SETTE BELLO MENU 2012 - WEB

settebello.com.au

SETTE BELLO MENU 2012 - WEB

A La Carte Menu


Assaggi: Plates designed for sharing

A selection of Italian regional olives with Taralli biscuits

Sicilian white anchovy fillets and grissini

Piquillo peppers stuffed with mediterranean vegetables and ricotta

Arancini of wild mushroom and taleggio cheese

‘Salsiccia’ Grilled spicy pork and fennel sausages

Bruschetta of the day (2)

8

9

10

10

10

12

Hervey Bay (Queensland) scallops in the half shell 2 ways

gratinated with a chilli salsa and ceviche of mint, lime and cucumber

10

Primi Piatti:

Salt and pepper Calamari lightly floured and fried, with rocket, cucumber ribbon and

preserved lemon aioli

20

Rolled and roasted boneless quail with cotechino sausage, braised lentils, caper and raisin

dressing

20

Zucchini, leek and goats cheese croquette with pureed tomato, roast walnut and

watercress salad

18

Beef Carpaccio; thinly sliced raw eye fillet, fried capers, Corella pear, rocket and parmesan

18

Antipasto -­‐ Prosciutto di Parma, sopressa, braesola, mozzarella di bufala, marinated

vegetables and mustard fruits

20

South Australian King Prawns coated in panko & herbs with Italian coleslaw and prawn

essence

20


Insalate (Available lunch only)

Smoked Tasmanian Atlantic salmon served over wild rocket, roesti potato,

avocado, crème fraiche, capers, aged balsamic and salmon roe

22

Lamb salad; marinated pan seared fillets of lamb on baby spinach leaves, with chargrilled

pumpkin, baby beetroot, pinenuts and fetta

22

Pasta e Risotti

‘Frutti Di Mare in Bianco’ -­‐ Linguine with king prawns, scallops, mussels, clams, calamari

and fish pieces, extra virgin olive oil, white wine, garlic, mild chilli and rocket

32

Squid ink tagliarini with king prawns, clams and crab meat cooked in a crab bisque and

drizzled with white truffle oil

30

Gnocchi Ragu – Handmade potato gnocchi with braised lamb ragu, green peas, parmesan

Gnocchi Quattro Formaggi – Gorgonzola, Fontina, Mozzarella and Parmesan cheese

30

in a cream sauce, baked with zucchini ribbons and caramelized leeks

30

Ravioli of spinach and ricotta with Napoli sauce and gratinated with fiore di latte

29

Lobster and scallop risotto in a rich crustacean broth with artichoke and cherry tomato 32

Risotto of roasted pumpkin and pinenuts with asparagus cream

29

Duck and wild mushroom risotto with Barolo wine and shaved parmesan

30


Secondi

Coniglio agro dolce; Sicilian style braised rabbit with limoncello, raisins, almonds

over grilled polenta

35

Porchetta; Crispy skinned pork belly over roman potatoes, with sauteed spinach

caramelised apple and sherry vinegar reduction

35

Gippsland grass-­‐fed eye fillet steak (250g) served on salsa verde, gnocchi di semolina,

chianti braised baby onions and rosemary jus

35

Rolled and roasted saddle of lamb, wet braised lamb shoulder wrapped in filo, smokey

eggplant puree, green beans, white balsamic jus

35

Double roasted spiced half duck over cannellini bean puree, braised red cabbage, baby pear

and pomegranate glaze

35

‘Sette Bello Seafood Extravaganza’

Natural Coffin Bay oysters, salt and pepper calamari, steamed Tasmanian black lip mussels

in tomato and white wine, king prawns with chilli and fish of the day in a lemon butter and

dill sauce served with crispy fries and garden salad

59

Fish of the Day

MARKET PRICE

Contorni

Crispy shoestring fries with sea salt

7

Rosemary and garlic roasted potatoes

8

Sautéed spinach with garlic and lemon

7

Tossed green vegetables with chilli, flaked almond & breadcrumbs

8

Caprese salad with mozzarella di bufala

9

Italian mixed leaf salad with tomato & cucumber

7

Rocket, pear & Parmesan salad

7


Dolci

Tira Mi Su – Italian style trifle with coffee soaked sponge fingers, Strega liqueur,

mascarpone cream

14

Warm flourless chocolate cake with mulled wine rhubard, chocolate shard and double

cream

15

‘Tartufo’-­‐ A twist on a Classic: Hazelnut parfait with a sweet cherry centre, coated in praline

with Persian fairy floss, earl grey infused chocolate sauce

16

Spinge -­‐ Italian doughnuts with white chocolate and pistachio sauce, cassata icecream 15

Steamed fig and brandy pudding with salted caramel sauce, sticky fig and cinnamon

mascarpone

Affogato – Served with homemade honeycomb, vanilla bean icecream

with your choice of liqueur

14

9

13

Cheese board – A selection of cheese described below with fresh fruit, nuts & lavouche

2 Cheeses $16 3 Cheeses $20

TARAGO RIVER TRIPLE CREAM

The addition of cream into this cheese during production creates a very rich and creamy pate with

sharp piquant flavours under the rind. This is a decedent and indulgent dessert cheese. Try with

Prosecco or a crisp Sauvignon Blanc.

LOCHEILAN TARRILLI

Tarrilli is a semi-­‐hard mountain style cheese made from cow’s milk. The taste is somewhat sweet

but with gentle interesting bite and herbaceous flavour. Try with Pinot Grigio or Tawny Port.

STRZELECKI BLUE

This is a very special goats blue cheese from the Gippsland region in Central Victoria. Only the finest

quality milk is sourced for this unique cheese. A soft, sensuous texture with subtle goat flavours

combine with a full aromatic bouquet. Try a glass of Pinot Noir or Noble One.

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