House marinated olives — 7

Bruschetta — 12
with tomato, red onion, basil and crumbled fetta

Chorizo and mozzarella arancini — 18

served with a garlic and chive aioli

Herb and cheese arancini — 18.5

served with a garlic and chive aioli

Calamari — 17
crumbed, golden fried and served with tartare sauce

Spring bay mussels — 22

in a sauce of chilli, garlic, onion, tomato and white wine

Warm salmon salad — 22
with spinach leaves tossed in a sundried tomato dressing

Homemade tortellini — 22
filled with ricotta and spinach, topped with our tomato sugo

Wild Australian prawns — 22
sauteed with garlic and cream on rice

Antipasto plate (for two) — 34

Homemade gnocchi ­— 25
with sautéed olives, basil, and Napoli sauce

Chicken risotto — 29
with bacon, mushrooms and green peas

Spaghetti al ragu — 29
with a rich slow cooked eye fillet sauce

Pumpkin Risotto — 25

with peas, mushrooms, finished with toasted pinenuts, sage crisps and crumbled Danish feta

Pappadelle Mistero — 34

with chicken breast pieces, prawns and broccoli in a mild curry sauce.

Spaghetti marinara — 34
with prawns, fish, mussels and fresh tomato in a garlic, chilli and extra virgin olive oil

Prawn risotto — 34
with local prawns, spinach and tomatoes

Porcini Pappadelle — 29

with porcini, taleggio button mushrooms, caramelized onions and thyme, in a creamy mushroom stock, finished with toasted almonds.

Braised lamb shank — 29.5
with mashed potato

Chicken saltimbocca — 29.5
prosciutto wrapped chicken breast with sage, served on pumpkin risotto and finished with a rich jus

Veal medallions — 36
pan seared with a mushroom, bacon and cream sauce, served with greens and a side of fried potatoes

Pan fried crumbed veal — 36
topped with tomato sugo and shaved parmesan, served with greens and a side of fried potatoes

Roasted half duck — 39
with sautéed spinach, crispy polenta and sweet balsamic sauce

Grilled fillet of atlantic salmon — 36
with spring onion mashed potato, sautéed spinach and a lemon butter sauce

Pasture fed eye fillet steak — 39.5
with a red wine sauce on mashed potato and green beans

Hand cut fried potatoes — 9
with rosemary and garlic

Buttered mushrooms — 11
with garlic and thyme

Sautéed spinach— 11
with lemon, garlic and chilli

House salad — 11
cos lettuce, tomato, cucumber, olives and fetta

Rocket salad — 11
with parmesan and a lemon vinaigrette

Sautéed greens — 12
a selection of green vegetables

Tiramisu — 15
a classic Italian coffee sponge and liqueur cream cake

Vanilla bean brulee — 15
Served with fresh strawberries

Coconut and Vanilla Panna Cotta — 15

served with blueberry coulis topped with candied coconut

*Fiorelli menu items and prices are subject to change without notice

Sticky date pudding — 15
served warm with butterscotch sauce and vanilla bean ice cream

Strawberry crepes — 15
served with vanilla bean ice cream

Hot chocolate soufflé — 17
served with vanilla bean ice cream