Pane alla griglia

Char-grilled wood oven bread with garlic and local extra virgin olive oil

Schiacciata al rosamarino

Pizza bread, rosemary, extra virgin olive oil, sea salt

Bruschetta al pomodoro invernale

Toasted continental bread with preserved Italian tomato and marinated goats cheese

Bruschetta alla trota affumicata

Toasted continental bread, Huon valley smoked ocean trout, dill mascarpone

Cacciatore alla griglia

Grilled continental sausage

Olive Miste

Marinated mixed warm olives

Olive Ascolane

Large green olives filled with pork, veal and chicken mince, crumbed and deep fried

Bianco mangiare fritto

White bait, lightly floured and fried

Antipasto a modo nostro

Italian and local delicacies, grilled, pickled and preserved

Carpaccio di pesce Re

King fish Carpaccio served with diced celery heart, cherry tomatoes with a citrus dressing and local olive oil

Melanzane alla Parmigiana

Oven baked eggplant stack layered with parmesan, mozzarella, Napoletana sauce and basil

Funghi alla griglia con Taleggio e pesto di rucola

Grilled Portobello mushrooms on ciabatta bread with taleggio cheese and rocket pesto

Cappesante al lardo

Pancetta wrapped scallops, pan seared, wilted rocket and radicchio and goats curd

Arancini con polpa di granchio

Pumpkin risotto balls filled with blue swimmer crab meat, served with Napoletana sauce and basil pesto

Rigatoni alla Calabrese

Enzo’s own fresh made rigatoni pasta with garlic, broccoli and Mum’s preserved hot chili

Gnocchi ai Quattro Formaggi

Potato dumplings hand made from Mondello farm’s royal blue potato with a four cheese sauce

Ravioli alla Bolognese

Enzo’s own meat filled ravioli with a Bolognese sauce

Fettuccine alla moda dell’Umbria

Enzo’s own fresh fettuccine, soppressa (Italian sausage), local and imported mushrooms, Italian truffle and cream

Penne della casa

Penne pasta with chicken breast pieces, Napoletana sauce, avocado, basil pesto and cream

Pappardelle al ragu’ di agnello

Wide ribbon pasta with a tomato and lamb shoulder ragu’

Spaghetti al sapore di mare

With fresh local seafood, light tomato, olive oil and garlic.

Linguine con Polpa di Granchio

With blue swimmer crab meat, chili and fresh tomato

Risotto ai funghi

Arborio rice with fresh local and imported mushrooms

Risotto agli spinaci

Arborio rice with spinach and parmesan

Galantina di pollo al gorgonzola con spinaci

Fully de-boned organic chicken filled with spinach and parmesan wrapped in prosciutto served with a royal blue potato bake, broccolini and gorgonzola sauce

Saltinbocca

Veal scaloppine pan cooked with white wine, finished with champagne ham and cheese, braised silverbeet and

Filetto di Bue ai funghi e Tartufo

Black Angus beef fillet, pan cooked with mixed mushrooms, Italian truffle and touch of cream with a potato bake and green beans

Coniglio alla cacciatora

Farmed rabbit slow cooked with mushrooms, onions, carrots and tomato, in a traditional game hunter style

Braciolette di vitello alla Bocelli

Char-grilled veal escalopes filled and rolled with pecorino and parsley, on a warm salad of grilled witlof, broad beans, baby spinach and cherry tomatoes (Andrea Bocelli’s favourite dish when dining here in September ‘04)

Costolette d’agnello a Scottadito

Limestone Coast lamb cutlets char grilled, served with braised silver beet and potato

Quaglie alla brace

Char-grilled marinated quails, served with a tomato, red onion, cucumber, olive and basil salad

Controfiletto alla griglia

400gm Char-grilled scotch fillet, with royal blue potato mash and red wine jus

Bistecca alla Fiorentina

800gm Char-grilled T-bone steak, with grilled mushrooms and hand cut chips

Calamari infarinati e fritti O alla griglia

South Australian calamari dusted with flour, salt, pepper and deep fried or Char-grilled and served with salad

Granchi alla Diavola

Blue swimmer crab meat combined with dash of cream, fish stock, parmesan and seasoned with hot chilli and parsley, baked and served on a bed of seafood rice

Brodetto di Nasello

S.A. whiting fillets, mussels and cockles in a light tomato broth

Gamberi al peperoncino

Local gulf prawns pan cooked with garlic olive oil, Mum’s preserved chilli and flamed with brandy

Broccoletti saltati

Steamed broccolini with garlic and extra virgin olive oil

Insalata mista

Mixed leaf salad, tomato, cucumber red onion, olives white wine vinegar and olive oil

Patatine

Hand cut chips with rosemary salt

Spinaci

Spinach sautéed with olive oil and garlic

Patatine fritte

Hot chips

Cotoletta di pollo

Chicken schnitzel and chips

Filetto di pesce

Crumbed whiting and chips

Pizza

Cheese and tomato or ham and pineapple

Pannacotta al baileys

Baileys flavored pannacotta served with cinque stele vittoria coffe syrup and almond praline

Bonet

Traditional Piemontese cocoa and Amaretto biscuit pudding with caramel sauce and mascarpone cheese

Tiramisu

A deliciously delicate coffee, liqueur and mascarpone cake

Budino di Yoghurt

A light and refreshing oven baked yoghurt custard with macerated mixed berries.

Marsala e Macadamia

Enzo’s own vanilla bean gelati served with a marsala sauce, topped with roasted macadamia nuts

Coppa gelati

Enzo’s homemade gelati with a choice of three flavours: Chocolate, Lemon, Vanilla, Coffee, Hazelnut and Caramelised Fig