A La Carte Menu - Sette Bello


A La Carte Menu - Sette Bello

A La Carte Menu

Assaggi: Plates designed for sharing

A selection of Italian regional olives 8

Sicilian white anchovy fillets with Crostini 9

Roasted sweet peppers with fresh ricotta and vincotto 9

Arancini of roasted pumpkin, spinach and fontina cheese (3) 10

Bruschetta of the day (2) 12

Honey poached figs with a hazelnut & goats cheese log 10

Beetroot cured Tasmanian salmon with orange labne, capers and basil chips 12

King Prawns wrapped in kafiti pastry with a chilli & lime dipping sauce (2) 12

Primi Piatti:

Salt and pepper Calamari lightly floured and fried over a salad of radicchio,

wild rocket & fennel 20

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

chilli salsa, and gratinated gremolata and ceviche of mint, lime, chilli,

cucumber and avocado 20

Eggplant parmigiana, baked eggplant with bocconcini cheese, fresh basil

and tomato sugo 18

BBQ spiced quail over grilled polenta and porcini mushroom sauce 18

Sette Bello Antipasto Board - prosciutto di Parma, casalinga salami,

mozzarella di bufala and grilled artichokes 20

Porchetta; Crispy skinned rolled pork belly with a fennel and citrus salad and

a Pedro Ximenz reduction 22 / 36

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; grilled fillets of lamb with baby spinach leaves, pumpkin, beetroot,

avocado, fetta and pinenuts 22

Pasta e Risotti

‘Frutti Di Mare in Bianco’ - Linguine with an assortment of seafood, extra virgin olive oil,

white wine, garlic, mild chilli and rocket 32

Gnocchi – Handmade potato gnocchi with choice of

Slow braised lamb ragu, green peas and parmigiano reggiano 30


Quattro Formaggi – Gorgonzola, Fontina, Mozzarella and Parmesan cheese

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 30

Duck and wild mushroom risotto with Barolo wine and shaved parmesan 30

Roasted pumpkin and pine nut risotto with aged balsamic 29

Add local scallops 32

WA king prawn and crab meat risotto with crustacean bisque and fresh tomato 32


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

served with kipfler potatoes 35

Gippsland grass-fed eye fillet steak (250g ) with parsnip puree, roasted sweet pepper

and brandy & green peppercorn sauce 35

Crispy skin half duck confit served over braised du puy lentils, sauteed cavolo nero

finished with a amareni cherry glaze 35

“Grigliata Misto”; Mixed grilled plate of minute steak, quail, casalinga sausage,

lamb cutlet and pork belly with salmoriglio sauce and crispy fries 45

Wet roasted lamb shanks with tomato, cannellini beans & root vegetables

served over silky potato mash 35

Fish of the Day



Sautéed spinach with pine nuts and lemon 8

Crispy shoestring fries with sea salt 8

Rocket and parmesan salad 8

Italian salad 8

Caprese salad with mozzarella di bufala 10


‘Tartufo’- A twist on a Italian Classic; Hazelnut parfait with sweet cherry

centre, praline and earl grey infused chocolate sauce 16

Callebaut Belgium chocolate fondant with a white chocolate milkshake

and vanilla bean ice cream 16

Spinge - Italian doughnuts, honey, vincotto and rum raisin ice cream 16

Caramelised Pear Tarte Tatin served with double cream 16

Allow 15mins cooking time

Apple and Rhubarb crumble – “Our Way” 16

Affogato – Espresso coffee and vanilla bean ice cream 8

with your choice of liqueur 13

Cheese board – A selection of soft, hard and blue cheeses with fresh fruit,

nuts & lavoushe

2 Cheeses $16 3 Cheeses $20


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.


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.


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.

Our cheeses are selected and sourced by Farmgate Cheese Company.

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