Angelo's On The Bay Restaurant in Cabarita Menu

A LA CARTE MENU

STARTERS

Natural oysters eschallots, pickled cucumber, agave nectar & lime juice	$3.50 / oyster
Baked oysters spicy chorizo balsamic	$3.50 / oyster
Fritto misto fried calamari, crystal bay prawns, white bait, sweet potato, orange miso aioli	$22
Half dozen baked scallops garlic citrus butter	$26
Crisp zucchini flowers filled with ricotta, cinnamon and currants with baby beets	$22
Pan fried king prawns dried chilli, verjuice, garlic butter sauce	$27
Swordfish carpaccio pickled fennel, ruby grape fruit, pomegranate, campari dressing	$22
Confit of duck breast soft herbs, orange and vanilla reduction	$24
Caramelised figs buffalo mozzarella, sour dough and truffle honey	$22

PASTA

Spaghettini scampi tomato concasse, pine nuts and garlic, extra virgin olive oil	$24 / $30
Squid ink casarecce spanner crab, chilli, garlic, cauliflower florets, parsley dust	$23 / $29
Royal blue gnocchi hazelnut parsley butter, asparagus, black truffle oil, crumbed salted ricotta	$22 / $28

MAINS

‘On the Bay’ seafood platter for two	$149
Sous vide four rib lamb rack butternut pumpkin puree, white polenta	$36
Berkshire pork cutlet mostarda di cremona, onion cider puree, crackling, apple jack jus	$34
Crispy skinned barramundi fillet burnt eggplant puree, heirloom carrots, toasted almonds	$33
Oven roasted whole baby snapper bottarga, olive and verjuice beurre blanc	$34
Crispy skinned ocean trout fillet marsala soaked raisins, whitlof, toasted pine nuts	$34
Char grilled grain fed 220gr beef fillet foie gras butter, confit garlic, pomme puree	$39
Coopers beer battered fish of the day crunchy chips and tartare	$28

SIDE ORDERS

Black truffle and confit garlic poatato mash	$8.50
Broccolini with lemon butter, roasted hazelnuts	$8.50
Green beans and broccolini with a mustard cream dressing	$8.50
Roquette salad shaved grano padano, balsamic glaze, little general extra virgin olive oil	$16
Mixed leaf salad champagne and eschallot vinaigrette	$10

DESSERTS

*Orange blossom creme brulee – citrus shortbread biscuits	$8 / $15
*Lemon & mascarpone tart - strawberry, passion fruit salad, coconut & kaffir lime sorbet	$8 / $15
*Coffee & nougat semifreddo - almond biscotti, persian vanilla fairy floss	$8 / $15
Warm banana, date & pecan pudding - cinnamon popcorn, butterscotch sauce, vanilla bean gelato	$15
Trio of sorbet	$15
Mini dessert plate rosemary panna cotta, grand marnier brulee, double chocolate fudge tart	$22
We offer a variety of cheeses sourced and matured by our cheese monger. Please ask your waitperson for our selections with lavosh, quince paste, muscatels and fruits	-
- one cheese	$18
- two cheeses	$24
- three cheeses	$30

Menu Disclaimer

Nearby Italian restaurants

Name	Cuisines
Dolce Cafe	Italian
Angelo's On The Bay Restaurant	Italian, Japanese, Spanish, French

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
Teriyaki	Everyone loves Teriyaki, it is a style of cooking literally meaning glaze and grill. The shiny sauce is used to coat meats, fish and vegetables and can be found on every Japanese menu around the country. Some restaurants make their own sauce from passed down family recipes making the experience unique and special. Teriyaki chicken is a common filling for sushi, while a simple piece of Teriyaki Salmon can make a memorable meal.	Japanese
Sushi	Sushi is the ‘vinegared rice’ used to stuff the rolls and a variety of other ingrediants such as raw fish with nori seaweed, avocado and cucumber or chicken teriyaki. They are served with spicy wasabi and soy sauce to give them a kick!	Japanese
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
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
Sake	Sake is a Japanese fermented rice drink, usually served warm and frequently called ‘rice wine’. It is served in small china bottles or in small ‘cup’ style vessels in very small quantities! An acquired taste and quite pungent!	Sushi, Japanese
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

Nearby restaurants

Name	Cuisines
Sanders Restaurant	Vegetarian, Modern Australian
Two Fat Boys
Vela Dining & Bar	European
Thai Food Plus	Asian, Thai
Dolce Cafe	Italian
Angelo's On The Bay Restaurant	Italian, Japanese, Spanish, French

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Restaurant Details

Location: Cabarita
Type: Restaurant
Service: Table Service
Price: $30-$40
Phone: 0297432225
Fax: 0297362391
Email: info@angelosonthebay.com.au
Address: Prince Edward Park Phillips St, Cabarita, NSW, 2137, Australia
Features: Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard, Bankcard
Cuisine: Italian, Japanese, Spanish, French
Website: http://www.angelosonthebay.com.au

Angelo's On The Bay Restaurant

On The Bay. In The Park. Unique Cuisine. Occasion Perfection.Our dishes are interesting and variable enabling you to design your own menu for that special occasion.Chocolate, Pasta, Seafood, Spicy, A La Carte, BYO, Beef, Cheese, Chicken, Desserts, Duck, Lamb, Meat, Pork, Roast, Sausage, Soup, Outdoor Dining, Water Views, Corporate Events, Private Parties, Receptions, Birthdays, Engagements, Weddings, Cafe, Intimate Dining, Romantic Dining, Bar, Private Dining Rooms, Wine Bar, 101 - 200, Closed Monday, Open Evenings, Open Saturdays, Open Sundays

Opening Hours

The opening hours for Angelo’s On The Bay Restaurant are coming soon