House marinated olives — 7

Bruschetta — 14
with tomato, red onion, basil and crumbled fetta

Chorizo and mozzarella arancini (4) — 20

served with a garlic and chive aioli

Herb and cheese arancini (4) — 19

served with a garlic and chive aioli

Calamari (3) — 18
crumbed, golden fried and served with tartare sauce

Spring bay mussels — 23

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

Prosciutto Plate — 23

with ricotta, rocket, semi dried tomatoes, extra virgin olive oil and balsamic reduction

Homemade tortellini — 23
filled with ricotta and spinach, topped with our tomato sugo

Wild Australian prawns — 23
sauteed with garlic and cream on rice

Homemade gnocchi ­— 26
with sautéed olives, basil, and Napoli sauce

Chicken risotto — 29
with bacon, mushrooms and green peas

Spaghetti al ragu — 32
with a rich slow cooked eye fillet sauce

Pumpkin Risotto — 29

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

Pappardelle Mistero — 30

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

Spaghetti marinara — 36
with prawns, fish, mussels and fresh tomato in a garlic, chilli and extra virgin olive oil

Prawn risotto — 36
with local prawns, spinach and tomatoes

Porcini Pappardelle — 32

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

Braised lamb shank — 32
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 — 38
pan seared with a mushroom, bacon and cream sauce, served with greens and a side of fried potatoes

Pan fried crumbed veal — 38
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 king Ora salmon — 39
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 — 12
with garlic and thyme

Sautéed spinach— 12
with lemon, garlic and chilli

House salad — 12
cos lettuce, tomato, cucumber, olives and fetta

Rocket salad — 12
with parmesan and a lemon vinaigrette

Sautéed greens — 13
a selection of green vegetables

Tiramisu — 16
a classic Italian coffee sponge and liqueur cream cake

Vanilla bean brulee — 16
Served with fresh strawberries

Coconut and Vanilla Panna Cotta — 16 served with blueberry coulis topped with candied coconut

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

Sticky date pudding — 16
served warm with butterscotch sauce and vanilla bean ice cream

Strawberry crepes — 16
served with vanilla bean ice cream

Hot chocolate soufflé — 18
served with vanilla bean ice cream