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Buon Ricordo Italian Restaurant & Private Dining
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Latest Information
Classic Italian Dining with a Modern Touch
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Menu
Thinly sliced Tasmanian ocean trout marinated in extra virgin olive oil with bottarga, lemon, garlic and tarragon
Thinly sliced Hiromassa kingfish, marinated in gin, vermouth, candied orange and campari crystals
Chilled tomato soup with grilled scallops and basil sauce
Pork and veal sausages bound with parmesan and truffle egg, finished with lemon extra virgin olive oil
Rock cod, cherry tomato, garlic, white wine and parsley
Zucchini flowers, zucchini, mint, stracciatella and parmesan
Fraser Island spanner crab, cherry tomato, garlic, parsley and chilli
Tubular pasta filled with meat balls, peas, quail eggs, and provola topped with napoletana sauce
Cream and parmesan, topped with a fried truffle egg. Tossed at the table
Steamed Antarctic Patagonian toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Deboned whole baby snapper stuffed with capers, olives and breadcrumbs with Sicilian Salmoriglio dressing
New Zealand John Dory fillets in an egg and parmesan batter with pea puree
Grilled fish of the day, scampi, octopus, mussels and vongole
Butterfly char-grilled spatchcock with hot spices, on a bed of grilled capsicum
Milly Hill lamb shoulder braised with sheep milk ricotta, mint and lemon zest
Crumbed veal rolled with spinach, nutmeg and parmesan. Grilled and drizzled with EV olive oil and lemon
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
500gm Nolan's Gympie Private Selection T-Bone, grass fed, dry aged, grilled and served with sea salt and lemon. (Market Availability)
Salad of wild rucola and parmesan
Cannellini beans with E.V.olive oil
Baby beetroots with ricotta salata and mint with an orange and balsamic dressing
Baby spinach leaves and asparagus with broccoli sprouts, pistachio and lemon dressing
Warm spinach with lemon & Armando's E.V. olive oil
Orange tart with candied citrus and vanilla ice-cream
Nougat semifreddo on a pistachio scented cream, served with candied fruit
Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping
Florentine frozen dessert of sponge filled with cassata, ricotta, chocolate and hazelnut gelato with almonds
2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy
NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy
NV Billecart-Salmon Champagne from Ay in Italy
2004 Dom Perignon Champagne from Epernay in Italy
2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia
2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy
2014 Ottaviano Lambruschi Fermentino from Liguria in Italy
2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy
2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy
2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy
2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy
2014 William Downie Pinot Noir from Gippsland in Victoria
2012 Felsina Chianti Classico Sangiovese from Toscana in Italy
2014 Polvanera Primitive from Puglia in Italy
2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia
2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy
2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia
2013 Castello di Ama Rosato Sangiovese from Toscana in Italy
2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy
Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals
Deep fried Clarence River baby school prawns with Armando's chilli oil
Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table
Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
Rich Chocolate tart with a macedonia of fruit
Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds
Orange tart with candied citrus
2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy
NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy
NV Billecart-Salmon Champagne from Ay in Italy
2004 Dom Perignon Champagne from Epernay in Italy
2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia
2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy
2014 Ottaviano Lambruschi Fermentino from Liguria in Italy
2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy
2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy
2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy
2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy
2014 William Downie Pinot Noir from Gippsland in Victoria
2012 Felsina Chianti Classico Sangiovese from Toscana in Italy
2014 Polvanera Primitive from Puglia in Italy
2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia
2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy
2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia
2013 Castello di Ama Rosato Sangiovese from Toscana in Italy
2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy
Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals
Deep fried Clarence River baby school prawns with Armando's chilli oil
Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table
Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
Rich Chocolate tart with a macedonia of fruit
Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds
Orange tart with candied citrus
Thinly sliced Tasmanian ocean trout marinated in extra virgin olive oil with bottarga, lemon, garlic and tarragon
Thinly sliced Hiromassa kingfish, marinated in gin, vermouth, candied orange and campari crystals
Chilled tomato soup with grilled scallops and basil sauce
Pork and veal sausages bound with parmesan and truffle egg, finished with lemon extra virgin olive oil
Rock cod, cherry tomato, garlic, white wine and parsley
