Milano's On The Lake in Pelican Menu

BREADS

House Baked Bread Roll Compound Butter	$3.2
Bruschetta (gfa) Toasted Sourdough. Goat’s Feta. Vine Tomato and Basil Salsa	$10
Milano’s Bruschetta (gfa) Toasted Sourdough. Local Prawns. Avocado. Vine Tomato and Basil Salsa	$14.8
Warm Cobb Loaf Garlic and Herb Butter	$8

OYSTERS

Natural (gf,df) Lemon Cheek	½ Doz $19 / 1 Doz $37
Kilpatrick (gf,df) Bacon. Pancetta. Smokey BBQ Sauce	½ Doz $20 / 1 Doz $39
Mornay Grana Padano	½ Doz $20 / 1 Doz $39
Sicilian (gf,df) Beetroot Sorbet. Sambuca	½ Doz $22 / 1 Doz $43
Mixed Oysters	½ Doz $21 / 1 Doz $41

ENTREÉS

Bowl of Warm Mixed Olives (v,gf,df)	$12
Caprese Salad (v,gf) Tomato. Avocado. Buffalo Mozzarella. Walnuts. Basil. Chardonnay Emulsion	$13.5
Risotto (v,gf,dfa) Autumn Vegetables. Grana Padano. Salsa Verde	$14.5
- add Poached Chicken	$4.2
- add Grilled King Prawns	$6.5
Seafood Chowder (gfa) Market Fresh Seafood. Veloute. Pernod. Sourdough	$16
Herb Crumbed Squid Heirloom Tomato and Caper Salad. Lemon. Organic Black Garlic Aioli	$16.5
Ravioli Smoked Chicken. Leek. Pancetta. Seeded Mustard. Tarragon. Cream Reduction	$17
Twice Cooked Pork Belly Artichoke. Beetroot. Apple. Pickled Cabbage. Pomegranate	$18
Local Caught Prawns White Bean. Tomato. Chorizo. Peri Peri. Lemon	$19.5
Hervey Bay Half Shell Scallops (gf,dfa) Melon. Goats Feta. Citrus. Mint. Pickled Ginger	$20
Seafood Cocktail (gf,df) Local Caught Prawns. Blueswimmer Crab. Oysters. Brandy Thousand Island	$24.8
Frutti de mare for 2 ½ Doz Mixed Oysters Herb Crumbed Squid. Heirloom Tomato and Caper Salad. Black Garlic Aioli Local Caught Prawns. White Bean. Tomato. Chorizo. Peri Peri. Lemon	$49.8

MAIN COURSE

Quinoa Pilaf (v,gf,df) Honey Roasted Pumpkin. Rocket. Pinenuts. Semi-dried Tomatoes. Balsamic Caramel	$25.0
Hand Rolled Pumpkin & Potato Gnocchi (v) Goats Curd. Basil. Asparagus	$27.5
Chicken Boscaiola (gf) Buttered Potatoes. Seasonal Vegetables. Bacon. Mushrooms	$29.8
Cone Bay Barramundi Fillet (gf) Kipfler Potatoes. Garden Salad. Lemon Butter Sauce	$32.8
- add Grilled King Prawns	$6.5
- add Whole Fresh Water Crayfish	$11.5
Lamb Rump (gf) Roasted Potato. Yorkshire Pudding. Micro Vegetables. Parsnip. Peas. Black Garlic Balsamic Jus	$33.5
Filet Steak (gf) Potato Mash. Baby Spinach. Red Wine Jus	$34.5
- add Grilled King Prawns	$6.5
- add Whole Fresh Water Crayfish	$11.5
Milano’s Seafood Pasta (gfa) Prawns. Scallops. Lobster. Kinkawooka Mussels. Cloudy Bay Clams. Fish. Heirloom Tomato. Parsley. Chili. Olive Oil	$35

SIDES

Tossed House Salad (v,gf,df)	$7
Italian Salad (v,gf)	$8.5
Roasted Garlic Mash (v,gf)	$7
Steamed Seasonal Vegetables (v,gf,df)	$7.5
Bowl of Chips (v,gf,df)	$8.5

SEAFOOD PLATTER

SEAFOOD PLATTER for 2	$198
- HOT 1/2 Mornay Lobster, Herbed Crumbed Squid, Pan Fried Fish Fillet , Hervey Bay Half Shell Scallops , Beer Battered Bug Tails , Kilpatrick Oysters, Mornay Oysters , Chips	-
- COLD Local King Prawns, Natural Oysters, House Cured Salmon, Blue Swimmer Crab, Seasonal Fruit, Salad, Accompanied Sauces	-

