| - | - |
| HSB breakfast tasting plate with 5 tasty morsels | $14 |
| Red fruit salad with vanilla almonds and yoghurt | $12 |
| Ricotta hotcakes with maple syrup and banana’s | $15 |
| Tartine of avocado, grilled haloumi & proscuitto | $15 |
| Tartine of heirloom tomatoes, buffalo mozzarella, basil and white anchovy | $15 |
| Omelette of mushroom, spinach and goats cheese | $16 |
| Classic eggs benedict with ham & hollandaise or Classic eggs benedict with smoked salmon & hollandaise | $16 / $18 |
| Eggs - Poached, scrambled or fried served with white rustic toast (We proudly use Kangaroo Island free range pasture eggs) | $12 |
| High street Bistro Breakfast - Two eggs any style with choice of two sides from below: | $18 |
| Thin Bacon | $6 |
| Roast roma tomato with balsamic | $5 |
| Button mushrooms with garlic, parsley and butter | $6 |
| Pork and fennel sausages | $7 |
| Fresh avocado, black pepper | $5 |
| Buttered English spinach and lemon | $7 |
| Grilled chilli chicken chorizo | $7 |
| - | - |
| Boyer bread rolls with tapenade and Pepe Saya butter | $6 |
| Oysters - Sydney rock oysters freshly opened with a chardonnay vinegar dressing. Half or dozen | $18/$36 |
| Charcuterie plate influenced by Pino (artisian smallgoods producer) | $25 |
| Warm selection of Alto olives, cornichons and sweet garlic | $7.5 |
| Buffalo mozzarella and heirloom tomato salad with crisp prosciutto, white anchovy and sage | $17/$24 |
| Roast prosciutto wrapped figs with a goats cheese mousse, baby leaf salad and a blood plum vinegar reduction | $17/$24 |
| Pan fried Yamba prawns on a crisp tortilla with fontina, olive, sundried tomato and chilli jam | $22/$32 |
| Breaded lamb brains on creamed spinach, capers, lemon with a nut brown butter and fried parsley | $18/$26 |
| Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan | $19/$29 |
| Baked goats cheese soufflé with a tomato and caper sauce, roast hazelnuts and watercress | $19 |
| Beer battered flathead chips, lemon and tartare sauce | $25 |
| Steamed mussels with chilli, garlic, white wine, tomato and parsley with grilled baguette and aioli | $27 |
| Grilled kingfish fillet on wilted greens, baby crab omelette, tomato salsa | $29 |
| Twice cooked thirlmere chicken breast on gnocchi, artichoke and baby spinach, seeded mustard sauce | $28 |
| Char grilled sliced beef salad with rocket leaves, roast cherry tomatoes, shaved parmesan, crisp eschallots and a horseradish dressing | $27 |
| Roast double lamb cutlets on sweet potato mash, pine nut, currant and balsamic reduction | $29 |
| Rocket salad with organic almonds, black pepper and lemon | $9 |
| Sauté potato, rosemary, garlic and pink salt | $8 |
| Chips | $7 |
| Snow peas with chilli and parmesan | $9 |
| Pavlova with lemon curd, passionfruit and raspberry | $12 |
| Flourless chocolate cake with vanilla icecream and smashed raspberries | $14 |
| Classic crème caramel with chantilly cream | $12 |
| Cheddar, triple cream and blue cheeses with fruit compote and lavosh | $23 |
| Petit four plate | $6 |
| - | - |
| Boyer bread rolls tapenade and Pepe Saya butter | $6 |
| Sydney Rock Oysters – freshly opened with a chardonnay vinegar dressing (half or doz) | $18/$36 |
| Warm marinated olives from Alto Olives | $7.5 |
| Pan fried Yamba prawns on a crisp tortilla of goat’s cheese olive, sundried tomato & fontina, tomato salsa | $22/$32 |
| Ceviche of hiramasa kingfish infused with pomegranate lime and coriander, baby leaf salad | $19/$29 |
| Snapper and crabmeat boudin on creamed leek with a boullibaise broth, trout roe | $22 |
| Baked goat’s cheese souffle tomato and caper sauce roast hazelnuts and watercress | $19 |
| Breaded lamb’s brains on creamed spinach, caper, lemon, nut brown butter and fried parsley | $18/26 |
| Smoked quail breasts with caramelised fig, soft quail egg, date puree and an apple and basil dressing | $19/$29 |
| Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan | $19/$29 |
| Chef’s fresh fish fillet, pan fried and served on wilted greens, crab and shiitake eggplant roll, sauce vierge | $34 |
| Twice cooked thirlmere chicken breast on chive spaetzle wood mushrooms and a porcini sauce | $31 |
| Grilled rack of lamb on char grilled spanish onion and spinach celeriac puree and a smoked tomato jus | $34 |
| Roast muscovy duck breast on braised red cabbage, morello cherries pomme dauphine and a game jus | $36 |
| Char grilled, grain fed, darling downs scotch fillet, twice cooked fat chips, shiraz jus and bearnaise sauce | $36 |
| Crisp fried zucchini flowers filled with ricotta and preserved lemon on beetroot risotto, shaved asparagus and wilted greens (vegetarian) | $31 |
| 'Orgy’of Berries, folded in a mascarpone and champagne mousse with crisp meringue and raspberry sorbet | $15 |
| Assiette of chocolate flourless chocolate cake, crème brulee, salted caramel and dark chocolate tartlet | $16 |
| Classic crème caramel with chantilly cream | $12 |
| Pomegranate jelly with rosewater and vanilla panna cotta crumbled pistachio biscotti | $14 |
| Cheese plate - Pynegana cheddar, Tarwin Blue and Tarago triple cream, dried fruit compote and lavosh | $23 |
| Petit Four plate | $6 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Mak and Bills | European, Italian |
| Via Alta Italian Restaurant | European |
| The Italian Willoughby | Italian, European, Pizza & Pasta |
| Crisabel Cafe Tapas Bar | European, Japanese |
| High st Deli | European |
Below you'll find samples from menus of places nearby.
