|
LA MINESTRA DEL GIORNO
Vegetable soup of the day |
16.00 |
|
STRACCIATELLA, TIPO ROMANA
A traditional Latium chicken and beef broth with whisked egg, cheese and nutmeg |
15.50 |
|
L’APRI TAVOLA DELLO CHEF
A selection of cold & hot appetisers which can include cured salumi, hot olives, pickles, seafood |
P.O.A |
|
FILETTO AL CARPACCIO
Veneto inspired dish of thinly sliced raw fillet of Angus beef, dressed with mayonnaise, extra virgin olive oil, slivers of grana padano and fresh celery |
22.50 |
|
VITELLO TONNATO CON CAPPERI DI PANTELLERIA
Piedmontese dish of cold roast veal slices, tuna flavoured mayonnaise, crispy fried Sicilian capers |
23.50 |
|
CANESTRELLI IN PADELLA
Today’s seared scallops with accompaniments |
23.90 |
|
CALAMARI FRITTI SUL RADICCHIO TREVISANO E RUCOLA, SALE AFFUMICATO
Lightly floured pieces of calamari, shallow fried, tossed with a lemon and pepper dressing, on red chicory and rocket leaves |
22.90/33.00 |
|
GNOCCHI DI PATATE CON POMODORI DOLCI E BURRATA PUGLIESE
House made potato, semolina & nutmeg dumplings tossed with a tomato sugo, soft Apulian mozzarella style cheese and basil |
22.50/33.50 |
|
RAVIOLI DI CARNE EMILIANI, CON CONDIMENTO DI CARNE
House made pasta squares filled with seasoned chicken, veal & spinach with a rich meat ragu |
23.50/34.90 |
|
TAGLIOLINI/TAGLIATELLE ALL’UOVO FATTI IN CASA
Today’s traditional fresh egg and semolina pasta hailing from Emilia Romagna and Le Marche |
P.O.A |
|
TORTELLI DEL GIORNO
Today’s traditional house made parcels of pasta |
P.O.A |
|
SPAGHETTI CON GAMBERONI E ‘LA PEVERADA’ IN BIANCO
Durum wheat spaghetti with prawns, olive oil, garlic and a Veneto Inspired bread, white pepper & bone marrow sauce |
24.50/36.50 |
|
RISOTTO DEL GIORNO, ALL’ONDA
Venetian style meat flavoured, wet rice dish using “vialone nano” rice |
P.O.A |
|
GAMBE D’ANITRA, TORTELLONE RIPIENO, SALSA DI LAMPASCIONE AL BALSAMICO
Twice cooked duck leg on the bone & a boneless duck leg in ‘crepinette’, a pasta parcel of white cabbage, cured pork cheek & black sesame with whole wild onions in balsamic sauce |
38.90 |
|
STUFATO DI CARNE, SCELTA DELLO CHEF, CON GNOCCO ALLA ROMANA
Today’s oven baked meat braise, with semolina dumplings and crispy leeks |
37.50 |
|
PAILLARD DI POLLO, TORTA DI ZUCCA E PORRI, UN ‘WAFER’ DI POLENTA
Char grilled chicken breast rubbed with lemon, sage & chilli, with a baked pumpkin & leek custard torte |
35.50 |
|
BISTECCA AI FERRI, VERDURE ESSICCATE, ZUCCHINE SOTT’OLIO, SALSA DI CREN
350gms Black Angus, grain-fed porterhouse, dried vegetable slivers, pickled zucchini & creamed horseradish |
38.50 |
|
FILETTO DI PESCE AL FORNO
Market fresh fillet of fish, pan seared, crispy skin, with today’s accompaniments |
P.O.A |
|
TRANCIO DI PESCE AI FERRI
Steak of grilled game fish, a mint, caper & lemon marinade & a ‘sformato’ of baked aubergine |
37.90 |
|
POLENTA TARAGNA CON UN RAGU DI FUNGHI SELVATICI
Soft buckwheat & corn polenta topped with a white ragu of wild mushrooms and herbs |
22.90/33.50 |
|
RISOTTO CON VERDURE DI STAGIONE
