Zia Teresa - Full Menu

Warm olives tossed in fresh seasoning of chilli, capers, garlic and rosemary

Long pasta tossed in extra virgin olive oil, garlic and a selection of fresh seafood, dash of white wine, fresh tomato and chilli

Sauteed spinach in a lemon dressing

Mushrooms tossed in a pan of garlic, parsley and white wine

Mixed leaves, fresh tomato, organic goat cheese and olives

Oven baked organic eggplant layered with a mixture of garden vegetables, fiordilatte, topped with a rich tomato sauce and basil

Tuscan cabbage pan fried with shallots and chilli served warm with freshly ground black pepper and Sicilian sea salt

Mixture of mushrooms rolled into a crumbed rice ball served with a truffle aioli

Marinated fresh anchovy accompanied by a fresh fennel and orange salad

Artichokes filled with gorgonzola cheese, wrapped in prosciutto di San Daniele and drizzled with a balsamic glace from Modena, 2 pieces

Bufala mozzarella and San Daniele Prosciutto finished with balsamic glaze

Pan fried prawn cutlets marinated with chilli and lemon honey on grilled vegetable salad, 4 pieces

A signature favourite dish, homemade gnocchi with Zia’s renowned four cheeses

A traditional favourite dish, long flat pasta with Zia’s meatballs in a fresh tomato sauce with peas

Large tube pasta served with a ragu of eggplant and zucchini, buffalo mozzerella, fresh tomato and basilico

Artisan semolina pasta twisted in eight flavours of beetroot, carrot, spinach, tomato, basil, tumeric, cuttlefish and wheat tossed in a tomato and veal ragù

Shell pasta filled with diced blue swimmer crab meat, prawns, rockling, fresh herbs and a touch of garlic in a light pink delicate sauce

Tournedos of pork fillet, pan fried with leeks, cognac and mustard

Smokey flavoured veal scaloppine layered with grilled zucchini and melted smoked mozzarella cheese

Boneless lamb, slow cooked with fresh garden herbs, organic aged vinegar and Tuscan red onions

Grilled tender eye fillet wrapped with pancetta served with a red wine reduction and chilli

One of Zia’s signature dishes. Oven baked organic rabbit, slow cooked in aged balsamic vinegar of Modena, sweet and sour wild onion sauce, garlic, rosemary and sage

Radicchio leaf with fennel, orange and walnuts

Shallow fried salt and pepper calamari encrusted with almonds served on a bed of pear rocket salad, 4 pieces

A selection of toasted bread dressed with three different traditional Italian toppings, 4 pieces