ANTIPASTI & STUZZICHERIA ITALIANA
Antipasti e stuzzichini are the traditional first course of an Italian meal. It is all about grazing over different foods to prepare your taste buds to welcome the rest of your meal
The majority of our ingredients are imported to make this experience truly traditional.
LE FOCACCE* (our flat bread)
BRUSCHETTA 18
Fresh tomato, basil, garlic and EVO
FOCACCIA ALLE ERBE 15
Herb focaccia
FOCACCIA AGLIO, OLIO & PEPERONCINO 15
Focaccia garlic, EVO & chilli
FOCACCIA ALL’AGLIO 15
Garlic focaccia
FOCACCIA ALLA MOZZARELLA 18
Mozzarella cheese
I TAGLIERI (the Wooden Boards)
All our Wooden Boards are served with wood oven Focaccia
I SALUMI, WOODEN BOARD (cured cuts meat) for 2pp 40 for 4pp 52
30+ months aged Prosciutto di Parma, Mortadella, Salame Felino, Cacciatore Piccante,Calabrese ‘nduja*, 24+ months Red Cow Parmigiano Reggiano* served with honey
I FORMAGGI, CHEESE WOODEN BOARD (cheese) for 2pp 40 for 4pp 52
Taleggio*, truffled Pecorino, Stravecchio in paglia* with honey, Buffalo Mozzarella
I SALUMI & FORMAGGI, WOODEN BOARD (cured meat & cheese) for2pp 40 for 4pp 52
Air freight authentic Burratina* mozzarella, Bresaola, rocket, EVO
I FRITTINI (fried nibbles)
250 GRAMMI OLIVE RIPIENE 15
Crumbed Sicilian olives stuffed with Asiago*, Italian sausage
ZEPPOLA SALATA MOZZARELLA E PROSCIUTTO COTTO 16
Fried pizza pocket with mozzarella cheese and ham
ZEPPOLA SALATA SALSICCIA E FRIARIELLI 17
Fried pizza pocket with Italian sausage and friarielli
ARANCINI DI RISO CON CUORE DI TALEGGIO 15
Saffron rice balls with eggplant and Taleggio* cheese heart, spicy Noosa Reds sauce
CROCCHETTE DI PATATE AL PROFUMO DI TARTUFO 16
Potato croquette with truffle and pink pepper Mascarpone*
PATATINE FRITTE 10
Chips with olive oil mayonnaise
MALTAGLIATI FRITTI 15
Crispy pizza bread intriguing appetizers with gorgonzola* sauce
PASTE E RISOTTI
CAPPELLOTTI ALLA NORMA 24
Sun shaped filled pasta, walnuts, caprino* cheese, ricotta, pan tossed eggplant, Pecorino Romano
GNOCCHI AL RAGOUT DI MANZO 20
Homemade potato gnocchi, beef ragout
FAGOTTINI ALL’INCHIOSTRO 26
Squid ink pasta parcels with reef fish, porcini mushroom sauce
TORTELLACCI DI MONTAGNA (mamma Fio’s recipe) 24
Traditional ricotta and spinach tortelli*, butter and sage sauce
FAZZOLETTI AL GRANCHIO 27
Handkerchief shaped pasta with local spanner crab, chilli, cherry tomatoes and touch of cream
RISOTTO AL TARTUFO 25
Traditional Italian risotto with truffle butter and truffled aged pecorino cheese
RISOTTO DEL BOSCO 24
Traditional Italian risotto with authentic imported Porcini mushrooms, Italian sausage, calabrese ‘nduja*, 30+ months aged Red Cow Parmigiano Reggiano*
LA CARNE (meat)
COSTOLETTE D’AGNELLO 29
Marinated lamb cutlets, rainbow chard, lamb jus
VITELLO TONNATO 27
Thinly sliced poached veal with a tuna, capers and anchovy mayo, topped with pickled red onion and black olives dust
