Canapés

    • Vegetarian

    • Sicilian olives crumbed with ricotta & spinach

      3.5
    • Bocconcini & grape tomato with basil salsa

      3.5
    • Golden brown crumbed arancini ball

      3.5
    • Zucchini fritters with herb, saffron, aioli

      3.5
    • Mum’s potato, parmesan & parsley fritters

      3.5
    • Balsamic roast pear with gongazola, rocket & ciabatta chips

      3.5
    • Potato & feta croquets with roasted garlic aioli

      3.5
    • Seafood

    • Prawn, fennel, saffron, risotto with asparagus

      5.5
    • Tiger prawns with lemon & cocktail sauce

      5.5
    • Oysters with caviar lime dressing

      5.5
    • Salmon crudo with celery heart & fish caviar

      5.5
    • Smoked salmon with mascarpone chive roll & fish eggs

      5.5
    • Carne

    • Duck rilette with balsamic glaze, apple chutney, ciabatta chips

      4.5
    • Pan fried beef, parmesan herb meatball, provolone & gherkin

      4.5
    • Roasted pork fennel sausages in puff pastry until golden brown

      4.5
    • Sweet

    • French brie with pear & strawberry biscuit

      3.5
    • Cinnamon apple crumble with caramelized almonds, & whipped cream

      3.5

Buffet Menu

    • Buffet

    • Selection of dips with bread

      00
    • Mum’s fritters with potato, parmesan, parsley and grated parmesan

      00
    • Penne Calabrese with braised pork shank ragu

      00
    • Traditional home-made lasagne with besciamella

      00
    • Five-hour slow roasted lamb shoulder with rosemary, oregano and garlic, served with lamb gravy

      00
    • Slow roasted pumpkin with carrot, potato and steamed broccoli

      00
    • Salad of cucumber, leaf, tomato, red onion and lemon dressing (gf)

      00
    • Selection of cheese

      00
    • Seasonal fruit salad

      00
    • Salad of rockmelon and prosciutto crudo (gf)

      18

Set Menu (11-30 people)

For Groups of 11 to 30 Guests

In our family, we love to start with a combination of small starters and antipasti, we invite you to share this tradition – the perfect way to start our Southern Italian feast…buon appetito!

    • Entrees to share (11-30)

    • Chilli dusted calamari, watercress salad, lemon

      16
    • Mozzarella di buffalo & vine ripened tomatoes, basil & extra virgin olive oil salad (v)

      16
    • Zucchini flowers filled with ricotta & spinach(v)

      16
    • Arancini balls with grape tomato salsa (v)

      16
    • Mum's fritters, potato, parmesan & parsley (v)

      16
    • Antipasto prosciutto crudo, soppressata, provolone & olives

      24
    • Mains (11-30)

    • Barramundi pan fried with green lentils, celery, leek hearts & spinach

    • Beef scotch fillet 250g with wild mushroom ragu, broccolini cream (m)

    • Tagliatelle Calabrese with braised pork shank ragu

    • Ravioli with ricotta & spinach, sweet potato crema, pistachio crumb (v)

      32
    • Desserts (11-30)

    • Crumbled cinnamon apple, caramelised almonds, vanilla gelato

    • Buffalo milk gelato, berry compote and blue gum honey

    • Tiramisú with shaved callebaut chocolate

Set Menu (18-30 people)

For Groups of 18 to 30 Guests

This menu is composed of shared entrées that are served down the middle of the table – a great start to a southern Italian feast. After the entrées, guests will have a choice of mains and dessert.

    • Entrees to Share (18+)

    • Zucchini flowers filled with ricotta & spinach(v)

      16
    • Mains (18+)

    • Crispy skin barramundi with salad of potato, grape tomato, black olive and spinach sauce (gf)

    • Ravioli with ricotta & spinach, sweet potato crema, pistachio crumb (v)

      32
    • Desserts (18+)

    • Crumbled cinnamon apple, caramelised almonds, vanilla gelato

    • Chocolate and hazelnut cheese cake

    • Buffalo milk gelato with mixed berries & yellow gum honey

      14

Verde Restaurant + bar