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I get way too much happiness from good food

DINNER MENU

FEDELE'S RISTORANTE ITALIANO  -  
DINNER MENU

Serving Australia's best Italian food for over 30 years for Lunch & Dinner 6 days a week

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Reservation is not guaranteed until booking is completed.
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As our ingredients are sourced fresh we are currently serving our
Spring / Summer Menu
Available for dining in from Saturday November 27, 2021
Executive Chef:
Piere Barelier
Sous Chef:
Rex Quemel
Head Sommelier:
Kirsten Burke

Starters are only the beginning of the journey

DINNER STARTERS
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Starters
Cobb Loaf with Ricotta & Garlic
$15.00
Generous serve of Crusty Cobb Loaf accompanied by Buffalo Ricotta & Confit Garlic Paste
V
Sardine, Basil & Potato Terrine
$15.00
Warm Sardine, Basil & Potato Terrine served with Spanish Paprika Vinaigrette
Sommelier Suggestion:
Pair with SENTIO Blanc Chardonnay blend - Beechworth 17/70
GF
Pork Rilette
$15.00
Home Made Pork Rilette with Artisan Toast complimented with beautifully flavoured Tomato Chutney and fresh seasoned Condiments.
Sommelier Suggestion:
Pair with RISING Gamay - Yarra Valley 17/70 or VIGNETI Le Monde Cabernet Franc - Friuli, Italy 68 or TIEFENBRUNNER Lagrein DOC - South Tyrol, Italy 17/70
GFO
Marlin Siders
$18.00
Freshly caught Marlin ( Swordfish ) grilled to perfection served open faced in a toasted crusty slider flavoured with a beautiful Honey Mustard & Onion Cream.
Sommelier Suggestion:
Pair with KUNG FU GIRL Riesling - Washington State, USA 15/55 or FOREST HILL Gewurztraminer - Mount Barker, WA 17/70
Calves Liver
$16.00
Perfectly Panfried Calves Liver accented wonderfully with freshly cooked Rhubarb, Ginger & Spinach topped with Hazelnuts
Sommelier Suggestion:
Pair with LEVANTINE HILL Cabernet Sauvignon - Yarra Valley 20/95 or Moulin-a-Vent Gamay - Beaujolais, France 85
GF
VO
Bruschetta
$7.00
Traditionally served Toasted Bruschetta topped with the freshest sourced Tomato, Basil, Onion & Parmesan drizzeled with pristinely flavoured Balsamic Glaze.
GFO
V
Fedele's Favourite
Wagyu Meatballs
$15.00
Wagyu Beef Meatballs scented with Truffle oil, accompanied with freshly sourced Broccoli, Baby Corn & Pearl Onion.
Sommelier Suggestion:
Pair with VINUM Chenin Blanc - Stellenbosche, South Africa 15/55 or SENTIO Blanc Chardonnay blend - Beechworth 17/70
Conchiglioni Pasta Shells
$14.00
Conchiglioni Pasta Shells baked to perfection filled with fresh Caponata Vegetables, served with Caper Berries & Celery Dressing.
Sommelier Suggestion:
Pair with NUITS FOLLES Rosé Grenache - Provence, France 14/55
V

Entree is the prequel to the main story

DINNER ENTREE
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Entree
Chef's Selections
Chef's Selection Antipasto
$22.00
Carefully selected by our Executive Chef a collection of seasonal Cured Meats, freshly sourced mixed Seafood, the tastiest Cheeses & fresh Vegetables.
Sommelier Suggestion:
Pair with DA LUCA Prosecco DOC - Veneto, Italy 12/54
GFO
VO
Fedele's Favourite
Calamari
$25.00
Fresh Calamari fried to perfection & seasoned with tangy Lemon Pepper Spice, served together with Asian Slaw & Tabasco.
Sommelier Suggestion:
Pair with KONRAD Sauvignon Blanc - Marlborough, NZ 16/66
GFO

