Current Menu

Sourdough                                                                                                                           

Served with olive oil and aged balsamic vinegar 5

Ciabatta

Toasted ciabatta bread with tomato, garlic and olive oil 5

 

ANTIPASTI entrees

Burrata

Artisan Byron bay burrata with sliced prosciutto, pistachio and vincotto dressing GF 29

Calamari Grigliati

Grilled nduja and pistachio stuffed squid with celeriac puree and salsa verde 28

Vitello tonnato

Thinly sliced braised veal served cold with tuna mayonnaise, berry caper and lemon zest GF 24

Arancini

Milanese arancini with Taleggio, tomato sugo and grated pecorino 22

Ostriche

Oysters natural with basil and prosecco granita GF 5ea

Oysters Florentine – gratinated with spinach, bechamel and parmesan sauce 5ea

Insalata di Granseola

Fresh crab and avocado salad with tomato gazpacho GF 32/59

Quaglia  

Free range Brisbane Valley quail with soft polenta, white asparagus, walnuts and vincotto GF 30

 

PRIMI & SECONDI mains

Lasagna alla Granseola

Il Centro’s famous sand crab lasagna with creamed crustacean sauce 29/41

Scaloppine

Crumbed veal scaloppine with fettuccine carbonara, crispy prosciutto and sautéed spinach 39

Spaghetti allo Scoglio

Fresh spaghetti with King prawns, Cloudy Bay clam, sweet lips mussel, tomato and chilli 49

Anatra

Slow cooked duck leg with porcini risotto and crispy saltbush GF 36

Pesce del Giorno 600gr-800gr

Baked whole market fish with roast potato, cherry tomato, olive and salsa verde GF Market price

Filetto di Pesce

Fish of the day with roasted potato, octopus, spicy nduja and peperonata salsa  GF 44

Manzo alla Griglia 200g

Char grilled, grass fed, Dawson Valley (QLD) eye fillet with sweet potato puree,

Brussel sprouts, speck and shaved almonds GF 46

Sauces

Red wine jus – Mushroom sauce – Pepper sauce GF  5

 

CONTORNI sides

Insalata Mista

Radicchio and iceberg lettuce salad, tomato, cucumber, fennel, avocado and honey mustard GF 10

Rucola                        

Rocket leaves with pear, roasted walnut, parmesan and balsamic dressing GF 14

Caprese

Byron Bay buffalo mozzarella with vine ripened tomato, grilled artichoke and balsamic glaze GF 16

Broccoli

Broccoli with balsamic onion, pine nut and crispy parmesan GF 14

Patate Fritte

Beer battered chips with lemon and rosemary salt 10