Bianca

A light flattened, crisp, crunchy pizze base with iblea sea salt, roasted garlic, rosemary & extra virgin olive oil

Testa Rossa

Pizza base with vine ripened tomato, cheesed with basil, garlic, coroleeged red wine vinegar & extra virgin olive oil

Parma

Parma alight flattened, crisp, crunchy pizza base with prosciutto, rocket, olive tapenade, parmesan & balsamic glaze

Ribolitta

Classic Tuscan twice cooked hearty vegetable soup with legumes & pulses

Zuppetta di polla

Chicken ferm house soup, shredded chicken with baby spinach, sweets corn & slow cooked root vegetables

Cicchetti entrée platter

Chef’s selection of the five most popular Italian appetisers at Assaggio designed to be shared in the middle of your table “Cicchetti Style with Family & Friends”.

Arancini

Little oranges of Arborio rice dumpling flavoured with vegetable brood & filled with button & porcini mushrooms served with tomato essence

Calamari Insalata

Marinated al la minute with capsicum shallots dressed with oregano, garlic, oliv oil & a hint of chilli served with an Italian salad

Crocchetta

Creamy and crunchy desiree potato croquettes served with a lemon mayonnaise dressing

Gamberi

Tiger prawns with pancetta on a cannellini bean & tune salad with an aromatic agrodolce sauce.

Mozza

Hand made Mozzarella with prosciutto, served with black olive, sami sundried tomato & aged balsamic, drizzled with extra virgin olive oil

Polpette

Calabrian veal & pork meatballs rolled with grana padano cheese, garlic & parsley accompanied by a braised tomato & black olive salsa rossa

Capesante

Breaded scallops baked in shells with flat leaf parsley & served with a zabaglione of ambralimoncello

Numerouno

Thinly sliced lean pork roll porchetta with rosemary scented roasted potato, gorgonazolapiceante cheese & hand torn radicchio.

Margherita

Vine ripened tomato with thinly sliced bocconcini mozzarella, garlic, basil & oregano

Ortolana

Marinated spinach, char-grilled eggplant, fire roasted capsicum & baby bocconcini

Monta

Shaved leg ham, field mushrooms, roasted capsicums, olives, & baby bocconcini

Tirreno

Tiger prawns, fresh tomato, red onion, rocket, chilli & garlic

Brescia

Thinly sliced mild pancetta, mushrooms & mozzarella cheese

Tropicale

Shaved leg ham, pineapple, fresh tomato & mozzarella

Americana

Cacciatore salami, fresh tomato, bocconcini with a hint of chilli & basil

Romana

Prosciutto, vine ripened tomato, bocconcini mozzarella, garlic, basil & oregano

Bari

Marinated BBQ chicken, crispy bacon, pineapple, capsicum, spring onion & mozzarella

Marinara

Fruits of the sea, prawns, scallops, musels, white fish, shellfish with anchovy mozzarella cheese & red tomato sauce.

Rialto

A warm chicken salad with mixed green leaves, semi-dried tomato, ricotta, served with verde dressing & caramelized balsamic

La Tagliata

Roasted grain fed beef with hahndorf lettuce, parmesan, air dried capsicum, fresh mint with a hint of lemon & roasted walnut dressing.

Gnocchi Bolognese

The traditional old favourite recipe from bologna, slow braised meats in tomato &harbs

Gnocchi Benevento

Slow cooked vine ripened tomato in agarlic& basil sauce

Gnocchi DellaNonna

Cacciatore salami, mushrooms, olives, capsicum, red onion, napolitana sauce &proviolonepiccanta

Penne con salsicce

Short tube pasta with a ragu of pork, fennel & chilli sausage & lentils, slow cooked in tomato & herbs with lambrusco wine

Tagliatalle con gamberi

Wide ribbon pasta with sautéed black tiger prawns & rocket with a roasted tomato & shellfish sauce

Ravioli napolitana

Ravioli of veal & chicken with a slow braised tomato & basil sauce.

Spaghetti allaputtanesca

Thin flat pasta with a spicy and tangy black olive, anchovy, baby caper &oregano scented braised tomato sauce.

