Current Menu

Executive Chef – Catherine Anders

Pane  3.50
Sourdough Loaf – serves two  7.50

ANTIPASTI

Piatto di Pesce (Andy’s Seafood Plate)
Crab and avocado salad, natural oysters, salt and pepper squid,
grilled tiger prawns with peperonata – minimum 2 people   27 p/p

Salumi
Selection of truffle, fennel and spicy salami served with fried polenta
and pickled vegetables   21 p/p

Ostriche
Oysters natural – lime and lemon zest dressing  GF   24/42
Oysters kilpatrick – pancetta and semi dried tomato balsamic sauce  GF   26/43

Arancini
Truffle and taleggio arancini with sautéed wild mushrooms   16

Pizza
Thin crust pizza with tomato, pancetta, caramelised onions
and roasted artichokes   19

PRIMI

Zuppa
Cauliflower soup with seared scallops, crispy prosciutto and walnut oil  GF   18

Carpaccio
Grain fed Kimberly Red beef carpaccio with horseradish cream
and baby beetroot   26

BBQ Octopus
Marinated octopus with white bean, chorizo and spiced tomato salad   19

Gamberi
Pan fried tiger prawns with roasted jerusalem artichoke, cotechino sausage
and broad bean salad   27

Quaglia
Roasted pine nut stuffed quail with confit heirloom tomatoes, balsamic aioli
and marinated goats cheese   26

PASTE E RISOTTO

Lasagne alla Granseola
Il Centro’s famous sand crab lasagne with creamed crustacean sauce   27/39.50

Gnocchiette
Potato gnocchiette with seared scallops, roasted chestnuts, glazed
baby vegetables and carrot butter sauce   25/33

Tortellini
Ricotta filled tortellini with creamed leek, pear and roasted almonds   19/28

Angel Hair
Fresh crab with angel hair pasta, aglio e olio and dried cherry tomatoes   26/41

Risotto
Braised pork cheek with risotto milanese, fried eschallots
and baby herb salad  GF   35

Spaghetti
Tossed with a selection of seafood, extra virgin olive oil, garlic tomato and
a touch of chilli   43

SECONDI

Pesce del Giorno
Grilled fish of the day with chips, vine ripened truss tomato salad
and baby caper dressing   42

Pesce Snapper
Crispy skinned snapper with goats curd gnocchi, pea velouté, globe artichokes,
peas and mint   42

Spatchcock
BBQ spatchcock with saffron baby potatoes, Italian sausage, fennel, tomato,
white wine and herb salsa  GF   39

Scaloppine
Parmesan crumbed veal scaloppine with
fettuccine carbonara and wilted spinach   38

Angello
Braised lamb shank and crumbed lamb cutlet, warm quinoa salad of baked ricotta
and glazed dutch carrots, roast tomato jus   41

Anatra
Confit duck leg with almond puree, sautéed sweet potato, savoy cabbage, speck
and glazed cumquats GF  38

Filetto di Bue
Char grilled Kimberley Red eye fillet – 220G
with parmesan frittata, roasted sweet corn with semidried tomatoes
and red wine jus   42

Bistecca
Char grilled Black Angus sirloin 150 day grain fed – 300G
with roasted red onion, kipfler potatoes, olives and green beans
served with pepper or mushroom sauce   43

VERDURE

Insalata Mista
Mixed salad leaves with tomato, cucumber, spanish onion and avocado,
red wine vinegar dressing  GF   9

Rucola
Rocket salad with roasted walnut, pear, parmesan and dijon mustard dressing  GF   14

Caprese
Fresh buffalo mozzarella with vine ripened tomato and basil  GF   14

Piselli
Mixed peas with vincotta dressing and crumbled goats cheese  GF   11

Cavolfiore
Roasted and pickled cauliflower with almonds and sage butter  GF   11

Patate Fritte
Crispy potato chips   9

Pure di Patate
Creamed potato mash  GF   11

DAILY SPECIALS
Described by your waiter from our blackboard

GF…..non-coeliac gluten free


EXECUTIVE CHEF – CATHERINE ANDERS

BOOK YOUR TABLE NOW