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 Prosciutto di Parma, Mortadella, Salame Felino, Cacciatore Piccante,Calabrese ‘nduja*, 24+ months Red Cow Parmigiano Reggiano*, honey

 

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

 

BRESAOLA & BURRATA, WOODEN BOARD (cured meat & cheese)
Air freight authentic Burratina* mozzarella, Bresaola, 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
 

CAPPELLOTTI ALLA NORMA   24
Sun shaped filled pasta, walnuts, caprino* cheese, ricotta, pan tossed eggplant, Pecorino Romano*

 

GNOCCHI AL RAGOUT DI MANZO   21
Homemade potato gnocchi, beef ragout

 

TAGLIOLINI ALLA CICALA   27 
Homemade tagliolini with Moreton Bay bugs, saffron velouté, cherry tomatoes and leek 

 

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   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   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 

 

INSALATA DI MARE    24
Fresh seafood salad with prawn cutlets, squid, cuttlefish, celery, carrot, parsley, EVO, citronette dressing (SERVED COLD)

 

TROTA SALMONATA   28
Pan fried ocean trout fillets, sauté baby black kale, 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   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   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 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


 

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*, cacciatore hot salami, calabrese ‘nduja*(OPTION: add stracciatella* rossa piccante 4) 

 

SUPERBIA (Pride)  29
Fior di latte*, bresaola, stracciatella*, rocket, EVO*

 

INVIDIA (Envy)  24
Fior di latte*, rocket, cherry tomatos, 30+ months aged Red Cow Parmigiano Reggiano*

 

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
 

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