Italian Restaurant

 

 

 

 

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Press

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A la carte

 

 

Menus

 

 

 

 

                                    stuzzichini

 

 

Grappa

 

 

 

 

 

 

 

 

Functions

 

 

bruschetta of  semi dried tomato, rocket pesto and parmesan

4

 

 

 

 

 

 

 

Catering

 

 

 

 

 

 

 

green sicilian olives

8

 

 

Events

 

 

 

 

 

 

 

parmiggiano reggiano e san daniele

12

 

 

Parking

 

 

reggiano parmesan cheese with san daniele prosciutto

 

 

 

 

 

 

 

Recipes

 

 

arancini

8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ciabatta bread served with extra virgin olive oil, (100% Levante Coratina from Puglia)

4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

primi piatti

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

caprese salad of wine ripe tomato, basil, bocconcini, spinach, onion and balsamic dressing

18

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

beef carpaccio served with roast beetroot, rocket, parmesan and lemon vinaigrette

19

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

kilpatrick oysters with bacon in a kilpatrick sauce

19

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

salt and pepper calamari, W.A green king prawns and white bait fritters

21

 

 

 

 

 

 

 

 

 

 

 

 

 

 

crumbed lamb brains served with crispy prosciutto and hollandaise

 

gnocchi with prawns, capers, sage, chervil in a burnt butter and verjuice sauce

 

20

 

 

23

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

secondi piatti

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

veal parmigiana served with potato gallette, pesto roast tomato and green beans

33

 

 

 

 

 

 

 

 

 

 

 

 

 

 

baked lamb rump served with a salad of roast vegetables and rocket with a  mediterranean yogurt dressing

30

 

 

 

 

 

 

 

 

 

 

 

 

 

 

risotto cooked with QLD calamari, W.A prawns, black TAS mussels and atlantic salmon in a tomato and basil sauce

31

 

 

 

 

 

 

                                                                            

 

 

 

 

 

 

 

herb seared atlantic salmon fillet with a saffron and white butter sauce served with a salad of fennel, orange and pine nuts

27

 

 

 

 

 

 

 

 

 

 

 

 

 

 

backed organic corn fed chicken breast stuffed with brie and green sicilian olives on soft polenta and wilted spinach

28

 

 

 

 

 

 

 

 

 

 

 

 

 

 

confit duck leg Maryland served on parsnip pure’ with lentil ragu’ and fig chutney

29

 

 

 

 

 

 

 

 

linguine with roast cherry tomatoes, olives, chilli, garlic, rocket, lemon zest and shaved parmesan

 

 

 

19

 

 

 

 

 

 

contorni

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rocket and parmesan salad

9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

salad of radicchio, fennel, orange and pine nuts

10

 

 

 

 

 

 

 

 

 

 

 

 

 

 

green beans tossed with bread crumbs                  8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

roast potatoes

7

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our delivery’s come fresh each morning; please understand if certain dishes are not available.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chef tasting menu

 

Head chef Jay Wilmshurst

corkage $8, cake cutting $3, 13% surcharge public holiday, 3% surcharge AMEX