When in Rome we eat Pasta & Risotto

DINNER PASTA & RISOTTO
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Pasta & Risotto
Risotto
$27.00
Risotto of Asparagus served with fresh Corn, Sage & Baby Spinach complimented with Gorgonzola Cheese.
Sommelier Suggestion:
Pair with PALA 'I fiori' Vermentino - Sardinia, Italy 13/54
GF
V
Traditional Italian Dish
Seafood Medley Spaghetti
$33.00
Traditional Italian Spaghetti tossed with an Odyssey of fresh Seafood with Capers, Chilies, Cherry Tomatoes topped with warm toasted Breadcrumbs and finished perfectly with tangy Lemon Juice.
Sommelier Suggestion:
Pair with JIM BARRY Assyrtiko - Clare Valley 23/83 or ST. MICHAEL-EPPAN Pinot Bianco - Alto Adigo DOC Italy 80 or LOUIS PERE & FILS Petit Chablis Chardonnay 18/7
GFO
Fedele's Favourite
Veal Tortellini
$27.00
Home made Tortellini of Veal & Mushroom served with Bacon, Spinach & a rich flavoured Cream, a Fedele's Traditional Dish
Sommelier Suggestion:
Pair with SENTIO Chardonnay - Macedon, Victoria 23/90 or ROBERT MONDAVI Chardonnay - Napa Valley, California 88
Home Made
Gnocchi with Meatballs
$28.00
House Made Traditional Potato Gnocchi with Wagyu Meatballs, packed together with fresh seasoned Vegetables including Broccoli & Baby Corn, all smothered in an aroma filled Truffle Oil Scented Sauce.
Sommelier Suggestion:
Pair with VINUM Chenin Blanc - Stellenbosche, South Africa 15/55
Lamb Shoulder Penne
$26.00
Slow Cooked Lamb Shoulder, Penne with fresh Capsicum, Green Olive & Zucchini flavoured perfectly with a Home Made Napoli Sauce.
Sommelier Suggestion:
Pair with VITICOLTORISENSI Chianti Riserva - Tuscany, Italy 15/58
GFO
Fettuccine Veal Blanquette
$28.00
Creamy delicious Egg Fettuccine Veal Blanquette served with Button Mushrooms, Peas & Chard Leaves.
Sommelier Suggestion:
Pair with SENTIO Chardonnay - Macedon, Victoria 23/90
GFO

The Main is the one that we come for

DINNER MAINS
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Mains
Grilled Spatchcock
$37.00
Perfectly grilled Spatchcock carefully topped with a preserved Lemon Crust, delivered on a bed of Roasted Asparagus & smothered to perfection with Yoghurt Sauce.
Sommelier Suggestion:
Pair with PALA 'I fiori' Vermentino - Sardinia, Italy 13/54 or SEW & SEW Sauvognon Blanc - Adelaide Hills, SA 60 or PASCAL JOLIVET Sancerre Sauv Blanc - Sancerre, France 90
Long Island Duck Breast
$40.00
Roasted Long Island Duck Breast with Du Puy Lentils & Beetroot, complimented with Feta Crumble & Chard Leaves
Sommelier Suggestion:
Pair with RISING Cabernet Franc - Yarra Valley, Victoria 17/70 or CURLEWIS Pinot Noir - Geelong, Victoria 17/70 or DENTON SHED Pinot Noir - Yarra Valley, Victoria 73
GF
V
Baked Atlantic Salmon
$36.00
Freshly baked Tasmanian Atlantic Salmon Fillet served with delicious Roasted Baby Wombok & Peanuts topped in a Dashi Glaze
Sommelier Suggestion:
Pair with SENTIO Blanc Chardonnay blend - Beechworth, Victoria 17/70
GF
Fedele's Favourite
Black Angus Eye Fillet
$48.00
Black Angus Eye Fillet grilled to request and served with fresh Baked Pumpkin, Kipfler Potato & Dutch Carrot topped with an amazing tasting Red Wine Jus.
Sommelier Suggestion:
Pair with LEVANTINE HILL 'Glen Garvald' Shiraz blend - Yarra Valley 15/65 or DRY STONE Reserve Shiraz - McLaren Vale, South Australia 14/52
GF
Rib Eye of Pork & Witlof
$35.00
Roasted Rib Eye of Pork Braised Witlof, deliciously served with a side of Moghrabieh Couscous & Smoked Bacon, Mascarpone, flavoured with an irresistible Dijon Mustard Cream.
Sommelier Suggestion:
Pair with RISING Cabernet Franc - Yarra Valley, Victoria 17/70
GFO

