Il Terrazzo Ristorante

ZUPPA di POMMODORO

Homemade, lightly cooked vine ripened tomato soup, fresh basil,extra-virgin olive oil and diced fresh mozzarella cheese

ZUPPA di PESCE

Fishermans soup - Black tiger prawns, tuna and mussels in tomato broth with peppers, artichokes, fennel seed, chili flakes, white wine and cilantro

INSALATA CAESAR

Crisp romaine lettuce with traditional caesar dressing, shaved parmigiano Reggiano and house-made croutons

INSALATA MISTA

Mixed baby greens dressed with a light balsamic vinaigrette, toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO

Portabella mushroom in a focaccia crumb and herb crust, oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts. Sliced and tossed with baby spinach, crispy capers and balsamic vinegar

INSALATA CAPRESE

Buffalo Mozzarella cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil and cracked black peppercorns and balsamic reduction

FORMAGGIO di CAPRA

Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries and a lemon, pear and port-wine dressing

AGLIO ARROSTO e CAMBOZOLA

Fire roasted garlic bulb served with fresh baked rosemary flatbread and a wedge of cambozola cheese

COZZE

Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, fresh lime, asiago cheese and cream.

CAPESANTE e TONNO AFFUMICATO

Seared scallops and thinly sliced smoked ahi tuna served with a salad of marinated seaweed, tomato and cucumber

CARPACCIO

Thin slices of raw beef tenderloin served over wild baby arugula, cracked black pepercorns, balsamic reduction and shaved Reggiano Parmigiano

MARGHERITA

Bocconcini mozzarella cheese, tomatoes and fresh basil

CARNE

Soy glazed sliced duck breast, roasted garlic, leaks, arugula, pickled ginger and toasted sesame seeds

SALAME

Genoa salami, rosemary ham, mushrooms, pineapple and smoked cheddar

PESCE

Diced prawns, artichokes, banana peppers, basil, pesto and asiago cheese

LINGUINE MARCO POLO

Grilled chicken breast, toasted cashews, mango, fresh basil and pimentos in a lemon cream sauce

MELANZANE al FORNO

Fresh pasta folded over asiago breaded eggplant, with roasted mushrooms, garlic confit, spinach, and gruyere cheese. Baked in a creamy tomato, basil sauce topped with fresh baby kale

FUSILLI con SUGO di MANZO

Fusilli noodles in a slow-cooked Bolognese meat sauce. Baked with mozzarella, buffalo ricotta, spinach and fresh basil

CANNELLONI di MAIALE

Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon cream, topped with a balsamic granny smith apple compote

LINGUINE con FRUTTI di MARE

Linguine noodles tossed with prawns, mussels and scallops with tomatoes, garlic, chili flakes, white wine and parsley

CANNELLONI con TORTA di GRANCHIO

Fresh pasta stuffed with roasted butternut squash and asiago cheese baked in a mild coconut curry sauce. Topped with toasted crab fish cakes, arugula, cherry tomatoes and fresh mango salsa

RISOTTO del la CASA

Arborio rice with sliced Italian sausage, chicken and prawns, tossed with toeasted ground almonds, cherry tomato, arugula and shaved parmesan

POLPETTE di CARNE

Veal meatballs braised with tomatoes sauce and basil topped with spaghetti aglio e olio, grilled Italian sausage and roasted peppers

SALMONE al FORNO

Open flame roasted salmon filet wrapped in prosciutto with avocado, cherry tomatoes, white wine and basil. Served with Italian ratatouille

TONNO

Panko crusted seared Ahi tuna loin steak with smoked chipotle aoli. Served with spaghetti aglio e olio, roasted red peppers, goat cheese fetta and arugula

FILETTO dALIBUT

Fresh local halibut baked with a blackberry green peppercorn, balsamic reduction. Topped with asiago cheese and served on three cheese fusilli pasta

CARRE`dAGNELLO

Dijon and horse radish crusted full rack of Australian lamb. Served with truffle oil roasted potato wedges, rosemary fennel glazed vegetables and pan jus

SCALLOPINE di MAIALE

Crispy panko crusted pork tenderloin scaloppini topped with aged smoked cheddar, baked with bacon, tomato chili sauce. Served with mashed potatoes

CERVO

Seared venison loin scaloppini, sour cherries, pickled ginger,
balsamic vinegar and green peppercorns. Served with butternut squash cannelloni and glazed roased vegetables

ANITRA

Sliced duck breast with star anise, fennel and cinnamon glaze. Accompanied by poached pear, toasted hazelnut and baby greens. Served with goat cheese risotto

OSSO BUCO

Braised veal shank with glazed roasted vegetables. Served on risotto with truffle oil and parmesan

BISTECCA di MANZO

Char grilled beef tenderloin medallions topped with cambozola cheese, sliced green grapes, marsala and cream. Served with mashed potatoes and grilled vegetables

POLLO APPOLLONIA

Pan roasted chicken breast with prawns, bacon, tomatoes, roasted garlic, marsala wine and basil. Served with three cheese fusilli

TIRAMISU

Italian lady fingers soaked in espresso and liqueurs, layered with a marsala and mascarpone cream and cocoa

PANNA COTTA

Light Italian custard with white chocolate vanilla bean flavours served with raspberry coulis and fresh berries

CRÈME BRÛLÉE

Classic Vanilla served with a shortbread cookie

CROSTATA DI LIMONE

Lemon tart with a buttery shortbread crust and a creamy lemon filling. Served with seasonal blueberry compote

TORTA di FORMAGGIO

Everchanging flavours, ask your server for today's selection

CIOCCOLATTO ITALIANO

Flourless orange and dark chocolate cake served with a sour cherry compote

GELATO e SORBETTO

Ask your server about today's selection of ice creams and sorbets

AFFOGATO al CAFFE - o - all'AMARENA

Vanilla ice cream drowned in espresso or Turkish sour cherries marinated in brandy

BOCCONI di DOLCI

A sampling of three desserts chosen by our chef. Great for sharing

BISCOTTINO della CASA

A selection of six house-made Il Terrazzo cookies packaged to go

Drinks