts with asparagus cream 29 Duck and wild mushroom risotto with Barolo wine and shaved parmesan 30
Secondi Coniglio agro dolce; Sicilian style braised rabbit with limoncello, raisins, almonds over grilled polenta 35 Porchetta; Crispy skinned pork belly over roman potatoes, with sauteed spinach caramelised apple and sherry vinegar reduction 35 Gippsland grass- fed eye fillet steak (250g) served on salsa verde, gnocchi di semolina, chianti braised baby onions and rosemary jus 35 Rolled and roasted saddle of lamb, wet braised lamb shoulder wrapped in filo, smokey eggplant puree, green beans, white balsamic jus 35 Double roasted spiced half duck over cannellini bean puree, braised red cabbage, baby pear and pomegranate glaze 35 Sette Bello Seafood Extravaganza Natural Coffin Bay oysters, salt and pepper calamari, steamed Tasmanian black lip mussels in tomato and white wine, king prawns with chilli and fish of the day in a lemon butter and dill sauce served with crispy fries and garden salad 59 Fish of the Day MARKET PRICE Contorni Crispy shoestring fries with sea salt 7 Rosemary and garlic roasted potatoes 8 Sautéed spinach with garlic and lemon 7 Tossed green vegetables with chilli, flaked almond & breadcrumbs 8 Caprese salad with mozzarella di bufala 9 Italian mixed leaf salad with tomato & cucumber 7 Rocket, pear & Parmesan salad 7
Dolci Tira Mi Su Italian style trifle with coffee soaked sponge fingers, Strega liqueur, mascarpone cream 14 Warm flourless chocolate cake with mulled wine rhubard, chocolate shard and double cream 15 Tartufo - A twist on a Classic: Hazelnut parfait with a sweet cherry centre, coated in praline with Persian fairy floss, earl grey infused chocolate sauce 16 Spinge - Italian doughnuts with white chocolate and pistachio sauce, cassata icecream 15 Steamed fig and brandy pudding with salted caramel sauce, sticky fig and cinnamon mascarpone Affogato Served with homemade honeycomb, vanilla bean icecream 9 with your choice of liqueur 13 14 Cheese board A selection of cheese described below with fresh fruit, nuts & lavouche 2 Cheeses $16 3 Cheeses $20 TARAGO RIVER TRIPLE CREAM The addition of cream into this cheese during production creates a very rich and creamy pate with sharp piquant flavours under the rind. This is a decedent and indulgent dessert cheese. Try with Prosecco or a crisp Sauvignon Blanc. LOCHEILAN TARRILLI Tarrilli is a semi- hard mountain style cheese made from cow s milk. The taste is somewhat sweet but with gentle interesting bite and herbaceous flavour. Try with Pinot Grigio or Tawny Port. STRZELECKI BLUE This is a very special goats blue cheese from the Gippsland region in Central Victoria. Only the finest quality milk is sourced for this unique cheese. A soft, sensuous texture with subtle goat flavours combine with a full aromatic bouquet. Try a glass of Pinot Noir or Noble One.