Italian Barbecue
Bring the Italian flair to your party with this timeless classic.
How the menu works:
Summary: One choice per course. Choose between three or four courses, individually plated or table sharing.
Menu Structure:
- Set Menu: Same food for everyone, except for dietary requirements/custom menus.
- Courses: Choose from four courses, or opt for three courses.
Course Options:
- Three-Course Menu:
- One dish from Antipasti
- One dish from Primi or Dolci
- One dish from Secondi
- Includes greens, a salad, and artisanal garlic bread with the main course.
- Four-Course Menu:
- One dish from each of the four courses: Antipasti, Primi, Secondi, and Dolci.
Additional Information:
- Alternate Drop: Available upon request. Contact us for a quote.
- Custom Menu: Available upon request. Contact us for a quote.
- Seafood and Meat: Mix as you like.
- Service Style: Individually plated or shared in the middle of the table. Prices vary based on choice.
- Gluten-Free: All dishes can be adapted to be gluten-free upon request.
Contact Us:
- If you have questions, please call us.
Antipasti (Entrees):
Polenta with Taleggio cheese, pork meatballs and wild mushrooms saltati.
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Vitello tonnato, it’s a rare thinly sliced beef roast covered with tuna mayo, capers and anchovies.
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Grilled chicken bites on peas mash della nonna, fried onions, currants and toasted peanuts.
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Tuscan beef tartare with homemade rosemary grissini and fresh lemon (this simple but crazy good recipe was created after Elia took a trip to Toscana, Italy.
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Chipotle popcorn chicken with corn salad.
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Slow-cooked charred octopus with Cointreau mayo made from scratch, sautee carrots, leek oil.
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Mussels crumbed and filled with herbs, butter and cheese.
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Charred scallops with bone marrow sauce and sous vide egg.
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Smokey barramundi skewers with Elia’s Chimicurry on Napoli passata.
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Maccheroni pasticciati, beef ragu cream and parmigiano baked pasta.
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Soft shell crab roll with pesto mayo, avocado and salad.
Primi (first courses):
Charred squid saffron risotto or pasta with zucchini and peas.
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Risotto or pasta marinara, mixed seafood (depends on what is available at the market).
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Seafood ragu (depends on what is available at the market) with tagliatelle or rice.
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Saffron prawns and slow-cooked beef risotto with mantecatura di Parmigiano.
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Calamari and prawns fried with veggies, lemon herbs and orange segments.
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Sea urchin carbonara with 63C egg on fettuccine.
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Beef steak carbonara with 63C egg on fettuccine.
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Lamb backstraps vodka ragu with tagliatelle and Parmigiano.
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Chicken, mushrooms, peas, creamy risotto or pasta.
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Duck ragu with zesty sweet potato risotto or pasta.
Secondi (Mains):
Scaloppine di pollo alla valdostana, thin chicken breast crumbed and shallow fried, then baked with fontina and ham, served on lemon pumpkin spread.
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Seafood stew, prawns, mussels, Napoletana passata, calamari, clams, peas, lemon and bruschetta.
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Charred Calamari stuffed with prawns, onion, garlic, halloumi, cannellini beans, sliced up and served on a bed of napoletana pasta.
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Salmon fillet marinated in balsamic and spices, baked and lightly pan-fried with baked bread, clams and cherry tomato.
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Beef Angus steak with Scallops and prawns sauce or tomahawks if sharing (1 every 4 people).
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Lamb backstrap grilled and served with halloumi fritter, honey drizzle and sesame seeds.
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Quarter chicken cooked live on the spit with salsa Napoletana and leek oil.
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Slow cooked Lamb shanks in Amatriciana sauce (contains pork) and polenta.
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Slow-cooked beef alla cacciatora with Cheesy polenta base and crunchy shallots.
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Crunchy pork belly in a mint salad with wild mushrooms and salsa Napoletana.
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Lobster Thermador, half lobster per person served on cheesy mash potatoes and grilled greens.*
*This dish is subject to fluctuations in lobster prices, which may impact the overall cost.
Dolci (Desserts):
Tiramisu al pistacchio.
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Pavlova with mixed fruits and cream.
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Cannoli Siciliani.
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Orange cake with custard and mixed berries topping.
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Gelato made from scratch (tell me your flavour!) max ten pax.
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Creme brulee all’aperol.
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Tagliatelle fritte, fried tagliatelle with warm custard.
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Crema fritta, thick custard, crumbed and fried, served with hot chocolate sauce.
