Dinner Menu - Spring 2010
Chefs: Steven Usher & Michael Cabuco
ZUPPA
ZUPPA di POMMODORO 8
Lightly cooked vine-ripened tomatoes, fresh basil,
extra-virgin olive oil, diced fresh mozzarella cheese and focaccia croutons
ZUPPA di PESCE 12
Black tiger prawns, ahi tuna, mussells, tomatoes, fresh cilantro,
lime, coconut curry and rice vermicelli
INSALATA
INSALATA CESARE 9
Crisp romaine lettuce with traditional caesar dressing,
shaved parmigiano Reggiano and house-made croutons
INSALATA MISTA 8
Mixed baby greens dressed with a light balsamic vinaigrette,
toasted pine nuts, tomato and cucumber
FUNGHI ARROSTO 12
Portabella mushroom in a focaccia crumb and herb crust,
oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts.
Sliced and tossed with baby spinach, crispy capers and balsamic vinegar
INSALATA CAPRESE 12
Mozzarina mediterraneo cheese, vine-ripened tomatoes,
mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns
FORMAGGIO di CAPRA 12
Hazelnut-crusted goat cheese, baked in our open flame oven and served on a
salad of mixed baby greens with poached pear, sun-dried cranberries and
a lemon, pear and port-wine dressing
ANTIPASTI
AGLIO ARROSTO e CAMBOZOLA 12
Fire roasted garlic bulb served with
fresh baked rosemary flatbread and a wedge of cambozola cheese
VITELLO TONNATO 12
Thinly sliced rare roasted veal tenderloin with house made tuna sauce,
roasted red peppers, capers and fresh arugula
POLPETTE di CARNE con FUNGHI 12
Home-made meatball braised in marinara sauce with
mushrooms and spinach and served on creamy polenta
COZZE 15
Steamed mussels with sun-dried tomatoes, spicy banana peppers,
roasted garlic, red onion, fresh cilantro, white wine,
fresh lime, asiago cheese and cream
CALAMARI RIPIENI 12
Char-grilled baby squid with a spicy stuffing of garlic, fresh cilantro,
crushed red chilli flakes and toasted breadcrumbs.
Served on creamy polenta with a black olive and tomato sauce
POLPETTI di GRANCHIO e SALMONE 12
Toasted crab and salmon cakes served on
mixed baby greens with fresh mango salsa
CAPESANTE e TONNO AFFUMICATO 13
Seared scallops and thinly sliced smoked ahi tuna served with a salad of
marinated seaweed, tomato and cucumber
PIZZA
Traditional thin crust pizza from our open flame oven
MARGHERITA 15
Bocconcini mozzarella cheese, tomatoes and fresh basil
CARNE 17
Pulled pork, smoked cheddar cheese, arugula and fresh mango salsa
POLLO 17
Blackened chicken, prawns, cherry tomatoes, spinach and asiago cheese
SALMONE AFFUMICATO 17
Smoked salmon, potato, leeks and goat's milk feta cheese
PASTA e RISOTTO
LINGUINE MARCO POLO 20
Grilled chicken breast, toasted cashews, mango,
fresh basil and pimentos in a lemon cream sauce
RISOTTO ai FRUTTI di MARE 21
Arborio rice topped with crispy fried squid, halibut, prawns,
julienne of cucumber, marinated seaweed and a sesame-soy drizzle
FUSILLI VERDURA 19
Spiral pasta tossed with asparagus, artichoke hearts,
peas, cherry tomatoes, fresh arugula, gorgonzola cheese and cream
CANNELLONI con TONNO AFFUMICATO 19
Fresh pasta stuffed with roasted butternut squash and asiago cheese.
Baked and topped with cherry tomatoes, thinly sliced smoked ahi tuna,
fresh arugula and horseradish crème fraiche
LINGUINE con POLPETTI di CARNE 19
Home-made meatballs braised with smoked bacon,
Marsala wine and tomatoes. Served over linguine carbonara
FUSILLI con SUGO di MANZO 19
Spiral pasta baked with a slow-cooked
Bolognese-style meat sauce, spinach and mozzarella cheese
CANNELLONI con MAIALE 20
Fresh pasta stuffed with braised pulled pork.
Baked with Gruyere cheese, apples, savoy cabbage and smoked bacon
FUSILLI alle VONGOLE con SALSICCIA 19
Steamed Manilla clams, spicy Italian sausage, black olives,
anchovy, crushed chillies, tomatoes and oregano
PESCE
TONNO 29
Fresh Ahi tuna filet in panko breading.
Smothered with a chipotle pepper and crab aioli, and topped with cilantro pesto.
Served on linguine noodles tossed in fresh marinara sauce
SALMONE al FORNO 26
Fire roasted wild coho salmon filet with chopped prawns, spinach
and shallots in a coconut-curry cream sauce.
Served with savory mashed potato
FILETTO d'ALIBUT 28
Fresh local halibut filet baked with blackberries,
green peppercorns, asiago cheese and white wine.
Served with seasonal vegetables and
fusilli pasta tossed in a three cheese sauce
CARNE e POLLO
CARRE`d'AGNELLO 36
Dijon crusted rack of premium Australian lamb with
roasted shallots, rosemary and demi-glace.
Served with tuscan white beans, kalamata olives and stewed tomatoes
SCALLOPINI di MAIALE 25
Breaded scaloppinis of pork tenderloin, baked with
smoked cheddar, bacon, crushed chillies and tomato sauce.
Served with fusilli pasta in a three cheese sauce
COSTOLETTE di BUFALA 25
Buffalo short ribs slow-cooked in red wine and aged balsamic vinegar.
Served with sage roasted squash cannelloni
VITELLO MARSALA 29
Veal tenderloin medallions pan-seared with marsala wine,
green peppercorns, sliced grapes and cambozola cheese.
Served with creamy polenta
POLLO della CASA 25
Chicken breast baked with smoked bacon, marsala wine,
cherry tomatoes and fresh basil.
Served on fusilli pasta tossed with smoked salmon and goat's milk feta cheese
BISTECCA di MANZO 28
Pan-roasted 8oz beef tenderloin peppercorn steak in a brandy demi-glace.
Served with a wilted spinach, prosciutto and shallot salad.
Savoury mashed potato
SCALLOPINI di VITELLO 29
Scallopinis of veal tenderloin pan-fried with prawns,
scallops, capers, prosciutto and fresh sage.
Served on linguine noodles in fresh marinara sauce
COSTOLETTE d'AGNELLO alla GRIGLIA 28
Char-grilled lamb chops marinated in yoghurt with masala spices.
Served on risotto with onion fritters, yoghurt, mint and julienne of cucumber
PLEASE NOTE: HELP US HELP YOU!
ALL INGREDIENTS MAY NOT BE LISTED FOR EACH DISH.
GUESTS WITH FOOD ALLERGIES OR OTHER DIETARY CONCERNS
SHOULD PLEASE INFORM THEIR SERVER PRIOR TO ORDERING
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GROUPS OF TEN OR MORE PERSONS ARE SUBJECT TO A 15% SERVICE CHARGE