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Il Pavone
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Classic Italian Dining in Princes Square
Évaluation
Avis
Photo
Menu
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Arborio rice fritters, semi spicy marinara sauce, basil aioli
Mexican white gulf prawns, garlic, shallots, mint, feta cheese and Toscan white beans E.V.O.O.
Assorted house cured and imported Salumi, pickled vegetable and cheese
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Romain lettuce, garlic, imported Parmesan cheese and herbed croutons
Mixed locally grown chicory, hard boiled eggs, marinated anchovies and house dressing
Poached pear, baby mixed lettuce, dried cranberries, candied pecans Imported dolce late Gorgonzola and Granma Padano cheese. Balsamic dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
penne pasta with Mexican gulf prawns, grilled zucchini, capers in a semi spicy marinara sauce and feta cheese
Assorted sea food in a marinara sauce
Free range chicken Breast cooked bone in then partially boned and served in a white wine, lemon, caper and butter sauce
Free range chicken breast sauted with assorted mushrooms, tomato, pine nuts and Marsalla wine
Free range chicken, partially boned - brick pressed and braised slowly, herbs, garlic and natuural juices
Same as the Matone half of a bird but grilled and then finished in a semi spicy mustard sauce
Milk fed veal, champignon and oyster mushrooms shallots, herbs, marsalla wine
Milk fed veal, shallots, capers, white wine, lemon, butter
Prosciutto, sage, Monterey Jack cheese and sherry wine
Dry aged Certified Angus New York steak grilled and finished with fine herbs E.V.O.O. lemon
Dry aged Certified Angus New York steak, black peppercorn, brandy cream sauce
Half Rack of New Zealand lamb roasted with rosemary and balsamic glaze
Sautéed Calamari steak, white wine, lemon, butter
Hand cut Petrale sole, white wine, lemon, butter
Mexican gulf prawns, garlic, shallots, white wine, butter and lemon
Toasted garlic bread topped with marinated peppers, melted goats cheese, drizzled with balsamic syrup.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Steamed mussels in white wine, red pesto and chillies.
Breaded smoked cheese, golden fried and served with a spicy tomato dip.
Soup of the day served with crusty bread. Please ask your server for today's soup.
Classic Spaghetti dish, cooked with cherry tomatoes, garlic and basil leaves.
Pizza Margherita with spinach finished with a fried egg on top.
Arborio rice cooked in a tomato sauce, white wine, Tuscan sausage and chilli.
Strips of chicken pan fried in a French mustard, brandy and cream sauce with onions and mushrooms, served with rice.
Pan fried salmon fillet cooked in white wine, butter, cherry tomatoes and capers, served with green beans and potatoes.
Please see our full dessert menu for choices.
Mascarpone cream with coffee soaked biscuits.
A chocolate sponge pudding with a dark indulgent chocolate sauce. Served warm with a vanilla ice cream.
Served warm or cold with ice cream.
Please ask your server for Today's choices.
With ice cream.
Dairy vanilla ice cream with a meringue centre covered in chopped caramelised hazelnuts and almonds.
With ice cream.
Two scoops of vanilla ice cream with crushed amaretto biscuits served with the choice of liquor, Baileys, Cointreau, Amaretto.
Lemon gelato with a limoncello core sprinkled with crushed lemon meringue.
Two scoops of double cream vanilla ice cream and one scoop of toffee fudge ice cream, toffee sauce, tablet chunks, whipped cream, crispy wafer decorations and topped with yet more tablet chunks.
Two scoops of Equis double cream vanilla, once scoop of wild strawberry fruit ice cream, drowned in rich strawberry sauce, topped with whipped cream and crispy wafers.
Two scoops of Equi's double cream vanilla ice cream, one scoop of raspberry ripple ice cream raspberry sauce, three mini snowballs, whipped cream, crispy wafer and decorations.
Two scoops of Equi's double cream vanilla ice cream and one scoop lemon sorbet, three mini meringue lemoncello sauce, white chocolate blossom, whipped cream, crispy wafer and decorations.
Caramel shortcake, two scoops of caramel shortcake ice cream, one scoop of vanilla ice cream, whipped cream, malteaser flake and a wafer.
Your choice of four scoops of Equi's famous ice cream, whipped cream, crispy wafer and decorations.
Vodka, Chamboard, Pineapple Juice.
Bacardi, Mint, Lime, Juice, Soda.
Prosecco, with a choice of strawberry, peach or pear.
Vodka, Cointreau, Cranberry Juice, Lime Juice.
Vodka, Peach Schnapps, Cranberry Juice.
Campari, Aperol, Prosecco.
Vodka, Peach Schnapps, Cranberry Juice, Orange.
Amaretto, orange juice, soda, grenadine layered in a glass.
Vodka, Amaretto, cranberry, orange juice, orange garnish. .
