Pane e Insalate


Ciabatta    6

Italian style wood fired bread. Served with extra virgin olive oil and balsamic vinegar.


Pizzetta all’aglio    12

Garlic pizza bread.(CGF)


Pizzetta agli spinaci     15

Pizza bread with mozzarella and spinach garlic paste.(CGF)


Pizzetta con crema di carciofi    14

Pizza bread with artichoke paste, gorgonzola and drizzled with honey.(CGF)


Insalata Caprese    25

Buffalo Mozzarella, roma tomato, fresh basil, extra virgin olive oil, garlic crostini.(CGF)


Bruschetta    14

Toasted ciabatta with garlic, cherry tomatoes, ricotta and olive oil.


Insalata mista     15

Mixed green salad with tomato, pear and walnuts.(GF,DF)


Insalata rucola e parmigiano    13

Rocket and parmesan salad served with a balsamic dressing. (GF,CDF)


Insalata Bresaola   20

Air cured beef served on a bed of rocket dressed with extra virgin olive oil and lemon juice and topped with grana padano cheese. (CGF)


Antipasti e Primi


Olive calde    11

Warm mixed olives with chilli and garlic, served with ciabatta.(CGF,DF)


Antipasto per iniziare    29

Ciabatta, artichoke, warm olives, proscuitto, salami, gorgonzola cheese and grano padano.(CGF,CDF)


Polpi Saltati   e  21   m  30

Pan fried octopus in olive oil, garlic, chili, olives, wilted rocket and semi dried tomato.(GF,DF)


Arancini    e  18     m  27

Deep fried rice balls prosciutto, mushroom and spinach served on a bed of napolitana sauce.


Funghi Ripeni    e 18   m 27

Roasted field mushrooms topped with roasted eggplant, olives, sundried tomatoes, shallots, basil and ricotta on napolitana sauce and parmesan grano padano.


Zuppa di Cozze   e  20  m  29

Black Mussells in tomato, garlic, chili and white wine. Served with crusty bread. (CGF,DF)


Pettini   e  20   m  29  

Scallops served with cauliflower puree, wild mushroom, crispy prosciutto and balsamic glaze. (GF)


Pasta e Risotto

Gluten free pasta available +$5


Risotto del giorno

Arbori rice, risotto of the day. ( GF, CDF )


Spaghetti al Vongole  29

Spaghetti cooked with vongole,garlic,chilli,white wine,zucchini,cherry tomato and lemon juice        ( CGF,CDF )


Garganelle     26

Whole egg garganelle pasta with prosciutto, peas, potato and truffle cream. ( CGF )


Spaghetti Aglio e Olio  28

Spaghetti with prawns,cherry tomatoes,chilli,garlic and olive oil. (CGF,CDF)


Linguine ai gamberi    30

Linguine tossed in olive oil with garlic, chilli, prawns, fresh basil and tomato con casse.( CDF )


Nero    31

Black squid ink linguine with salmon, mussels, calamari, prawns, snowpeas, cherry tomatoes with a cream sauce and touch of napolitana sauce. ( CDF )


Cannelloni    e20  m 29

Spinach, pumpkin, shallots, olives and ricotta filled pasta tubes on a bed of Napolitana sauce and gratinated with parmesan.


Gnocchi Napolitana   25

Potato dumplings on a bed of naploitana sauce and parmesan cheese.


Gnocchi al gorgonzola     27

Potato dumplings with either a blue cheese and fontina sauce garnished with roast walnuts.


Gnocchi al boscaiola    27

Potato dumplings with proscuitto,mushroom and cream sauce.


Gnocchi al gamberi   28

Potato dumplings in lemon butter sauce, capers, Australian banana prawns and burnt sage.





Cacciucco          35

Italian seafoood stew cooked with prawns,mussels,scallops,vongole ,mullet and marinara sauce.Served with garlic bread. ( CGF, CDF )


Arrosto di agnello   33

Slow cooked lamb shoulder served with honey carrot puree,roast potatoes,wilted spinach and lamb gravy. ( CGF, CDF )


Pancetta arrostito    30

Slow roast pork belly on grilled fennell with caramalised apple and balsamic glazed pan juices.      ( GF, DF )


Filetto con Funghi    38

Grilled eye fillet served on a roast potato with garlic and three mushroom beef sugo. ( GF , DF )


Galletto arrostito        31

Oven roasted butterfly spatchcock with whole garlic, cherry tomatoes, sage and white wine, topped witth grilled polenta. ( GF , CDF )


Scallopine alla Pizzaiola    31

Pan seared veal scallopine with tomato, black olives, capers and fior di latte served with steamed broccoli and roast potato. ( CGF , CDF )


Vitello ai Funghi    31

Pan seared veal with sauteed mushrooms, white wine and cream sauce with steame broccoli and roast potatoes. ( CFG )




Patate Arrostito   10

Roast potato in olive oil, garlic and rosemary.(GF, DF )


Verdure stagionali vapore     10

Seasonal steamed vegetables . ( GF , DF )


Spinaci Saltati      10

Baby spinach sauteed with garlic and roasted pine nuts. (GF, DF)







BYO bottle wine only corkage $4.50 per head - Cake service fee $2.75 per head.

Public Holiday Surcharge 10%. - *Prices subject to change without notice*


© 2011 Pizzeria E Cucina

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