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   17

Herb focaccia

 

FOCACCIA AGLIO, OLIO & PEPERONCINO  17

Focaccia garlic, EVO & chilli

FOCACCIA ALL’AGLIO   17

Garlic focaccia

 

BRUSCHETTA   20

Fresh tomato, basil, garlic and EVO

FOCACCIA ALLA MOZZARELLA   20

Mozzarella cheese

 

 

 

 

I TAGLIERI (the Wooden Boards)

All our Wooden Boards are served with wood oven Focaccia

for 2pp 45      for 4pp 57

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   18

Crumbed Sicilian olives stuffed with Asiago*, Italian sausage

ZEPPOLA SALATA MOZZARELLA E PROSCIUTTO COTTO    19

Fried pizza pocket with mozzarella cheese and ham

ZEPPOLA SALATA SALSICCIA E GORGONZOLA    19

Fried pizza pocket with Italian sausage, gorgonzola*, Calabrese ‘nduja*  

ARANCINI DI RISO CON CUORE DI TALEGGIO    18

Saffron rice balls with eggplant, Taleggio* cheese heart, spicy Noosa Reds sauce

CROCCHETTE DI PATATE AL PROFUMO DI TARTUFO    19   

Potato croquette with truffle and pink pepper Mascarpone*

PATATINE FRITTE    12

Chips with olive oil mayonnaise

POLENTA FRITTA 19

Golden crispy polenta, lardo di Colonnata*, bottarga* and gorgonzola sauce

 

 

 

PASTE E RISOTTI

CAPPELLACCI ZUCCA E PISTACCHIO 28

(recommended by our head Chef Marco)

Pumpkin filled cappellacci, pistachio velouté and crispy guanciale

GNOCCHI AL RAGOUT DI MANZO   25

Homemade potato gnocchi, beef ragout

TAGLIOLINI ALLA CICALA   32

Homemade tagliolini with Moreton Bay bugs, saffron velouté, cherry tomatoes and leek

TORTELLACCI DI MONTAGNA (mamma Fio’s recipe)   28

Traditional ricotta and spinach tortelli*, butter and sage sauce

FAZZOLETTI AL GRANCHIO   32

Handkerchief shaped pasta with local spanner crab, chilli, cherry tomatoes and touch of cream

RISOTTO TERRA E MARE   34

Traditional Italian risotto with truffle butter and truffled aged pecorino cheese, Mooloolaba King Prawns

RISOTTO DEL BOSCO   28

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   35

Marinated lamb cutlets, rainbow chard, lamb jus

VITELLO TONNATO   31

Thinly sliced poached veal with a tuna, capers and anchovy mayo, topped with pickled red onion and black olives dust

CARPACCIO DI CARNE 33 (150 gr)

  perfectly paired with 2015 Yarra Yering ‘Underhill’(Yarra Valley, Australia) Daily selection of thinly sliced raw meat (please ask your waiter), fresh mushrooms, rocket, finely shaved 30+ months aged Red Cow Parmigiano Reggiano*, balsamic reduction

GALLETTO ARROSTO   29

Lemon and sage marinated pan fried spatchcock, roasted potatoes and salmoriglio

MEDAGLIONE DI MANZO 38

  Grilled beef eye fillet (160gr), sautéed Tuscan kale, creamed goat cheese, porcini mushrooms

 

IL PESCE (fish)

CAPESANTE SCOTTATE   24

Pan seared scallops, peas veloute’, crispy 30+months aged Parmigiano Reggiano & fried baby black kale

 

CRUDO DI PESCE 31 (120 gr)

  Kingfish carpaccio, citronette, purple carrots, grapefruit segments, lime zest and hint of chilli

GAMBERI CON FINOCCHIO E AGRUMI   35

Grilled Mooloolaba prawns, fresh fennel and citrus fruit salad, honey and ginger vinaigrette

SARDINE IN SAOR   (revisited Venetian recipe) 26

Whole butterflied fried battered sardines, agrodolce red onion, dill, pink pepper veloute

TROTA SALMONATA   32

Pan fried ocean trout fillets, sauté silverbeet, celeriac puree, chilli & garlic oil

 

 

LE PIZZE(our pizzas)

TRADIZIONE ITALIANA (Italian Tradition)

MARGHERITA   23

Napoli sauce, fior di latte*, fresh basil, EVO* (OPTION:add oregano)