Gin, elderflower and prosecco.
Chambord & prosecco.
Limoncello & prosecco. .
Lemon Juice, Lime Juice, Orange Juice, Cranberry Juice, Mixed Berry Syrup & crushed ice.
Apple Juice, Pineapple Juice, Cranberry Juice, served over ice.
Non Alcoholic.
Ripe cherry, blackcurrant and light spice aromas exude from the glass and combine with a palate rich with dark cedar edged fruits and spices.
With evocative aromas of sweet fresh fruit (strawberry, raspberry, cherry) and a palate that is fresh, soft, elegant and displays ripe red fruits. The finish is long and pleasant with a light savouriness. A true all rounder throughout the whole meal.
This dry red wine has a delicately herbaceous flavour on the palate. Its style lays the accent on fruit and roundness, whilst leaving ample space for satisfying body and restrained tannins. It is excellent with roasts, grilled red meats as well as chicken dishes.
An ample, intense and refined nose with excellent variety of fruity aromas, and a gentle touch of spices. The palate is intense and persistent, with well balanced tannins and excellent finish. Ideal served with roasted, grilled, and barbecued meats, sauteed fillets of beef and delicate cheeses.
Soft, balanced palet supported by ripe, supple tannins through to a pleasingly fresh finale. Goes well with rice and pasta with full-flavoured meat sauces and grilled red meats.
The bouquet develops spicy and delicately toasted notes followed by a full bodied and harmonic mouth feel with a persistent finish. Ideal served with tomato based pasta dishes, red meat, game and aged cheeses.
Aromas of black cherry and prunes joined by beefy and earthy aromas. Moves along the palate nicely with a mix of dark and dried fruit with come meatiness on the finish.
Fresh citrus fruit aromas with soft notes of toasted almonds combine well with grapefruit flavours and a clean, rounded finish. Ideal served with seafood dishes and salads.
Straw-yellow in colour, this superb wine has delicate fresh fruit aromas, particularly apple with distinct & balanced flavours on the palate. Delicious accompaniment to white meats, seafood and light pasta dishes.
Pleasant, intense and refined bouquet with hints of exotic and citrus fruits, acacia and jasmine flowers, balsamic herbs, hawthorn and banana. Great served with starter courses and white meat dishes.
A dry white wine with a straw yellow hue. It stands out for its finesse and its persistence on the nose and palate; it is elegant and well-balanced, with just a hint of aromatic fruitiness. Excellent as an aperitif, it also goes well with fish recipes.
This superb wine from New Zealand is dry and full bodied with a crisp fresh feel.
A charming white wine with fresh citrus and ripe fruit, balance by a crisp flavour. Perfect partner to your favourite dishes.
Elegant and well-balanced, with just a hint of aromatic fruitiness.
Strawberry ice cream on the nose supported by a bright fruit packed strawberry jam palate.
Fresh, slightly sweet and soft on the palate, this Prosecco has a fruity and harmonious finish. Excellent as an aperitif. Also a fine accompaniment to fish marinated with delicate aromatic herbs & herb infused first courses.
A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its flavour is rounded and well-balanced. Perfect as an aperitif, it is ideal with fish or cheese appetizers, or even with a meal of delicately flavoured dishes.
Intense aromas of green apple & wisteria blossom. A traditional aperitif and accompaniment to starters and summer main courses.
Classic Italian alternative to prosecco, a light and sparkling rose.
Subtle and seductive.
Citrus and white flowers.
Woody, finely polished.
Fresh and fruity.
Lemon.
Blood Orange.
Orange.
Garlic bread topped with marinated chopped tomatoes.
Fresh mussels cooked with white wine and garlic in either a tomato and chilli or white wine and cream sauce.
Deep fried calamari rings, served with a garlic mayonnaise.
Home-made chicken liver pate, served with oatcakes.
Individually breaded mozzarella sticks, served with a tomato sauce and salad garnish.
Your choice or Penne Arrabiatta, Lasagne, Spaghetti Carbonara, Spaghetti Bolognese.
Pizza base with tomato sauce, mozzarella cheese, and 2 toppings of your choice choose from chicken, pepperoni, ham, peppers, onion or mushrooms.
Salmon fillet cooked in a lemon, ginger, chilli, garlic and white wine sauce, served on a bed of spinach with potatoes.
Arborio rice with vegetable stock, mushrooms and provolone cheese.
Chicken escalope, bread crumbled and pan fried, served with penne arrabiatta.
Chocolate fudge cake, seved hot or cold with vanilla ice cream.
Classic Italian dessert of rum soaked sponge with mascarpone cream and cocoa powder.
Toasted garlic bread topped with chopped marinated tomatoes.
