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