Restuarant Menu
Market & Meander À la carte menu
Served at lunch and dinner
Antipasti
“Entree”
SALT & PEPPER YELLOWFIN TUNA TARTARE | 25 (GF, DF)
House Tapioca Crackers | Olson's Smoked Salt | South Australian Extra Virgin Olive Oil
OLASAGASTI ANCHOVIES | 17 (GF)
Spanish Anchovies | Fire-Grilled Polenta Soldiers | Salsa Verde
MUSSELS GORGONZOLA | 24 (GF)
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 | Chilli & Lime Seasoning | Piquillo Peppers Mayo Dip
BRUSCHETTA | 19 (GFA, V)
Buffalo Mozzarella | Heirloom Tomatoes Tatin
Primi
“Pasta”
RISSOTTO | 26 (GF, VE)
Single-Origin Arborio Rice | Lemon Ricotta | Charred Broccolini (OPTIONAL: Add Pork & Fennel Sausages for $6)
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
SPAGHETTI AGLIO E OLIO | 24 (VE)
Confit Garlic | South Australian Extra Virgin Olive Oil | Espelette Chilli
Secondi
“Mains”
RED SNAPPER & SALSA CRUDAIOLA | 44 (GF)
Parrilla-Grilled Fillet | ‘CRUDAIOLA’ Dressing of Tomatoes, Green Sicilian Olives & Baby Capers | Charred Broccolini | Burgundy Butter
COTOLETTA MILANESE | 39
Breaded Flat Veal Chop | Rucola | 36-Month-Aged Parmigiano | Medley Cherry Tomatoes
OVERNIGHT BRAISED LAMB SHANK | 41
Parsnip Puree | Marinated Zucchini
POLENTA AND VEGAN RISSOLE | 34 (VE, DF)
Soft Polenta | Mushroom & Bean Hand-Rolled Veggie Balls | House Tomato Sauce
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”
CITRUS, CAMPARI & YOGHURT UPSIDE DOWN CAKE | 16 (V)
Orange Crème Anglaise
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
AFFOGATO | 16 (V)
Espresso Shot | Vanilla Ice Cream
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