Fully Licensed Café Restaurant Nathan and Simona welcome you to Bada Bing. We hope that you enjoy our hospitality as we endeavour to make your experience with us one to remember and if we are fortunate, you will share many special occasions with us. This is our eighth year at Bada Bing and to all our loyal customers we thank you for all the good times had in our place of passion and hard work. Dine in or Take-away www.badabingcafe.com.au E: badabingcafe@optusnet.com.au Phone: 9446 8880 We are now fully licensed. BYO Wine Wednesday only with complimentary corkage Cakeage - $1.50/person One account per table Please let the wait staff know if you have any allergies so that extra care can be taken. V = Vegetarian, G= Gluten Free, * = is not gluten free but can be made gluten free
WEEKLY SPECIALS Wednesday Shankalicious Night $28 Slow cooked lamb shank in a fresh tomato and rosemary sauce served with creamy mash potato and mixed seasoned vegetables. Thursday Gnocchi Night $22 Homemade gnocchi with your choice of the following three sauces: meat ragu, creamy crustacean or Mediterranean vegetables (V). Friday Paella & Margarita Night $36 Traditional Spanish Paella with prawns, chicken, chorizo, mussels and squid served with a glass of Frozen Lemon Margarita. Paella separately $28, Margarita separately $8. COCKTAILS Mocha Martini $14 Chilled creamy mix of Kahlua, white crème de cocao, vodka and Bada Bing espresso. Sangria $12 An extremely refreshing Spanish beverage made with red wine, apple and orange, cinnamon and soda. Frozen Lemon Margarita $10 Icy thick slushy of tequila, sugar and lemon juice.
SOMETHING LIGHT Garlic Bread ~ three slices of crusty Italian loaf brushed with garlic butter and mixed herbs. 6 Fresh Bread ~ in house baked Italian loaf with local Fini olive oil, balsamic vinegar and Bing dukkah. 8 Baked Turkish Bread ~ drizzled with cashew and basil pesto. 10 Bruschetta (V) Toasted garlic bread topped with creamy Milawa goats cheese, fresh rocket, capers and tomato salsa 16 dressed with balsamic and Fini olive oil. Upside Down Sauvignon Blanc - A fresh, bio-dynamic wine showing a blend of tropical and citrus fruit flavours which will balance well with the fresh rocket, tomato salsa and also compliment the goats cheese. $8 glass Selection of Dips ~ Today`s trio selection of in-house dips served with grilled Turkish bread. 17 River Retreat (House white) - Our easy to drink, exceptional well balanced house wine will accommodate the variety of flavours from our dips. $6 glass Chicken Pita Plate 21 Mahogany Creek free range roast chicken, semi sundried tomato, avocado, crumbled feta, mozzarella cheese, onion relish and dill mayo on a Turkish pita served with white balsamic dressed rocket and cherry tomatoes. Fifth Leg Whippersnapper Sauvignon Blanc Semillon - The clean refreshing palate filled with kiwi and gooseberry flavours and refreshing acidity is a perfect companion to this Bada Bing favourite. $8 glass Bacon Turkish Sub 20 Bacon, fresh tomato, English spinach and Caboolture mozzarella cheese in Turkish bread served with wedges and side salad with balsamic dressing. Vegetarian option available on request. Hartog s Plate Sauvignon Blanc Semillon - A little unknown wine that delivers great fruit flavours and length to enhance this Bada Bing classic dish. $7.5 glass Bada Bing Platter (for1) 22 A medley plate of crispy soft shell crab, slow roasted pork belly, wild mushroom arancini, lamb & rosemary dip, pecorino cheese, marinated olives and sundried tomato tapenade, served with fresh Italian bread. Wignall s Sauvignon Blanc - A fresh crisp wine with tones of citrus which marries perfectly with the multiple flavours of this dish. $9 glass SIDES Mixed seasonal vegetables with toasted almonds and Fini olive oil 8.5 Rocket, pear and fetta salad with white balsamic vinaigrette 8.5 Creamy mash potato 8.5 Wedges with sweet chilli & sour cream 8.5 Chunky chips with lime aioli 8.5
