C ORE A UG 2 0 Thank you for choosing award winning Il Forno Italian restaurant. We are passionate about great food and wine, served in a vibrant, warm and friendly atmosphere, by people who care and who have a passion for genuine food and service. Our search for the best ingredients and products never ceases. The finest ingredients have been chosen direct from suppliers to ensure authenticity, tradition, taste and quality. Our extra virgin olive oil, the very essence of every Italian kitchen, is produced exclusively for us in a remote mountain village in Basilicata. Enjoying great food and drink is a great pleasure in life and we sincerely hope that you enjoy your time with us, today and when you return! Paolo ‘BUON APPETITO!’ STARTERS OLIVE , BRE A D , FO cacc I A | OLIVE , BRUS C HETTE , FO cacc E OLIVE 4.25 CESTINO DI PANE 4.50 Kalamata and green Colossal olives dressed with extra virgin Basket of bread and focaccia, with olive tapanade and butter olive oil, garlic, mixed peppers and spices FOCACCIA 5.75 BRUSCHETTA 5.25 Choose from: * CLASSICA * ROSEMARY Oven baked Italian bread, rubbed with garlic and topped * TOMATO with cherry tomatoes, basil, oregano and extra virgin olive oil * FIORDILATTE MOZZARELLA * CAPRESE * GARLIC Oven baked Italian bread, rubbed with garlic and topped with cherry tomatoes, Buffalo mozzarella D.O.P, basil, oregano and extra virgin olive oil SOUP | ZUPPE MINESTRONE 7.00 SEPPIE FAVE E SPINACI 9.00 Traditional Italian vegetable soup with croutons Cuttlefish, broad bean and spinach soup - a real favourite which and a dash of tomato sauce originated from Apulia in Southern Italy C L A SSI C A NTIP A STI | A NTIP A STI C L A SSI C I PROSCIUTTO DI PARMA 9.00 CARPACCIO NOCI PERE 14.00 Parma Ham Gran Riserva with Buffalo mozzarella E GORGONZOLA D.O.P. dressed with basil and extra virgin olive oil Thinly sliced fillet of beef with walnut, pear and gorgonzola BURRATA 9.00 POLIPETTI ALL LUCIANA 9.00 Creamy Burrata cheese served with a selection of Baby octopus with Taggiasche black olives, capers, Italian tomatoes and basil pesto cherry tomatoes and tomato sauce FEGATINI DI POLLO 8.00 FANTASIA DI MARE 20.00 Sautéed chicken livers in a reduction of Marsala sweet wine, [2 PEOPLE] cream and sultanas, served with toasted croutons and onion Selection of the finest seafood, to match the Italian tradition ANTIPASTO MISTO 20.00 ZITO CORTO ALLA NORMA 8.00 [FOR 2-3 PEOPLE] Artisan short ziti pasta with aubergine and baked ricotta cheese Selection of the finest cured meat, vegetables, Buffalo mozzerella D.O.P SPAGHETTI POMODORO 8.00 Artisan spaghetti with San Marzano D.O.P. FRITTURA DI CALAMARI 7.50 tomato sauce, basil, extra virgin olive oil and cherry tomatoes Calamari and courgette in light batter with topped with ricotta cheese lemon & lime foam GNOCCHI DI PATATE VIOLA 9.00 GAMBERONI 10.50 Fresh homemade gnocchi made with purple potato, clams Pan-fried king prawns served in a light garlic butter & and yellow cherry tomatoes chilli sauce with cherry tomatoes and toasted croutons MEZZE MANICHE COZZE E 10.00 CAPESANTE 10.50 CREMA DI FAGIOLI Seared king scallops marinated with lemon & dill and Artisan mezze maniche pasta with mussels and cream wrapped in pancetta. Served with saffron risotto of borlotti beans OSTRICHE 6.00 PASTA MISTA SCAMPI E CECI 11.00 Three fresh Colchester rock oysters, served with shallot A selected mixture of artisan