Italian riceballs made with mushrooms and stuffed with cheese and golden fried in bread crumbs. Served with a spicy dip.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Penne pasta tossed in a tomato and cream sauce with ham, onions and vodka.
Panfried chicken breast finished in a garlic butter, white wine and rosemary sauce. Served with potatoes.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon in a vodka and cream sauce with mussel meat and asparagus, served with potatoes.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Toasted garlic bread topped with chopped marinated tomatoes.
Pan fried king prawns in white wine with lime, spring onion, garlic, ginger and fresh chilli, served with rice.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Large pasta tubes tossed in a cream sauce with Tuscan sausage and leeks.
Fillet medallion cooked to your choice, covered in a peppercorn sauce served with potatoes and vegetables.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon with king prawns and mussel cooked in a white wine and cream sauce with leeks. Served with potatoes and string beans.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Grilled Ciabatta bread, tomato, garlic, Basil and Californian extra virgin olive oil
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Wild Monterray squid tubes and tenticles deep fried with lemon and Jalapino peppers
imported Italian cured ham with seasonal melon
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Heirloom tomatoes, basil and fresh mozzarella
Avocado, spring onion, cucumber, olives, harts of palm and boiled egg
Traditional chopped salad with ham, turkey, hard boiled egg, bacon, onions, avocado and olives
Grilled Mexican Gulf prawns, hand picked baby lettuce, black beans, capers, tomato and feta cheese - house dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Garlic, basil, olive oil and pine nuts
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Garlic, basil, Gaieta olives, capers, anchovies, chopped Roma tomato, crushed red peppers, oregano and extra virgin olive oil
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
Assorted sea food in a marinara sauce
Baked egg plant in a semi spicy rosemary marinara sauce
Sautéed breast of chicken, mushrooms, herbs and Marsala wine
Breaded breast of chicken baked in the oven with our pomorolla sauce and topped with Parmesan and Monteray Jack cheese
Breast of chicken sauted with shallots, capers, white wine, butter and lemon
Thinly pounded milk fed veal, shallots, herbs, mushrooms and Marsalla wine
Shallots, white wine, butter, lemon and capers
Ground sirloin, mushrooms, onions, spinach, egg, Parmesan cheese and herbs served with Bruschetta
Certified Angus Beef sautéed mushrooms and onions
Mexican squid, egg, wine, butter, lemon
Sautéed sand dab fillet in a garlic and lemon sauce
Hand cut Pasific coast Petrali Sole, egg, white wine, lemon and butter
Grilled breast of chicken, roasted peppers, watercress and lemon caper mayo on Ciabatta roll
Turkey, ham, bacon, avocado, tomato and Jack cheese
Crab, shrimp, green onion, mushrooms and melted Jack cheese on Ciabatta roll served open face
New York steak sandwich with garlic brown sauce on French roll
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Arborio rice fritters, semi spicy marinara sauce, basil aioli
Mexican white gulf prawns, garlic, shallots, mint, feta cheese and Toscan white beans E.V.O.O.
Assorted house cured and imported Salumi, pickled vegetable and cheese
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Romain lettuce, garlic, imported Parmesan cheese and herbed croutons
Mixed locally grown chicory, hard boiled eggs, marinated anchovies and house dressing
Poached pear, baby mixed lettuce, dried cranberries, candied pecans Imported dolce late Gorgonzola and Granma Padano cheese. Balsamic dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
penne pasta with Mexican gulf prawns, grilled zucchini, capers in a semi spicy marinara sauce and feta cheese
Assorted sea food in a marinara sauce
Free range chicken Breast cooked bone in then partially boned and served in a white wine, lemon, caper and butter sauce
Free range chicken breast sauted with assorted mushrooms, tomato, pine nuts and Marsalla wine
Free range chicken, partially boned - brick pressed and braised slowly, herbs, garlic and natuural juices
Same as the Matone half of a bird but grilled and then finished in a semi spicy mustard sauce
Milk fed veal, champignon and oyster mushrooms shallots, herbs, marsalla wine
Milk fed veal, shallots, capers, white wine, lemon, butter
Prosciutto, sage, Monterey Jack cheese and sherry wine
Dry aged Certified Angus New York steak grilled and finished with fine herbs E.V.O.O. lemon
Dry aged Certified Angus New York steak, black peppercorn, brandy cream sauce
Half Rack of New Zealand lamb roasted with rosemary and balsamic glaze
Sautéed Calamari steak, white wine, lemon, butter
Hand cut Petrale sole, white wine, lemon, butter
Mexican gulf prawns, garlic, shallots, white wine, butter and lemon
Toasted garlic bread topped with marinated peppers, melted goats cheese, drizzled with balsamic syrup.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Steamed mussels in white wine, red pesto and chillies.
Breaded smoked cheese, golden fried and served with a spicy tomato dip.
Soup of the day served with crusty bread. Please ask your server for today's soup.