DESSERT

Vanilla & Buttermilk Panacotta (gf) Vanilla Bean and Mascarpone Ice-Cream. Orange. Espresso Syrup	$13
Apple & Fig Crumble Poached Pear. Oats. Sticky Date Ice-Cream. Cinnamon Custard	$13.5
Affogato Vanilla Bean Ice-Cream. Espresso. Biscotti	$11.5
- add Liqueur	$5.5
White Chocolate & Raspberry Crème Brulee (gfa) . White Choc Gelati. Raspberry Coulis. Wildberries. Tuile Biscuit	$13.5
Citrus Tart Grapefruit. Orange Sorbet. Toffee	$14
Chocolate Hazelnut Fondant Pudding Choc-Hazelnut Ice-Cream. Praline. Chocolate Filigree	$14.5
Cheese Plate Quince Paste. Muscatels. Fruit. Crackers	-
- 1 Cheese	$17.5
- 2 Cheeses	$19.8
- 3 Cheeses	$21.8

Menu Disclaimer

Nearby Greek restaurants

Name	Cuisines
Milano's On The Lake	Italian, Lebanese, Spanish, Vietnamese, French, International, Greek

Popular Menu Items

Name	Description	Cuisines
Minestrone Soup	The classic and renowned Italian soup, comprising small pasta shapes, a rich chicken stock and finely diced vegetables such as celery, onions, tomatoes, carrots beans and herbs. Created in Ancient Roman times this soup is now served in many different ways, some finely and others much more chunky and hearty. A sprinkling of parmesan and a good basket of bread makes this really filling.	Italian
Rillette	Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative.	French
Lamb	‘Chuletillas de Cordero – beautiful little tender lamb chops are cooked with a garlic and salt crust. Can be served as a tapas hot or cold, but usually served with a side dish of crispy potato cubes, marinated in herbs and garlic and fried. Very tasty.	Spanish
5-Spice Chicken Noodle Salad	If you like salad and you love chicken then you have to try this dish. The chicken is coated in a mixture of spices including Chinese 5-Spices, grilled and sliced and placed on top of the salad. A cross between a noodle bowl and a salad, there are a multitude of flavours and textures using soy, ginger, lime and coriander to season the salad of matchstick carrots, noodles, peanuts and usually, whatever the chef decides to put in there! Really delicious.	Vietnamese
Felafel	Served thoughout Lebanon, Greece and Turkey in various forms, either round or elongated sausage shaped, and made from ground chick peas or fava beans or both, and then moulded into shape with garlic, herbs and sometimes raisins. The small patties are then deep fried and served hot with flatbread and a choice of dips such as yoghurt, mint and garlic. Served also with salad and pickled vegetables. Are normally also included in a middle eastern mezze feast of 6 or 7 dishes.	Lebanese
Muc Chien Gion	If you like squid, this is the dish to try. Tiny baby squid are deep fried in a special coating (the recipe is never disclosed) and served with a clean tasting spice salt, pepper and lime dip.	Vietnamese
Lemongrass Chicken	It's so simple yet so delicious! Lemongrass Chicken is a fabulous dish used in soups, served with rice or packed into Banh Mi. In the markets you mayfind it on sticks to be dunked into a fresh sauce, a satay or a Nuoc Cham. The zingy lemongrass makes a lovely fresh sauce for the chicken. This is a great dish for children who might not like the spicy foods of Asian cuisines. Some Vietnamese restaurants will serve the chicken schnitzel style with the sauce on top, others fried the chicken in slices.	Vietnamese
Napoletana pasta sauce	An amazing vegetarian italian option. Crushed tomato, onion, garlic, basil and parmesan. Sounds simple but bursting with lots of flavour.	Italian
Spaghetti and Meatballs	Traditional Italian dish, with meatballs made of minced pork and beef, herbs and minced onion and garlic, and served in a rich thick tomato based ragu sauce. Can be served sometimes with shredded fresh basil or oregano and shavings of parmesan. As with carbonara, it tends to be served with garlic bread and side salad.	Italian
Osso Buco	A dish invented in Ancient Roman Times and perfected over the years to a more sophisticated Italian meal, consisting of cross-cut veal shanks, braised in red wine, onions, celery and carrots and served with a gremolata on the top (optional).	Italian
Bruschetta	Delicious slices of bread, rubbed with garlic and tomato and seasoned before grilling. Various toppings are served, the most popular being diced tomatoes and red onion with finely chopped garlic and basil. Can also be served with a pesto topping, and sometimes with roasted aubergine and mushrooms. Usually a starter, but can be purchased as a main course.	Italian
Lamb cutlets with garlic and rosemary	Usually on every Italian menu, small trimmed lamb chops or cutlets are served steeped in fresh rosemary and garlic and pan fried or grilled. Served with sauté potatoes and vegetables, it is a hearty plate of food and delicious flavours. Tender pink lamb is enhanced by the earthy rosemary and garlic.	Italian
Boeuf Bourguignon	Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices!	French
Bouillabaisse	A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes.	French
French Onion Soup	Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup!	French
Pate de Campagne	Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins)	French
Tapas	Tapas has had a rapid rise in popularity over the last 5 years due to the sociability of eating in groups in a casual way. Lots of small dishes are provided as ‘taster’ type delights, consisting of food such as ham and cheese croquettes (croquetas), garlic prawns (gambas ajillo), patatas bravas (spiced potato, garlic and tomato baked dish), tortilla (Spanish omelette) and many others. Usually eaten with a good bottle of Spanish wine.	Spanish
