Lunch/Dinner Menu
Primiperfect to start with a pre dinner drink |
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Olives |
Warm Marinated Sicilian Olives (v/gf) |
6.5 |
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Ciabatta |
Extra virgin olive oil & balsamic (v) |
6.5 |
| pesto & goats cheese (v) |
9 |
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| Bruschetta | Roma tomato, red onion & basil (v) |
12 |
Wood Fired Pizza Breads |
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Bianco |
Rosemary, roast garlic (v/gf opt) |
9 |
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Rosso |
Tomato & roast garlic (v/gf opt) |
10 |
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Mozzarella |
Garlic mozzarella (v/gf opt) |
10 |
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Salumi |
Milano salami, chilli & onion (gf opt) |
13 |
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Antipasto / Entrees |
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|---|---|
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House made chicken & duck liver pate, red wine poached local tamarillos, ciabatta toast (gf opt) |
14 |
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Dolcelatte blue cheese soufflé, caramalised walnuts, mesculin(v) |
16 |
|
Ballina prawns, La Boqueria chorizo, garlic, chilli, coopers shoot tomatoes, basil & torn ciabatta (gf opt) |
16 |
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Seared queen scallops, cauliflower puree, smoked Barossa Valley speck (gf) |
16 |
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Carpaccio of local dry aged eye fillet of beef (served raw), truffle mayonnaise, preserved lemon, rocket, shaved parmesan (gf) |
17 |
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Pasta any pasta as an entrée, $8 less than mains price |
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To share… |
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| Antipasto Board – Italian cured meats, specialty cheeses, olives, sun blush tomato, smoked salmon, char grilled vegetables & wood fired bread | 25 |
Insalata |
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Ruccolo rocket, pear, Danish feta, walnuts, aged balsamic reduction (v/gf) |
16 |
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Spiced beetroot, roast pumpkin, Bangalow cows curd, mesculin & toasted pecans (v/gf) |
18 |
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Caprese Coopers shoot Tomatoes, bocconcini mozzarella, rocket, garden basil (v/gf) |
16 |
PastaGluten free pasta available (gf) $3 |
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Hand made sweet potato & Gorgonzola ravioli, forest mushrooms, baby leaf spinach, beurre noisette & walnuts (v) |
28 |
|
Chorizo Boscaiola- riggatoni pasta, La Boqueria chorizo, chicken breast, mushroom, white wine, cream & torn basil |
26 |
|
Spaghetti Marinara, the days fresh fish, NZ little neck clams, prawns, roasted garlic & chilli tomato sauce |
30 |
|
Riggatoni Bolognese, ground wagyu beef, shaved parmesan |
22 |
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Squid ink spaghetti, scallops, prawns, clams, chilli, EVOO, white wine |
30 |
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House made potato Gnocchi with Coopers Shoot tomatoes & wood roast vegetables, basil oil, shaved parmesan (v) |
24 |
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House made potato Gnocchi with braised range rabbit & Tuscan cabbage ragu, charred eggplant, truffle oil |
28 |
Mains |
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Saffron seafood risotto with the day’s fresh local fish, Atlantic salmon, prawns, NZ little neck clams, olives, capers & wild rocket (gf) |
32 |
|
Celery & fennel spiced rolled pork belly, kipflers, carrot & cardamon puree, cranberry jus (gf) |
30 |
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90 day aged CAAB certified Purebred Aberdeen Angus Northern Tablelands eye fillet (250g), parmesan & truffle soft polenta, broccolini, port wine jus |
34 |
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Market fish of the day, saffron risotto, blistered coopers shoot tomato & green olive tapenade (gf) |
34 |
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Pollo e funghi al forno - wood fired pancetta wrapped chicken breast medallions, mixed mushrooms, bocconcini, thyme cream sauce & mixed leaves (gf) |
28 |
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Piatti de Mare – the days fresh fish, local king prawns, seared sashimi scallops, Tasmanian smoked salmon, rocket salad (gf) |
45 |
Sides |
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Shoestring Fries |
8 |
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Seasonal Vegetables |
9 |
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Kipfler potatoes, lemon |
9 |
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Carrot & cardamon puree |
9 |
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Soft truffle polenta |
12 |
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Rocket, parmesan, pear |
10 |
Children |
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Bolognese |
10 |
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Carbonara |
10 |
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Margherita pizza |
10 |
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Hawaiian pizza |
10 |
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Spaghetti pommodoro |
10 |
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Grilled chicken salad |
10 |
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Fish of the day (90g) with risotto |
14 |
Pizza |
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Margharita tomato, mozzarella, bocconcini, fresh basil |
16 |
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L’Atomica salami, mushroom, fresh chilli, garlic |
18 |
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St Danielle bocconcini mozzarella, rocket, St Danielle Prosciutto |
22 |
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Pollo Bianco roast garlic base, marinated chicken breast, pancetta, mushrooms, sun blushed tomato pesto |
20 |
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Puttanesca bocconcini mozzarella, pancetta, olives, capers, anchovies, chilli, garlic |
20 |
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Fiorentina spinach, asparagus, free range egg, olives, Parmesan (v) |
20 |
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Gorgonzola blue cheese, caramelised onion, baby spinach, toasted pinenuts (v) |
18 |
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Add fillet strips |
24 |
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Meat Lovers BBQ sauce, bacon, chicken, salami |
20 |
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Reine smoked ham, mushrooms, olives |
18 |
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Marinara WINNER “BEST SEAFOOD PIZZA NSW 2009” A selections of the day’s fresh fish & prawns, garlic, anchovies, olives, capers |
24 |
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Giardino wood roasted Mediterranean vegetables, Danish feta & rocket |
20 |
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Romero king prawns, capers, semi dried tomatoes, chilli & rocket |
24 |
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Formaggio WINNER “BEST CHEESE PIZZA NSW 2008” Gorgonzola, bocconcini, parmesan, Danish feta, Kalamatta olives, oregano (v) |
20 |
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Bari spinach, chicken, salami, caramalised onions |
20 |
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Tropicale smoked ham & pineapple |
18 |
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Bianco Verde white pizza, spinach, garlic, sun dried tomatoes, pancetta, olives |
22 |
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Zucca pumpkin, spinach, garlic, pinenuts & feta (v) |
18 |
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Funghi wild mushrooms, pancetta, roast garlic, mozzarella, fresh sage |
20 |
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Mistero WINNER “MYSTERY CHALLENGE NSW 2010” chorizo, Danish feta, rocket & caramelised onion |
22 |
Dolce |
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TIRAMISU ASCOLANA – REGIONALE TIRAMISU FROM ASCOLI PICENO –Amaretto liquer coffee 12 |
12 |
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WHITE CHOCOLATE & BASIL TART, PINE NUT CRUST AND CANDIED ORANGES – Rymill Coonawarra June Traminer (90ml) 7 (375ml) 30 |
14 |
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SPICED PANNECOTTA WITH POACHED RUHBARB AND CURLED TUILLE – 42 Degrees South Sparkling Premier Rose (750ml) $48 |
14 |
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RAVIOLI E CHOCOLATE, FILLED WITH AMERETO AND ALMOND PASTE, CHOCOLATE COYO ICE CREAM – Seppeltsfiel Para Grand 10 year old (60ml) $10 |
14 |
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SOFT SEMOLINA PUDDING, APPLE, PEAR & PISTACHIO COMPOT, BRANDY ANGLAISE –Remy Cognac VSOP (30ml) $10 |
14 |