A good side is a great companion to the main

DINNER SIDES
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Sides
Oak Lettuce Salad
$10.00
Carefully chosen Oak Lettuce Salad mixed with Roasted Sesame Seed & Nori, flavoured beautifully with a tangy Lemon Dressing.
GF
V
Steak Fries
$10.00
Crispy, Crunchy Potato Steak Fries
GF
V
Mixed Steam Vegetables
$14.00
Mixed Seasonal Vegetables carefully steamed and topped with a Truffle Oil Vinaigrette
GF
V
Roast Italian Kipfler Potatoes
$13.00
Pettite roasted Italian Kipfler Potatoes & Spring Onion with Wholegrain Mustard.
GF
V
Rocket Salad
$13.00
Freshly picked Rocket Leaves topped with Pine Nut, Shallots & Traditional Shaved Parmesan
GF
V

The sweet tooth in all of us comes to play

DINNER DESSERT
Serving Dinner every Tuesday, Wednesday, Thursday, Friday, Saturday & Sunday from 6:00pm
Gluten Free and Vegetarian options are available on selected meals.
Dietary Information is indicated on each dish accordingly.
Desserts
Traditional Fromage Cheesecake
$16.00
Torteau Fromage Traditional French Cheesecake served with a fresh delicious Mixed Berry Compote & beautiful Vanilla Bean Ice Cream.
Sommelier Suggestion:
Pair with NORMANDIN-MERCIER Pineau des Charentes Blanc 30ml 14
V
Fedele's Favourite
Amor
$21.00
'Amor' soft centred Chocolate Fondant served on a bed of Passionfruit Rice Pudding and accompanied by delicious Chocolate Mousse Cup & a serving of Passionfruit Sorbet.
Sommelier Suggestion:
Pair with PELLEGRINO Passito Di Pantelleria DOC 60ml - Sicily 4/80 or DUMANGIN Ratafia de Champagne (3+ yrs) 30 mls 14
V
Chef's Selections
Cheese Platter
$30.00
Executive Chef selected platter of International & Local Cheeses with Muscatel, irresistible Fruit Bread & Lavosh
Sommelier Suggestion:
Pair with DUMANGIN Ratafia de Champagne (3+ yrs) 30 mls 14
GFO
V
Mango Panna Cotta
$16.00
Mango Panna Cotta served with wonderful Mango Jelly & a Matcha Meringue.
Sommelier Suggestion:
pair with Matcha Me Cocktail 22 or DE BORTOLI NOBLE ONE Semillon 60 ml - NSW 19/90 or ALASIA Moscato - Piedmont, Italy 14/60
GF
V
Chef's Selections
Gelato & Sorbet
$15.00
Traditional style Gelato & Sorbet carefully selected by our Executive Chef, served with handcrafted Biscotti
Sommelier Suggestion:
Pair with ALASIA Moscato - Piedmont, Italy 14/60
GFO
V
Homemade Tiramisu
$16.00
Beautifully Home Made Tiramisu paired with a delicious Coffee Anglaise
Sommelier Suggestion:
Pair with HENDRIQUES & HENDRIQUES Boal Madeira (10yr) 30 ml 12
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WEBSITE COPYRIGHT © January 2022 FEDELE'S
All bookings made are based on current government restrictions and regulations.
All bookings are made on a first come and first serve basis and are only finalised upon confirmation from Fedele's Ristorante Italiano.