Buon Ricordo Italian Restaurant & Private Dining

Fresh mozzarella with a cream center, strawberries marinated in balsamic & basil, fresh pistacchio

Traditional pork & veal sausage bound with parmesan, truffled egg, pork trotter and lemon infused extra virgin olive oil

Thinly sliced Australian ocean trout marinated in lemon juice, olive oil and tarragon, finished with Australian bottarga

Agnolotti pasta filled with goats cheese and ricotta, Barolo wine reduction with toasted hazelnut & fried sage

Long pasta with Australian spanner crab, cherry tomato, chili, garlic, white wine & parsley

Cream and parmesan, topped with a fried truffle egg

Short pasta served with a Neapolitan ragu of pork and veal, finished with ricotta

Seared New Zealand snapper fillet, Insalata of cucumber, fennel, apple & tarragon with lemon dressing

Seared lamb rump, pea puree, goats cheese, green bean, mint & lemon

Butterflied spatchcock, prosciutto, cooked in marsala wine with sage and served with Jerusalem artichoke puree

Crumbed veal rolled with spinach, nutmeg, and parmesan. Grilled and drizzled with extra virgin olive oil and lemon.

500g Nolan’s Gympie Private Selection grain fed, dry-aged T-Bone; grilled and served with sea salt and lemon

salad of wild rucola and parmesan