CARPACCIO DI MANZO 27
Thinly sliced grass-fed raw eye fillet, fresh mushrooms, rocket, finely shaved 30+ months aged Red Cow Parmigiano Reggiano*, balsamic reduction
GALLETTO ARROSTO 25
Lemon and sage marinated pan fried spatchcock, roasted potatoes and salmoriglio
IL PESCE (fish)
CAPESANTE SCOTTATE 21
Pan seared scallops, cauliflower veloute’, crispy 30+months aged Prosciutto di Parma, pickled cauliflower
TONNO IN CROSTA DI SESAMO 22
Pan seared sesame seed crusted tuna, avocado mousse and balsamic reduction
GAMBERI CON FINOCCHIO E AGRUMI 29
Grilled Mooloolaba prawns, fresh fennel and citrus fruit salad, honey and ginger vinaigrette
IMPEPATA DI COZZE 21
Ca’di Frara Pinot Grigio pan tossed Mussels, chilli, garlic, parsley
LE VERDURE (vegetables & more)
CAPRESE 22
Air freight authentic Burratina* mozzarella, heirloom tomatoes, basil, EVO
FINOCCHIO BRASATO 16
Braised fennel, thyme butter, 30+ months aged Red Cow Parmigiano Reggiano*
INSALATA MISTA 13
Mixed leaf salad, green Sicilian olives, Italian goat cheese, anchovies dressing
INSALATA DI RUCOLA 14
Rocket salad with 30+months aged Red Cow Parmigiano Reggiano*, pears, walnuts and balsamic dressing
LE PIZZE(our pizzas)
TRADIZIONE ITALIANA (Italian Tradition)
MARGHERITA 21
Napoli sauce, fior di latte*, fresh basil, EVO* (OPTION:add oregano)
MOZZARELLA DI BUFALA 26
Napoli sauce, buffalo mozzarella, fresh basil, EVO*
NAPOLI 25
Napoli sauce, white anchovies, black olives, capers, oregano, EVO* (OPTION: add fior di latte* mozzarella 3)
SALSICCIA 27
Fior di latte*, Italian sausage, fresh red onion, cherry tomatoes, 30+ months aged Red Cow Parmigiano Reggiano
CAPRICCIOSA 27
Fior di latte*, ham, Roman style artichokes, black olives, mushrooms
QUATTRO FORMAGGI 26
Fior di latte*, taleggio*, gorgonzola*, 30+ months aged Red Cow Parmigiano Reggiano*, served with honey jar (OPTION: ask your waiter for the truffled version 3)
PARMA 183 d.C. 29
Napoli sauce, 30+months aged Prosciutto di Parma, rocket, buffalo mozzarella, 30+ months aged Red Cow Parmigiano Reggiano*, EVO*
GENOVA 27
Fior di latte*, cherry tomatoes, homemade pesto alla Genovese, buffalo mozzarella, basil, EVO*
PATATE 28
Fior di latte*, pancetta*, rosemary potatoes, 30+ months aged Red Cow Parmigiano Reggiano*, truffled EVO*
MANTOVANA 29
Fior di latte*, pumpkin veloute’, stracciatella* cheese, cherry tomatos, 30+months aged Prosciutto di Parma
DAL CONTADINO 25
Fior di latte*, chef’s choice of seasonal vegetables
CALZONE 30 (inside out pizza)
Filled with fior di latte* and ham, finished with napoli sauce, thorned buffalo mozzarella, fresh basil, EVO
GLUTEN FREE BASE AVAILABLE – add 3
PIZZA CHANGES & ADD-ONS CANNOT BE GUARANTEED
250GRAMMI, I SETTE VIZI CAPITALI (250’S Seven Sins)
The seven sins pizzas are 250 Grammi’s creation of more distinguished flavours combined to lift your senses.
