Our menu offers modern dishes, inspired by Italian gastronomy. Brunch & Lunch is available from 11am to 5pm
TOASTIES
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BIAGIO’S CLUB SANDWICH
16Tuna, cucumber, red onion, tomato, mixed lettuce and Caesar dressing on multigrain, served with crispy chips.
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HTC FOCACCIA
12Open focaccia, with Australian free range ham, tomato, provolone & basil pesto.
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SALAMI FOCACCIA.
12Open focaccia with cacciatore salami, tomato, provolone & basil pesto.
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VEGGIE FOCACCIA
12Open focaccia with eggplant, roasted mushroom, olive pesto & provolone.
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CHICKEN SCHNITZEL PANINI
18Panko crumbed chicken breast, smashed avocado, tasty cheese, tomato & mixed salad greens. Served with crispy chips.
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STEAK SANDWICH
18John Dee minute steak, tomato relish, onion jam, tomato & mixed salad greens. Served with crispy chips.
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BLAT PANINI
18Bacon, tomato, avocado, mixed lettuce. Served with crispy chips.
Pizza
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GARLIC
10Garlic, rosemary, sea salt. (add cheese 3.0)
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MARGHERITA
12House made tomato sauce, mozzarella, basil & EVOO.
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PROSCIUTTO
16San Daniele Prosciutto DOP, mozzarella, garlic & rocket.
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SALAME PICCANTE
16Spicy salame, mozzarella & house made tomato sauce..
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NAPOLETANA
16House made tomato sauce, olives, anchovies, mozzarella & basil.
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CAPRICCIOSA
16Tomato sauce, shaved ham, mushroom, artichoke, olives & mozzarella..
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PATATE
16Pumpkin, sliced potato, fresh ricotta & rosemary.
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DIAVOLA
16Tomato sauce, N’Duja, chilli, olives & mozzarella..
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FRUTTI DI MARE
24Prawns, scallops, calamari, smoked salmon, chilli, red onion, capers & mozzarella.
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FUNGHI E SALSICCIA
16Mushroom, pork & fennel sausage, mozzarella, Parmesan..
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GORGONZOLA E SALAME
18Spicy salame, mozzarella cheese & blue cheese.
PASTAS
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LINGUINE AI FRUTTI DI MARE
22Prawns, scallops, calamari, pippies, black mussels with garlic, leek, chilli & EVOO.
Labels: EVOO-extra virgin olive oil. -
SPAGHETTI AL SUGO DI POLPETTE
19Spaghetti with meatballs & spicy tomato sugo.
Labels: delicious with fresh chilli & parmigiano …just ask. -
GNOCCHI 4 FORMAGGI
19House made potato gnocchi with a 4 cheeses sauce.
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LASAGNA DI CARNE
19Layers of pasta sheets, bolognese, creamy béchamel & Parmesan cheese.
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PENNE CON ZUCCA
19Pumpkin & walnut pesto with a splash of white wine & crumbled feta
Labels: GF V -
TAGLIATELLE AL RAGU
19Tagliatelle with a slow cooked wild boar ragu.
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RIGATONI ALLA CALABRESE
19N’Duja (house made spicy sausage typical of Calabria), garlic, chilli, onion, olives, cherry tomato & soft herbs in a tomato sugo.
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RISOTTO CON POLLO E SPINACI
20Chicken breast, baby spinach, garlic & soft herbs.
Labels: GF -
RISOTTO CON CALAMARI
20Calamari, zucchini, leek, garlic, white wine & squid ink.
Labels: GF
BURGERS
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BREAKY BURGER
17Fried free range egg, bacon, cheese, smashed avocado, tomato relish & baby spinach leaves.
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BIAGIO’S CLASSIC BURGER
20Wagyu beef pattie, caramelised onion, cheese, chilli jam, bacon, tomato, mixed salad leaves.
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WTF… THAT’S HOT! BURGER
20Wagyu beef pattie, chilli jam, jalapeños, sriracha sauce, cheese, tomato & mixed lettuce.
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FARMHOUSE BURGER.
25Wagyu beef pattie, chicken Schnitzel, bacon, egg, tomato relish & cheese.
BRUNCH
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FREE RANGE EGGS
10Anyway you like on toasted ciabatta or multigrain. add bacon, mushrooms, spinach, smoked salmon $4 each
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SMASHED AVO
15Toasted ciabatta with smashed avocado, medley t.omatoes, spring onion, mint, pomegranate, feta and EVOO. add 2 poached eggs $5
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BENEDICT
152 poached eggs on ciabatta with shaved free range ham and hollandaise.
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FLORENTINE
152 poached eggs on ciabatta with spinach and hollandaise.
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ATLANTIC
152 poached eggs on ciabatta with smoked salmon and hollandaise.
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CHILLI EGGS
15Scrambled eggs with chilli, feta & spring onion served on toasted ciabatta or multigrain. add bacon or smoked salmon $4
Lunch
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GRILLED CALAMARI SALAD
21Marinated grilled calamari, mixed salad greens, cucumber, tomatoes, spring onion, olives, feta, balsamic dressing, mint & lemon wedge.
Labels: GF -
CHICKEN SALAD
21Marinated chicken tenderloins, mixed salad greens, cucumber, quinoa, spring onion, tomatoes, roasted peppers, shaved parmesan, mint & balsamic dressing
Labels: GF -
CAESAR SALAD
19Cos lettuce, crispy pancetta, anchovies, shaved parmesan, ciabatta toasts, Caesar dressing & a poached egg
Labels: add grilled calamari or chicken. 7.5 -
MARINATED LAMB SALAD
25Fregola (small pasta) zucchini, carrot & peach with marinated lamb and a balsamic dressing.
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FISH & CHIPS
20Lightly battered fish fillet with crispy chips, Italian salad, & tartar.
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BRAISED BEEF CHEEK
32Beef cheeks braised in red wine with broccolini & potato mash.
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SNAPPER ARROSTO
32Roasted Snapper fillet with a potato crust baked cherry tomatoes gratin & saffron parsnip purée.
Labels: GF -
CHICKEN PARMIGIANA
24Crispy crumbed chicken breast with melted mozzarella & bolognese sauce served with rosemary fries.
PER BAMBINI
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POLLO E PATATINE
15Grilled chicken tenderloins, crispy chips & tomato sauce.
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PASTA BOLOGNESE OR NAPOLI .
12Spaghetti or penne pasta with a tomato & meat sauce or traditional tomato sauce.
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PIZZA MARGHERITA OR HAM & CHEESE
8Kids size pizza with tomato sauce & cheese or ham & cheese.
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PATATINE FRITTE
8Thin chips served with tomato sauce.
FORMAGGI
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Cheese Plate with 1 cheese
15.0 -
Cheese Plate with 3 cheeses
35.0Cheese portion size is 60 grams per cheese, plates served with, seasonal fruit, quince paste, lavosh & nuts.
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BRIE MON PERE…
Normandy, France. Cow’s milk, Soft Ripened, aged between 5-6 weeks. Light grey rind with smooth paste & mild, creamy mushroom flavour.
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MANCHEGO…
La Mancha, Spain. Sheep’s milk, aged between 60 days & 2 years. Firm & compact consistency with a buttery texture.
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MAURI CAVE RIPENED GORGONZOLA DOLCI DOC…
Lombardy, Italy. Cow’s milk, Blue Mould, aged between 3-4 months. A moist & crumbly texture the flavour is quite tart & salty.
We cater to various dietary restrictions and offer vegetarian options on any trading day, please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.