Antipasti

• House made focaccia bread basket.

  $12

• Gluten free bread

  $15

• Yellow fin Tuna Millefogle: puff pastry, marinated tuna,
  horseradish and citrus

  $25

• Zuppa Toscana: Rustic mixed vegetable soup
  with Tuscan kale and toasted sourdough
  (G F A)

  $22

• Brisbane Valley Quail, raisins, pancetta, pumpkin
  and blue berry

  $25

• Moreton Bay Bugs and cauliflower tempura
  red cabbage

  $28

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

  $32

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

  $30

Primi

• Lamb shoulder and ricotta filled cannelloni
  bechamel and jus

  $37

• Tortelli filled with Pumpkin, butter, sage, pumpkin seeds

  and Parmesan

  $37

• Peas gnocchi, Mooloolaba King prawns and olives
  (G F A) +5

  $37

• Pici Italian sausages, gorgonzola
  and walnut
  (G F A) +5

  $37

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

  $38 p.p.

Secondi

• John Dory, roasted vegetables and lemon (G F)
   

  $45

• Kenilworth black angus beef cheek, mash potato
  and chard (G F)

  $45

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

  $49

• Veal Scaloppine , Marsala sauce, sweet potato croquette

  $48

Sides

• Chips with parmesan and truffle oil (GF)

  $13

• Roasted vegetables
  (G F)

  $10

• Eggplant gratin

  $12

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

  $10

• Mash potato

  $10

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

  $16

• chips with tomato sauce and mayo

  $10

Vegan menù

• Cauliflower tempura red cabbage

  $25

• Zuppa Toscana: Rustic mixed vegetable soup
  with Tuscan kale and toasted sourdough
  (G F A)

  $22

• Peas gnocchi, crispy tofu and cream of cashews

  $37

• Tortelli filled with potato mushrooms and truffle

  $37

• Fettuccine Vegan Bolognese

  $37

• Sweet potato croquette

  $25

• Saffron risotto with 12 years aged balsamic vinegar

  $35

• Pici with napoletana sauce basil and chilli

  $32

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

  $15

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

  $15

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

  $25

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

  $15

• Tiramisú mascarpone cheese cream,
  savoiardi biscuits and coffee

  $15

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

  $15

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

  $3 per scoop

ESSENTIAL Three-step Benati experience

59 p. p.

• Yellow fin Tuna Millefogle: puff pastry, marinated tuna,
  horseradish and citrus

• Pici Italian sausages, gorgonzola
  and walnut
  (G F A) +5

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

VEGGIE PATCH Plant-based seasonal harvest

75 p. p.

• Zuppa Toscana: Rustic mixed vegetable soup
  with Tuscan kale and toasted sourdough
  (G F A)

• Cauliflower tempura red cabbage

• Peas gnocchi, crispy tofu and cream of cashews

• Tortelli filled with potato mushrooms and truffle

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

TERRITORIO A celebration of Sunshine Coast finest produce

75 p. p.

• Moreton Bay Bugs and cauliflower tempura
  red cabbage

• Brisbane Valley Quail filled with sultana and pine nuts, leek and sweet potato

• Peas gnocchi, Mooloolaba King prawns and olives
  (G F A) +5

• Kenilworth black angus beef cheek, mash potato
  and chard (G F)

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

• Pici Italian sausages, gorgonzola
  and walnut
  (G F A) +5

• John Dory, roasted vegetables and lemon (G F)