Bambino Ristorante

Sicilian wild mushrooms, smoked chorizo, Asiago and mozzarella with picante aioli.

Tasmanian salmon, accompanied by a vibrant herb green sauce, truffle-infused mayonnaise, and finished with a touch of ponzu dressing.

Whipped buffalo ricotta with confit garlic, heirloom tomatoes, and fresh basil on toasted sourdough bread, finished with sticky balsamic and extra virgin olive oil.

Pork and fennel meatballs simmered in Napoli sauce, served with Parmesan croutes, freshly grated Pecorino, and a touch of pesto.

Tender, crispy fried calamari paired with picante aioli and fresh rocket.

(Add Grilled Chicken $8, Calamari $10, Prawns $12)

Meatballs simmered in a rich tomato sauce, served over perfectly al dente spaghetti.

Golden crispy chicken nuggets with a dipping sauce.

Ham, pineapple, and mozzarella.

Tomato sauce and mozzarella.

Tender, slow-cooked premium Angus beef cheeks, prepared over 18 hours and accompanied by chat potatoes and seasonal vegetables, served in a fragrant broth with a rich red wine jus.

Tender chicken breast beautifully glazed with a rich miso butter, served with seasonal accompaniments.

Oven-roasted salmon fillet accompanied by crushed garlic potatoes and amon butter, served with broccolini and a vibrant salsa verde.

200g eye fillet steak, cooked to your preference, seasonal vegetables, chat potatoes, and a rich red wine jus.