Classic Spaghetti dish, cooked with cherry tomatoes, garlic and basil leaves.
Pizza Margherita with spinach finished with a fried egg on top.
Arborio rice cooked in a tomato sauce, white wine, Tuscan sausage and chilli.
Strips of chicken pan fried in a French mustard, brandy and cream sauce with onions and mushrooms, served with rice.
Pan fried salmon fillet cooked in white wine, butter, cherry tomatoes and capers, served with green beans and potatoes.
Please see our full dessert menu for choices.
Garlic bread topped with marinated chopped tomatoes.
Fresh mussels cooked with white wine and garlic in either a tomato and chilli or white wine and cream sauce.
Deep fried calamari rings, served with a garlic mayonnaise.
Home-made chicken liver pate, served with oatcakes.
Individually breaded mozzarella sticks, served with a tomato sauce and salad garnish.
Your choice or Penne Arrabiatta, Lasagne, Spaghetti Carbonara, Spaghetti Bolognese.
Pizza base with tomato sauce, mozzarella cheese, and 2 toppings of your choice choose from chicken, pepperoni, ham, peppers, onion or mushrooms.
Salmon fillet cooked in a lemon, ginger, chilli, garlic and white wine sauce, served on a bed of spinach with potatoes.
Arborio rice with vegetable stock, mushrooms and provolone cheese.
Chicken escalope, bread crumbled and pan fried, served with penne arrabiatta.
Chocolate fudge cake, seved hot or cold with vanilla ice cream.
Classic Italian dessert of rum soaked sponge with mascarpone cream and cocoa powder.
Toasted garlic bread topped with chopped marinated tomatoes.
Italian riceballs made with mushrooms and stuffed with cheese and golden fried in bread crumbs. Served with a spicy dip.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Penne pasta tossed in a tomato and cream sauce with ham, onions and vodka.
Panfried chicken breast finished in a garlic butter, white wine and rosemary sauce. Served with potatoes.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon in a vodka and cream sauce with mussel meat and asparagus, served with potatoes.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Toasted garlic bread topped with chopped marinated tomatoes.
Pan fried king prawns in white wine with lime, spring onion, garlic, ginger and fresh chilli, served with rice.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Large pasta tubes tossed in a cream sauce with Tuscan sausage and leeks.
Fillet medallion cooked to your choice, covered in a peppercorn sauce served with potatoes and vegetables.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon with king prawns and mussel cooked in a white wine and cream sauce with leeks. Served with potatoes and string beans.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Grilled Ciabatta bread, tomato, garlic, Basil and Californian extra virgin olive oil
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Wild Monterray squid tubes and tenticles deep fried with lemon and Jalapino peppers
imported Italian cured ham with seasonal melon
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Heirloom tomatoes, basil and fresh mozzarella
Avocado, spring onion, cucumber, olives, harts of palm and boiled egg
Traditional chopped salad with ham, turkey, hard boiled egg, bacon, onions, avocado and olives
Grilled Mexican Gulf prawns, hand picked baby lettuce, black beans, capers, tomato and feta cheese - house dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Garlic, basil, olive oil and pine nuts
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Garlic, basil, Gaieta olives, capers, anchovies, chopped Roma tomato, crushed red peppers, oregano and extra virgin olive oil
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
Assorted sea food in a marinara sauce
Baked egg plant in a semi spicy rosemary marinara sauce
Sautéed breast of chicken, mushrooms, herbs and Marsala wine
Breaded breast of chicken baked in the oven with our pomorolla sauce and topped with Parmesan and Monteray Jack cheese
Breast of chicken sauted with shallots, capers, white wine, butter and lemon
Thinly pounded milk fed veal, shallots, herbs, mushrooms and Marsalla wine
Shallots, white wine, butter, lemon and capers
Ground sirloin, mushrooms, onions, spinach, egg, Parmesan cheese and herbs served with Bruschetta
Certified Angus Beef sautéed mushrooms and onions
Mexican squid, egg, wine, butter, lemon
Sautéed sand dab fillet in a garlic and lemon sauce
Hand cut Pasific coast Petrali Sole, egg, white wine, lemon and butter
Grilled breast of chicken, roasted peppers, watercress and lemon caper mayo on Ciabatta roll
Turkey, ham, bacon, avocado, tomato and Jack cheese
Crab, shrimp, green onion, mushrooms and melted Jack cheese on Ciabatta roll served open face
New York steak sandwich with garlic brown sauce on French roll
Mascarpone cream with coffee soaked biscuits.
A chocolate sponge pudding with a dark indulgent chocolate sauce. Served warm with a vanilla ice cream.
Served warm or cold with ice cream.
Please ask your server for Today's choices.
With ice cream.
