Vincenzo's At The Big Apple in Thulimbah Menu
Breakfast
| Home-made Banana or fruit bread toasted and served with home-made ricotta and local honey | $7.50 |
| Pancakes with fresh cream, berries and maple syrup | $11.00 |
| Bacon and egg sandwich on toasted sour dough with Vincenzo’s tomato relish | $9.50 |
| Three-egg ricotta omelette and toast served with bacon & tomato or mushroom, caramelised onion & tomato v | $16.50 |
| Eggs poached in napoli sauce topped with Italian sausage and served with crusty bread | $16.50 |
| Big Breakfast bacon, sausage, mushrooms, tomato and two eggs either poached, scrambled or fried with toast | $16.50 |
| Smoked salmon | $3.00 extra |
| home-made gluten free bread | $1.00 |
Vincenzo’s meat pies
| Steak, Lamb or Chicken served with a garnish salad | $9.50 |
| Extras: beer battered chips or salad | $4.50 |
| Extras: mushy peas or gravy | $1.00 |
| Extras: mashed potato | $2.50 |
Lunch
| Sweet potato and chilli soup served with crusty bread v. gf available. | $11.00 |
| Roasted pumpkin and borlotti bean soup served with crusty bread v. gf available. | $11.00 |
| Osso bucco slow cooked in a rich tomato, red wine and caramelised onion sauce served with mash potato and peas gf. | $18.50 |
| Beer battered fish, freshly battered hoki served with salad and chips | $16.50 |
| Steak Sandwich / With chips - rib fillet, lettuce, tomato, Swiss cheese and Vincenzo’s beetroot relish on toasted sourdough | $14.50 / $16.50 |
| Venison pie locally sourced and served with salad and beer battered chips | $18.50 |
| Pizza -( gluten free $1.00 extra) served with a side salad ( il carmello: ham, pineapple , - il nina: eggplant, salami, olives, anchovies, il pippa: roasted pumpkin, caramelised onion, ricotta v) | $16.50/ + $1.00 extra |
| Vincenzo’s platter (small / large) a delicious selection from our deli Including cured meats, cheeses, antipasto, dips and relish served with crusty bread | $16.00 / $30.00 |
| Grilled Haloumi stacked with eggplant, zucchini, oven roast tomato and capsicum finished with an orange glaze v. gf. | $16.50 |
| Roasted pumpkin and creamy blue cheese sauce v. served with either penne or homemade gnocchi gf available. | $16.50 |
| Meatballs and rich napoli sauce served with either penne or homemade gnocchi gf available | $16.50 |
| Beer battered chips - ( small, large) | $5.00 / $7.00 |
Children’s Menu
| Penne and meatballs | $8.50 |
| Ham,cheese and pineapple half pizza with chips | $8.50 |
| Battered fish and chips | $8.50 |
| Sandwich with either peanut butter,vegemite, honey or cheese | $3.00 |
Menu Disclaimer
Nearby Italian restaurants
| Name | Cuisines |
|---|---|
| Vincenzo's At The Big Apple | Italian, French |
Popular Menu Items
| Image | 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 |
|
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 |
|
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 |
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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 |
|
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 |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Bella Rosa's Tea Room | Cafes |
| Vincenzo's At The Big Apple | Italian, French |
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Click here to send us an updateRestaurant Details
- Location
- Thulimbah
- Type
- Restaurant
- Service
- Table Service
- Price
- $10-$20
- Phone
- 0746832033
- Fax
- 0746812511
- vincenzosatthebigapple@hotmail.com
- Address
- New England Hwy, Thulimbah Via Stanthorpe, Thulimbah Via Stanthorpe, Thulimbah, QLD, 4376, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard, Bankcard
- Cuisine
- Italian, French
- Website
- http://www.vincenzos.com.au
Vincenzo's At The Big Apple
Visit the Big Apple and Dine InYou can taste local wines, cheeses and gourmet food made locally. Experience it.Chocolate, Local Produce, Organic, Pasta, Pizza, Seafood, Steak, Vegetarian, A La Carte, Banquets, Buffet, Group Booking, Beef, Cheese, Chicken, Lamb, Meat, Pie, Pork, Roast, Salads, Sausage, Soup, Veal, Vegetables, Wine Tastings, Afternoon Teas, Lunches, Cafe, Winery, 5 Star, Delivery, Takeaway, Open 7 Days
Opening Hours
The opening hours for Vincenzo’s At The Big Apple are coming soon
