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A <strong>La</strong> <strong>Carte</strong> <strong>Menu</strong>
Assaggi: Plates designed for sharing<br />
A selection of Italian regional olives 8<br />
Sicilian white anchovy fillets with Crostini 9<br />
Roasted sweet peppers with fresh ricotta and vincotto 9<br />
Arancini of roasted pumpkin, spinach and fontina cheese (3) 10<br />
Bruschetta of the day (2) 12<br />
Honey poached figs with a hazelnut & goats cheese log 10<br />
Beetroot cured Tasmanian salmon with orange labne, capers and basil chips 12<br />
King Prawns wrapped in kafiti pastry with a chilli & lime dipping sauce (2) 12<br />
Primi Piatti:<br />
Salt and pepper Calamari lightly floured and fried over a salad of radicchio,<br />
wild rocket & fennel 20<br />
Hervey Bay (Queensland) scallops in the half shell 2 ways with a capsicum<br />
chilli salsa, and gratinated gremolata and ceviche of mint, lime, chilli,<br />
cucumber and avocado 20<br />
Eggplant parmigiana, baked eggplant with bocconcini cheese, fresh basil<br />
and tomato sugo 18<br />
BBQ spiced quail over grilled polenta and porcini mushroom sauce 18<br />
<strong>Sette</strong> <strong>Bello</strong> Antipasto Board - prosciutto di Parma, casalinga salami,<br />
mozzarella di bufala and grilled artichokes 20<br />
Porchetta; Crispy skinned rolled pork belly with a fennel and citrus salad and<br />
a Pedro Ximenz reduction 22 / 36
Insalate (Available lunch only)<br />
Smoked Tasmanian Atlantic salmon served over wild rocket, roesti potato,<br />
avocado, crème fraiche, capers, aged balsamic and salmon roe 22<br />
<strong>La</strong>mb salad; grilled fillets of lamb with baby spinach leaves, pumpkin, beetroot,<br />
avocado, fetta and pinenuts 22<br />
Pasta e Risotti<br />
‘Frutti Di Mare in Bianco’ - Linguine with an assortment of seafood, extra virgin olive oil,<br />
white wine, garlic, mild chilli and rocket 32<br />
Gnocchi – Handmade potato gnocchi with choice of<br />
Slow braised lamb ragu, green peas and parmigiano reggiano 30<br />
Or<br />
Quattro Formaggi – Gorgonzola, Fontina, Mozzarella and Parmesan cheese<br />
in a cream sauce baked with zucchini ribbons and caramelized leeks 30<br />
Ravioli of spinach and ricotta with Napoli sauce and gratinated with fiore di latte 30<br />
Duck and wild mushroom risotto with Barolo wine and shaved parmesan 30<br />
Roasted pumpkin and pine nut risotto with aged balsamic 29<br />
Add local scallops 32<br />
WA king prawn and crab meat risotto with crustacean bisque and fresh tomato 32
Secondi<br />
Coniglio agro dolce; Sicilian style braised rabbit with limoncello, raisins, almonds and<br />
served with kipfler potatoes 35<br />
Gippsland grass-fed eye fillet steak (250g ) with parsnip puree, roasted sweet pepper<br />
and brandy & green peppercorn sauce 35<br />
Crispy skin half duck confit served over braised du puy lentils, sauteed cavolo nero<br />
finished with a amareni cherry glaze 35<br />
“Grigliata Misto”; Mixed grilled plate of minute steak, quail, casalinga sausage,<br />
lamb cutlet and pork belly with salmoriglio sauce and crispy fries 45<br />
Wet roasted lamb shanks with tomato, cannellini beans & root vegetables<br />
served over silky potato mash 35<br />
Fish of the Day<br />
MARKET PRICE<br />
Contorni<br />
Sautéed spinach with pine nuts and lemon 8<br />
Crispy shoestring fries with sea salt 8<br />
Rocket and parmesan salad 8<br />
Italian salad 8<br />
Caprese salad with mozzarella di bufala 10
Dolci<br />
‘Tartufo’- A twist on a Italian Classic; Hazelnut parfait with sweet cherry<br />
centre, praline and earl grey infused chocolate sauce 16<br />
Callebaut Belgium chocolate fondant with a white chocolate milkshake<br />
and vanilla bean ice cream 16<br />
Spinge - Italian doughnuts, honey, vincotto and rum raisin ice cream 16<br />
Caramelised Pear Tarte Tatin served with double cream 16<br />
Allow 15mins cooking time<br />
Apple and Rhubarb crumble – “Our Way” 16<br />
Affogato – Espresso coffee and vanilla bean ice cream 8<br />
with your choice of liqueur 13<br />
Cheese board – A selection of soft, hard and blue cheeses with fresh fruit,<br />
nuts & lavoushe<br />
2 Cheeses $16 3 Cheeses $20<br />
TARAGO RIVER TRIPLE CREAM<br />
The addition of cream into this cheese during production creates a very rich and creamy pate with<br />
sharp piquant flavours under the rind. This is a decedent and indulgent dessert cheese. Try with<br />
Prosecco or a crisp Sauvignon Blanc.<br />
LOCHEILAN TARRILLI<br />
Tarrilli is a semi-hard mountain style cheese made from cow’s milk. The taste is somewhat sweet<br />
but with gentle interesting bite and herbaceous flavour. Try with Pinot Grigio or Tawny Port.<br />
STRZELECKI BLUE<br />
This is a very special goats blue cheese from the Gippsland region in Central Victoria. Only the<br />
finest quality milk is sourced for this unique cheese. A soft, sensuous texture with subtle goat<br />
flavours combine with a full aromatic bouquet. Try a glass of Pinot Noir or Noble One.<br />
Our cheeses are selected and sourced by Farmgate Cheese Company.
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