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ANTIPASTI E PIATTI
CALDI: Antipasto, starters and entrée dishes.
Fresh Italian baked breads, or toasted and grilled with fresh
herbed butter or garlic, and our famous bruschetta made from the
juiciest ripe tomatoes. Starters include three fat potato and
ricotta parcels gently pan fried and served with roasted tomatoes,
asparagus, onion salad with a pesto of basil, mint and almonds.
Grilled calamari with kipflers, chorizo sausage, peppers roasted on
an eggplant salsa surrounded by 'virgin mary' flavoured mussels. A
parmesan tart of grand padama with pear and wild rocket and
caramelised red onion. Beetroot cured sliced of Atlantic
salmon, potato salad and goats cheese, a dollop of orange and
spiced avocado dressing. Different styles of Tasmanian oysters. Our
famous warm chicken salad of varied leaves, avocado, marinated
green beans, pine nuts and strips of char grilled breast of chicken
tossed with a warm marsala and balsamic vinegar dressing.
INSALATE E CONTORNI:
A selection of accompaniments or as an entrée, like an authentic
Caesar salad, a fresh spinach Persian fetta, pea and basil salad, a
wild rocket, walnut and horseradish cream salad, seasonal fresh
green vegetables sautéed in olive oil.
PASTA, RISO E GNOCCHI:
A selection of different 'own made' pastas and risotto
available as entrée or main course sizes. Like our vegetarian wide
pappardelle pasta sautéed and tossed with roasted peppers, sweet
garlic, tomatoes, spinach, goats cheese, pangritata toasted crumbs
and extra virgin olive oil, a penne dish with breast of
chicken pieces, tomato, rocket, Persian fetta, with a Romesco sauce
of blended capsicum, almonds and chilli. Our speciality of
tortelini Fedele, meat filled hand rolled pasta with a sauce of
cream, spinach, mushrooms, pancetta and parmesan cheese.
PIATTI PRINCIPAL:
Mains like lamb cooked two ways - oven roasted sugar crusted
four point rack and a slowly braised lamb neck cooked until the
rick gelatinous meat starts falling off the bone on a bed of seeded
mustard and potato mash with baby carrots and a swirl of steamed
spinach drizzled with pan juices. A half, boned crispy duckling on
country style buttered potatoes braised red cabbage served with
wild porcini mushroom sauce. An exotic Hunters dish, a trio of
confit of duckleg served with cauliflower mash, a panfried boned
quail with a tangy balsamic sauceand a pie made of sour cream
pastry filled with braised ox cheek and mushrooms. Two prime char
grilled eye fillets over crushed sweet potato, rosemary, garlic and
mild chilli served with fresh asparagus in prosciutto and a port
wine sauce. A grilled fillet of Atlantic salmon on a leek, corn and
basil sauce with a real crab croquette. Fresh market fish arriving
daily.
"You can tell the quality of this restaurant as soon as you
walk throught its doors... you can smell it... an extradionary warm
chicken salad as its signature dish.. a jewel among many." -
Richard Frank, Restauranteur and Melbourne food and wine
connoisseur
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