Lunch & Brunch

Lunch & Brunch

Our menu offers modern dishes, inspired by Italian gastronomy. Brunch & Lunch is available  from 11am to 5pm

 

 

 

 

TOASTIES

  • BIAGIO’S CLUB SANDWICH

    16

    Tuna, cucumber, red onion, tomato, mixed lettuce and Caesar dressing on multigrain, served with crispy chips.

  • HTC FOCACCIA

    12

    Open focaccia, with Australian free range ham, tomato, provolone & basil pesto.

  • SALAMI FOCACCIA.

    12

    Open focaccia with cacciatore salami, tomato, provolone & basil pesto.

  • VEGGIE FOCACCIA

    12

    Open focaccia with eggplant, roasted mushroom, olive pesto & provolone.

  • CHICKEN SCHNITZEL PANINI

    18

    Panko crumbed chicken breast, smashed avocado, tasty cheese, tomato & mixed salad greens. Served with crispy chips.

  • STEAK SANDWICH

    18

    John Dee minute steak, tomato relish, onion jam, tomato & mixed salad greens. Served with crispy chips.

  • BLAT PANINI

    18

    Bacon, tomato, avocado, mixed lettuce. Served with crispy chips.

BURGERS

  • BIAGIO’S CLASSIC BURGER

    20

    Wagyu beef pattie, caramelised onion, cheese, chilli jam, bacon, tomato, mixed salad leaves.

  • GRILLED CHICKEN BURGER

    20

    Grilled marinated chicken, cheese, tomato relish, tomato, red onion, mixed salad leaves.

  • FARMHOUSE BURGER.

    25

    Wagyu beef pattie, chicken Schnitzel, bacon, egg, tomato relish & cheese.

  • BREAKY BURGER

    17

    Fried free range egg, bacon, cheese, smashed avocado, tomato relish & baby spinach leaves.

 

 

SALADS

  • GRILLED CALAMARI SALAD

    21

    Marinated grilled calamari, mixed salad greens, cucumber, tomatoes, spring onion, olives, feta, balsamic dressing, mint & lemon wedge.

    Labels: GF

  • CHICKEN SALAD

    21

    Marinated chicken tenderloins, mixed salad greens, cucumber, quinoa, spring onion, tomatoes, roasted peppers, shaved parmesan, mint & balsamic dressing

    Labels: GF

  • CAESAR SALAD

    19

    Cos lettuce, crispy pancetta, anchovies, shaved parmesan, ciabatta toasts, Caesar dressing & a poached egg

    Labels: add grilled calamari or chicken. 7.5

  • MARINATED LAMB SALAD

    25

    Fregola (small pasta) zucchini, carrot & peach with marinated lamb and a balsamic dressing.

  • FISH & CHIPS

    20

    Lightly battered fish fillet with crispy chips, Italian salad, & tartar.

PASTAS

  • LINGUINE AI FRUTTI DI MARE

    22

    Prawns, scallops, calamari, pippies, black mussels with garlic, leek, chilli & EVOO.

    Labels: EVOO-extra virgin olive oil.

  • SPAGHETTI AL SUGO DI POLPETTE

    19

    Spaghetti with meatballs & spicy tomato sugo.

    Labels: delicious with fresh chilli & parmigiano …just ask.

  • GNOCCHI AL RAGU

    20

    House made potato gnocchi with slow cooked duck ragu.

  • LASAGNA DI CARNE

    19

    Layers of pasta sheets, bolognese, creamy béchamel & Parmesan cheese.

  • PENNE VERDI

    19

    Green beans, asparagus, green pea & basil pesto with a splash of white wine & crumbled feta

    Labels: GF V

  • SPAGHETTI ALLA CARBONARA

    19

    Guanciale (Italian cured meat prepared from the pork cheek) , egg & Parmesan.

  • RIGATONI ALLA CALABRESE

    21

    N’Duja (house made spicy sausage typical of Calabria), garlic, chilli, onion, olives, cherry tomato & soft herbs in a tomato sugo.

  • GNOCCHI DI MELANZANE

    21

    House made eggplant gnocchi with a tomato sugo & salted ricotta.

  • RISOTTO CON POLLO E FUNGHI

    20

    Chicken breast, mixed mushroom, leek, garlic & soft herbs

    Labels: GF

 

 

 

PER BAMBINI

  • POLLO E PATATINE

    15

    Grilled chicken tenderloins, crispy chips & tomato sauce.

  • PASTA BOLOGNESE OR NAPOLI .

    12

    Spaghetti or penne pasta with a tomato & meat sauce or traditional tomato sauce.

  • PIZZA MARGHERITA OR HAM & CHEESE

    8

    Kids size pizza with tomato sauce & cheese or ham & cheese.

  • PATATINE FRITTE

    8

    Thin chips served with tomato sauce.

 

 

 

 

FORMAGGI

  • Cheese Plate with 1 cheese

    15.0

  • Cheese Plate with 3 cheeses

    35.0

    Cheese portion size is 80 grams per cheese, plates served with, seasonal fruit, quince paste, lavosh & nuts.

  • 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.

  • L’ARTISAN ORGANIC FERMIER…

    Geelong, Australia. Cow’s milk, Semi Hard, Aged between 2-4 months. Fermier has a nutty flavour with a smoky finish.

  • 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.