Bledi’s Modern Italian Menu

Entrée

Pan sear scallops, saffron sauce, truffle-pangrattato and cauliflower pickles (GFO, NF, DF)

gGrilled quail with Goji berries, pine nuts, sweet corn polenta and port-orange sauce (GF)

Ravioli filled Mooloolaba prawn & Atlantic salmon, lobster–bisque sauce (GFO, NF, DF)

Beef ribs braised in red wine served with panissa fritters and salsa verde (GF, DF)

Kingfish Hiramasa sashimi, fraiche crème-lime and chimichurri sauce (GFO, NF)

Mini Lamb Pies – Lamb shoulder slow cooking, ricotta, spinach and pecorino Romano sauce (GFO, NF)

Raviolo buffalo mozzarella, ricotta, fresh tomato sauce and pesto (GFO, VG)

Spaghetti with aglio, olio, pepperoncino and Moreton Bay Bugs (GFO, NF, DF)

Carnaroli Riso, risotto with Swisse mushroom, porcini, truffle oil and parmigiano (GFO, VG)

Agnolotti filled with duck ragu, exotic mushroom, light creamy sauce (GFO, NF)

Tortellini stuffed with chicken breast and mascarpone, butter sage-truffle sauce (GFO, VG, NF)

Main

Pan fried Humpty Doo (NT) barramundi, romesco puree, heirloom carrot and smoked creamy sauce (GFO, NF)

Veal scaloppini, white polenta puree, Swiss mushroom, and green beans (GFO, NF)

Pan sear Eye fillet, saffron potato creamy, kale- black garlic sauté and beef jus (GF, NF, DF)

Lamb rack roasted with wild mint oil, smoked potato pave baby spinach sauté (GF, NF, DF)

Il Pepposo Toscano – Beef checks slow cook, Tuscany kale, celeriac-provolone dolce puree and red wine jus

Pollo alla cacciatora – Poussons pan roast, yellow capsicum puree and caponata (GF, NF, DF)

Dessert

Classic Tiramisu

Mascarpone, savoyard, cocoa powder (GFO)

Strudel – Crispy Phyllo dough, apple, cinnamon, sultanas, and roasted walnuts served with pistachio ice cream

White chocolate panna cotta, almond sable and raspberry coulis (GF)

Rum Babá, warm chocolate sauce and Amarena cherries in syrup

Baked ricotta cheesecake & mix berries flambé in brandy (GFO)