| CHICKEN KHORMA - spiced yoghurt & miled cashews | $14.00 |
| DEVILLED PORK BELLY - Spiced soy, molasses, chili and brown sugar | $10.00 |
| MIXED GARDEN VEGETABLE CURRY - lots of different kinds spicy coconut sauce | $12.50 / $9.00 |
| SAMOSA - gently spices minced lean lamb or green pea and smashed potato | $3.00 ea |
| GARLIC NAAN - seeded garlic butter fresh parsley | $3.50 |
| LAMB & ENGLISH SPINACH - black pepper cardamon chilli | $14.90 |
| PORK VINDALOO - Goanese tomato tamarind chilli fenugreek | $14.00 |
| BOMBAY BEEF CURRY - cinnamon tomato nutmeg tamarind chilli | $14.00 |
| Clean Here for the full menu for Indian Gourmet Curry Express |
| White Gold Mudcake | $28.95 |
| Number Cakes | $46.95 |
| Boston Mudcake | $28.95 |
| Double Choc Strawberry Torte | $30.95 |
| Wildberry Baked | $26.95 |
| Caramel | $25.95 |
| Marble Baked | $26.95 |
| Jamaican Chocolate | $26.95 |
| Clean Here for the full menu for The Cheesecake Shop |
| Elvis Crumble - Dessert Pizza layered with Banana Chocolate Chip Cake, Caramel Peanut Butter, topped with Baked Crumble, Fresh Banana & dusted with Icing Sugar | $11.50 |
| Kids Pizza not available on Gluten Free base. | N/A |
| Pizza Squares - Herb & Garlic / Olive & Feta | $8.50 |
| Clean Here for the full menu for Crust Gourmet Pizza Bar |
| HOT CHILLI BEEF - Ground beef, red onion, capsicum & mozzarella topped with buffalo hot sauce & chilli flakes | n/a |
| PEPPERONI - Lots of pepperoni & mozzarella on a gluten free base | n/a |
| TANDOORI CHICKEN - Seasoned chicken, Tandoori spices, fresh tomato, red onion, capsicum, topped with a mint & coriander sauce | n/a |
| GODFATHER - Pepperoni, fresh tomato, capsicum, Italian sausage, olives, oregano & garlic sauce | n/a |
| SPICY HARISSA PULLED BEEF - Slow cooked pulled beef, pepperoni, Italian sausage, fresh tomato, red onion, jalapenos topped with chilli flakes & a spicy harissa sauce | n/a |
| CHICKEN & CAMEMBERT - Sliced roast chicken breast, camembert, rasher bacon, cherry tomatoes, baby spinach, red onion topped with hollandaise sauce | n/a |
| CHEESY GARLIC PIZZA - Mozzarella, & garlic sauce on a crème fraiche base, topped with oregano | n/a |
| SUPREME - Pepperoni, rasher bacon, capsicum, ground beef, Italian sausage, mushroom, pineapple, mozzarella & oregano | n/a |
| Clean Here for the full menu for Domino's Pizza |
| Capricciosa leg ham, artichoke, olive, mushroom | $21 |
| Sharing Banquet For Groups of 10 or more | $35pp |
| Seashell Marinara~ prawns, mussels, calamari, garlic & white wine | $26 |
| Prosciutto Rocket tomato, parmesan,mozzarella | $22 |
| Carbonara- Veal & Pork ragu` w pappardelle | $24 |
| Potato Rosemary garlic, mozzarella (white base) | $18 |
| Gluten free base available add | $3 |
| Clean Here for the full menu for The Italian Willoughby |
| Name | Cuisines |
|---|---|
| Sakari Japanese Teppanyaki Restaurant | Japanese, Asian |
| Fegos On Frenchs | French, Modern Australian |
| Willoughby Woodfired Pizza & Kebab | Pizza & Pasta, Turkish |
| Willoughby Sea Foods | Seafood, Fish & Chips |
| One Earth Cafe | Vegetarian, Modern Australian |
| Indian Gourmet Curry Express | Asian, Indian |
| Vina Bakehouse | Bakery |
| Mak and Bills | European, Italian |
Notice wrong information? Help us keep everything about Via Alta Italian Restaurant up to date.
Click here to send us an updateThe opening hours for Via Alta Italian Restaurant are coming soon