we encourage you to share our food - all of our dishes can easily be plated for the individual or shared across the table.

we encourage you to share our food - all of our dishes can easily be plated for the individual or shared across the table. we design dishes around fresh, seasonal and local produce as much as possible and source many of our ingredients from a radius of 200km around brisbane. due to seasonality, dishes you might have enjoyed on the menu one day may not be there the next time you visit, although some menu items stay on and on and on. dietary requirements are taken seriously at tartufo, we are able to control most of the ingredients used so please convey your requirements to our staff. tartufo s menu is classic italian. we are a typical italian restaurant that showcases the food and wine of my home town naples, and the surrounding regions of tuscany, umbria and abruzzo. each dish is designed to achieve visual beauty, texture, acidity, balance and enjoyment. tony percuoco

olive miste (v) 6.5 bowl of marinated mixed olives pane casereccio 7 house made bread served with organic extra virgin olive oil and balsamic focaccia al rosmarino 8 focaccia baked in our wood fired oven topped with rosemary and garlic oil bruschetta al pomodoro 7 toasted ciabatta bread topped with fresh tomato, basil and extra virgin olive oil gli stuzzichini appetisers simple dishes that are designed to be shared insalata caprese (v, gf) 16 fresh sliced tomatoes with bocconcini, basil and extra virgin olive oil and pepper patatine fritte (v) 8.5 bowl of shoestring fries served with a side of herb mayonnaise calamari fritti 18.5 calamari, fried tossed in crushed pepper, salt and served on a bed of fresh rocket with a side of lemon mayonnaise calzoni fritti (3 pieces) 16.5 small handmade calzoni filled with ricotta, salame, provola, mozzarella and white pepper, fried and topped with fresh tomato and parmesan arancini (3 pieces) (v) 16.5 traditional arancini filled with fresh peas, parmesan, mozzarella served over napoletana, parmesan and basil polpette al sugo (3 pieces) 16 traditional italian beef meatballs (mum s recipe)cooked in tomato, onion and sprinkled with parmesan baccalà fritto (6 pieces) 16.5 salted cod balls coated in breadcrumbs and fried, served with a lemon mayonnaise

each of our entrées can easily be shared or plated for the individual i primi entrée crudo di pesce 25.5 kingfish and scallop crudo (raw) topped with capers, diced tomato, chives, lemon juice and extra virgin olive oil carpaccio di manzo 25 thinly sliced raw beef tenderloin, served with extra virgin olive oil and lemon, finished with fresh rocket, shaved parmesan, pickled truffle and cracked black pepper vitello tonnato 25.5 thinly sliced braised gippsland (vic) veal, served cold with a mayonnaise of tuna, capers, anchovies and topped with cornichons rollata di salmone 27 wood hot-smoked tasmania atlantic salmon mixed with chives, mascarpone and served with shaved fennel, avocado and lemon mousse pate 24.5 barossa organic chicken liver cooked with pancetta, onion and pinenuts, served with fig jam and cornichons i primi entrée pasta + risotto mafalde coniglio e pecorino 24.5 house made short curly pasta served with braised (w.a) rabbit, carrot, onion, celery, cracked pepper and pecorino linguine scampi 26.5 house made linguine served with (w.a) scampi, leek, butter, saffron and chives linguine ai funghi tartufati (v) 25 house made linguine served with wild and cultivated mushrooms, butter, mascarpone, sage and truffle paste, topped with parmesan and cracked pepper linguine ai frutti di mare 26 house made linguine served with seasonal mixed seafood, cooked with garlic, chilli, granulated pepper, napoletana, parsley, and extra virgin olive oil rigatoni primavera 24 house made tube pasta, served with wood smoked leg ham, fresh shallots, zucchini and granulated pepper, finished with mascarpone and parmesan risotto alle capesante 26 sweet corn & pea risotto served with mascarpone, soft herbs and topped with scallops

