Restuarant Menu
Market & Meander À la carte menu
Served at lunch and dinner
Antipasti
“Entree”
CURED ATLANTIC SALMON CEVICHE | 24 (GF)
Chilli Prawn Crackers | Olson's Smoked Salt | House Lemon Puree
MUSSELS GORGONZOLA | 24 (GFa)
Port Lincoln Mussels | Smoked Gorgonzola | White Wine | Shallots
VITELLO TONNATO | 23 (GFA)
Veal Tenderloin | Tuna Mayo | Baby Capers | Pine Nuts | Served With Fried Flat Bread
CRUDO E MELONE | 21 (GF, DF)
Tuscan Prosciutto | Honeydew Sliced Melon | Ground Black Pepper
N’DUJA POTATO CROQUETTE | 23
Spicy Calabrian Pork Sausage Croquette | Herbed Mayo
FRITTO MISTO DI VERDURE | 18 (GF, DF, V)
Gluten-Free Battered Summer Vegetables | Chili & Lime Seasoning | Piquillo Peppers Mayo Dip
M&M CAPRESE | 19 (GF, V)
Buffalo Mozzarella | Heirloom Tomatoes / Fennel /Olive Crumb
Primi
“Pasta”
LOBSTER RISSOTTO | 43 (GF, VE)
Lobster Tail | Single-origin Arborio Rice | Mascarpone
LASAGNE | 29 (GF, VE, DF)
Spinach | Roasted Butternut | Soy Béchamel | Nutritional Yeast
TAGLIATELLE PIPIS E GAMBERI | 36
Goolwa Clams | Prawns | Mint & Basil Chiffonade
GNOCCHI | 28 (V)
House Potato Gnocchi | Radicchio & Saffron | Cream | 36-Month-Aged Parmigiano Cheese | Zucchini
BUCATINI FUNGHI | 34 (V, VE)
Confit Garlic | South Australian Extra Virgin Olive Oil | Espelette Chilli
CASONCELLI ALLA BERGAMASCA | 37 (V)
Pork Ravioli | Guanciale | Sage | Brown Butter | 36-Month-Aged Parmigiano Cheese
Secondi
“Mains”
MARKET FISH | 47 (GF)
Parrilla-Grilled Fillet | ‘CRUDAIOLA’ Dressing of Tomatoes, Green Sicilian Olives & Baby Capers |Mixed Green Salad (Add Saffron Mash for $6)
MARKET STEAK | 57
Creamy Saffron Mash | Oyster Mushrooms | Puttanesca Butter
OVERNIGHT BRAISED LAMB SHANK | 41 (GF)
Parsnip Puree | Marinated Zucchini
SICILIAN CAULIFLOWER | 34 (VE)
Hearty Spiced Oven-Roasted Cauliflower | Honey Caper | Vinaigrette | Cauliflower Puree
Contorni
“Sides”
RUCOLA | 12 (V GF)
Rocket Leaves | Adelaide Cold-Pressed Lemon Oil | Chardonnay Vinegar | Parmigiano Cheese | Citrus
CUCUMBER | 12 (VE, GF, DF)
Fresh Lebanese Cucumber | Black Pepper | Mint | South Australian Extra Virgin Olive Oil | Balsamic
BROCCOLINI | 12 (VE, GF, DF)
Charred Broccoli | Local Cold-Pressed Chilli Oil
SHOESTRING POTATO FRIES | 13 (V, GF, DF)
Served With Tomato Sauce & Kewpie Mayonnaise
La Vita E'Dolce
“Desserts”
TORTA DELLA NONNA | 16 (V)
Baked Custard Cake in Shortcrust | Pine Nuts | Icing Sugar
PANNA COTTA | 16 (V)
Amarena Cherry and Vanilla Panna Cotta
AMARETTO TIRAMISU | 16 (V)
Roasted Nuts | Amaretto Liqueur | Vanilla Bean | Dark Chocolate
SGROPPINO | 14
Lemon Sorbet | Prosecco
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