Antipasti

• House made focaccia bread basket.

  $15

• Gluten free bread

  $15

• Pan seared Scallops on a velvety leek and potato cream

  finished with roasted hazelnut crumble (G.F.)

  $27

• Venison Carpaccio, Truffle mascarpone, black berries and rocket (G.F.)

  $27

• Mortadella and Pistacchio Macarons

  $27

• Crumbed Sardines, lime sour cream, and pickled red onion

  $27

• Antipasto Emiliano: Traditional cured meat home-made pickles, Tuscan pecorino, mozzarella and puffed bread “gnocco fritto”

  $34

• Bruschette: handmade toasted bread, chickpea puree,
  bruschetta tomato, marinated olives, chicken liver pâté,
  balsamic and olive oil and walnut butter

  $30

Primi

• Tortelli Primavera: ricotta filled Tortelli

  fresh spring vegetables, olive oil and Parmigiano

  $38

• Rosette: oven baked pasta roll, local spanner

  crab and zucchini

  $38

• Potato gnocchi with Pancetta and Asparagus

  (G.F.A) +5

  $38

• Pici, Prawns, Capsicum and smoked Mozzarella

  (G.F.A) +5

  $38

• Pasta to share: your choice of three pasta dish to share

  $39 p.p.

Secondi

• John Dory, lightly creamy potato salad (G. F.)

  $46

• Slow roasted Pork Belly with“Erbazzone”traditional

  chards and spring onion pie

  $46

• Caciucco: Tuscany mixed fish stew with tomato, garlic, olive oil and crostini bread (GFA)+5

  $49

• Veal Scaloppine, Lemon & butter sauce, gratin

  mushrooms

  $49

Sides

• Chips with parmesan and truffle oil (GF)

  $15

• Roasted vegetables
  (G F)

  $12

• Potato salad (G.F.)

  $12

• Green salad with red onion, olives and tomato (G F)

  $12

• Gratin mushrooms (G.F.)

  $12

• Caprese salad: buffalo mozzarella, Noosa red tomato and basil emulsion

  $18

• chips with tomato sauce and mayo

  $12

Vegan menù

• Velvety leek and potato cream, gratin mushrooms

  finished with roasted hazelnut crumble

  $27

• Chard, spring onion pie

  $22

• Potato gnocchi, fresh spring vegetables

  $39

• Vegan Lasagne Bolognese

  $37

• Fake salmon and potato salad

  $37

• Saffron risotto with 12 years aged balsamic vinegar

  $35

• Pici with napoletana sauce basil and chilli

  $34

Kids menù

• Lasagne alla Bolognese

  $16

• Fettuccine with napoletana sauce

  $15

• Fettuccine with ragu’ alla Bolognese

  $15

• Fettuccine with butter and cheese

  $15

• Pork schnitzel with chips

  $17

• Gelato: vanilla, chocolate and hazelnut
  Sorbet: lemon, raspberry and passionfruit

  $3 per scoop

Cheeses

• Gorgonzola: veined blue cheese
  from unskinned cow milk, Piedmont Italy

  $15

• Taleggio: Pastorized, semi-soft cow milk cheese from Lambardy

  $15

• Parmigiano: 24 month “stravecchio”
  not pasteurized cow milk hard cheese from: Reggio Emilia, Modena, Bologna or Mantova

  $15

• Tuscan pecorino: pasteurized sheep milk from Siena

  $15

Desserts

• Hot chocolate

  $5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte Gelato

  $16

• Millefogle: custard layered puff pastry, berries and chocolate sauce.

  $16

• Cantucci e Vinsanto: traditional almond biscotti
  from Prato served with Vinsanto

  $26

• Limone: White chocolate mousse, Lemon centre and dark chocolate crumb (GF)

  $16

• Tiramisú mascarpone cheese cream,
  savoiardi biscuits and coffee

  $16

• Coconut mousse, Passion fruit and raspberry (Vegan and Gluten Free)

  $16

• Gelato: vanilla, chocolate and hazelnut
  Sorbet: lemon, raspberry and passionfruit

  $3 per scoop

IL MARE A 5-couses journey from Noosa’s shores

76 p. p.

• Pan seared Scallops on a velvety leek and potato cream

  finished with roasted hazelnut crumble (G.F.)

• Crumbed Sardines, lime sour cream, and pickled red onion

• Pici, Prawns, Capsicum and smoked Mozzarella

  (G.F.A) +5

• John Dory, lightly creamy potato salad (G. F.)

• Limone: White chocolate mousse, Lemon centre and dark chocolate crumb (GF)

VIVA LAS VEGANS Plant-based seasonal harvest

76 p. p.

• Velvety leek and potato cream, gratin mushrooms

  finished with roasted hazelnut crumble

• Potato gnocchi, fresh spring vegetables

• Saffron risotto with 12 years aged balsamic vinegar

• Fake salmon and potato salad

• Coconut mousse, Passion fruit and raspberry (Vegan and Gluten Free)

ESSENTIAL Three-step Benati experience

60 p. p.

• Mortadella and Pistacchio Macarons

• Potato gnocchi with Pancetta and Asparagus

  (G.F.A) +5

• Tenerina: Tender chocolate tart from Ferrara, Pineapple carpaccio and Fior di Latte Gelato