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SIGNATURE DINNER MENU

Available Sunday, Monday and Tuesday Night
(The entire table does need to order)

3 courses of your choice with a glass of wine                               $45

2010 Raven Park Chardonnay, Victoria
2009 Raven Park Shiraz, Victoria

ENTRÉE

Saporetti — 

Small shared tastes, showcasing local produce

Saporetti is derived from the word Sapore (taste, flavour). 

Sample a chef's selection of small tastes that showcase some of the best produce 

available in Victoria with a few appearances made by some International favourites.


                        _____________________________________________

MAIN

Seafood linguine with calamari, fish, mussels, prawns, chilli & parsley

House - made potato gnocchi with a three cheese sauce

or

with braised rabbit, truffle butter and Parmesan

Risotto Del Giorno

Hand cut spaghettini with prawns, crab bisque, basil and lemon mascarpone                                                                                                                 

                        _____________________________________________

DESSERT

Tiramisu — The ‘Lucchesi’ family recipe with walnut bread

Chocolate and cointreãu mousse with toasted marshmallow, passionfruit, and lemon balm

Affogato — coffee with organic macadamia nut gelato, cat's tongue cookies and orange & vanilla liqueur                                   





 

Menu

SPRING FUNCTION MENUS

We  have  designed  4  menu  options  ranging  in  price  and  quantity,  all  you  need  to  do  is  choose  the  menu  you  like  and  we  will  do  the  rest.  All  our  menus  are  subject  to  seasonality,  and  may  change  slightly  but  the  format  will  remain  the  same. 
Please  scroll  down  to  see  all  4  menu  options  or 

download our function pack.


SPRING MENU 1
$50 for 2 courses
$60 for 3 courses

STARTERS
Saporetti - Small Tastes
Saporetti is derived from the word Sapore (taste, flavour). Sample a chef's selection of small tastes that showcase some of the best produce available in Victoria with a few appearances made by some International favourites.

MAIN COURSE
Seafood linguine with calamari, fish, mussels, prawns, chilli & parsley
Risotto del Giorno
Organic chicken breast with a tomato & caper ragu, buttered spinach
and ricotta salata
Shoestring fries & rocket salads for the table

DESSERT
Seasonal cheeses matured and hand-selected and served with poppy seed lavoche and house made burnt fig jam
Chocolate and cointreãu mousse with toasted marshmallow,passionfruit and lemon balm

TO FINISH
A choice of tea or coffee



SPRING MENU 2
$60 for 2 courses
$70 for 3 couses

ENTREE
Salt & pepper calamari with a salad of bitter leaves and garlic aioli
Risotto del Giorno
Beef carpaccio with a caper & cornichon dressing, garlic croutons and watercress
Beetroot and farro salad with Woodside goat’s curd, frisee & pea shoots and white balsamic vinegar

MAIN COURSE
Seafood linguine with calamari, fish, mussels, prawns, chilli & parsley
Organic chicken breast with a tomato & caper ragu, buttered spinach and ricotta salata
Market fish with kipfler & dill potato salad, tomato, prawns and a lemon butter sauce
Prime Cut of the Day with garlic mash potato, salsa verde and a red wine sauce
House made potato gnocchi baked with 3 cheeses and steamed broccolini
Shoe string fries & rocket salads for the table

DESSERT
Tiramisu - the 'Lucchesi' family recipe with toasted walnut bread
Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and lemon balm
Limoncello semi-freddo with Manuka honey sabayon, honeycomb and fresh berries

TO FINISH
A choice of tea or coffee  



SPRING MENU 3
$80 for 4 courses
$90 for 5 courses

ENTRÉE
Oysters carefully selected, shucked and served natural with lemon
Beetroot and farro salad with Woodside goat’s curd, frisee & pea shoots and white balsamic vinegar
Salt & pepper calamari with a salad of bitter leaves and garlic aioli
Risotto del Giorno
Beef carpaccio with a caper & cornichon dressing, garlic croutons & watercress

MAIN COURSE
Seafood linguine with prawns, calamari, mussels, fish, chilli and parsley
Organic chicken breast with a tomato & caper ragu, buttered spinach and ricotta salata
Market fish with kipfler & dill potato salad, tomato, prawns and a lemon butter sauce
Duck ‘due modi’ with baby spinach, butternut pumpkin and a sultana-Masala sauce
Prime Cut of the Day with garlic mash potato, salsa verde and a red wine sauce
Shoe string fries & rocket salads for the table

DESSERT
Tiramisu- The 'Lucchesi' family recipe with toasted walnut bread
Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and lemon balm
Limoncello semi-freddo with Manuka honey sabayon, honeycomb and fresh berries
Seasonal cheeses matured and hand-selected and served with poppy seed lavoche and house made burnt fig jam

TO FINISH
A choice of tea or coffee 



SPRING MENU 4
SHARED MENU
Simon has created this shared menu option as a wonderful way to experience the many flavours of sapore’s food, with finger food to start while your guests are arriving, to an extensive selection of shared courses through to coffee and tea. A menu sure to impress the most discerning customer.

