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

Arancini of green pea, saffron and smoked provolone cheese (3) 10

Bruschetta of the day (2) 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 over a salad of radicchio, wild rocket,

fennel drizzled with aged balsamic 20

Zucchini Flowers filled with ricotta cheese and black olive fried in a Peroni beer batter,

smokey eggplant puree, black rice 18

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

rocket and parmesan 18

Antipasto Plate - prosciutto di Parma, melon, mozzarella di bufala, grilled capsicum

with grissini 20

Poppy seed and pepper crusted Yellow fin tuna seared rare with fresh mango, citrus salsa


Jumbo W.A king prawns wrapped in katifi pastry with a chilli, lime and shallot dressing 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; 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 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

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


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

over grilled polenta 35

Porchetta; Crispy skinned pork belly over roman potatoes with a fennel citrus salad,

Pedro Ximenz reduction 35

Gippsland grass-fed eye fillet steak (250g) with sauteed asparagus, creamy mash potato,

brandy and green peppercorn sauce 35

Double roasted half duck with sweet potato puree, baby bok choy, orange 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



Sautéed spinach with pine nuts and lemon 8

Sautéed vegetables 8

Crispy shoestring fries with sea salt 8

Rocket and parmesan salad 8

Italian salad 8

Caprese salad with mozzarella di bufala 8


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

mascarpone cream 14

‘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

Callebaut Belgium chocolate fondant, white chocolate milkshake and

vanilla bean ice cream 16

Spinge - Italian doughnuts on citrus custard, crunchy nougat and torrone ice cream 15

Crème brulee with poached rhubarb 14

Affogato – Espresso coffee and vanilla bean ice cream 8

with your choice of liqueur 13

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

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.

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