ABOUT OLIVE OIL AND PENDOLINO

“and with the sprig of a fruited olive, man is purified in extreme health” Virgil, Aeneid (70BC-19BC)

Named in honour of the Pendolino Olive Tree, the Restaurant Pendolino showcases a range of world-class Australian premium extra-virgin olive oils. Native to the regions of Tuscany and Umbria, the Pendolino Olive Tree takes its name from the way its branches hang like a pendulum. The tree is prized not only for the quality of its oil but also as a major pollinating variety used in the production of some of Australia and Italy’s most prestigious Olive Oils. Inspired by the recent revolution in the production of premium Extra-Virgin Olive Oil in Australia, Pendolino takes great pleasure in presenting our dedicated Olive Oil store L’Olioteca (“Oil Library”), stocking premium Australian Extra-Virgin Olive Oils in our own L’Olioteca hand-poured range. We have created a unique gifting range which includes gift hampers, perfect for Christmas, Corporate Gifting and Special Occasions. All oils featured in The Restaurant Pendolino are available for purchase in the L’Olioteca. Please see the L’Olioteca Extra-Virgin Olive Oil list at the rear of the menu for selection and pricing. Please visit http://www.pendolino.com.au/OliveOilStore.htm to view our full range of products. Pendolino will be hosting a program of Olive Oil, Wine and Cooking Masterclasses throughout 2013. Please register your interest with our staff to be kept up-to-date with more information.

REGIONAL WINES OF THE MONTH

BICCHIERI – BY THE GLASS

ROSSO – RED WINE

2011 Egger-Ramer ‘Lago di Caldaro’ DOC Alto Adige Schiava 150ml 13.90

Schiava (meaning slave in Italian), is an indigenous wine grape variety from the Alto Adige region and derives its name from the way people used to meticulously prune these vines in the middle ages in order to obtain lower yield for higher quality fruit to make this wine. This family owned winery has been operating since 1880 and is now run under the skilful hands of charismatic winemaker Peter Egger and his mother. The wine, reminiscent of spicy young Pinot Noir, is light bodied with aromas of violets and fresh wild red berries. The floral violet aroma carries through to the palate with hints of cherry, wood and forest floor.

2009 Rametz Riserva DOC Alto Adige Pinot Nero 150ml 19.50

Rametz has a long history of wine making and was the first winery to import Pinot Noir cuttings from France into Italy in 1860. Rametz Pinot Noir comes from the Alto Adige region (also called SudTyrol) bordering Austria. This wine has a very European Style showing old oak and forest floor characters. The palate is complex and elegant and has refined tannins with a lingering after taste of plums and fresh cherries with subtle sweet french oak vanilla and mild pepper spice.

DEGUSTATION MENU Available only in the evening

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MENU DEGUSTAZIONE – DEGUSTATION

OSTRICHE

Two Freshly Shucked Coffin Bay Pacific Oysters served with

* Salmon Pearls and Pendolino Tomato Vinaigrette and

* Nebbiolo Vinaigrette and Chives NV La Farra Extra Dry DOCG - Veneto - Prosecco (Glera) (100ml)

ZUPPA DI MOLLUSCHI CON RAVIOLONE

Baby Scallop, Black Mussel and Poached Oyster Broth with Scallop and Garlic Raviolone, Homemade Garlic and Oregano Ciabbata Bruschetta

2012 Ashbolt Frantoio Extra Virgin Olive Oil, TAS 2012 The Little Wine Company – New South Wales – Sangiovese Rosé (60ml)

RAVIOLI DI MAGRO CON BURRO FUSO

Traditional Hand Made Ravioli with Spinach, Parmigiano Reggiano, Gruyere, Buffalo Mozzarella, Burnt Butter and Sage

2011 Rametz DOC (unoaked) - Trentino - Chardonnay (60ml)

TREVALLA D’OCCHIO AZZURRO IN PADELLA Pan Roasted Blue Eye Trevalla with Tomato Braised Fennel and White Onion, Radicchio,

Baby Potatoes, Fennel and Citrus Dust 2012 Pendolino Agrumato Limone Extra Virgin Olive Oil, NSW

2011 Egger Ramer ‘Lago di Caldaro’ DOC - Alto Adige - Schiava (60ml)

BRASATO DI MANZO ALLE AMARENE Ten Hour Slow Cooked British Breed Beef, Parsnip Puree, Grilled Green Shallots, Pearl Garlic,

Amarena Sour Cherry Sauce

2012 Bunnyconnellen ‘Celebration’ Extra Virgin Olive Oil, QLD 2011 From The Ashes Crater Rim - Waipara-NZ – Pinot Noir (60ml)

GRANITA DI MELOGRANO E ANGURIA

Pomegranate and Water Melon Granita with Rose and Basil Gelato, Rose Water Jelly, NV La Farra Prosecco Extra Dry DOCG 2011 ‘100 Flowers’ Teusner Botrytis – Eden Valley-SA - Riesling (60ml)

Coffee, Tea and Biscottini

Optional Cheese Course ($8.25 supplement)

TENERONE TRE LATTE Made from a blend of sheep, goat and cow milk, this cheese from the region of Piemonte has a soft and

unctuous texture, and a rich, creamy flavour with amazing depth and length. Aged 8 weeks

$130 per person food only. $190 per person with matched wines. *vegetarian option is available. *please note that if degustation option is chosen, all diners at the table must be on that option.