Spanish Omelette	There are many varieties of the spanish omelette but the true variation only consists of eggs with potato and onions with a hint of garlic. Nowadays restaurants also serve them with capsicum and they are frequently part of a tapas platter. Usually sliced into wedges and served with bread, the Spanish often make this dish into a sandwich!	Spanish
Chorizo	A spicy hard sausage that is used in many dishes, or served on its own as part of a tapas. When fried, the deep red colour seeps into the pan (the colour comes from the smoked paprika from which the sausage is made). Can be served sliced in baguettes or included in other dishes, including potato dishes, it adds a different texture and warmth to whichever meal you have.	Spanish
Paella	Paella is served in huge circular pans, set in the middle of the table for sharing. Originating in Valencia in the l9th Century, when it was essentially a rice dish with vegetables and seafood or meat, most paellas are now mixed and include chicken, squid, vegetables, rice, saffron and white wine, with heaps of garlic! The rice is often left to ‘crisp’ up on the base of the pan and needs scraping to remove – very delicious.	Spanish
Gazpacho	A summery cold soup, very traditional but also made in several different ways in restaurants. The base of the soup is tomato and pepper which as been blitzed from raw, and with the addition of cucumber, onions, tarragon and garlic. A dish of diced cucumber, capsicum and avocado in salsa-style is served to the side to sprinkle over your soup, along with garlic croutons. A very delicious appetiser	Spanish
Pho	This forms part of the staple Vietnamese diet and is served in most vietnamese restaurants in Australia. Comprising a salty broth with fresh rice noodles, chicken or beef, thai basil and vegetables, it is usually served in huge steaming bowls and accompanied by a hot and spicy sauce. Mixed Pho has become more popular recently, with the main part of the dish comprising both meat and seafood.	Vietnamese
Cha-Ca	Originating from Hanoi in Vietnam, this dish comprises of small morsels of coated deep fried fish, which are served sizzling and coated with garlic, ginger, turmeric and other spices. It is usually brought to the table in a large hot pan for all to share, with side dishes of green beans and spring onions and a selection of dips.	Vietnamese
Banh Xeo	Crispy crepes or pancakes filled with succulent and tender pork, shrimp, beansprouts and herbs are served piping hot and you are encouraged to eat them like a local by cutting them into manageable pieces and rolling them up in lettuce leaves or rice paper – dip them into the selection of dips provided by the chef such as sweet chilli or a honey and soy, but the chef will usually spring a surprise on you with his secret combination!	Vietnamese
Mezze	Traditional starter of an array of small plates of Greek food, similar to eating tapas style in Spain. Regular dishes include hummus (chickpeas with garlic and tahini) taramasalata ( fish roe), felafels and kofte (spicy meatballs or cigar shaped formed meat with herbs, spice and onions), grilled octopus, grilled halloumi cheese and an aubergine salad, plus many more. Served with pitta bread for dipping and cucumber and mint tsatsiki	Greek
Moussaka	An oven baked lasagna style dish but with the pasta being replaced by layers of eggplant. In between the layers is a delicious mix of spiced minced lamb with oregano and tomatoes. The whole dish is topped with a béchamel sauce and baked in the oven until the top is bubbling and golden. Some moussakas have a more savoury custard topping. Moussaka is made differently from restaurant to restaurant and can include sliced courgettes or part fried potato slices, depending on the chef’s recipes.	Greek
Kleftiko	A joint of lamb, usually a whole leg which has been slow roasted until it falls of the bone. Cooked with garlic, lemon, potatoes and onions with plenty of oregano and thyme and tomatoes. Often the lamb is wrapped in paper and sealed to keep in the flavour and left for many hours on a low heat. Very delicious and very Greek!	Greek
Souvlaki	An Amazing Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Check with the staff to the scale of heat as it has been know to surprise people! Be brave and add more spice with a hot chill sauce or soften the heat with garlic yoghurt or hummus	Greek
Spanakopita	A Greek savoury pastry often served as a starter or a snack, consisting of filo pastry wrapped around a filling of chopped spinach, feta cheese, onions, egg and seasoning. The dish is usually served as a triangular pastry, but some restaurants make large trays, almost pie like, and cut out wedges to serve with a mixed salad and yoghurt dip.	Greek
Baclava	Very sweet and almost ‘teeth-curling’ this is a delicious Greek pastry served as a dessert and comprising of flaky filo pastry, crisp on the outside but with a gooey filling of cinnamon spiced nuts and dried fruit bathed in honey or a sweet syrup. Whilst sold in restaurants as a dessert, it is often found in Greek delis and sandwich shops.	Greek
Baba Ganoush	Probably the most famous of Lebanese dishes, and eaten in many eastern countries, baba ganough is predominantly aubergine or egg plant, mashed with tahini paste, garlic, coriander and paprika to create a wonderful filling dip. It can be served on its own as a starter or part of a middle eastern spread or mezze. It almost certainly comes with olives and pitta bread or flat bread. A lovely tasting strong flavoured dip that makes you want to go back for more!	Lebanese