Dairy vanilla ice cream with a meringue centre covered in chopped caramelised hazelnuts and almonds.
With ice cream.
Two scoops of vanilla ice cream with crushed amaretto biscuits served with the choice of liquor, Baileys, Cointreau, Amaretto.
Lemon gelato with a limoncello core sprinkled with crushed lemon meringue.
Two scoops of double cream vanilla ice cream and one scoop of toffee fudge ice cream, toffee sauce, tablet chunks, whipped cream, crispy wafer decorations and topped with yet more tablet chunks.
Two scoops of Equis double cream vanilla, once scoop of wild strawberry fruit ice cream, drowned in rich strawberry sauce, topped with whipped cream and crispy wafers.
Two scoops of Equi's double cream vanilla ice cream, one scoop of raspberry ripple ice cream raspberry sauce, three mini snowballs, whipped cream, crispy wafer and decorations.
Two scoops of Equi's double cream vanilla ice cream and one scoop lemon sorbet, three mini meringue lemoncello sauce, white chocolate blossom, whipped cream, crispy wafer and decorations.
Caramel shortcake, two scoops of caramel shortcake ice cream, one scoop of vanilla ice cream, whipped cream, malteaser flake and a wafer.
Your choice of four scoops of Equi's famous ice cream, whipped cream, crispy wafer and decorations.
Vodka, Chamboard, Pineapple Juice.
Bacardi, Mint, Lime, Juice, Soda.
Prosecco, with a choice of strawberry, peach or pear.
Vodka, Cointreau, Cranberry Juice, Lime Juice.
Vodka, Peach Schnapps, Cranberry Juice.
Campari, Aperol, Prosecco.
Vodka, Peach Schnapps, Cranberry Juice, Orange.
Amaretto, orange juice, soda, grenadine layered in a glass.
Vodka, Amaretto, cranberry, orange juice, orange garnish. .
Gin, elderflower and prosecco.
Chambord prosecco.
Limoncello prosecco. .
Lemon Juice, Lime Juice, Orange Juice, Cranberry Juice, Mixed Berry Syrup crushed ice.
Apple Juice, Pineapple Juice, Cranberry Juice, served over ice.
Non Alcoholic.
Ripe cherry, blackcurrant and light spice aromas exude from the glass and combine with a palate rich with dark cedar edged fruits and spices.
With evocative aromas of sweet fresh fruit (strawberry, raspberry, cherry) and a palate that is fresh, soft, elegant and displays ripe red fruits. The finish is long and pleasant with a light savouriness. A true all rounder throughout the whole meal.
This dry red wine has a delicately herbaceous flavour on the palate. Its style lays the accent on fruit and roundness, whilst leaving ample space for satisfying body and restrained tannins. It is excellent with roasts, grilled red meats as well as chicken dishes.
An ample, intense and refined nose with excellent variety of fruity aromas, and a gentle touch of spices. The palate is intense and persistent, with well balanced tannins and excellent finish. Ideal served with roasted, grilled, and barbecued meats, sauteed fillets of beef and delicate cheeses.
Soft, balanced palet supported by ripe, supple tannins through to a pleasingly fresh finale. Goes well with rice and pasta with full-flavoured meat sauces and grilled red meats.
The bouquet develops spicy and delicately toasted notes followed by a full bodied and harmonic mouth feel with a persistent finish. Ideal served with tomato based pasta dishes, red meat, game and aged cheeses.
Aromas of black cherry and prunes joined by beefy and earthy aromas. Moves along the palate nicely with a mix of dark and dried fruit with come meatiness on the finish.
Fresh citrus fruit aromas with soft notes of toasted almonds combine well with grapefruit flavours and a clean, rounded finish. Ideal served with seafood dishes and salads.
Straw-yellow in colour, this superb wine has delicate fresh fruit aromas, particularly apple with distinct balanced flavours on the palate. Delicious accompaniment to white meats, seafood and light pasta dishes.
Pleasant, intense and refined bouquet with hints of exotic and citrus fruits, acacia and jasmine flowers, balsamic herbs, hawthorn and banana. Great served with starter courses and white meat dishes.
A dry white wine with a straw yellow hue. It stands out for its finesse and its persistence on the nose and palate; it is elegant and well-balanced, with just a hint of aromatic fruitiness. Excellent as an aperitif, it also goes well with fish recipes.
This superb wine from New Zealand is dry and full bodied with a crisp fresh feel.
A charming white wine with fresh citrus and ripe fruit, balance by a crisp flavour. Perfect partner to your favourite dishes.
Elegant and well-balanced, with just a hint of aromatic fruitiness.
Strawberry ice cream on the nose supported by a bright fruit packed strawberry jam palate.
Fresh, slightly sweet and soft on the palate, this Prosecco has a fruity and harmonious finish. Excellent as an aperitif. Also a fine accompaniment to fish marinated with delicate aromatic herbs herb infused first courses.
