Choose from Our A la Carte Menu or Our 3 course Valentino Special

A la Carte Menu

Starters

  • Brushetta
    Diced roma tomato, Spanish onion and fresh basil atop crusty wood fired bread.
  • BUFFALO CAPRESE (GF)
    Buffalo, sliced roma tomato & fresh basil then drizzled with extra virgin olive
  • RUCOLA & PARMIGIANO (GF)
    Wild rocket leaf, roasted pine nuts, green apple and shaved parmesan.
  • Polpette
    Veal mince infused with fresh bread crumbs, pecorino cheese garlic and parsley then baked in a tomato ragu
  • Arancini
    Risotto balls filled with mozzarella and a veal ragu, coated in breadcrumbs and lightly fried. (2 per serve)
  • Zucchini Flowers
    Filled with a Velouté of gorgonzola, gruyere and provolone cheeses, then coated in a tempura batter & shallow fried.
  • Calamari Fritti
    Dusted in Mediterranean sea salt, pepper & flour then shallow fried, served with homemade tar tare.
  • Octopus alla griglia
    Octopus in a marinade of garlic confit, parsley, chilli then grilled to perfection and served atop rocket leaf, pinenuts, shaved parmesan and a drizzle of balsamic and fig reduction

Mains

  • Tortellini Boscaiola
    Veal pasta pillows coated with a silky cream of smoked pork belly, field mushrooms and garlic
  • Lasagna
    Fresh pasta sheets layered with a veal bolognese, fior di late cheese and a veloute of béchamel.
  • GNOCCHI SORRENTINA (V)
    Homemade with cherry tomatoes and fresh basil.
  • SPAGHETTI GAMBERONI
    Queensland tiger prawns sautéed with garlic & a hint of chilli tossed with snow peas

    then finished with diced cherry tomato, basil and a drizzle of extra virgin olive oil.

  • PORK BELLY
    Slow roasted in our wood fired oven, then finished with a crispy crackling and served

    with a green apple and cinnamon chutney.

  • POLLO AI FUNGHI
    A creamy veloute of shitake, porcini & oyster mushrooms confit of garlic and sage.

    Served atop of tender roulade of chicken

  • EYE FILLET 360 (250GMS) )
    Premium grade of Pure South Angus beef grown in south eastern Australia char grilled medium finished with a creamy field mushroom sauce hinted with confit garlic, basil & diced cherry tomato. Served on baked rosemary potato.
  • WILD BARRAMUNDI (GF)
    Brushed w garlic, parsley, chilli and olive oil, Crispy skin topped with diced

    cherry tomato, Spanish onion & basil pesto.

Dessert

  • Ricotta cheese cake
    Baked ricotta and mascarpone cheesecake served on a berry coulis
  • Chocolate Cannoli Siciliani
  • Tiramisu
    Coffee dipped lady fingers cased in a velvety mascarpone cream sprinkled with chocolate dust.
  • Panna cotta
    Vanilla bean panna cotta accompanied with a wild berry coulis

3 Course menu ($69.00 pp)

Starters (Choice of Entree)

  • Polpette
    Veal mince infused with fresh bread crumbs, pecorino cheese garlic and parsley then baked in a tomato ragu
  • Arancini
    Risotto balls filled with mozzarella and a veal ragu, coated in breadcrumbs and lightly fried. (2 per serve)
  • Zucchini Flowers
    Filled with a Velouté of gorgonzola, gruyere and provolone cheeses, then coated in a tempura batter & shallow fried.
  • Calamari Fritti
    Dusted in Mediterranean sea salt, pepper & flour then shallow fried, served with homemade tar tare.
  • Octopus alla griglia
    Octopus in a marinade of garlic confit, parsley, chilli then grilled to perfection and served atop rocket leaf, pinenuts, shaved parmesan and a drizzle of balsamic and fig reduction

Mains (Choose one of the following)

  • POLLO AI FUNGHI
    A creamy veloute of shitake, porcini & oyster mushrooms confit of garlic and sage.

    Served atop of tender roulade of chicken

  • PORK BELLY
    Slow roasted in our wood fired oven, then finished with a crispy crackling and served

    with a green apple and cinnamon chutney.

  • WILD BARRAMUNDI (GF)
    Brushed w garlic, parsley, chilli and olive oil, Crispy skin topped with diced

    cherry tomato, Spanish onion & basil pesto.

  • Steak 360 (250gms)
    Premium grade of Pure South Angus Eye fillet grown in south eastern Australian char grilled (no more than medium) finished brandy flambé of creamed mushrooms, diced cherry tomato, hinted with garlic and rosemary. Served on Kipfler potatoes and asparagus.

Dessert (served in alternate)

  • Baked ricotta cheese cake
    Baked ricotta cheesecake served on a berry coulis
  • Chocolate Cannoli Siciliani
  • Tiramisu
    Coffee dipped lady fingers cased in a velvety mascarpone cream sprinkled with chocolate dust.
  • Panna Cotta
    vanilla bean panna cotta accompanied with a wild berry coulis