Bruschetta Giorgio
Ciabatta bread with Roma tomato, basil, extra virgin olive oil and a touch of balsamic drizzle.
Greek Salad
Classic Mediterranean salad with tomato, cucumber, red onion, olives, and feta.
Salt & Pepper Calamari
Lightly seasoned and fried calamari served with lemon.
Pollo al Funghi Gorgonzola
Pan-sautéed chicken breast with field mushrooms in a creamy Gorgonzola sauce.
Reef Fish Limone
Grilled fillet of North Queensland barramundi finished in a citrus lemon-lime butter.
Lilydale Chicken alla Sorrento
Pan-sautéed chicken breast with avocado and bay prawns in a chive cream sauce.
Vegetarian Risotto (GF, V)
Gluten-free Arborio rice with spinach, olives, mushrooms, caramelised onion, Roma tomato, and basil.
Spaghetti Bolognese
Traditional slow-cooked ragu served with al dente spaghetti.
Assorted Seafood Pomodoro
Pan-sautéed seafood in a rich Roma tomato sauce with fresh basil.
Penne Amatriciana
Smoked bacon, caramelised onion, Roma tomato, and basil.