LUSSURIA (Lust) 28
Napoli sauce, fior di latte*, ham, pancetta*, Italian sausage, mild salami
ACCIDIA (Sloth) 28
Napoli sauce, fior di latte*, Italian sausage, gorgonzola*, mushrooms
AVARIZIA (Greed) 29
Creamed truffle, smoked scamorza*, mushrooms, rocket, truffle EVO, 30+ months aged Red Cow Parmigiano Reggiano*
IRA (Wrath) 27
Napoli sauce, fior di latte*, cacciatore hot salami, calabrese ‘nduja*(OPTION: add stracciatella* rossa piccante 4)
INVIDIA (Envy) 24
Fior di latte*, rocket, cherry tomatos, 30+ months aged Red Cow Parmigiano Reggiano
SUPERBIA (Pride) 29
Fior di latte*, bresaola, stracciatella*, rocket, EVO*
GOLA (Gluttony) 29
Napoli sauce, smoked scamorza*, mascarpone*, porcini mushrooms, cured smoked spek*
250GRAMMI PIZZA AL METRO (250’s One meter pizza) 105
Create your own super pizza by choosing up to 4 pizze from the menu
GF OPTION NOT AVAILABLE
PER I PIU PICCOLI (for the little ones)
BIMBO PIZZA MARGHERITA 15 - Napoli sauce, fior di latte
BIMBO PIZZA MARGHERITA E PATATINE 15 - Napoli sauce, fior di latte and chips
BIMBO PIZZA PROSCIUTTO COTTO 15 - Napoli sauce, fior di latte, ham
GNOCCHI AL POMODORO 15 – Potato Gnocchi with Napoli sauce
COTOLETTA E PATATINE 15 - Chicken schnitzel & chips
PESCE ALLA GRIGLIA E PATATINE 15 - Grilled fillet of fish & chips
I DOLCI (sweets and more)
TIRAMISU CON LAMPONI E AMARETTI 15
Tiramisu with raspberries and Amaretti biscuits
TIRAMISU CLASSICO 14
Classic Tiramisu
TORTINO AL CIOCCOLATO 17
Chocolate volcano, Frangelico chantilly, citrus jelly, pistachio crumble
(please allow 15 minutes)
PANNACOTTA CARAMELLO BURRO SALATO 14
Pannacotta with salted butter & fresh raspberries
250 GRAMMI NUTELLA CALZONE 18
Pizza pocket filled with Nutella
ZEPPOLINE AL CIOCCOLATO 16
Fried pizza dough bites with white and dark chocolate dips
SGROPPINO AL LIMONE CON D.O.C.G. PROSECCO 14
Authentic lemon Sorbetto, vodka & Prosecco
AFFOGATO AL LIQUORE 16
Coffee cream, coffee, crumbed amaretti and your favourite liquor
CREMA AL CAFFE’ 5
Creamy coffe cup
IL DIZIONARIO ITALIANO (The Italian Dictionary)
FOCACCIA
is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread.
CALABRESE ‘NDUJA
is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrian variation of salumi
TALEGGIO
is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.
STRAVECCHIO IN PAGLIA
is hard sheeps milk cheese, wrapped and aged in hay for 40+ months
BURRATINA
is a fresh Italian cow’s milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
ASIAGO
is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese
FRIARIELLI
or Rapini, commonly marketed as broccoli raab or broccoli rabe, is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head
MASCARPONE
is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid
GORGONZOLA
is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining
CAPRINO
is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra
TAGLIOLINI
is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini.
TORTELLI
is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy.
EVO
Extra Virgin Olive Oil
FIOR DI LATTE
is a traditionally southern Italian cheese made from cow’s milk by the pasta filata method.
PARMIGIANO REGGIANO
is an Italian hard, granular cheese. The name "Parmesan" is often used generically for the same cheese made outside the traditional areas of production in Italy,
PANCETTA
is an Italian bacon made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.
STRACCIATELLA
is a soft cheese made of cream and strings of (or shredded) mozzarella
SMOKED SCAMORZA
is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella,
CURED SMOKED SPEK
is an Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then slow-smoked several months