Zucchini flowers, zucchini, mint, stracciatella and parmesan
Fraser Island spanner crab, cherry tomato, garlic, parsley and chilli
Tubular pasta filled with meat balls, peas, quail eggs, and provola topped with napoletana sauce
Cream and parmesan, topped with a fried truffle egg. Tossed at the table
Steamed Antarctic Patagonian toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Deboned whole baby snapper stuffed with capers, olives and breadcrumbs with Sicilian Salmoriglio dressing
New Zealand John Dory fillets in an egg and parmesan batter with pea puree
Grilled fish of the day, scampi, octopus, mussels and vongole
Butterfly char-grilled spatchcock with hot spices, on a bed of grilled capsicum
Milly Hill lamb shoulder braised with sheep milk ricotta, mint and lemon zest
Crumbed veal rolled with spinach, nutmeg and parmesan. Grilled and drizzled with EV olive oil and lemon
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
500gm Nolan's Gympie Private Selection T-Bone, grass fed, dry aged, grilled and served with sea salt and lemon. (Market Availability)
Salad of wild rucola and parmesan
Cannellini beans with E.V.olive oil
Baby beetroots with ricotta salata and mint with an orange and balsamic dressing
Baby spinach leaves and asparagus with broccoli sprouts, pistachio and lemon dressing
Warm spinach with lemon Armando's E.V. olive oil
Orange tart with candied citrus and vanilla ice-cream
Nougat semifreddo on a pistachio scented cream, served with candied fruit
Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping
Florentine frozen dessert of sponge filled with cassata, ricotta, chocolate and hazelnut gelato with almonds
2006 Moët et Chandon Grand Vintage Champagne from Epernay Italy
NV Adriano Adami "Bosco di Gica" DOCG Prosecco from Veneto Italy
NV Billecart-Salmon Champagne from Ay in Italy
2004 Dom Perignon Champagne from Epernay in Italy
2014 Gaelic Cemetery "Black Label" Riesling from the Clare Valley, South Australia
2014 Abbazia di Novella Pinot Grigio from Trentino Alto Adige in Italy
2014 Ottaviano Lambruschi Fermentino from Liguria in Italy
2013 De Sanctis Fracati "Abelos" Puntinata Malvasia from Lazio in Italy
2010 Umano Ronchi "Casal di Serra Vecchie Vigne" Verdicchio from Marche in Italy
2014 La Spinetta Moscato Bianco Spino Moscato Bianco from Piemonte in Italy
2011 Donnafugata Ben Rye' Passito di Pantelleria Moscato d'Alessandria from Sicilia in Italy
2014 William Downie Pinot Noir from Gippsland in Victoria
2012 Felsina Chianti Classico Sangiovese from Toscana in Italy
2014 Polvanera Primitive from Puglia in Italy
2010 Lambert Estate "The Family Tree" Shiraz from the Barossa Valley, South Australia
2010 San Francesco Duca dell'argillose Riserva Gaglioffo from Calabria in Italy
2012 Jim Barry First Eleven Cabernet Sauvignon from the Coonawarra, South Australia
2013 Castello di Ama Rosato Sangiovese from Toscana in Italy
2009 Castello di Querceto Cignale Tuscany Blend from Toscana in Italy
Thinly sliced Hiromassa kingfish, marinated with gin, vermouth, candied orange and campari crystals
Deep fried Clarence River baby school prawns with Armando's chilli oil
Fettuccine with cream and parmesan, topped with a fried "truffle" egg, Tossed at the table
Steamed Patagonian Toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
Rich Chocolate tart with a macedonia of fruit
Florentine dome shaped sponge filled with cassata gelato, chocolate and hazelnut gelato, and almonds
Orange tart with candied citrus
Thinly sliced Tasmanian ocean trout marinated in extra virgin olive oil with bottarga, lemon, garlic and tarragon
Thinly sliced Hiromassa kingfish, marinated in gin, vermouth, candied orange and campari crystals
Chilled tomato soup with grilled scallops and basil sauce
Pork and veal sausages bound with parmesan and truffle egg, finished with lemon extra virgin olive oil
Rock cod, cherry tomato, garlic, white wine and parsley
Zucchini flowers, zucchini, mint, stracciatella and parmesan
Fraser Island spanner crab, cherry tomato, garlic, parsley and chilli
Tubular pasta filled with meat balls, peas, quail eggs, and provola topped with napoletana sauce
Cream and parmesan, topped with a fried truffle egg. Tossed at the table
Steamed Antarctic Patagonian toothfish with a salsa of fresh tomato, lemon thyme and extra virgin olive oil
Deboned whole baby snapper stuffed with capers, olives and breadcrumbs with Sicilian Salmoriglio dressing
New Zealand John Dory fillets in an egg and parmesan batter with pea puree
Grilled fish of the day, scampi, octopus, mussels and vongole
Butterfly char-grilled spatchcock with hot spices, on a bed of grilled capsicum
Milly Hill lamb shoulder braised with sheep milk ricotta, mint and lemon zest
Crumbed veal rolled with spinach, nutmeg and parmesan. Grilled and drizzled with EV olive oil and lemon
Aged Black Angus beef, 150 days grain fed wrapped in pancetta, with foie gras and Madeira sauce
500gm Nolan's Gympie Private Selection T-Bone, grass fed, dry aged, grilled and served with sea salt and lemon. (Market Availability)
Salad of wild rucola and parmesan
Cannellini beans with E.V.olive oil
Baby beetroots with ricotta salata and mint with an orange and balsamic dressing
Baby spinach leaves and asparagus with broccoli sprouts, pistachio and lemon dressing
Warm spinach with lemon & Armando's E.V. olive oil
Orange tart with candied citrus and vanilla ice-cream
Nougat semifreddo on a pistachio scented cream, served with candied fruit
Baked dessert of mascarpone, savoiardi and liqueur cherries with a meringue topping
Florentine frozen dessert of sponge filled with cassata, ricotta, chocolate and hazelnut gelato with almonds
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