A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its flavour is rounded and well-balanced. Perfect as an aperitif, it is ideal with fish or cheese appetizers, or even with a meal of delicately flavoured dishes.
Intense aromas of green apple wisteria blossom. A traditional aperitif and accompaniment to starters and summer main courses.
Classic Italian alternative to prosecco, a light and sparkling rose.
Subtle and seductive.
Citrus and white flowers.
Woody, finely polished.
Fresh and fruity.
Lemon.
Blood Orange.
Orange.
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Arborio rice fritters, semi spicy marinara sauce, basil aioli
Mexican white gulf prawns, garlic, shallots, mint, feta cheese and Toscan white beans E.V.O.O.
Assorted house cured and imported Salumi, pickled vegetable and cheese
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Romain lettuce, garlic, imported Parmesan cheese and herbed croutons
Mixed locally grown chicory, hard boiled eggs, marinated anchovies and house dressing
Poached pear, baby mixed lettuce, dried cranberries, candied pecans Imported dolce late Gorgonzola and Granma Padano cheese. Balsamic dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
penne pasta with Mexican gulf prawns, grilled zucchini, capers in a semi spicy marinara sauce and feta cheese
Assorted sea food in a marinara sauce
Free range chicken Breast cooked bone in then partially boned and served in a white wine, lemon, caper and butter sauce
Free range chicken breast sauted with assorted mushrooms, tomato, pine nuts and Marsalla wine
Free range chicken, partially boned - brick pressed and braised slowly, herbs, garlic and natuural juices
Same as the Matone half of a bird but grilled and then finished in a semi spicy mustard sauce
Milk fed veal, champignon and oyster mushrooms shallots, herbs, marsalla wine
Milk fed veal, shallots, capers, white wine, lemon, butter
Prosciutto, sage, Monterey Jack cheese and sherry wine
Dry aged Certified Angus New York steak grilled and finished with fine herbs E.V.O.O. lemon
Dry aged Certified Angus New York steak, black peppercorn, brandy cream sauce
Half Rack of New Zealand lamb roasted with rosemary and balsamic glaze
Sautéed Calamari steak, white wine, lemon, butter
Hand cut Petrale sole, white wine, lemon, butter
Mexican gulf prawns, garlic, shallots, white wine, butter and lemon
Toasted garlic bread topped with marinated peppers, melted goats cheese, drizzled with balsamic syrup.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Steamed mussels in white wine, red pesto and chillies.
Breaded smoked cheese, golden fried and served with a spicy tomato dip.
Soup of the day served with crusty bread. Please ask your server for today's soup.
Classic Spaghetti dish, cooked with cherry tomatoes, garlic and basil leaves.
Pizza Margherita with spinach finished with a fried egg on top.
Arborio rice cooked in a tomato sauce, white wine, Tuscan sausage and chilli.
Strips of chicken pan fried in a French mustard, brandy and cream sauce with onions and mushrooms, served with rice.
Pan fried salmon fillet cooked in white wine, butter, cherry tomatoes and capers, served with green beans and potatoes.
Please see our full dessert menu for choices.
Garlic bread topped with marinated chopped tomatoes.
Fresh mussels cooked with white wine and garlic in either a tomato and chilli or white wine and cream sauce.
Deep fried calamari rings, served with a garlic mayonnaise.
Home-made chicken liver pate, served with oatcakes.
Individually breaded mozzarella sticks, served with a tomato sauce and salad garnish.
Your choice or Penne Arrabiatta, Lasagne, Spaghetti Carbonara, Spaghetti Bolognese.
Pizza base with tomato sauce, mozzarella cheese, and 2 toppings of your choice choose from chicken, pepperoni, ham, peppers, onion or mushrooms.
Salmon fillet cooked in a lemon, ginger, chilli, garlic and white wine sauce, served on a bed of spinach with potatoes.
Arborio rice with vegetable stock, mushrooms and provolone cheese.
Chicken escalope, bread crumbled and pan fried, served with penne arrabiatta.
Chocolate fudge cake, seved hot or cold with vanilla ice cream.
Classic Italian dessert of rum soaked sponge with mascarpone cream and cocoa powder.
Toasted garlic bread topped with chopped marinated tomatoes.
Italian riceballs made with mushrooms and stuffed with cheese and golden fried in bread crumbs. Served with a spicy dip.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Penne pasta tossed in a tomato and cream sauce with ham, onions and vodka.
Panfried chicken breast finished in a garlic butter, white wine and rosemary sauce. Served with potatoes.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon in a vodka and cream sauce with mussel meat and asparagus, served with potatoes.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Toasted garlic bread topped with chopped marinated tomatoes.
Pan fried king prawns in white wine with lime, spring onion, garlic, ginger and fresh chilli, served with rice.
