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