PRIMI
ZUPPA DEL GIORNO
Soup of the day
ANTIPASTO DELLA CASA
Dipalma’s selection of house made Italian appetisers 18.50
CALAMARI FRITTI
Fresh calamari tossed in semolina, then lightly fried and mingled with wild rocket, lemon vinaigrette and sea salt 16.50
CARPACCIO DI MANZO
Thin slices of rare eye fillet served with shaved granda padana parmesan and liliput capers, finished with a horseradish aioli. 16.50
GAMBERI CON PEPERONCINO
King tiger prawns, marinated in sambal chilli, lemon, capers and garlic, pan fried with roma tomatoes,
red peppers and Spanish onion, finished with a salad of fresh herbs, spring onion and snow pea shoots. 17.50
QUAGLIA CON PEPERONCINO
Char grilled par boned quail with chorizo sausage served on a mixed cress salad finished with an orange and pomegranate glaze 17.50
SOFFIATO DI FORMAGGIO
Twice baked goats cheese soufflé served with roasted prosciutto, a red wine glaze
and a salad of rocket, poached pear and shaved parmesan 17.50
PASTA E RISOTTO
TRECCE CON BROCCOLI
Trecce tossed with sauteed broccolini, fresh chilli and garlic, finished with olive oil and parmesan 16.50 22.50
TRECCE CON POLLO E ZUCCA
Trecce pasta tossed with chicken breast, roasted pumpkin and semi dried tomato, finished with olive oil and parmesan 17.50 23.50
PENNE A’ AMATRICIANA
Penne tossed with garlic, chilli, pancetta, onion and roma tomatoes,
finished with a napoli sauce, parsley, olive oil and shaved parmesan 16.50 20.50
SPAGHETTI MARINARA
Spaghetti tossed with a fresh selection of seafood, garlic, parsley and olive oil, finished with a herb salad 18.50 24.50
GNOCCHI AL RAGU
Our own house made gnoochi, served with tradtional ox tail ragu 16.50 22.50
FETTUCINE AL FARRO CON GRANCHIO
Our own house made spelt flour fettuccine with sauteed soft shell crab, smoked cherry tomatoes, spring onion and wild rocket pesto 18.50 24.50
SPAGHETTI AL PESCATORE
Spaghetti tossed with a selection of seafood, diced tomato and napoli sauce with garlic and olive oil 18.50 24.50
RISOTTO CON ANITRA AND FUNGHI
Risotto of roasted duck, porcini mushrooms and baby spinach 18.50 24.50
RISOTTO CON ASPARAGI
Risotto of fresh asparagus, radicchi and taleggio cheese 17.50 23.50
SECONDI PIATTI
AGNELLO AL VINO ROSSO IN UMIDO
Braised lamb shanks with chermoula and its braising vegetables
served on a creamy potato mash 27.50
MEDAGLIONE DI POLLO
Pan fried chicken medallions with cherry tomatoes, green beans and seeded mustard,
in a white wine buerre blanc finished with rocket and parmesan 27.50
VITELLINO SALTIMBOCCA
Veal sirloin layered with sage, parmesan and prosciutto served with roasted field mushrooms,
red onion, fondant potato and sautéed spinach, finished with a white wine butter sauce 27.50
BRACIOLA DI MANZO
Beef rib eye, char grilled to your liking served on a potato & mascarpone mash,
with a truffle scented mushroom sauce & wilted silver beet 33.50
CALAMARI FRITTI
Fresh calamari tossed in sea salt and semolina, lightly fried then mingled
with rocket and lemon dressing 27.50
ANITRA AROMATIZZATA
Boneless roasted half duck served with broccolini, potato roesti, ligurian olives
& roasted garlic finished with a port wine sauce 32.50
PESCE DEL GIORNO
Fish of the day - See our specials for the daily catch.
CONTORNI
PATATINE FRITTE
Seasoned fries 5.50
PATATE AL ROSMARINO
Italian Potatoes – Rough cut potato wedges, tossed in rosemary and garlic 7.50
VERDURE MISTE
Sautéed seasonal green vegetables 8.50
INSALATA PROVINCIALE
Torn baby cos lettuce, crisp pancetta, egg, cherry tomatoes, and parmesan finished with a horse radish aioli 12.50
INSALATA DI RUCOLA CON PARMIGIANO
Salad of fresh rocket leaves and shaved parmesan, with a balsamic dressing 7.50
DESSERT
Frangelico tira mi su, served with chocolate fudge sauce 12.50
Cappuccino crème brulee served with lime tuilli and Tia Maria Zabaglione 13.00
Tangy citrus tart served with a red berry coulis and vanilla bean ice cream 12.50
Rich dark chocolate pudding served with marble chocolate sauce and ferrerro rocher ice cream 13.50
Gelato misto – A selection of italian ice cream & sorbet 10.50
Warm almond and pear tart served with double cream and a duo of apricot sorbet and apricot glaze 13.50
CHEESE SELECTION: 50gms per serve, served with fig paste and lavosh bread
Rouzaire Coulommiers - Brie - France - 7.00
Mauri Bontazola - Blue - Italy - 8.00
Calender Farm House Cheddar - England - 8.00