Spicy Italian meatballs baked in the oven in a spicy tomato sauce, served with garlic bread.
Fresh mussels, cooked in a prosecco and cream sauce with garlic and onions, served with bread.
Home made smooth chicken liver pate, served with oatcakes and berry compote.
Freshly prepared soup of the day, served with bread.
Large pasta tubes tossed in a cream sauce with Tuscan sausage and leeks.
Fillet medallion cooked to your choice, covered in a peppercorn sauce served with potatoes and vegetables.
Spaghetti tossed in olive oil, king prawns, courgettes, chilli, garlic, white wine, Lemon juice and a touch of coriander.
Pan fried salmon with king prawns and mussel cooked in a white wine and cream sauce with leeks. Served with potatoes and string beans.
Arborio rice tossed with mushrooms and asparagus in a reduced white wine, thyme and garlic sauce.
Grilled Ciabatta bread, tomato, garlic, Basil and Californian extra virgin olive oil
White zucchini lightly breaded and fried
Grilled egg plant stuffed with Ligurian olive Tapanade, balsamic pickled onions and pickled bell pepper
Eye of the round "Piedmont Beef" Sliced thinly and served raw dressed with capers, celery harts, Grana Padano parmesan, Californian E.V.O.O. and citronette
Wild Monterray squid tubes and tenticles deep fried with lemon and Jalapino peppers
imported Italian cured ham with seasonal melon
Jumbo Mexican gulf prawns Served with cocktail sauce and lemon
Mixed greens choice of dressing
Heirloom tomatoes, basil and fresh mozzarella
Avocado, spring onion, cucumber, olives, harts of palm and boiled egg
Traditional chopped salad with ham, turkey, hard boiled egg, bacon, onions, avocado and olives
Grilled Mexican Gulf prawns, hand picked baby lettuce, black beans, capers, tomato and feta cheese - house dressing
Angel hair pasta, fresh chopped tomatoes, garlic, basil and E.V.O.O.
Garlic, basil, olive oil and pine nuts
Traditional house made meat sauce
100 % Veal meatballs in a light tomato sauce
Garlic, basil, Gaieta olives, capers, anchovies, chopped Roma tomato, crushed red peppers, oregano and extra virgin olive oil
Pancetta, green onions, butter, cream, Grana Padano cheese and egg yolk
House made beef and pork filled ravioli with swiss chard and spinach served with Bolognese sauce
Traditional northern style lasagna made with home made pasta, Bolognese and Bechamel sauce
Fresh Pacific clams, garlic, shallots and choice of red or white sauce
House made sausage, tomato, basil, garlic, onions and roasted peppers
Butter, heavy cream, more butter and parmesan cheese
Assorted sea food in a marinara sauce
Baked egg plant in a semi spicy rosemary marinara sauce
Sautéed breast of chicken, mushrooms, herbs and Marsala wine
Breaded breast of chicken baked in the oven with our pomorolla sauce and topped with Parmesan and Monteray Jack cheese
Breast of chicken sauted with shallots, capers, white wine, butter and lemon
Thinly pounded milk fed veal, shallots, herbs, mushrooms and Marsalla wine
Shallots, white wine, butter, lemon and capers
Ground sirloin, mushrooms, onions, spinach, egg, Parmesan cheese and herbs served with Bruschetta
Certified Angus Beef sautéed mushrooms and onions
Mexican squid, egg, wine, butter, lemon
Sautéed sand dab fillet in a garlic and lemon sauce
Hand cut Pasific coast Petrali Sole, egg, white wine, lemon and butter
Grilled breast of chicken, roasted peppers, watercress and lemon caper mayo on Ciabatta roll
Turkey, ham, bacon, avocado, tomato and Jack cheese
Crab, shrimp, green onion, mushrooms and melted Jack cheese on Ciabatta roll served open face
New York steak sandwich with garlic brown sauce on French roll
Mascarpone cream with coffee soaked biscuits.
A chocolate sponge pudding with a dark indulgent chocolate sauce. Served warm with a vanilla ice cream.
Served warm or cold with ice cream.
Please ask your server for Today's choices.
With ice cream.
Dairy vanilla ice cream with a meringue centre covered in chopped caramelised hazelnuts and almonds.
With ice cream.
Two scoops of vanilla ice cream with crushed amaretto biscuits served with the choice of liquor, Baileys, Cointreau, Amaretto.
Lemon gelato with a limoncello core sprinkled with crushed lemon meringue.
Two scoops of double cream vanilla ice cream and one scoop of toffee fudge ice cream, toffee sauce, tablet chunks, whipped cream, crispy wafer decorations and topped with yet more tablet chunks.
Two scoops of Equis double cream vanilla, once scoop of wild strawberry fruit ice cream, drowned in rich strawberry sauce, topped with whipped cream and crispy wafers.
