Italian

Let us take you and your guests to a sensory trip to Italy and into nonna's recipes, bringing you the flavours of this simple yet amazing cuisine.

Entrees

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Duck breast cooked to perfection in shiraz gravy and pumpkin 3 ways.

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Tuscan beef tartare with home made rosemary grissini and fresh lemon (this simple but crazy good recipe was created after a trip Elia took to Toscana, Italy.

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King fish carpaccio with sweet and sour onion, organic EVO oil, mango puree, dill.

First course

All our pastas are high quality dry pastas from Italy. If you wish to have fresh handmade pasta, we can do that for a small extra. Please mention it when enquiring about our services

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Spaghetti with clams, mussels and confit lemon and basil cherry tomatoes.

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Steak Carbonara, a proper Carbonara but with Elia's twist to it.

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Slow cooked lamb bolognese in fresh herbs and Italian tomatoes with tagliatelle.

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Organic Pumpkin and fresh mussels risotto with Italian pancetta, smoked rosemary infusion and fresh garlic (this is Elia's favourite).

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Risotto Italian salsiccia, rosemary, fried red radicchio on top.

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Main course

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Sous Vide juicy chicken roast, hand made from scratch with fresh wild mushrooms, garlic and sage stuffing, wrapped in pancetta, honey glazed, served onion and peas puree.

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Beef tagliata, is a rare steak sliced and delicately placed on rocket and pear salad, topped with aged Italian balsamic vinegar and shaved parmigiano 24 months.

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Crackling porchetta seasoned from scratch with Italian fresh herbs, topped with vegetables and gravy sauce.

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Shared rib eye steaks with mixed mushrooms and potatoes wedges.

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White Sea Perch fillet on rustic roasted tomato and basil and onion puree, topped with crispy shallots, herb crumbs and toasted nuts.

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Coniglio in porchetta Romagnolo - wild rabbit slow cooked in Italian oregano, sage and then roasted, as tradition wants. Served with rosemary potatoes.