$50 for 2 courses$60 for 3 coursesSaporetti - Small TastesSaporetti is derived from the word Sapore (taste, flavour). Sample a chef's selection of small tastes that showcase some of the best produce available in Victoria with a few appearances made by some International favourites.Seafood linguine with calamari, fish, mussels, prawns, chilli & parsleyRisotto del GiornoOrganic chicken breast with a tomato & caper ragu, buttered spinachand ricotta salataSeasonal cheeses matured and hand-selected and served with poppy seed lavoche and house made burnt fig jamChocolate and cointreãu mousse with toasted marshmallow,passionfruit and lemon balmA choice of tea or coffee$60 for 2 courses$70 for 3 cousesSalt & pepper calamari with a salad of bitter leaves and garlic aioli Risotto del GiornoBeef carpaccio with a caper & cornichon dressing, garlic croutons and watercressBeetroot and farro salad with Woodside goat’s curd, frisee & pea shoots and white balsamic vinegarSeafood linguine with calamari, fish, mussels, prawns, chilli & parsleyOrganic chicken breast with a tomato & caper ragu, buttered spinach and ricotta salataMarket fish with kipfler & dill potato salad, tomato, prawns and a lemon butter saucePrime Cut of the Day with garlic mash potato, salsa verde and a red wine sauceHouse made potato gnocchi baked with 3 cheeses and steamed broccoliniTiramisu - the 'Lucchesi' family recipe with toasted walnut breadChocolate and cointreãu mousse with toasted marshmallow, passionfruit and lemon balmLimoncello semi-freddo with Manuka honey sabayon, honeycomb and fresh berriesA choice of tea or coffee  $80 for 4 courses$90 for 5 courses Oysters carefully selected, shucked and served natural with lemonBeetroot and farro salad with Woodside goat’s curd, frisee & pea shoots and white balsamic vinegarSalt & pepper calamari with a salad of bitter leaves and garlic aioliRisotto del GiornoBeef carpaccio with a caper & cornichon dressing, garlic croutons & watercressSeafood linguine with prawns, calamari, mussels, fish, chilli and parsleyOrganic chicken breast with a tomato & caper ragu, buttered spinach and ricotta salataMarket fish with kipfler & dill potato salad, tomato, prawns and a lemon butter sauceDuck ‘due modi’ with baby spinach, butternut pumpkin and a sultana-Masala saucePrime Cut of the Day with garlic mash potato, salsa verde and a red wine sauceTiramisu- The 'Lucchesi' family recipe with toasted walnut breadChocolate and cointreãu mousse with toasted marshmallow, passionfruit and lemon balmLimoncello semi-freddo with Manuka honey sabayon, honeycomb and fresh berriesSeasonal cheeses matured and hand-selected and served with poppy seed lavoche and house made burnt fig jamA choice of tea or coffee 

ON ARRIVAL FINGER FOOD
Citrus cured salmon, blue swimmer crab & crisp lettuce
Yellow fin tuna, olive tapenade & anchovy mayonnaise
Lamb crochette, minted broad beans
Baccala mantecato on Bruschetta

ENTRÉE
Oysters carefully selected, shucked and served natural with lemon
Beetroot and farro salad with Woodside goat’s curd, frisee & pea shoots and white balsamic vinegarSalt & pepper calamari with a salad of bitter leaves and garlic aioli
Beef carpaccio with a caper & cornichon dressing, garlic croutons & watercress

PASTA COURSE
Seafood linguine with prawns, calamari, mussels, fish, chilli and parsley
House made potato gnocchi baked with 3 cheeses and steamed broccolini
Risotto del Giorno

MAIN COURSE
Organic chicken with a tomato & caper ragu, buttered spinach and ricotta salata
Market fish with kipfler & dill potato salad, tomato, prawns and a lemon butter sauce
Duck ‘due modi’ with baby spinach, butternut pumpkin and a sultana-Masala sauce
Prime Cut of the Day with garlic mash potato, salsa verde and a red wine sauce
Shoestring fries & rocket salads for the table

CHEESE
Seasonal cheeses matured and hand-selected and served with poppy seed lavoche and house made burnt fig jam

DESSERTS
Chocolate and cointreãu mousse with toasted marshmallow, passionfruit and lemon balm
Tiramisu- The ‘Lucchesi’ family recipe with toasted walnut bread
Limoncello semi-freddo with Manuka honey sabayon, honeycomb and fresh berries
Banana bombolone with salted caramel sauce & toasted hazelnuts

TO FINISH
A choice of tea or coffee


THANK YOU FOR TAKING THE TIME TO READ OUR MENUS, WE LOOK FORWARD TO YOU JOINING US HERE AT SAPORE.