pasta from Naples with vinegar, balsamic and lemon caviar langoustine, chickpeas, cream and garlic TARTARE DI MANZO 15.00 RAVIOLI ALLA RAPA ROSSA 9.00 An Italian classic, prepared at the table. Diced beef fillet Fresh homemade beetroot ravioli filled with goat's cheese and mixed with capers, onions, eggs, mustard and extra virgin olive oil walnuts tossed in butter and sage sauce, drizzled with a honey glaze GOURMET S A L A DS | INS A L A TE INSALATA CAPRINO 11.50 PANZANELLA 11.50 Goat's cheese served on top of sliced beetroot, mixed leaves, Tuscan salad with finely chopped heritage tomatoes, basil, tomatoes, cucumbers, capers, olives, oregano, balsamic glaze, anchovies, celery, peppers, onion and basil pesto. Served with extra virgin olive oil and croutons artisan toasted bread INSALATA CESARE 11.50 INSALATA GRANCHIO 11.50 Baby lettuce, chicken, pancetta, parmesan shavings, toasted Crab and mango salad served on a bed of mixed leaves, artisan bread, caesar dressing and extra virgin olive oil cucumber, fresh mint, red chilli, shallot and lemon caviar MAINS ME A T DISHES | L A ca RNE LE P A STE TR A FIL A TE A L BRONZO FILETTO DI MANZO 10OZ 27.00 COSTOLETTA DI AGNELLO 26.00 TR A DITION A L TEXTURED P A ST A S A ND R A VIOLI Grilled prime fillet of beef served with dauphinoise potatoes, French trimmed rack of lamb with rosemary and garlic, All of our pasta is organic and made with 100% Italian grains (Afeltra) and cooked perfectly. spinach, parmesan crust and Barolo sauce served with artichokes and dauphinoise potato All of our ravioli are homemade daily in the restaurant (Recommended served pink) WAGYU RIBEYE DI MANZO 12 OZ 29.00 Australian Wagyu Ribeye, this meat is well marbled for MILANESE DI POLLO 19.00 PENNE ALL’ARRABBIATA 10.00 SPAGHETTI ALLA CARBONARA 13.00 peak flavour served with seasonal vegetables Pan fried chicken coated in breadcrumbs, Artisan Penne with Tomato San Marzano D.O.P., garlic, Artisan Spaghetti with eggs, pancetta, parmesan, crushed served with spaghetti tomato and parmesan cheese chilli and extra virgin olive oil peppercorns (made the Italian way) WAGYU ENTRECOTE 26.00 DI MANZO 10OZ POLLO 19.00 LINGUINE ALLO SCOGLIO 16.00 SPAGHETTI ALLE VONGOLE 15.00 Australian Wagyu Sirloin Steak, served with seasonal Grilled chicken thighs, served with mashed potatoes Artisan Linguine with langoustine, prawns, mussels, clams Artisan Spaghetti, Palourdes clams, garlic, extra virgin olive vegetables and mixed vegetables (Choose your own sauce, peppercorn and baby squid finished with garlic and cherry tomatoes oil, parsley or medium spicy paprika) STRACCETTI DI MANZO (FLAMBÉ) 27.00 SPAGHETTI CON CREMA ALL'AGLIO 10.00 LINGUINE ALL’ASTICE 24.00/32.00 Medallion of fillet steak served on a bed of pan-fried cabbage, GUANCIALE DI MANZO E 23.00 Artisan Spaghetti with garlic olive oil, crumbled bread and Whole blue lobster with Linguine pasta in leak and cream, with dauphinoise potatoes RISOTTO ALLE ERBETTE garlic cream white wine, garlic and cherry tomatoes and peppercorn sauce (prepared at the table) Slow cooked OX cheek served on a bed of mixed herb risotto and veal jus LASAGNA TRADIZIONALE 11.00 RAVIOLI ALL’ASTICE 25.00 OSSOBUCO ALLA MILANESE 24.00 Oven baked layers of pasta with beef Bolognese sauce, Fresh homemade Ravioli with lobster served with a Veal Shank braised with rosemary, carrot, orange zest BISTECCA ALLA FIORENTINA 70.00 