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conti home
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Entrees
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Turkish Pide
Garlic Bread
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6.5 |
House Soup of the Day
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9 |
Warm Olives infused with
Bay Leaf, Citrus Peel and Garlic,
slow oven roasted and served in a cast iron pan with Sourdough
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11 |
Calamari Fritti dusted in a Lemon
Spiced Semonlina Flour, shallow fried and served on Dressed Rocket Leaves with
a side of Aioli
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14.5 /
24 |
Gambas - Seared Prawn Cutlets
with a Touch of Chilli, served sizzling in a cast iron pan
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16 /
24 |
Saganaki
with Grilled Artichoke, Preserved Lemon and Rocket Salad
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13.5 |
Mains
Paella Valencia - a Classic Spanish Rice Dish cooked with Chorizo,
Prawn, Scallops, Chicken and Mussels, finished with Saffron, Burnt
Lemon and Herbs and served in the pan
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28/49(2) |
Tagliatelle alla Salsa Verde
- Green Olives, Capers, Parsley, Mint, Lemon, Garlic and Chilli,
topped with Goats Cheese
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22 |
Chermoula
Marinated Roasted Chicken Breast served with Riatta of Preserved
Lemon, Cucumber, Mint and Honey Yoghurt
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25 |
| Fragrant
Laksa Broth of Prawns, chicken, Tofu and Asian Vegetables served with
a side of Yellow Steamed Jasmine Rice |
24 / 19
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Chicken Parmigiana
House Made Crumbed Chicken Breast, oven baked and layered with Napoli Sauce
Ham and Tasty Cheese and served with Fat Chips and a Side Salad
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22.5 |
| Local Mussels poached in a Tomato and White Wine Broth
with Grilled Chorizo
Sausage, Chilli and Garlic and served with Toasted Sourdough |
22 |
Beer Battered Perch Fillets served with Chips, Salad and Condiments
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22 |
Sides |
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| Chips with Aioli and Tomato Sauce
Condiments |
7.5 |
| Traditional Greek Salad |
10 |
| Steamed Seasonal Vegetables |
8 |
| Salad of Mixed Leaves |
7 |
Desserts
A selection of cakes available on display, served with Double
Cream and Raspberry or Passionfruit Coulis 8.5
Cheese Plate with Lavoush and Quince Paste
17.5
(Please discuss with your waiter)
DISHES IN GREEN ARE GLUTEN FREE MEALS
** our chicken is hormone free....
***10% surcharge on total bill applies on public holidays
kids are welcome to dine early (before 7pm) but
MUST be seated at all times & well behaved for their safety and the comfort
of other diners.
October 2008 |