Tabbouleh Salad	Tabbouleh is predominant in most middle eastern dishes either hot or cold. The bulgar wheat is cooked by pouring over hot water and leaving to stand. Once cold, it is mixed with tomatoes, cucumber, mint, parsley, garlic and diced onions and plenty of seasoning. In some restaurants it is also served with goats cheese, cubed, and sprinkled over the top. A very filling and delicious salad with fresh lemon juice squeezed into give it a touch of acidity.	Lebanese
Pastries	Lebanon is famous for delicious sweet pastries, using a lot of honey, nuts and dried fruits. Probably the most famous are baklava and mammoul cookies, served with deep and rich Lebanese or Turkish coffee after a meal. Baklava is virtually the same as the Greek version, doused in very sweet honey syrup with nuts and dried fruits encased in pastry.	Lebanese
Soave	Another popular wine, this white wine is produced in the Veneto region of Italy, around the city of Verona, home to many Shakespeare plays! It is comparatively dry and was once the ‘in’ drink in the 1970’s but was overtaken by Pinot Grigiot towards the 1980’s	Italian
Peroni	The most popular of beers served in Italian restaurants, it is not the cheapest one around but still sells more than any other. 5% alcohol, a slightly ‘hoppy’ taste but very refreshing when served in iced cold frosted glasses.	Italian
Chablis	A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive	French
Naranja	The Spanish are very proud of their oranges, so much so that they make a big thing out of serving fresh juice ‘presse’ style, which means the oranges are freshly pressed only when the drink is ordered. The oranges tend to be very sweet and are often used in cocktail style beverages, particularly with a touch of Grenadine and a green liquer such as crème de menthe or Chartreuse. Whichever way, the drink is a kick of sunshine.	Spanish
Rioja Wine	The most prolific Spanish wine served, Rioja is popular with red wine drinkers, whether amateurs or connoisseurs. Deep and fruity from the Rioja region of Spain, it comes in many varieties, but a good example should be smooth and velvety. Varies in price, but a good one can be purchased at a relatively cheap price.	Spanish
Coffee	Vietnamese coffee has a distinct taste to it and it quite often strong but sweet. Served as a filter with cup underneath, there are many versions to the taste.	Vietnamese
Arak	A strong aniseed flavoured spirit combined with water, which makes it a cloudy drink served with ice and lime wedges. It is called the ‘milk of lions’ and is usually serve with mezze at the beginning of the meal.	Lebanese
Chianti	In rustic Italian restaurants, you can still see empty bottles of Chianti grouped together and hanging around the bar or ceiling! Old Chianti bottles used to be covered in a basket weave, and often used to house a candle on your table, so that the wax dripped down the outside of the bottle! The wine itself is red and relatively light in comparison to heavier Italian wines such as Barolo. Chianti is produced primarily in the beautiful region of Tuscany, and is eminently drinkable!	Italian
Kir Royale	Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated.	French
Sangria	This is a lovely refreshing ‘punch’ style drink, served in big pitchers or jugs and set on the table for everyone to share. Alcohol content varies, as some restaurants make it the traditional way with red wine, chopped fruit and brandy, while others make it a cooler, longer drink with red wine and soda or lemonade, but still with copious amount of fruit. Called Sangria due to its deep red colour (sangria means ‘blood’ in Spanish) it is served in restaurants and pubs in Australia in the summer months, with lots of ice. Fruit often includes apples, oranges, melon, pears and nectarines, more or less any fruit available.	Spanish
Coconut Cocktail	A lavish presentation, normally served in half a coconut shell with decoration of umbrellas and fruit. Various spirits are served but all with a coconut milk base and some with grated coconut flesh as well.	Vietnamese
Lotus Tea	Green tea is marinated with fresh lotus leaves so that the aroma infuses into the whole drink. Vietnamese people believe that this has very health beneficial properties. Very refreshing.	Vietnamese
Ouzo	Traditional Greek drink served as an aperitif, although Greek people will drink it at any time! Quite a firey spirit, totally clear until water is added and it becomes cloudy. Almost aniseed in flavour, not unlike the French Pernod, but stronger.	Greek
Rakomello	This is more like a ‘hot toddy’ and made with the incredibly alcoholic raki spirit, but mellowed down with water, honey, cloves and cinnamon. Served hot, it is particularly popular in winter months – worth trying, it is quite unique, and the Greeks use it for ‘medicinal purposes’ !!	Greek
Retsina	Another traditional Greek wine, not known for its smoothness. It has been resonated with pine to preserve the wine, an age old tradition from thousands of years ago. It pairs effortlessly with dishes containing herbs such as rosemary, oregano and dill and is a good accompaniment to chicken and fish dishes. Crisp and quite a herbal taste, but some people really like it. Retsina is also available in a rose version but not all restaurants stock it – do ask though, as it is eminently more palatable than the white version!	Greek
Coffee	Lebanese coffee is very similar to Turkish coffee in its strength and method of serving. Usually accompanied by small sweet pastries or biscuits, it should only be sipped, due to the way it is made, leaving the ground coffee at the bottom of the cup – quite bitter if you take a mouthful!	Lebanese

