Fiorelli Restaurant

with tomato, red onion, basil and crumbled fetta

served with a garlic and chive aioli

served with a garlic and chive aioli

crumbed, golden fried and served with tartare sauce

in a sauce of chilli, garlic, onion, tomato and white wine

with ricotta, rocket, semi dried tomatoes, extra virgin olive oil and balsamic reduction

filled with ricotta and spinach, topped with our tomato sugo

sauteed with garlic and cream on rice

with sautéed olives, basil, and Napoli sauce

with bacon, mushrooms and green peas

with a rich slow cooked eye fillet sauce

with peas, mushrooms, finished with toasted pinenuts, sage crisps and crumbled Danish feta

with chicken breast pieces and broccoli in a mild curry sauce.