SET MENU
$50 PP
1st Course
250 GRAMMI OLIVE RIPIENE
Crumbed stuffed Sicilian olives, Asiago, Italian sausage
2nd Course
TORTELLACCI DI MONTAGNA
(Fio’s recipe) Traditional ricotta and spinach tortelli, butter and sage sauce
RISOTTO AL TARTUFO
Traditional Italian risotto with truffle butter and truffled aged pecorino cheese
3rd Course
VITELLO TONNATO
Poached veal slices with tuna, capers and anchovy mayo, topped with pickled red onion and black olives dust
INSALATA DI RUCOLA
Rocket salad with 27 months aged Red Cow Parmigiano Reggiano, pears, walnuts and balsamic dressing PATATINE FRITTE Chips with olive oil mayonnaise
4th Course
250GRAMMI PIZZA AL METRO
(250’s One meter pizza) equivalent of 4 pizze
$70 PP
1st Course
250 GRAMMI OLIVE RIPIENE
Crumbed Sicilian olives stuffed with Asiago, Italian sausage
FOCACCIA e PROSCIUTTO
Wood fire oven baked herb focaccia with 30+ months aged Prosciutto di Parma
2nd Course
TORTELLACCI DI MONTAGNA
(Fio’s recipe) Traditional ricotta and spinach tortelli, butter and sage sauce
RISOTTO AL TARTUFO
Traditional Italian risotto with truffle butter and truffled aged pecorino cheese
CAPESANTE GRATINATE
Scallops gratin with orange and thyme butter, Queensland blue puree
INSALATA DI RUCOLA
Rocket salad with 27 months aged Red Cow Parmigiano Reggiano, pears, walnuts and balsamic dressing
PATATINE FRITTE
Chips with olive oil mayonnaise
3rd Course
250GRAMMI PIZZA AL METRO
(250’s One meter pizza) equivalent of 4 pizze
4h Course
ZEPPOLINE AL CIOCCOLATO Fried pizza dough bites with white and dark chocolate dips
$80 PP
1st Course
250 GRAMMI OLIVE RIPIENE
Crumbed stuffed Sicilian olives, Asiago, Italian sausage
FOCACCIA e PROSCIUTTO
Wood fire oven baked herb focaccia with 30+ months aged Prosciutto di Parma
2nd Course
FAGOTTINO ALL’INCHIOSTR0
Squid ink pasta parcels with local reef fish, porcini mushroom sauce
TORTELLACCI DI MONTAGNA
(Fio’s recipe) Traditional ricotta and spinach tortelli, butter and sage sauce
3rd Course
VITELLO TONNATO
Poached veal slices with tuna, capers and anchovy mayo, topped with pickled red onion and black olives dust
CARPACCIO DI MANZO
Grass fed eye fillet carpaccio, fresh mushrooms, rocket, finely shaved 24+ months aged Red Cow Parmigiano Reggiano, lemon oil.
INSALATA DI RUCOLA
Rocket salad with 27 months aged Red Cow Parmigiano Reggiano, pears, walnuts and balsamic dressing
4th Course
250GRAMMI PIZZA AL METRO
(250’s One meter pizza) equivalent of 4 pizze
5th Course
TIRAMISU CLASSICO Classic Tiramisu
ZEPPOLINE AL CIOCCOLATO Fried pizza dough bites with white and dark chocolate dips
STAND UP COCKTAIL PARTY
$90PP
1st Course
250 GRAMMI OLIVE RIPIENE
Crumbed stuffed Sicilian olives, Asiago, Italian sausage
2nd Course
ARANCINI DI RISO CON CUORE DI TALEGGIO
Saffron rice balls with eggplant and Taleggio cheese heart, spicy Noosa Reds sauce
3rd Course
MALTAGLIATI FRITTI
Crispy pizza bread intriguing appetizers with gorgonzola sauce
4th Course
CROCCHETTE DI PATATE AL PROFUMO DI TARTUFO
Potato croquette with truffle and pink pepper Mascarpone
5th Course
GNOCCHI AL RAGOUT DI MANZO
Homemade potato gnocchi, beef ragout
6th Course
RISOTTO AL TARTUFO
Traditional Italian risotto with truffle butter and truffled aged pecorino cheese
7th Course
TONNO SCOTTATO AL SESAMO
Pan seared sesame seed crusted tuna, avocado mousse and balsamic reduction
8th Course
COSTOLETTE D’AGNELLO
Marinated lamb cutlets, rainbow chard, lamb jus
9th Course
LE PIZZE
Selection of the best pizzas
(Chef choice)
10th Course
ZEPPOLINE AL CIOCCOLATO
Fried pizza dough bites with white and dark chocolate dips