Nearby restaurants

Name	Cuisines
Pelican RSL Sub-Branch Club Pty Ltd	European
Elizah's Lakeside Restaurant	Cafes
Milanos	Italian, European
Milano's On The Lake	Italian, Lebanese, Spanish, Vietnamese, French, International, Greek

Wrong info?

Notice wrong information? Help us keep everything about Milano’s On The Lake up to date.

Click here to send us an update

Restaurant Details

Location: Pelican
Type: Restaurant
Service: Table Service
Price: $10-$20
Phone: 0249720550
Fax
Email: weddings@milanosonthelake.com.au
Address: 89 Soldiers Rd, Pelican, NSW, 2281, Australia
Features: Dine in, Takeaway, Visa, Mastercard
Cuisine: Italian, Lebanese, Spanish, Vietnamese, French, International, Greek
Website: http://www.milanosonthelake.com.au

Milano's On The Lake

Functions & Weddings On The Lake.Come to Milano’s any time of the day for a coffee on our deck.Chocolate, Local Produce, Noodles, Organic, Pancakes, Pasta, Seafood, Steak, Vegetarian, A La Carte, Buffet, Degustation Menu, Licensed, Beef, Cheese, Chicken, Desserts, Duck, Fondue, Goat, Lamb, Pie, Pork, Rice, Roast, Sandwiches, Satay, Sausage, Veal, Vegetables, Weddings, 3 Courses, Bar, Garden, Gift Vouchers

Opening Hours

The opening hours for Milano’s On The Lake are coming soon