Penne Madonna

Short tube pasta with tender chicken pieces & braised mushrooms in a rosetta sauce

Ravioli cremona

Ravioli of veal & chicken with leg ham, mushrooms tossed in aporcini cream & grana padano parmesan sauce

Penna Cinderella

Short tube pasta with chicken, cashew nuts & apricots in a Galliano cream sauce.

Tagliatelle messina

Wide ribbon pasta with broccoli, sun dried capsicums, pine nuts & a hint of chilli in alight tomato sauce

Spaghetti Pescatore

Thin flat pasta with prawns, white fish, scallops, mussels, anchovy, garlic chilli, fresh tomato & extra virgin olive oil

Penna Amatriciana

Short tube pasta & pan fried thinly sliced becon tossed with caramelized onion & salsa rossa.

Regina

Grisp garden lettuce leaves with tomato, cucumber; Olives in an Italian oregano flavoured dressing

Misticanza

Hearty serve of mixed green |vegetables sautéed with garlic, olive oil & a hint of “ labombaregina” a sweet paprika, capsicum honey & chilli paste

Patatsfritte

Rosemary infused fried potatoes tossed in extra virgin olive oil & Sicilian sea salt

Verde

Rocket, apple, walnut & parmesan with a verde dressing

Funghi

Arborio rice with button & porcini mushrooms, sundried capsicum, garden peas & fresh herbs finished with a creamy grana padano sauce

Brindisina

Pan fried tiger prawns with mushrooms celery, carrot shallots, in alight tomato cream & roasted shelifish stock

Stella

Creamy risotto with pan fried chicken breast, baby spinach, semi-dried tomato, in pinenut& lemon sauce

Maiale

250g oven roasted pork rib eye served with polenta, baby spinach & a rich muscatel glaze

Brodetto

A simmering rich and hearty tomato broth with shellfish, crucstaceans, white fish, braised vegetables & a hint of chilli

Vittelloin panato

Crumbed veal escalopes layered with melted mozzarella cheese servied with a rich braised mushroom & pancetta sauce.

Calamari fritti

San Andrea AVenetain classic, fried calamari lightly dusted with ground rice flour, sea salt & black pepper served with a zucchini, pea & mint salad

Fiorentina

Tender chicken breast parmigiana, baked with leg ham, mozzarella served with a baby spinach & basil tomato sugo

Salsicce

Abbruzzi style pork, fennel & chilli sausages with polenta, sautéed broccoli &fondo Bruno glaze

Saltimbocca

Veal medallions layered with prosciutto, mozzarella cheese accompanied with soft potato, broccolini& a beef glaze.

Assagglo Pasticceria

The pastry shop is the pride and joy of Assaggio Café. A glance at the display case will surprise you with the variety of cakes, tarts, chocolates, biscotti & gelati. The miniature pastries & spoon desserts are one way of tasting many wonderful flavours.

Dessert stage plate – Panacotta, Lamon Tart & One Chef’s choice dessert of the day

Minim sweets from our patisserie chef’s display case

Affogato

Our own vanilla been ice cream served with a strong espresso or you rchoice of liqueur, to pour over the top Coffee 6 / Liqueur

Crostata

Zasty lemon tart with a “roman” style orange, honey & cardamom cream sauce

Torta di capri

Sweet chocolate & roasted hazelnut cake with rich Frangelico sauce

Tiramisu

Pick me up venetiantriffle with ducale coffee soaked sponge fingers layered with couverture cocoa, mascarpone &tiamaria sauce

Panacotta

Delicious traditional vanilla bean flavoured set cooked cream served with braised berry compote

Tre gelati

Three of our velvety, luscious, sweet & rich crème anglaise based Italian gelati

Patatine

A plate of golden fried & crisp potato with tomato sauce

Penne con burro Ve

Short tube pasta tossed in butter & parmesan cheese

Ravioli napolitana

Buona pasta ravioli of veal & chicken with a slow braised tomato & basil sauce

Spaghetti bolognese

The traditional old favourite recipe from Bologna, slow braised veal in tomato & herbs

Bambini pollo

Marinated roasted tender chicken breast

Bambini parmigiana

Crumbed veal medallions with leg ham, melted mozzarella & napolitana sauce

Tutti frutti

A frog in a jelly compote

Gelati

Small / Medium / Large