Italian Barbecue

Bring the Italian flair to your party with this timeless classic.

How the menu works: 

Summary: One choice per course. Choose between three or four courses, individually plated or table sharing.

Menu Structure:

  • Set Menu: Same food for everyone, except for dietary requirements/custom menus.
  • Courses: Choose from four courses, or opt for three courses.

Course Options:

  • Three-Course Menu:
    • One dish from Antipasti
    • One dish from Primi or Dolci
    • One dish from Secondi
    • Includes greens, a salad, and artisanal garlic bread with the main course.
  • Four-Course Menu:
    • One dish from each of the four courses: Antipasti, Primi, Secondi, and Dolci.

Additional Information:

  • Alternate Drop: Available upon request. Contact us for a quote.
  • Custom Menu: Available upon request. Contact us for a quote.
  • Seafood and Meat: Mix as you like.
  • Service Style: Individually plated or shared in the middle of the table. Prices vary based on choice.
  • Gluten-Free: All dishes can be adapted to be gluten-free upon request.

Contact Us:

  • If you have questions, please call us.

Antipasti (Entrees):

Polenta with Taleggio cheese, pork meatballs and wild mushrooms saltati.

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Vitello tonnato, it’s a rare thinly sliced beef roast covered with tuna mayo, capers and anchovies.

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Grilled chicken bites on peas mash della nonna, fried onions, currants and toasted peanuts.

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

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Chipotle popcorn chicken with corn salad.

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Slow-cooked charred octopus with Cointreau mayo made from scratch, sautee carrots, leek oil.

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Mussels crumbed and filled with herbs, butter and cheese.

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Charred scallops with bone marrow sauce and sous vide egg.

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Smokey barramundi skewers with Elia’s Chimicurry on Napoli passata.

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Maccheroni pasticciati, beef ragu cream and parmigiano baked pasta.

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Soft shell crab roll with pesto mayo, avocado and salad.

Primi (first courses):

Charred squid saffron risotto or pasta with zucchini and peas.

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Risotto or pasta marinara, mixed seafood (depends on what is available at the market).

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Seafood ragu (depends on what is available at the market) with tagliatelle or rice.

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Saffron prawns and slow-cooked beef risotto with mantecatura di Parmigiano.

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Calamari and prawns fried with veggies, lemon herbs and orange segments.

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Sea urchin carbonara with 63C egg on fettuccine.

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Beef steak carbonara with 63C egg on fettuccine.

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Lamb backstraps vodka ragu with tagliatelle and Parmigiano.

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Chicken, mushrooms, peas, creamy risotto or pasta.

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Duck ragu with zesty sweet potato risotto or pasta.

Secondi (Mains):

Scaloppine di pollo alla valdostana, thin chicken breast crumbed and shallow fried, then baked with fontina and ham, served on lemon pumpkin spread.

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Seafood stew, prawns, mussels, Napoletana passata, calamari, clams, peas, lemon and bruschetta.

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Charred Calamari stuffed with prawns, onion, garlic, halloumi, cannellini beans, sliced up and served on a bed of napoletana pasta.

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Salmon fillet marinated in balsamic and spices, baked and lightly pan-fried with baked bread, clams and cherry tomato.

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Beef Angus steak with Scallops and prawns sauce or tomahawks if sharing (1 every 4 people).

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Lamb backstrap grilled and served with halloumi fritter, honey drizzle and sesame seeds.

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Quarter chicken cooked live on the spit with salsa Napoletana and leek oil.

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Slow cooked Lamb shanks in Amatriciana sauce (contains pork) and polenta.

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Slow-cooked beef alla cacciatora with Cheesy polenta base and crunchy shallots.

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Crunchy pork belly in a mint salad with wild mushrooms and salsa Napoletana.

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Lobster Thermador, half lobster per person served on cheesy mash potatoes and grilled greens.*

*This dish is subject to fluctuations in lobster prices, which may impact the overall cost.

Dolci (Desserts):

Tiramisu al pistacchio.

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Pavlova with mixed fruits and cream.

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Cannoli Siciliani.

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Orange cake with custard and mixed berries topping.

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Gelato made from scratch (tell me your flavour!) max ten pax.

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Creme brulee all’aperol.

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Tagliatelle fritte, fried tagliatelle with warm custard.

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Crema fritta, thick custard, crumbed and fried, served with hot chocolate sauce.

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