CUCINA DI ESPOSITO
Antipasti
Prosciutto di San Daniele
Parma ham with mozarella and roquette salad
Barbabietole con ricotta salata
Roasted beetroot salad with shavings of salted ricotta & lemon
Bruschetta con gamberetti
With a salad of ‘school’ prawns, heirloom tomatoes, basil
Carpaccio di manzo
Slices of beef with a caper sauce
Calamari fritti
Dusted in semolina, with potato salad and mayonnaise
Insalata di polpo e finocchio
Slow cooked octopus with a salad of fennel and mint
Le Zuppe
Zuppa di pesce livornese
Slow-cooked fish soup, the “fishmonger’s” soup
La ribollita
Twice cooked Tuscan bean and vegetable soup with ‘farfalline’
Paste fatte in casa e risotto
Linguini con ‘cicale’ di mare
Pasta tossed with fresh bay bugs, dash of tomato and chilli
Ravioli con capesante
Scallop filled ravioli with a saffron sauce
Gnocchi tartufati al ragú
Truffled gnocchi with a ragú of duck in wine
Parpadelle con coniglio
Ribbon pasta with slow cooked rabbit and artichoke
Risotto ‘Vialone Nano’
with mudcrab, nettles and pinenuts
Pesce di mare
Pesce intero
Whole baby snapper with braised fennel and gremolata
Pesce ai ferri
Rock flathead fillets with warm potato salad and soft herbs
Pesce grigliate
Barramundi fillets with wilted radicchio and tomatoes
Carne alla brace
Costola di manzo
Char-grilled T-Bone with fresh lemon, salt, extra virgin olive oil
Porterhouse
Chargrilled 300g steak with celeriac slaw, roquette, lemon, oil
Altre Carne
Anatra arrosto
Half duck, crispy finish, with cumquat and red wine glaze
Vitello brasato
Braised veal shank in white wine sauce and olive oil mash
Porchetta
Roast suckling pig with carrots, chicory and pan juices
Contorni
Patate fritte - large chips tossed with chives
Maria’s salad - fresh dressed mixed leaves
Fagiolini - green beans tossed with oil and chilli
Spinaci saltati - wilted spinach with lemon juice
Polenta fritta - panfried polenta chips
Dolci
Zabaglione semifreddo e biscotto
Whipped marsala and egg yolks, served chilled
Pannacotta con mele cotogne bollite
Italian cooked cream with poached quinces
Zuppa inglese
Italian chocolate trifle
Affogato with Frangelico, Amaretto (or without)
Two scoops vanilla ice cream, a short black coffee and...
Formaggio
A choice of up to 3 different cheeses depending on availability
Prosciutto di San Daniele
Parma ham with mozarella and roquette salad
Barbabietole con ricotta salata
Roasted beetroot salad with shavings of salted ricotta & lemon
Bruschetta con gamberetti
With a salad of ‘school’ prawns, heirloom tomatoes, basil
Carpaccio di manzo
Slices of beef with a caper sauce
Calamari fritti
Dusted in semolina, with potato salad and mayonnaise
Insalata di polpo e finocchio
Slow cooked octopus with a salad of fennel and mint
Le Zuppe
Zuppa di pesce livornese
Slow-cooked fish soup, the “fishmonger’s” soup
La ribollita
Twice cooked Tuscan bean and vegetable soup with ‘farfalline’
Paste fatte in casa e risotto
Linguini con ‘cicale’ di mare
Pasta tossed with fresh bay bugs, dash of tomato and chilli
Ravioli con capesante
Scallop filled ravioli with a saffron sauce
Gnocchi tartufati al ragú
Truffled gnocchi with a ragú of duck in wine
Parpadelle con coniglio
Ribbon pasta with slow cooked rabbit and artichoke
Risotto ‘Vialone Nano’
with mudcrab, nettles and pinenuts
Pesce di mare
Pesce intero
Whole baby snapper with braised fennel and gremolata
Pesce ai ferri
Rock flathead fillets with warm potato salad and soft herbs
Pesce grigliate
Barramundi fillets with wilted radicchio and tomatoes
Carne alla brace
Costola di manzo
Char-grilled T-Bone with fresh lemon, salt, extra virgin olive oil
Porterhouse
Chargrilled 300g steak with celeriac slaw, roquette, lemon, oil
Altre Carne
Anatra arrosto
Half duck, crispy finish, with cumquat and red wine glaze
Vitello brasato
Braised veal shank in white wine sauce and olive oil mash
Porchetta
Roast suckling pig with carrots, chicory and pan juices
Contorni
Patate fritte - large chips tossed with chives
Maria’s salad - fresh dressed mixed leaves
Fagiolini - green beans tossed with oil and chilli
Spinaci saltati - wilted spinach with lemon juice
Polenta fritta - panfried polenta chips
Dolci
Zabaglione semifreddo e biscotto
Whipped marsala and egg yolks, served chilled
Pannacotta con mele cotogne bollite
Italian cooked cream with poached quinces
Zuppa inglese
Italian chocolate trifle
Affogato with Frangelico, Amaretto (or without)
Two scoops vanilla ice cream, a short black coffee and...
Formaggio
A choice of up to 3 different cheeses depending on availability