Current Menu

PANE

Sourdough                                                                                                                           
Served with olive oil and balsamic vinegar 4.00

ANTIPASTI

Affettati Misti
Italian cured meat selection- pastrami wagyu, prosciutto di parma, truffle sopressa, lonza served with parmesan grissini  23 / 34

Olive
Crumbed three cheese green olives served with lemon and garlic aioli 16

Bocconcini
Vanella bocconcini with vine ripened tomato, red onion jam and basil aioli 21

Arancini
Truffle and taleggio arancini with wild mushrooms 19

Pizza
Thin crust pizza, tomato based, pork and fennel sausage chili and rocket 19

PRIMI

Ostriche
Oysters natural – gremolata and chardonnay vinaigrette GF (5/10)  25/44
Oysters kilpatrick – pancetta and semi dried tomato balsamic sauce GF (5/10) 27/46

Zuppa
Roasted cauliflower soup with seared scallops and pancetta GF  24

Insalata di Granseola
Fresh crab and avocado salad with tomato gazpacho GF  28

Carpaccio
Grain fed Kimberley Red beef carpaccio with horseradish, crispy eschallots and pickled beetroot 26

Quaglia
Butterflied roasted quail with gorgonzola polenta, figs and crumbled walnuts GF 26

PASTE E RISOTTO

Lasagne alla Granseola
Il Centro’s famous sand crab lasagne with creamed crustacean sauce 28/40

Ravioli
Roasted butternut pumpkin ravioli with hazelnut butter, sage, black garlic and baked ricotta 23/36

Mafalde con Agnello
Homemade pasta ribbons with slow cooked lamb shoulder, peas, persian fetta and roast tomato jus  27/42

Orecchiette con Pollo
Orecchiette pasta with marinated chicken breast, broccolini, parmigiano reggiano,roasted walnut and pine nut pesto  41

Risotto alla Pescatora
Carnaroli rice milanese style with seared local tiger prawns, South Australian clams and lemon butter sauce GF  45

SECONDI

Pesce del Giorno
Grilled fish of the day with chips, tomato, fennel, baby cos salad and caper dressing 42

Pesce Barramundi
Crispy skin NQ barramundi with celeriac puree, char grilled octopus, semi dried tomato and potato salad GF  42

Scaloppine
Parmesan crumbed veal scaloppine with fettuccine carbonara and wilted spinach 39

Anatra
Duck breast cooked medium rare served with fried goats curd gnocchi, braised red cabbage chestnuts, raisins and marsala jus 42

Filetto di Manzo
Char grilled Kimberley Red eye fillet – 200g with potato & Jerusalem artichoke puree, crispy cotechino sausage, brussel leaves and red wine jus GF 45

Bistecca
Char grilled Black Angus sirloin – 150 days grain fed – 300g with pecorino frittata, pea & broad bean ragout served with mushroom or pepper sauce 45

VERDURE

Caprese
Fresh ‘Vannella’ buffalo mozzarella with vine ripened tomato and basil GF 16

Insalata Mista
Iceberg lettuce with tomato, cucumber, spanish onion, avocado and red wine vinaigrette GF 9

Rucola
Rocket leaves with roasted walnuts, apple, parmesan and balsamic dressing GF 14

Fagiolini
Sauteed green beans, pickled red onion, pine nuts and Persian fetta GF  12

Patate Fritte
Crispy potato chips 9

Pure` di Patate
Creamy truffle potato mash   GF 12

 

DAILY SPECIALS
Described by your waiter from our blackboard

EXECUTIVE CHEF – CATHERINE ANDERS

GF – gluten free, some dishes can be altered for GF

Vegetarian menu available

 

Download a PDF copy our our menu

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