béchamel, Fiordilatte mozzarella, Parmesan cheese and basil lobster bisque served with risotto milanese 2 - 3 PEOPLE Grilled T-Bone, seasoned with Himalayan pink salt, SPAGHETTI ALLA CHITARRA CON 15.00 RAVIOLI BUFALA E MELANZANE 13.00 salt of Cervia, roast potatoes, mixed vegetables and peppercorn sauce, COLATURA DI ALICI Fresh homemade Ravioli with Buffalo mozzarella D.O.P. weight 1.5kg (50 oz) Freshly homemade basil Spaghetti, rye bread sauce, cherry and aubergine tomato and anchovy sauce RAVIOLI DI CINGHIALE 15.00 PACCHERI ALLA MATRICIANA 12.00 Fresh homemade Ravioli filled with wild boar ragout, served ADD SAUCE: Artisan homemade Paccheri pasta with pancetta, onions, with wine jus and diced wild boar * PEPPERCORN 2.25 * BAROLO WINE 2.50 Tomato San Marzano D.O.P and finished in a red wine and tomato sauce TRIANGOLI DI PESCE SPADA CON POMODORINO E GAMBERI 15.00 TAGLIOLINI AL TARTUFO (FLAMBÉ) 20.00 Freshly homemade pasta filled with swordfish, served with FISH DISHES | PES C E Freshly homemade Tagliolini pasta served with black truffle tiger prawns and cherry tomato sauce sauce, extra virgin olive oil (prepared at the table) SOGLIOLA ALLA MUGNAIA 30.00 ZUPPA DI PESCE 25.00 Pan fried dover sole filleted at the table, served with ZITONI CON RAGU DI SALSICCIA 11.00 Traditional Italian fish soup (catch of the day) seasonal vegetables and lemon butter sauce Artisan homemade Zitoni pasta with Italian sausage ragu and pecorino cheese FRITTURA MISTA DI PESCE 25.00 Lightly battered fried fish (catch of the day) BRANZINO ALLA BRACE 29.00 PIZZ A served with lemon foam Grilled whole sea bass filleted at the table, served with seasonal vegetables (Also available baked in salt) MARGHERITA 10.00 RUSTICA 11.00 DUO DI SALMONE E BRANZINO 22.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella Tomato San Marzano D.O.P., Fiordilatte mozzarella, Sous vide salmon and sea bass roll, served with PESCE SPADA GHIOTTA 24.00 and basil aubergine, courgette, mushroom, pepper and spinach creamed potato, asparagus and cherry tomatoes Sous vide swordfish served with olives, cherry tomatoes, capers and potato cream DIAVOLA 10.50 ROMANA 10.00 TONNO 24.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella Tomato San Marzano D.O.P., anchovies, capers and Pan fried Tuna served with smoked provola cheese ROMBO AL FORNO 30.00 and spicy salami black olives and tomato concasse Oven baked turbot filleted at the table, served with potatoes, artichokes, olives and cherry tomatoes ZINGARA 10.50 PIZZA FRITTA SALSICCIA 11.00 MERLUZZO 25.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella, E FRIARIELLI Sous vide black cod served with courgettes and mint cream mushroom and cooked ham Deep fried pizza with Tomato San Marzano D.O.P., Fiordilatte mozzarella, fresh Italian sausage, Italian QUATTRO FORMAGGI 11.00 broccoli and ricotta cheese SIDES | C ONTORNI Fiordilatte mozzarella, goat's cheese, gorgonzola and parmesan with pear and honey ITALIANA 12.50 PATATE AL FORNO 4.00 INSALATA RUCOLA E PARMIGIANO 4.00 Cherry tomatoes, Buffalo mozzarella D.O.P., parma Garlic and rosemary roast potatoes Classic salad of wild rocket and parmesan shavings SAN DANIELE 11.00 ham and rocket Tomato San Marzano D.O.P., Fiordilatte mozzarella PATATINE 4.00 POTATO DAUPHINOISE 4.00 and parma ham ECCELLENZA 18.00 Hand cut Il Forno fries Thinly sliced potatoes slow-cooked in the oven with cream Buffalo mozzarella D.O.P.