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NNER TUESDAY - SATURDAY FROM 5:30PM
TWO COURSE 65
THREE COURSE 85
FOUR COURSE CHEF'S MENU 120
including a glass of NV Bellussi Prosecco di Valdobbiadene
T O S T A R T
Noisette sourdough baguette, whipped goat curd
3.5pp
Roast organic Mt. Zero Kalamata olives, fennel and chilli
13
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
Prosciutto San Daniele, Azzurri Stracciatella, roast tomato
Prawn and cotechino tortelli, cime di rape, chilli
Poached globe artichoke, sheep curd, green almond, black olive, gnoccho fritto
Linguine con le sarde, fennel and Port Lincoln sardines
Spiedino di pesce spada – swordfish skewers, squid ink, green olive, pickled shallot, caperberries
M A I N C O U R S E
Western Plains pork belly, Jerusalem artichoke, eggplant and red pepper rotolo
Pappardelle, ragu of Cape Grim beef, salt bush
Potato gnocchi, octopus, n’duja, green olive, tomato
Barramundi, fregola, saffron and mussels
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+, lemon and truffle butter
Risotto of smoked carnaroli, zucchini, flowers, peas, broad beans, caciocavallo
S I D E D I S H E S
Iceberg salad, fresh oregano, radish, citronette
12
Thrice cooked potatoes, salmoriglio, pecorino
12
Green beans, house-smoked pancetta, ricotta salata
14
D E S S E R T
Traditional tiramisu, gianduja
Flourless lemon and polenta cake, meringue, basil ice cream, chantilly
Pannacotta, amareana cherries, black forest gelato
Affogato – house-made vanilla ice cream, espresso with your choice of liqueur
Our selection of house made gelato and sorbetti
*Public Holiday Surcharge 15%*
Updated 22/10/2021
While Bottega will endeavour to accommodate special meal requests for
customers who have food allergies or intolerances, we cannot guarantee
completely allergy-free meals. This is due to the potential of trace
allergens in the working environment and supplied ingredients.
If you have a severe allergy, please inform our wait staff.
TWO COURSE 65
THREE COURSE 85
FOUR COURSE CHEF'S MENU 120
including a glass of NV Bellussi Prosecco di Valdobbiadene
T O S T A R T
Noisette sourdough baguette, whipped goat curd
3.5pp
Roast organic Mt. Zero Kalamata olives, fennel and chilli
13
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
Prosciutto San Daniele, Azzurri Stracciatella, roast tomato
Prawn and cotechino tortelli, cime di rape, chilli
Poached globe artichoke, sheep curd, green almond, black olive, gnoccho fritto
Linguine con le sarde, fennel and Port Lincoln sardines
Spiedino di pesce spada – swordfish skewers, squid ink, green olive, pickled shallot, caperberries
M A I N C O U R S E
Western Plains pork belly, Jerusalem artichoke, eggplant and red pepper rotolo
Pappardelle, ragu of Cape Grim beef, salt bush
Potato gnocchi, octopus, n’duja, green olive, tomato
Barramundi, fregola, saffron and mussels
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+, lemon and truffle butter
Risotto of smoked carnaroli, zucchini, flowers, peas, broad beans, caciocavallo
S I D E D I S H E S
Iceberg salad, fresh oregano, radish, citronette
12
Thrice cooked potatoes, salmoriglio, pecorino
12
Green beans, house-smoked pancetta, ricotta salata
14
D E S S E R T
Traditional tiramisu, gianduja
Flourless lemon and polenta cake, meringue, basil ice cream, chantilly
Pannacotta, amareana cherries, black forest gelato
Affogato – house-made vanilla ice cream, espresso with your choice of liqueur
Our selection of house made gelato and sorbetti
*Public Holiday Surcharge 15%*
Updated 22/10/2021
While Bottega will endeavour to accommodate special meal requests for
customers who have food allergies or intolerances, we cannot guarantee
completely allergy-free meals. This is due to the potential of trace
allergens in the working environment and supplied ingredients.
If you have a severe allergy, please inform our wait staff.
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