Classic wet rice dish of ‘vialone nano’ rice, enriched with a vegetable broth and seasonal vegetables |
22.90/33.50 |
|
RAVIOLI DI SPINACI E RICOTTA
Pasta squares filled with spinach, ricotta & borage with a creamed vegetable stock, butter & sage sauce |
23.50/34.90 |
|
INSALATA VERDE
Mixed lettuce greens |
9.50/13.50 |
|
RUCOLA CON PERE E NOCI
A salad of rocket leaves with shavings of parmesan, walnut & pear |
12.50/16.50 |
|
CAPRESE ESTIVA DI BUFALA LOCALE
A salad from Capri with vine ripened tomatoes, Giorgio’s local buffalo mozzarella, infused basil e.v. olive oil & Sardinian pane carasau |
23.50 |
|
INSALATA TARTUFATA CON FETTA
Leaf greens, Persian feta, truffled semi dried tomatoes with a black olive, pinenut & vinaigrette dressing |
18.50 |
|
PATATE AL FORNO
Oven roasted Dutch cream potatoes with garlic and rosemary |
10.00/14.50 |
|
PATATINE FRITTE
Fried shoe-string potatoes with rock salt |
8.00/12.00 |
|
‘FASOI’ ALLA VENETA
Venetian style borlotti beans in a cured pork and vinegar sauce |
10.50 |
|
SPINACI SALTATI CON SCAGLIE DI PARMIGIANO
Sauteed baby spinach with lemon, olive oil and parmesan shavings |
10.50/16.50 |
|
FUNGHI TRIFOLATI
A saute of wild mushrooms with olive oil, herbs and white wine |
11.00/17.50 |
|
SEMIFREDDO DEL GIORNO
Semi frozen ‘gelato’ |
16.50 |
|
LA CROSTATA DEL GIORNO AL GUSTO DI AGRUMI
Today’s fresh citrus tart |
16.50 |
|
BUDINO DI CIOCCOLATO
A variation of ‘Ada Boni’s’ classic chocolate pudding with chocolate sauce & honeycomb |
16.50 |
|
PANNA COTTA DELLA CUCINA
Cooked cream dessert in the Piedmontese style, flavoured on a seasonal whim |
16.50 |
|
L’AFFOGATO AL CAFFE CON LIQUORE
House made vanilla bean ice cream, a shot of Di Bella espresso, coffee granules & Liqueur |
16.50 |
|
CANNOLI SICILIANI
Typically from Sicily, a fried pastry dessert filled with buffalo ricotta & mascarpone, served on a chocolate & nut soil |
16.50 |
|
FORMAGGI DEL GIORNO CON FINTO SALAME, COME FA STELLA E MOSTARDA VENETA (approx. 50g)
A selection of cheese, pickled mustard fruits and a candied biscuit, alchermes and bitter cocoa roll |
from 18.00 pp |
|
PARMIGIANO REGGIANO
Pure natural goodness, as eaten by the Romans for hundreds of years. Like a fine wine it is smooth, nutty, full bodied and is crisp to the taste, hailing from the Reggio Emilia province |
|
|
GORGONZOLA
From Italy’s Lombardy region, intensely delicious, Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue |
|
|
TESTUN AL BAROLO
An interpretation of a drunken cheese: sharp, solid and compact cow’s milk matured for 5 months in cellars & refined in wine must of the Barolo grape |
|
|
PECORINO
Typically produced in Sardinia, Lazio & Tuscany, a ewe’s milk cheese which can range from mature to semi-soft |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Sunny Wisdom Pty Ltd | Vegetarian |
| Don Don | Vegetarian, Japanese, Asian |
| Massoni Wine Bar | Vegetarian |
| Pellegrini's Espresso Bar Pty Ltd | Vegetarian, Italian |
| Grosvenor Tavern Bistro | Vegetarian |
Below you'll find samples from menus of places nearby.
