Lunch & Dinner Menu
Lunch served daily from 12:00 noon until 4:00pm
Dinner served daily from 5:30pm until 10:00pm
~ Gli Antipasti ~
| Item | Price |
|---|---|
| Bruschetta with confit garlic, oregano & drizzled with evoo | 4.50 |
| Bruschetta trio: | 16.50 |
| – Grilled sardine with red pepper & lemon salsa – Tomato, bocconcini & basil – Olive & chilli tapende | |
| Housemade trio of dips with ciabatta | 12.50 |
| Italian olives marinated in balsamic, chilli, lemon, rosemary & olive oil with ciabatta | 6.50 |
| Affettato misto – a selection of cured Italian meats with ciabatta | 16.50 |
| Warm marinated peppers, chorizo & black olives with ciabatta | 9.50 |
| Duck liver pâté with cassis jelly & grilled ciabatta | 14.50 |
| Pork & beef meat balls in a napoletana sauce with melted fontina & grilled ciabatta | 14.50 |
| Formaggi selection all with fruit paste, muscatels & Lavosh: | (all 3) 34.50 |
| – Saint Agur ~ a mild, double cream French blue cheese | (each) 13.50 |
| – Taleggio ~ tangy soft cheese imported from Italy | – Bûche d’Affinois ~ a silky, delicate, surface-ripened triple cream brie |
| Prosciutto wrapped Thorpe Farm goats’ cheese with a tomato & red onion salsa & Lavosh | 16.50 |
| Char-grilled Rannoch farm quail with pickled grapes, pistachios, goats’ cheese & wild rocket drizzled with pomegranate molasses | 25.50 |
| Crispy pork belly with poached pears, gorgonzola, walnuts & rocket salad drizzled with a balsamic reduction | 22.50 |
| Pirates Bay octopus char-grilled with citrus, asparagus & avocado aioli | 18.50 |
| Tasmanian mussels, clams & prawns poached in a tomato, chilli and saffron broth with grilled ciabatta | 17.50 |
~ Pasta e Risotti ~
| Item | Entrée | Main |
|---|---|---|
| Spaghetti aglio olio e peperoncino with chilli pancetta & garlic crumbs | 15.50 | 19.50 |
| Housemade spinach & ricotta gnocchi with a tomato & basil sauce | 23.50 | 27.50 |
| Spaghetti with pork & beef meat balls in a napoletana sauce & shaved pecorino | 24.50 | 28.50 |
| Linguini with Tasmanian clams, cherry tomatoes, red peppers & basil | 25.50 | 29.50 |
| Spaghetti alla marinara – mussels, clams, prawns, fish and calamari in a garlic & white wine sauce | 25.50 | 29.50 |
| Duck risotto with taleggio, orange, baby spinach & hazelnut crumbs | 27.50 | 32.50 |
| Risotto alla pescatore – mussels, clams, prawns, fish & calamari in a napoletana sauce | 25.50 | 29.50 |
~ Secondi ~
| Item | Price |
|---|---|
| Fish of the Day (See our Extras Board) | M/P |
| Crispy skinned ocean trout with beetroot, cherry tomatoes, rocket & horseradish crème | 33.50 |
| Chicken breast filled with fontina & sage wrapped in prosciutto on roasted sweet potato & pan jus | 32.50 |
| Veal scallopini on a confit garlic mash with broccolini & a marsala jus | 35.50 |
| Pan-roasted eye fillet wrapped in prosciutto with a potato & horseradish gratin, caramelized shallots & chianti jus | 36.50 |
~ Contorni ~
| Item | Price |
|---|---|
| Wild rocket & shaved pecorino salad with red wine vinaigrette | 9.50 |
| Tuscan bread salad with red wine vinaigrette | 9.50 |
| Poached pear, gorgonzola, walnut & rocket salad | 13.50 |
| Roasted potatoes with chilli pancetta & confit garlic aioli | 9.50 |
| Crusty bread with balsamic & extra virgin olive oil | 2.00 |
~ Dolci ~
| Item | Price |
|---|---|
| Tiramisu drizzled with espresso syrup | 13.50 |
| Baked honeycomb cheesecake with raspberry couli & double cream | 13.50 |
| Sicilian orange & ricotta cake with orange syrup & double cream | 13.50 |
| Vanilla panna cotta with rossa jelly, citrus compôte & double cream | 13.50 |
| Salted caramel semi freddo with chocolate sauce | 12.50 |
| Dark chocolate & Kahlua semi freddo drizzled with espresso syrup | 12.50 |
~ Formaggi ~
| Item | Price |
|---|---|
| Saint Agur – a mild, double cream French blue cheese | 13.50 |
| Taleggio – tangy soft cheese imported from Italy | 13.50 |
| Bûche d’Affinois – a silky, delicate, surface-ripened triple cream brie | 13.50 |
| A tasty cheese selection of three varieties | 34.50 |
| (All cheeses served with fruit paste, muscatels & Lavosh bread) | |
| Additional Lavosh bread | 3.50 |
“The ragu pasta sauce is authentically long-cooked, rich and satisfying”
Graeme Phillips
Printable version of
Lunch & Dinner Menu
“... one of the very few local Italians to move beyond pizza and pasta and offer menus that reflect the diversity of regional Italian cooking and flavours.”
Graeme Phillips
“Intelligent, well-crafted Italian cuisine, focusing on Tasmanian ingredients”
The Australian
October 2009
