William’s Italia Menu

Entrée

Capesante Saltate – Seared sea scallops, burnt fennel puree, saffron and caper vinaigrette

Oysters, freeze dried raspberry, white balsamic (gf/df)

White wine and lemon parsley steamed mussels with crunchy pepper croutons

Fillet of Beef Carpaccio, Salsa Verde, Soy sautés almond and truffle oil

Pancetta wrapped giant shrimps with salsa verde and orange dressing

Berkshire ‘porchetta’, apple mostarda, watercress, crackling & fennel salsa

Main

Brasato al Barolo – beef braised in Barolo wine with creamy polenta and crispy guanciale

Pan fried Barramundi, white wine olives and oregano , lemon cream , sautéd chilli and anchovies broccoli

Salt crusted jack’s creek wagyu rump ‘tagliata’, wood roasted organic peppers & horseradish

Low temperature white wine pork belly with truffle lemon mash and honey baby carrots

Orange and rosemary baked baby lamb, mint carrot cream and soft stracciatella

Fresh made ricotta and spinach tortelli, burnt butter sage and crispy Italian prosciutto

Porcini mushroom risotto crunchy amaretti and truffle oil

Homemade pappardelle with ‘nduja, tomato and eggplant veloutè

Tagliolini con granchio, zucchini e prezzemolo

Tagliolini with crab, courgettes and parsley

Gnocchi with herbs, garlic sauce and black truffle

Dessert

Pistachio sette veli with vanilla whipped cream

Panna cotta with berry compote (gf/v)

Homemade new style tiramisu

Ricotta and pear cheese cake with sugar lemon reduction

Chocolate fondant cream cheese base and blue berry compote