MOZZARELLA DI BUFALA   28

Napoli sauce, buffalo mozzarella, fresh basil, EVO*

NAPOLI   26

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

SALSICCIA   29

Fior di latte*, Italian sausage, fresh red onion, cherry tomatoes, 30+ months aged Red Cow Parmigiano Reggiano

CAPRICCIOSA   29

Fior di latte*, ham, Roman style artichokes, black olives, mushrooms

QUATTRO FORMAGGI   28

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)    32

Napoli sauce, 30+months aged Devodier Prosciutto di Parma, rocket, buffalo mozzarella, 30+ months aged Red Cow Parmigiano Reggiano*, EVO*

GENOVA   28

Fior di latte*, cherry tomatoes, homemade pesto alla Genovese, buffalo mozzarella, basil, EVO*

PATATE   30

Fior di latte*, pancetta*, rosemary potatoes, 30+ months aged Red Cow Parmigiano Reggiano*, truffled EVO*

MANTOVANA   32

Fior di latte*, pumpkin veloute’, stracciatella* cheese, cherry tomatos, 30+months aged Devodier Prosciutto di Parma

RUSTICA 28 

(Our pizzaiolo Ivano recommendation)

Napoli sauce, fior di latte*, grilled eggplant, hot cacciatore salame and Pecorino cheese
 

TIROLESE   29

(Our pizzaiolo Mattia recommendation)

Napoli sauce, fior di latte*, gorgonzola*, walnuts, cured smoked spek*

CALZONE AL COTTO   33 (inside out pizza)

Filled with fior di latte* and ham, finished with napoli sauce, thorned buffalo mozzarella, fresh basil, EVO

CALZONE PICCANTE   33 (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

 

250GRAMMI PIZZA AL METRO (250’s One meter pizza)   140

Create your own super pizza by choosing up to 4 pizze from the menu

GF OPTION NOT AVAILABLE

 

 

GLUTEN FREE BASE AVAILABLE – add 5 (Might not suitable for celiacs) 

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)  31

Napoli sauce, fior di latte*, ham, pancetta*, Italian sausage, mild salami

ACCIDIA (Sloth)  30

Napoli sauce, fior di latte*, Italian sausage, gorgonzola*, mushrooms

AVARIZIA (Greed) 32

Creamed truffle, smoked scamorza*, mushrooms, rocket, truffle EVO, 30+ months aged Red Cow Parmigiano Reggiano*

IRA (Wrath)  30

Napoli sauce, fior di latte*, hot cacciatore salame, calabrese ‘nduja*(OPTION: add stracciatella* rossa piccante 4)

SUPERBIA (Pride)  31

Napoli sauce, fior di latte*, Italian sausage, taleggio*, rosemary potatoes, EVO*

INVIDIA (Envy) 32

(Our pizzaiolo Antonio recommendation)

Fior di latte*, Mortadella, Stracciatella* cheese, pistachios and fresh basil

GOLA (Gluttony)  34

Napoli sauce, smoked scamorza*, mascarpone*, porcini mushrooms, cured smoked spek*

 

LE VERDURE (vegetables & more)

CAPRESE   27

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

CAROTE AL BURRO 16

Heirloom carrots sauteed in butter, pumpkin pepitas and fresh mint

BROCCOLINI & MANDORLE   16

Saute’ broccolini, shaved almonds, Pecorino Romano, chilli & garlic oil

INSALATA MISTA   16

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

INSALATA DI RUCOLA   16

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

 

 

PER I PIU PICCOLI (for the little ones)

13 years old & under

BIMBO PIZZA MARGHERITA  18 - Napoli sauce, fior di latte

BIMBO PIZZA MARGHERITA E PATATINE  18 - Napoli sauce, fior di latte and chips

BIMBO PIZZA PROSCIUTTO COTTO  18 - Napoli sauce, fior di latte, ham

GNOCCHI AL POMODORO  18 – Potato Gnocchi with Napoli sauce

COTOLETTA E PATATINE  18 - Chicken schnitzel & chips

PESCE ALLA GRIGLIA E PATATINE  18 - Grilled fillet of fish & chips

 

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

MASCARPONE

is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid

BOTTARGA

salted, cured fish roe. Often called “the poor man's caviar,” fish eggs have been preserved this way for centuries and are popular

 

LARDO DI COLONNATA

is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices.

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