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DINNER TUESDAY - SATURDAY FROM 5:30PM
TWO COURSE 70
THREE COURSE 90
FOUR COURSE CHEF'S MENU 125
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 + chilli
13
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
Prosciutto San Daniele, Azzurri Stracciatella, roast tomato
Prawn + cotechino tortelli, cime di rape, chilli
Poached globe artichoke, sheep curd, black olive, gnoccho fritto
Linguine con le sarde - fennel + 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, grilled Tropea onion, n'duja, burnt orange
Pappardelle - ragu of Cape Grim beef, salt bush
Spaghetti alla chittara - roast red pepper + burrata
Barramundi, fregola, saffron + mussels
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+, lemon + truffle butter
Risotto - XO Italiano, W.A. scampi crudo
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 + 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 + sorbetti
*Public Holiday Surcharge 15%*
Updated 12/11/2021
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 70
THREE COURSE 90
FOUR COURSE CHEF'S MENU 125
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 + chilli
13
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
Prosciutto San Daniele, Azzurri Stracciatella, roast tomato
Prawn + cotechino tortelli, cime di rape, chilli
Poached globe artichoke, sheep curd, black olive, gnoccho fritto
Linguine con le sarde - fennel + 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, grilled Tropea onion, n'duja, burnt orange
Pappardelle - ragu of Cape Grim beef, salt bush
Spaghetti alla chittara - roast red pepper + burrata
Barramundi, fregola, saffron + mussels
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+, lemon + truffle butter
Risotto - XO Italiano, W.A. scampi crudo
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 + 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 + sorbetti
*Public Holiday Surcharge 15%*
Updated 12/11/2021
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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