Two scoops of Equi's double cream vanilla ice cream, one scoop of raspberry ripple ice cream raspberry sauce, three mini snowballs, whipped cream, crispy wafer and decorations.
Two scoops of Equi's double cream vanilla ice cream and one scoop lemon sorbet, three mini meringue lemoncello sauce, white chocolate blossom, whipped cream, crispy wafer and decorations.
Caramel shortcake, two scoops of caramel shortcake ice cream, one scoop of vanilla ice cream, whipped cream, malteaser flake and a wafer.
Your choice of four scoops of Equi's famous ice cream, whipped cream, crispy wafer and decorations.
Vodka, Chamboard, Pineapple Juice.
Bacardi, Mint, Lime, Juice, Soda.
Prosecco, with a choice of strawberry, peach or pear.
Vodka, Cointreau, Cranberry Juice, Lime Juice.
Vodka, Peach Schnapps, Cranberry Juice.
Campari, Aperol, Prosecco.
Vodka, Peach Schnapps, Cranberry Juice, Orange.
Amaretto, orange juice, soda, grenadine layered in a glass.
Vodka, Amaretto, cranberry, orange juice, orange garnish. .
Gin, elderflower and prosecco.
Chambord & prosecco.
Limoncello & prosecco. .
Lemon Juice, Lime Juice, Orange Juice, Cranberry Juice, Mixed Berry Syrup & crushed ice.
Apple Juice, Pineapple Juice, Cranberry Juice, served over ice.
Non Alcoholic.
Ripe cherry, blackcurrant and light spice aromas exude from the glass and combine with a palate rich with dark cedar edged fruits and spices.
With evocative aromas of sweet fresh fruit (strawberry, raspberry, cherry) and a palate that is fresh, soft, elegant and displays ripe red fruits. The finish is long and pleasant with a light savouriness. A true all rounder throughout the whole meal.
This dry red wine has a delicately herbaceous flavour on the palate. Its style lays the accent on fruit and roundness, whilst leaving ample space for satisfying body and restrained tannins. It is excellent with roasts, grilled red meats as well as chicken dishes.
An ample, intense and refined nose with excellent variety of fruity aromas, and a gentle touch of spices. The palate is intense and persistent, with well balanced tannins and excellent finish. Ideal served with roasted, grilled, and barbecued meats, sauteed fillets of beef and delicate cheeses.
Soft, balanced palet supported by ripe, supple tannins through to a pleasingly fresh finale. Goes well with rice and pasta with full-flavoured meat sauces and grilled red meats.
The bouquet develops spicy and delicately toasted notes followed by a full bodied and harmonic mouth feel with a persistent finish. Ideal served with tomato based pasta dishes, red meat, game and aged cheeses.
Aromas of black cherry and prunes joined by beefy and earthy aromas. Moves along the palate nicely with a mix of dark and dried fruit with come meatiness on the finish.
Fresh citrus fruit aromas with soft notes of toasted almonds combine well with grapefruit flavours and a clean, rounded finish. Ideal served with seafood dishes and salads.
Straw-yellow in colour, this superb wine has delicate fresh fruit aromas, particularly apple with distinct & balanced flavours on the palate. Delicious accompaniment to white meats, seafood and light pasta dishes.
Pleasant, intense and refined bouquet with hints of exotic and citrus fruits, acacia and jasmine flowers, balsamic herbs, hawthorn and banana. Great served with starter courses and white meat dishes.
A dry white wine with a straw yellow hue. It stands out for its finesse and its persistence on the nose and palate; it is elegant and well-balanced, with just a hint of aromatic fruitiness. Excellent as an aperitif, it also goes well with fish recipes.
This superb wine from New Zealand is dry and full bodied with a crisp fresh feel.
A charming white wine with fresh citrus and ripe fruit, balance by a crisp flavour. Perfect partner to your favourite dishes.
Elegant and well-balanced, with just a hint of aromatic fruitiness.
Strawberry ice cream on the nose supported by a bright fruit packed strawberry jam palate.
Fresh, slightly sweet and soft on the palate, this Prosecco has a fruity and harmonious finish. Excellent as an aperitif. Also a fine accompaniment to fish marinated with delicate aromatic herbs & herb infused first courses.
A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its flavour is rounded and well-balanced. Perfect as an aperitif, it is ideal with fish or cheese appetizers, or even with a meal of delicately flavoured dishes.
Intense aromas of green apple & wisteria blossom. A traditional aperitif and accompaniment to starters and summer main courses.
Classic Italian alternative to prosecco, a light and sparkling rose.
Subtle and seductive.
Citrus and white flowers.
Woody, finely polished.
Fresh and fruity.
Lemon.
Blood Orange.
Orange.
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