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6
TUESDAY - SATURDAY
LUNCH FROM 12PM - DINNER FROM 5:30PM
A LA CARTE
OR
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
Prosciutto + fontina croquette
6ea
Salumi misti: a curated selection of artisan + house-made small goods
32
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
23
Agnolotti - mortadella + mascarpone, Jerusalem artichoke, Italian alpine parmigiano
23
Tortino di zucca - pumpkin flan, parmesan custard, black olive
25
Blue-eye ravioli, sugo di pesce, lemon pangrattato
25
Warm octopus salad, kipfler + celeriac, salsa verde, saffron aioli
26
Pan-seared scallops, creamed cannelini beans, smoked pock hock
26
M A I N C O U R S E
Sicilian braised goat, crumbed goat cutlet, celeriac puree + mustard leaves, toasted almond gremolata
45
Spaghetti alla chitara - seasonal mushrooms, braised short rib + porcini, pecorino DOP
35
Cannelloni - ricotta + radicchio, gorgonzola fonduta, new season walnuts
35
Pan-roasted barramundi fillet, roast cauliflower, bagna cauda,
Ligurian olives, farro + saltbush fritta
46
Confit duck leg, smoked duck breast, cime di rapa + pistachio
46
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+,
green peppercorn + prosciutto butter
48
Squid ink risotto - cuttlefish + finger lime
38
S I D E D I S H E S
Iceberg salad, fresh oregano, radish, citronette
12
Thrice cooked potatoes, salmoriglio, pecorino
12
Brussels sprouts, house-smoked pancetta, caciocavallo
14
D E S S E R T
Traditional tiramisu, gianduja
16
Quince terrine, ricotta + chestnut fritter, gingerbread gelato
18
Lemon verbena crema catalana, buffalo milk + fig leaf gelato
18
Affogato – house-made vanilla ice cream, espresso with your choice of liqueur
18
Our selection of house made gelato + sorbetti
16
Cheese
- Pecorino di Fossa - sheep milk, Tuscany, Italy
- Colston Bassett Stilton - cow milk, Nottinghamshire, UK
- Section28 Monte Rosso - cow milk, Adelaide Hills, SA
12 each
*A 15% Wage Surcharge will apply on all Public Holidays*
Updated 28/04/2022
Please note that as our kitchen uses the freshest ingredients, all dishes are subject to change.
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.
TUESDAY - SATURDAY
LUNCH FROM 12PM - DINNER FROM 5:30PM
A LA CARTE
OR
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
Prosciutto + fontina croquette
6ea
Salumi misti: a curated selection of artisan + house-made small goods
32
E N T R E E
Beef carpaccio, radicchio, truffle dressing, parmesan
23
Agnolotti - mortadella + mascarpone, Jerusalem artichoke, Italian alpine parmigiano
23
Tortino di zucca - pumpkin flan, parmesan custard, black olive
25
Blue-eye ravioli, sugo di pesce, lemon pangrattato
25
Warm octopus salad, kipfler + celeriac, salsa verde, saffron aioli
26
Pan-seared scallops, creamed cannelini beans, smoked pock hock
26
M A I N C O U R S E
Sicilian braised goat, crumbed goat cutlet, celeriac puree + mustard leaves, toasted almond gremolata
45
Spaghetti alla chitara - seasonal mushrooms, braised short rib + porcini, pecorino DOP
35
Cannelloni - ricotta + radicchio, gorgonzola fonduta, new season walnuts
35
Pan-roasted barramundi fillet, roast cauliflower, bagna cauda,
Ligurian olives, farro + saltbush fritta
46
Confit duck leg, smoked duck breast, cime di rapa + pistachio
46
250gm flat iron steak – pasture-fed Gippsland beef, marble score 2+,
green peppercorn + prosciutto butter
48
Squid ink risotto - cuttlefish + finger lime
38
S I D E D I S H E S
Iceberg salad, fresh oregano, radish, citronette
12
Thrice cooked potatoes, salmoriglio, pecorino
12
Brussels sprouts, house-smoked pancetta, caciocavallo
14
D E S S E R T
Traditional tiramisu, gianduja
16
Quince terrine, ricotta + chestnut fritter, gingerbread gelato
18
Lemon verbena crema catalana, buffalo milk + fig leaf gelato
18
Affogato – house-made vanilla ice cream, espresso with your choice of liqueur
18
Our selection of house made gelato + sorbetti
16
Cheese
- Pecorino di Fossa - sheep milk, Tuscany, Italy
- Colston Bassett Stilton - cow milk, Nottinghamshire, UK
- Section28 Monte Rosso - cow milk, Adelaide Hills, SA
12 each
*A 15% Wage Surcharge will apply on all Public Holidays*
Updated 28/04/2022
Please note that as our kitchen uses the freshest ingredients, all dishes are subject to change.
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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