Valentine’s Day Set Menu
Tuesday 14th February 2012
$100 per person for 4 Courses
$150 per person for 4 Courses with matched wines
Canape
Entree
Octopus salad, kipfler potatoes, celery hearts, anchovies,
& crispy capers
Baked nidi di rondine with shitake mushrooms, cauliflower, red
onions, ham hock, smoked scamorza
Summer vegetable terrine, capsicum coulis, vincotto
Orange & dill cured salmon, radicchio, pear salad,
& horseradish dressing
Main Course
Hare & squaquerone agnolotti, lentil puree
with crispy peas & pancetta
Pan seared ocean trout, potato, green beans & house dried tomato
salad, & creme fraiche dressing
Char-grilled aged Black Angus scotch fillet with pecorino, pickled
shallots & parsley salad
Pumpkin gnocchi with porcini mushrooms, spring onions
& brunette cheese
Dessert
Our selection of house made sorbetti
Gianduja chocolate cremoso, chocolate sponge, hazelnut praline
& amarena cherry
Torrone bavarese, bitter chocolate mousse
Pineapple semifreddo con crema di pistachio
Genovese Coffee or Tea
For reservations please phone 9654 2252 or email dine@bottega.com.au
To secure a reservation, payment is required in full.
Our unique matched wine option can be selected on the night.
**Please note our Cancelation Policy
A fee of 50% of deposit applies to cancelations made prior to Feb 7th 2012
Full payment is retained for cancelations after Feb 7th 2012
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BOTTEGA EXPRESS LUNCH MENU
$25 for 1 course / $35 for 2 courses/$45 for 3 courses
including a glass of wine or coffee
Below is a sample menu:
ENTREE
Semolina dusted calamari, agro dolce
Carpaccio of heirloom tomato, goats curd
MAIN COURSE
Spinach fettuccini with antico ragu
Risotto of pumpkin, fresh peas, herbs & ricotta
Sangiovese braised beef cheek, cauliflower puree, silverbeet
DESSERT
Amaretti & pavesini tiramisu
Gianduja chocolate cremoso, chocolate sponge, hazelnut praline, amarena cherry
WINE
2006 All Saints Estate Chardonnay Viognier
2008 All Saints Estate Sangiovese Cabernet
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BOTTEGA PRE-THEATRE MENU
$40 for 2 courses / $50 for 3 courses with a glass of wine
ENTREE
Semolina dusted calamari, agro dolce
Carpaccio of heirloom tomato, goats curd
MAIN COURSE
House made ricotta gnocchi, cherry tomatoes, fava beans, burrata & light pesto
Sangiovese braised beef cheek, cauliflower puree, silverbeet
DESSERT
Amaretti & pavesini tiramisu
Gianduja chocolate cremoso, chocolate sponge, hazelnut praline, amarena cherry
WINE
2006 All Saints Estate Chardonnay Viognier
2008 All Saints Estate Sangiovese Cabernet