ENTREE Grilled Field Mushrooms ( V) 17 Topped with grilled Halloumi cheese, spinach, semi sundried tomato, flat parsley then baked and served with fresh rocket and parsnip crisps. Wignall s Sauvignon Blanc - The tropical fruit spectrum of this wine will deliver full flavours to match the creamy cheese and peppery rocket. $9 glass Baby Arancini 18 Wild mushroom arancini with a pocket of seared spinach and mozzarella served with a pumpkin glaze and a roasted red capsicum and parmesan salad. Trentham Pinot Noir - This light elegantly balanced wine is so very easy to enjoy, with its Mulberry, light cherry notes and subtle delivery simply compliments the earthy yet sweet mushroom flavours $10 Spiced Chorizo 21 Pan fried chorizo with toasted hazelnut and honey on a wedge of South Cape Brie, served with char grilled garlic bread and minted sesame cucumber. Willow Bridge Chardonnay - With a burst of citrus and tones of stone fruit this Ferguson Valley local will compliment the spiced chorizo and creamy brie. $10 glass Calamari Fritti 20 Fried squid marinated in basil and lemon, served with homemade tartare sauce and a watermelon and feta salad. Skuttlebutt Sauvignon Blanc Semillon - A classic Margaret River blend, where grassy and tropical fruit flavours blend perfectly with the fresh seafood dishes such as Calamari. $9.5 glass Crispy Crab 20 Smokey paprika dusted Soft shell crab served with pork belly, jasmine rice, green apple relish and fresh avocado. Hartog s Plate Sauvignon Blanc Semillon - A seafood dish and this new up and coming Margaret River white will definitely satisfy. With delicate melon tones and the crisp clean feel will carry the sweet and spicy notes of this dish. $7.5 glass Garlic Prawns 21 Local king prawns sautéed in garlic, white wine & cream, served within a light puff pastry case. Upside Down Sauvignon Blanc With a generous passionfruit burst, light levels of acidity and a clean pleasant finish says it is a perfect wine for a tasting plate with a large array of flavours. $8 glass
MAINS Chicken Breast (G) 36 Mahogany Creek free range chicken breast with king prawns, oven baked in a creamy roasted capsicum and pistachio sauce, served with grilled haloumi, mash potato and seared spinach. (min 25 mins) Willow Bridge Chardonnay - Elegant and refined with a classically balanced palate of stone fruit and citrus is a perfect accompaniment to this dish which is full of generous flavours. $10 glass Pork Medley 36 Slow roasted Linley Valley free range pork belly and pork fillet served in a roast cashew and Marsala sauce with port onions, jasmine rice and bok choi. Trentham Pinot Noir This dish is full of flavour and a red seems so suited to its style, but it needs a light easy wine to accompany it, the wine sings cherries and mulberry and is soft and pleasing. $10 glass Lamb Cutlets (G*) 37 Gin Gin lamb cutlets baked with lime and pistachio crust served with sweet potato mash, mixed greens and a rustic tomato relish drizzled with balsamic reduction. Lake Breeze Bullant Shiraz - A rich wine showing dark berry flavours will balance beautifully with the complex tastes of the lively rustic tomato relish, balsamic reduction and wholesome lamb. $10.50 glass Scotch Fillet (G) 37 Australian Black Angus scotch fillet served with baked field mushroom, spring beans wrapped in prosciutto and creamy mash potato, drizzled with Lost Block Merlot reduction and Fini olive Oil. Other Side of the Moon Grenache - A medium to full bodied wine of exotic spices with red fruit and Turkish delight notes make this an exciting match with the rich meat and sweet reduction. $10 glass Salmon Fillet (G*) 38 Seared orange and almond topped Tasmanian salmon fillet with a spicy red capsicum, green apple and star anise relish, served with a Mediterranean couscous salad, pine nuts and herb vinaigrette dressing. Willow Bridge Chardonnay - On the palate this wine displays quince, ripe stone and exotic fruit flavours. A great match with the bright flavours of this salmon dish. $10 glass Whiting Fillets 34 Beer battered South Australian silver whiting fillets served with chunky chips, homemade tartar and a rocket, watermelon and fetta salad. Heritage Semillon - This South Australian classic with clean, crisp tones and easy to drink nature works so well with this sweet fish and crisp batter. $8 glass
