GIARDINETTO
RESTAURANT
Pasta &
Risottos
Vegetarian Pasta 16/22
Traditional pasta served with seasonal
vegetables
Penne Bolognese 16/22
With traditional Italian meat sauce
Smoked Salmon Linguine
16/23
Linguine
with a mix of capers, black olives, Spanish onion and smoked
salmon
Linguine
Gaberatti 21/27
Linguine with bacon, prawns, scallops and creamy nap
sauce
Mushroom
Risotto 17/23
Creamy mushroom risotto with black olives, feta and baby
rocket
Risotto
Pescatore 22/28
Tender pieces of fish, prawns, scallops and octopus in Napoli
sauce
Duck
Risotto 20/26
Pieces of duck breast, sun-dried tomatoes and fetta in pink
sauce
Main
meals
We are
open for dinner 7 days:
Monday to Saturday from 6pm
Sunday from
5pm
LICENSED AND BYO wine only
$5 corckage fee per
person
Main
courses
Wild Barramundi 27
Pan fired WA Barramundi served with Green Prawns and
lemon basil sauce
Salmon Fillet Mediterranean 27
Fillet of salmon with capers,
olives, cherry tomatoes and mixed herbs in white wine sauce
Chicken Breast
26
Tender
chicken breast served with avocado and pink peppercorn sauce
Duck a la Orange
29
Breast of
duck, flamed in cognac and caramelized orange, perfect classic
dish
Lamb Shank
27
Lamb shank
served on scallop potato and Ratatouille
Lamb Fillet 28
Tender lamb fillet marinated with rosemary and garlic
served with rocket, balsamic vinegar and parmesan
Veal Back Strap
27
Veal with
porcini and pancetta demi
Fillet Mignon 29
Eye fillet wrapped with bacon in red wine jus
Fillet Steak Giardinetto
31
Tender eye
fillet steak, topped with grilled scallop and oyster mushrooms and red wine jus.
Our chef’s specialty!
Chef’s recommendations
John Dory Fillet 39
Delicate John Dory fillet with
asparagus, chat potatoes and saffron buerre blanc sugo
Filleto Gamberoni Avocado
38
Eye fillet
served with King Prawns, chat potatoes and avocado in pink sauce