| Vegetable Pie | N/A |
| Steak and Mushroom Pie | N/A |
| Hot and Spicy Pie | N/A |
| Egg and Bacon Pie | N/A |
| Cornish Pastie | N/A |
| Cracked pepper Pie | N/A |
| Steak and onion | N/A |
| Potato Pie | N/A |
| Clean Here for the full menu for Dinkum Pies |
| With cheese | $4.50 |
| Pollo e Funghi - Chicken breast with mushrooms in a white wine and cream sauce | $22.50 |
| Herbal Tea Pots | Cup $3.80 |
| Muesli | $6.50 |
| Cafe Latte | Cup $3.50 |
| All breakfast served with toast | - |
| Calabrese - Hot spicy salami, olives, capsicum and fresh napoli sauce | $21.50 |
| Cappuccino | Cup $3.50 |
| Clean Here for the full menu for Nick's Spaghetti Bar |
|
Peking pork knuckle slices
With "lo shui" sauce |
$9.50 |
|
Wok fried rice cake
With pork and mushroom |
$13.80 |
|
Drunked chicken
In a supreme chinese wine |
$10.00 |
| Crispy spring rolls(2pcs) | $5.50 |
|
Shanghai spinach
With bamboo shoot |
$17.80 |
|
Soft beancurd cubes cooked
With minced pork in hot sauce |
$16.80 |
|
Coriander and garlic shredded pork
With steamed rice |
$13.80 |
|
Shanghai twice-cooked pork
With steamed rice |
$12.80 |
| Clean Here for the full menu for Sungs Kitchen |
|
Yakitori combo
Chicken (for 3) king prawn (for 3) |
$22.00 |
| ●Step 2 | |
|
Yaki spaghetti
Angel hair spaghetti with teriyaki sauce |
|
|
Spicy pork bulgoki
Stir-fried thinly sliced pork belly with sweet chili sauce |
$15.00 |
|
Beef japchae
Stir fried potato noodle in sesame oil with thinly sliced vegetables and beef |
$18.00 |
|
Teriyaki chicken
Stir-fried chicken thigh with teriyaki sauce |
$15.00 |
| Darac style BBQ beef cooked on sizzling stone grill served with vegetables, mushrooms and fried rice | |
|
Beef brisket shioyaki
Pan-fried beef brisket with salt on salads |
$18.00 |
| Clean Here for the full menu for Darac Bar & Grill |
|
Omelette
Seasonal asparagus, mushroom, feta, toast |
$12.50 |
|
From the fields
Roasted medley mushrooms, poached egg, goats cheese spread, toast |
$13.00 |
|
Smashed avocado
Avocado, danish feta, minted peas, lemon, toast |
$11.50 |
| Daily sandwiches & salads available at fridge | |
| Available until 12pm weekdays, all saturday | |
|
C&B roast chook
Argentinean grilled chicken breast fillet, grain salad with faro, brown rice, currants, red onion, almonds, parsley. mint yoghurt |
$14.00 |
|
Bacon hash
Baked egg, bacon rashers, chat potatoes, chilli jam, toast |
$13.00 |
|
Supermood
Poached eggs, fjord smoked salmon, minted peas, radish, quinoa, asparagus |
$12.50 |
| Clean Here for the full menu for Corner And Bench |
| Name | Cuisines |
|---|---|
| Dinkum Pies | |
| Delhi Rocks 212 King St, Melbourne VIC 3000 | Indian |
| Nick's Spaghetti Bar | Italian |
| Golden Vine Hotel | Pub Food |
| Lingnan Restaurant 204 Little Bourke St, Melbourne VIC 3000 | Chinese |
| CBD Bakery 480 Bourke St, Melbourne VIC 3000 | Bakery, Takeaway Food |
| Sungs Kitchen 118 Franklin St, Melbourne VIC 3000 | Chinese |
| Sunny Wisdom Pty Ltd 146 Little Bourke St Melbourne, VIC, 3000 | Vegetarian |
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Click here to send us an updateMon 12 Noon to 3 PM
Tue 12 Noon to 3 PM
Wed 12 Noon to 3 PM
Thu 12 Noon to 3 PM
Fri 12 Noon to 3 PM
Sat Closed
Sun Closed