SALADS Thai Beef Salad 26 Asian style marinated beef strips, red capsicum, snow peas, orange segments, roasted cashews and Spanish onion tossed through mixed leaves and Thai dressing. Skuttlebutt Rose Shiraz Merlot - Deeply flavoured with fresh berry fruits with a touch of Shiraz to perfectly suit the marinated beef and the fresh Asian style influence of this dish. $9 glass Spicy Lamb Salad 27 Moroccan marinated lamb cutlet with roast capsicum, sweet potato, grilled eggplant, Spanish onion, crisp pita and cherry tomatoes served with mixed leaves and a spiced sweet couscous in a herb vinaigrette dressing. Stella Bella Shiraz- This soft shiraz with a burst of juicy red berries and smooth lengthy tannins will accompany nicely the rich lamb and Mediterranean flavours. $9.5 glass Chicken Salad (G*) 26 Grilled Cajun dusted Mahogany Creek free range chicken breast strips served on fresh greens, spicy pumpkin, red capsicum, snow peas, spring onion, grilled pear and toasted shaved almonds with sweet chilli and mint yoghurt dressing. Heritage Semillon - A delicious, fresh and zesty wine with less complication to beautifully accompany the spicy Cajun chicken and zingy yoghurt dressing $8 glass Calamari Salad 26 Citrus and basil marinated fried calamari with mixed leaves, red capsicum, toasted pine nuts, Spanish onion and creamy balsamic dressing Fifth Leg Whippersnapper Sauvignon Blanc Semillon - With the lovely bright aromatic tone of this wine and it s grassy finish make a great match with a fresh seafood salad. $8 glass. RISOTTO Lamb Shank Risotto (G) 28 Slow braised Gin Gin lamb shank meat in a merlot wine and tomato base sauce with fresh herbs Other Side of the Moon Grenache - A dark driven wine with bright black berry notes and the subtle smooth characters of the Grenache will compliment the meaty lamb shank and the deep base of the sauce. $10 glass Seafood Risotto (G) 30 Local king prawns, fish, mussels and calamari simmered with fresh tomato, herbs, garlic, chilli and white wine in a tomato base sauce with a dash of cream. Skuttlebutt Sauvignon Blanc Semillon - A classic Margaret River blend, where grassy and tropical fruit flavours blend perfectly with the fresh seafood and creamy risotto. $9.5 glass
PASTA Chef s Gnocchi (V*) 28 Made in house, a softer style of gnocchi served with either slow cooked meat ragu or a creamy crustacean sauce with fresh tomato. Skuttlebutt Sauvignon Blanc Semillon - This wine with its elegant citrus tones and well balanced fruit flavours is a beautiful accompaniment with creamy seafood sauce or the tangy fresh tomato in the meat ragu. $9.5 glass Penne Modica (V) 26 Roasted Mediterranean vegetables with Kalamata olives, mozzarella, sundried tomatoes and spinach in a cashew and basil pesto. Woodlands Cabernet Merlot - Juicy dark berry flavours with light tannins and an elegant length work perfectly to enhance the roast vegetables and lively tomato sauce of this dish. $10 glass Penne Alysia 27 Mahogany Creek free range chicken pan fried with San Marino prosciutto, field mushroom, Spanish onion, spinach, fresh garlic and chilli served in a creamy tomato sauce. Lost Block Merlot - Soft velvety wine showing dark cherry, currant and savoury flavours which will blend beautifully with the salty prosciutto and earthiness of the mushrooms. $8 glass Spaghetti Basico 25 Seared bacon, spinach, fresh tomato, chilli, garlic, pine nuts and fetta (sorry no alterations. Seppelt Moyston Cabernet Sauvignon - The smooth tannins and seamless structure in this wine enable a perfect match with the rich bacon, garlic and toasty pine nut flavours. $10 glass Spaghetti Cozze 28 Local king prawns, mussels, fresh tomato, basil, parsley, garlic and chilli with a dash of Sambuca. Willow Bridge Chardonnay - This wine shows beautiful stone fruit and citrus characters on the palate with hints of ripe fleshy melon. The fresh, crisp acidity of this wine is a great match with seafood, also working nicely with the fresh tomato and herb driven sauce. $10 glass Fettuccine Judanoo 32 Pan fried torn free range duck meat in a light creamy soy sauce with Spanish onion, snow peas, sundried tomato, spinach and a side of pistachio topped seared scallops. Tim Adams Riesling - A wine with fresh vibrant flavours of citrus and grapefruit. A beautiful accompaniment for the lime and pistachio crust and the seared scallops. $9 glass