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)

 

FOCACCIA ALLE ERBE 15
Herb focaccia

 

FOCACCIA AGLIO, OLIO & PEPERONCINO 15
Focaccia garlic, EVO & chilli

 

FOCACCIA ALL’AGLIO 15
Garlic focaccia

 

BRUSCHETTA 18
Fresh tomato, basil, garlic and EVO

 

FOCACCIA ALLA MOZZARELLA 18
Mozzarella cheese


 

I TAGLIERI (the Wooden Boards)
All our Wooden Boards are served with wood oven Focaccia
for 2pp 40      for 4pp 52

 

I SALUMI, WOODEN BOARD (cured cuts meat)
30+ months aged Devodier Prosciutto di Parma, Mortadella, Salame Felino, Cacciatore Piccante,Calabrese ‘nduja*, 30+ months Red Cow Parmigiano Reggiano*, honey

 

I FORMAGGI, CHEESE WOODEN BOARD (cheese)
Taleggio*, truffled Pecorino, Stravecchio in paglia*,

honey, Burratina* mozzarella
 

PROSCIUTTO & BURRATA, WOODEN BOARD (cured meat & cheese)
Air freight authentic Burratina* mozzarella, 30+ months aged

Devodier Prosciutto di Parma, rocket, EVO


 

I FRITTINI (fried nibbles)
 

250 GRAMMI OLIVE RIPIENE 16
Crumbed Sicilian olives stuffed with Asiago*, Italian sausage

 

ZEPPOLA SALATA MOZZARELLA E PROSCIUTTO COTTO 17
Fried pizza pocket with mozzarella cheese and ham

 

ZEPPOLA SALATA SALSICCIA E GORGONZOLA 18
Fried pizza pocket with Italian sausage, gorgonzola*, Calabrese ‘nduja*

 

ARANCINI DI RISO CON CUORE DI TALEGGIO 15
Saffron rice balls with eggplant, 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
 

TESTAROLI DI FOSDINOVO 24
Originally created to be the poor people pasta, 
made with flour

and water, shaped in rough squares, with homemade basil pesto,

toasted pinenuts and Stracciatella* cheese.

(Danny’s recommendation)
 

GNOCCHI AL RAGOUT DI MANZO 23
Homemade potato gnocchi, beef ragout

 

TAGLIOLINI ALLA CICALA 28
Homemade tagliolini with Moreton Bay bugs, saffron velouté, cherry tomatoes and leek

 

TORTELLACCI DI MONTAGNA (mamma Fio’s recipe) 25
Traditional ricotta and spinach tortelli*, butter and sage sauce

 

FAZZOLETTI AL GRANCHIO 29
Handkerchief shaped pasta with local spanner crab, chilli,

cherry tomatoes and touch of cream
 

RISOTTO TERRA E MARE 31
Traditional Italian risotto with truffle butter and truffled aged

pecorino cheese, Mooloolaba King Prawns
 

RISOTTO DEL BOSCO 25
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 26
Lemon and sage marinated pan fried spatchcock,

roasted potatoes and salmoriglio 

 

 

IL PESCE (fish)
 

CAPESANTE SCOTTATE 21
Pan seared scallops, peas veloute’, crispy 30+months aged

Parmigiano Reggiano & fried baby black kale
 

TONNO IN CROSTA DI SESAMO 24
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

SARDINE IN SAOR (revisited Venetian recipie) 21
Whole butterflied fried battered sardines,

agrodolce red onion, dill, pink pepper veloute
 

TROTA SALMONATA 28
Pan fried ocean trout fillets, sauté silverbeet,

celeriac puree, chilli & garlic oil


 

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 26
Napoli sauce, fior di latte*, white anchovies, black olives, capers, oregano, EVO*

 

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. (White option: NO Napoli sauce, fior di latte* base) 29
Napoli sauce, 30+months aged Devodier 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 29
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 Devodier Prosciutto di Parma
 

TIROLESE 27 (Our pizzaiolo Mattia recommandation)
Napoli sauce, fior di latte*, gorgonzola*, walnuts, cured smoked spek*

 

CALZONE AL COTTO 30 (inside out pizza)
Filled with fior di latte* and ham, finished with napoli sauce,

thorned buffalo mozzarella, fresh basil, EVO
 

CALZONE PICCANTE 30 (inside out pizza)
Filled with fior di latte*, hot cacciatore salame, Italian sausage, gorgonzola*,

Calabrese ‘nduja* finished with napoli sauce, thorned buffalo mozzarella, fresh basil, EVO


 

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

 

GLUTEN FREE BASE AVAILABLE – add 5
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) 28
Napoli sauce, fior di latte*, hot cacciatore salame, calabrese ‘nduja*(OPTION: add stracciatella* rossa piccante 4)

 

SUPERBIA (Pride) 29
Napoli sauce, fior di latte*, Italian sausage, taleggio*, rosemary potatoes, EVO*

 

INVIDIA (Envy) 26
Fior di latte*, caramelized red onions, tuna, garlic EVO, oregano (Our pizzaiolo Antonio recommandation)

 

GOLA (Gluttony) 29
Napoli sauce, smoked scamorza*, mascarpone*, porcini mushrooms, cured smoked spek*

 

250GRAMMI PIZZA AL METRO (250’s One meter pizza) 115
Create your own super pizza by choosing up to 4 pizze from the menu

GF OPTION NOT AVAILABLE

GLUTEN FREE BASE AVAILABLE – add 5
PIZZA CHANGES & ADD-ONS CANNOT BE GUARANTEED

 

LE VERDURE (vegetables & more)
 

CAPRESE   24
Air freight authentic Burratina* mozzarella, heirloom tomatoes, basil, EVO

 

FINOCCHIO BRASATO   15 
Braised fennel, thyme butter, 30+ months aged Red Cow Parmigiano Reggiano*

 

BROCCOLINI & MANDORLE   15 
Saute’ broccolini, crushed hazelnuts, Pecorino Romano, chilli & garlic oil

 

INSALATA MISTA   15
Mixed leaf salad, green Sicilian olives, Italian goat cheese, anchovies dressing 

 

INSALATA DI RUCOLA   15
Rocket salad with 30+months aged Red Cow Parmigiano Reggiano*, pears, walnuts, balsamic dressing

 

GLUTEN FREE BASE AVAILABLE – add 5
PIZZA CHANGES & ADD-ONS CANNOT BE GUARANTEED

 

 

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

 

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