2 course menu - November 2011
$68 per head
Choose from Antipasti and Secondi Piatti or Secondi Piatti and Dolci

Antipasti
A seasonal selection of cured meat, vegetable and seafood served in traditional Italian style.....

Secondi Piatti
Pesce del giorno
The fresh fish of the day
Anatra arrosto al Marsala
Boneless crisp roasted duckling with Sicilian Marsala scented broth and amarena cherries
Filetto di manzo in padella su crema di fungi con scalogni arrosto e pancetta croccante
Pan seared 185 gram prime beef eye fillet, on mushroom sauce with roasted shallots and crispy pancetta    
Pancetta di maiale arrostita due volte con pure di sedano rapa e insalata di finocchi
Otway pork belly twice roasted with celeriac puree and fennel salad
Risotto fungi misti
Risotto with a selection of seasonal mushrooms, parmigiano and aromatic herbs 
Risotto con granchio, pomodoro e peperoncino
Blue swimmer crab risotto with tomato and chilli
Risotto risi e bisi
(from the Veneto region) Fresh peas, pancetta, shallots and parmigiano risotto
Risotto Emiliano
Risotto of a unique combination of 3 year old Parmesan and balsamic vinegar produced from a 1912 mother must

Contorni
Patate all’Italiana
Roasted potatoes with garlic and aromatic herbs
Rughetta
Wild rocket with extra virgin olive oil, sea salt, lemon and Parmigiano

Dolci
Coppa di gelati misti
A selection from our artisan produced authentic Italian gelato
Panna cotta con frutta cotta
Vanilla cream mousse with poached seasonal fruit
Pera Burre Bosc sciroppata ed affogata in salsa di cioccolato amaro, cassata e praline
Burre bosc pear poached with dark chocolate ganache, cassata gelati and praline
Tortino di cioccolatto e nocciola con gelato
Belgian chocolate and Mt Buffalo hazelnut tortino with pannacotta gelato with truffled honey
Formaggi Australiani
Our selection of farmhouse produced Australian cheese with dried figs

| next | | back |