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
    • Arancini balls crumbed with grape tomato and parsley salsa (v)

      14
    • Chilli dusted calamari with watercress salad, roasted garlic balsamic aioli

      14
    • Salad of rockmelon and prosciutto crudo (gf)

      18
    • Mozzarella di buffalo with vine ripened tomato, basil and extra virgin olive oil (gf)

      18

Set Menu (10-17 people)

For Groups of 10 to 17 Guests

This menu is composed of five different 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 desserts.

    • Entrees to Share (10-17)

    • Octopus salad of potato, celery, grape tomato, black olive, leek heart and pea puree (gf)

    • Warmed olives marinated with chilli, garlic, rosemary and thyme (gf)

      10
    • Arancini balls crumbed with grape tomato and parsley salsa (v)

      14
    • Chilli dusted calamari with watercress salad, roasted garlic balsamic aioli

      14
    • Salad of rockmelon and prosciutto crudo (gf)

      18
    • Mains (10 - 17)

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

    • Maltagliati with basil and walnut sauce and pecorino

    • Tagliatelle Calabrese with braised pork shank ragu

      28
    • Riverina angus beef striploin 250g, broccolinni cream, wild mushroom ragu (gf)

      36
    • Veal cotoletta parmesan crumbed with tomato sugo and mozzarella di buffalo

      36
    • Desserts (10-17)

    • Crumbled cinnamon apple with caramelised almonds and gelato

    • Chocolate and hazelnut cheese cake

    • Sticky date pudding with caramel sauce and gelato

    • Buffalo milk gelato with mixed berries & yellow gum honey

      14
    • Contorni - additional cost

    • Steamed broccolini with garlic and extra virgin olive oil (gf) 12

    • ‘The Calabrian’ tossed leaf with cucumber, EVOO and mum’s homemade vinegar (gf)

      14
    • JF salad, cucumber, leaf, tomato, red onion and lemon dressing (gf)

      14
    • Homemade chips with a rosemary & garlic confit

      14
    • Salad of chargrilled zucchini, eggplant, baby bocconcini, tomato, cucumber and oregano (gf)

      16

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+)

    • Arancini balls crumbed with grape tomato and parsley salsa (v)

      14
    • Chilli dusted calamari with watercress salad, roasted garlic balsamic aioli

      14
    • Zucchini flowers with a ricotta & spinach filling with saffron coated crust

      14
    • Salad of rockmelon and prosciutto crudo (gf)

      18
    • Mozzarella di buffalo with vine ripened tomato, basil and extra virgin olive oil (gf)

      18
    • Mains (18+)

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

    • Maltagliati with basil and walnut sauce and pecorino

    • Tagliatelle Calabrese with braised pork shank ragu

      28
    • Riverina angus beef striploin 250g, broccolinni cream, wild mushroom ragu (gf)

      36
    • Desserts (18+)

    • Crumbled cinnamon apple with caramelised almonds and gelato

    • Chocolate and hazelnut cheese cake

    • Buffalo milk gelato with mixed berries & yellow gum honey

      14
    • Contorni - additional cost

    • Steamed broccolini with garlic and extra virgin olive oil (gf) 12

    • ‘The Calabrian’ tossed leaf with cucumber, EVOO and mum’s homemade vinegar (gf)

      14
    • JF salad, cucumber, leaf, tomato, red onion and lemon dressing (gf)

      14
    • Homemade chips with a rosemary & garlic confit

      14
    • Salad of chargrilled zucchini, eggplant, baby bocconcini, tomato, cucumber and oregano (gf)

      16

Verde Restaurant + bar