i secondi piatti main course porchetta contadina 38 kingaroy (qld) traditional rolled roasted pork served with truffled polenta, (hot) mustard fruits cotoletta alla valdostana 39.5 gippsland (vic) veal rack filled with fontina cheese, sage and prosciutto, coated in an almond and breadcrumb crust, pan fried and served with rocket and fresh lemon barramundi é salsa verde 39.5 grilled cone bay (wa) barramundi served over lentils du puy, shaved fennel & salsa verde galletto alla diavola 38 pepper crusted spatchcock cooked under press, served with rosemary roasted potatoes and drizzled with lemon, extra virgin olive oil & parsley bistecca alla griglia 44 grain fed beef tenderloin rubbed with rosemary salt served with potato gratinato, spinach and carrot purée spalla di agnello 38.5 deconstructed slow braised lamb shoulder wrapped in prosciutto, filled with spinach and mushroom, caulifower purée, mixed spring vegetables and red wine jus contorni sides (v, gf) 9.5 insalata di finocchio insalata di rucola insalata mista patatine fritte verdure fresh seasonal fennel with extra virgin olive oil and granulated pepper wild rocket salad served with shaved parmesan cheese, extra virgin mixed garden salad with onions, olives, extra virgin olive oil and red wine vinegar shoestring fries served with a herbed mayonnaise vegetables of the day

degustazione vegetarian whole tables only, minimum of two people pane casereccio house made bread served with organic extra virgin olive oil and balsamic insalata caprese fresh sliced tomatoes topped with bocconcini, basil and extra virgin olive oil provola affumicata grilled hot smoked mozzarella topped with tomato and fresh basil arancini traditional rice balls filled with fresh peas, parmesan, mozzarella with napoletana sauce granita a refreshing palate cleanser linguine ai funghi tartufati (v) house made linguine served with wild and cultivated mushrooms, butter, mascarpone, sage and truffle paste, topped with parmesan and cracked pepper semifreddo al torrone hazelnut, nougat semifreddo (house made icecream terrine) served with crostoli and pear purée $65 per person $110 per person with matched wines degustazione pescetarian whole tables only, minimum of two people pane casereccio house made bread served with organic extra virgin olive oil and balsamic crudo di pesce kingfish and scallop crudo (raw) topped with capers, diced tomato, chives, lemon juice and extra virgin olive oil rollata di salmone wood hot-smoked atlantic salmon mixed with chives and mascarpone, served with an avocado and lemon mousse risotto alle capesante sweet corn & pea risotto served with mascarpone, soft herbs and topped with scallops granita a refreshing palate cleanser barramundi é salsa verde grilled cone bay (wa) barramundi served over lentils du puy, shaved fennel & salsa verde panna cotta al miele & vaniglia honey & vanilla infused panna cotta served with house made gelato $75 per person $125 per person with matched wines

degustazione mixed whole tables only, minimum of two people pane casereccio house made bread served with organic extra virgin olive oil and balsamic crudo di pesce kingfish and scallop crudo (raw) topped with capers, diced tomato, chives, lemon juice and extra virgin olive oil vitello tonnato braised gippsland (vic) veal served cold, thinly sliced, topped with a tuna mayonnaise of capers, anchovies and served with cornichons rollata di salmone wood hot-smoked atlantic salmon mixed with chives and mascarpone, served with an avocado and lemon mousse risotto alle capesante sweet corn & pea risotto served with mascarpone, soft herbs and topped with scallops granita a refreshing palate cleanser porchetta contadina traditional rolled roasted kingaroy (qld) pork served with truffled polenta, (hot) mustard fruits fondente al cioccolato soft centred chocolate fondant infused with fresh espresso, with mascarpone cream and shaved belgian dark chocolate $90 per person $150 per person with matched wines

banquet menu $55 per person for tables of eight and over relax, graze and share italian-style during lunch or dinner at tonyʼs italian table. enjoy a multi-course italian banquet. ask your friendly wait-staff for more details. buon appetito

dolci dessert panna cotta al miele e vaniglia* 14.5 honey & vanilla infused panna cotta served with house made gelato semifreddo al torrone* 16 hazelnut, nougat semifreddo served with crostoli and pear purée sfogliatella napoletana 16 traditional neapolitan dessert made from flaky pastry, filled with ricotta and cedro, served with raspberry coulis tartina di pera 16 almond spiced pear tart, served warm with macadamia nut gelato and macadamia crumble fondente al cioccolato 17 soft centred chocolate fondant infused with fresh espresso, with mascarpone cream and shaved belgian dark chocolate *the panna cotta and semifreddo can be served gluten free upon request piatto di formaggi cheese single 16 / trio 25 your choice of either a single or trio of cheeses served with pear, dry figs, quince, lavosh, grissini and crostini gorgonzola piccante: cow s milk cheese from milan, italy. firm and buttery with a sweet sharp finish provolone piccante: semi hard cow s milk cheese produced in lombardy, italy. mild and delicate in flavour triple cream brie: creamy rich cheese with a rounded mild taste cacio di bosco: pasteurised sheeps milk infused with truffle parmigiano: 18 month aged parmesan