A LA CARTE MENU

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BANCARELLA DI ANTIPASTI - ENTREES

OSTRICHE Freshly Shucked Oysters served with fresh lemon

or with Salmon Pearls and Pendolino Tomato Vinaigrette

or Nebbiolo Red Wine Vinegar and Chives

2012 New England Dolce Extra Virgin Olive Oil, NSW 4.25/4.90 each

INSALATA AGRODOLCE DI CANNELLINI E FARRO Garafagnana Style Cannellini Bean and Farro Vegetarian Salad with Truffled Tuscan Pecorino Cheese,

Baby Herbs and Agrodolce di Nebbiolo Vinegar 2012 Pendolino Fruttato Allegro Extra Virgin Olive Oil, VIC

19.90

POLPETTINE ALLA FOGLIA DI LIMONE Sicilian Style White Rocks Veal and Organic Pork Lemon Leaf Polpettine with Fresh Lemon, Lemon Verbena Cress

2012 Pendolino Agrumato Limone Extra Virgin Olive 22.90

TONNO TONNATO Raw Salad of Yellowfin Tuna with Tonnato Dressing, Rocket Cress, Baby Chard, Sicilian Capers

2012 Pendolino Agrumato Limone Extra Virgin Olive Oil, NSW 24.90

CARPACCIO DI MANZO ALL’ALBESE Alba style Free-Range Raw Beef Carpaccio with Truffled White Walnut Puree, Testun di Barolo Cheese,

Rocket Cress, Wild Baby Olives and Handmade Rosemary Grissini 26.50

BURRATA CON INSALATA DI RAPE ROSSE Warm Beetroot and Red Radish Salad with Burrata, Crisp Breadcrumbs,

Pendolino Cabernet Vinegar and King Island Ligurian Honey Dressing 2011 Alto Vividus Hardy’s Mammoth Extra Virgin Olive Oil, NSW

26.90

ZUPPA DI MOLLUSCHI CON RAVIOLONE Baby Scallop, Black Mussel and Poached Oyster Broth with Scallop and Garlic Raviolone,

Homemade Garlic and Oregano Ciabbata Bruschetta 2012 Ashbolt Frantoio Extra Virgin Olive Oil, TAS

27.50

PASTA E RISOTTO

LASAGNE DI ZUCCA Sage Leaf Lasagne with Pumpkin, Ricotta, Pistachio Nuts and Amaretti

25.50/38.00

CORSETTI CON RAGU ALLA SELVAGGINA Ligurian Hand Made Coin Pasta with a Venison Shoulder and Pork Belly Ragu

27.90/39.90

PAPPARDELLE CON RAGU DI MANZO E MAGGIORANA Freshly Made Pappardelle with Organic Blackwood Valley Beef Ragu, Marjoram and Bone Marrow

27.90/39.90

RAVIOLI DI MAGRO CON BURRO FUSO Traditional Hand Made Ravioli with Spinach, Parmigiano Reggiano, Gruyere,

Buffalo Mozzarella, Burnt Butter and Sage 27.90/39.90

SPAGHETTI CHITARRA CON PESCE D’ACQUADOLCE Freshly Made Chitarra Spaghetti with Barramundi, Wild Prawns, Chilli, Capers, Garlic and Pinot Grigio White Wine

2012 New England Dolce Extra Virgin Olive Oil, NSW 31.00/43.60

RISOTTO NERO Vialone Nano Black Squid Ink Risotto with Grilled Baby Squid, Micro Chard, Fermented Anchovy Sauce

27.90/39.90 (Vegetarian Risotto available

All Pastas are made in our dedicated pasta kitchen using Organic Eggs

SECONDI – MAIN COURSES

TORTINO DI FUNGHI REALI CON FONDUTA ALLA VALDOSTANA Piemontese Style King Mushroom Pie with Green Asparagus, Dutch Cream Potato,

Truffled Fontina Fonduta, Leek and Potato Crisp 39.90

PESCE “FUOCO DI SAN ANTONIO” CON CECI ALLA VIAREGGINA

Seared South Coast Leather Jacket Fillets with Viareggio Style Salt Cod,

Tomato Braised Chickpeas and Saffron Potato

2012 Cobram Estate Hojiblanca Extra Virgin Olive Oil, VIC 39.90

ARROSTO DI MAIALE CON MACCÚ, FAGIOLI ROMANI E FIORI DI ZUCCHINE Roasted Free Range Bred Corowa Pork Tenderloin with Dried Fava Bean Puree, Steamed Roman Beans

and Zucchini Flowers, Tomato and Crisp Renaissance Pancetta 2012 Hillside Lane “Mudgee Gold” Extra Virgin Olive Oil, NSW

41.50

TREVALLA D’OCCHIO AZZURRO IN PADELLA Pan Roasted Blue Eye Trevalla with Tomato Braised Fennel and White Onion, Radicchio,

Baby Potatoes, Fennel and Citrus Dust 2012 Pendolino Agrumato Limone Extra Virgin Olive Oil, NSW

42.90

BRASATO DI MANZO ALLE AMARENE Ten Hour Slow Cooked British Breed Beef, Parsnip Puree, Grilled Green Shallots, Pearl Garlic, Amarena Sour Cherry Sauce

2012 Bunnyconnellen ‘Celebration’ Extra Virgin Olive Oil, QLD 42.90

AGNELLO AL FORNO CON SALSA AL DRAGONCELLO

Braised Gippsland Lamb Neck, Grilled White Polenta, Tuscan Black Cabbage, Baby Carrots, Dragoncello Salsa, Lamb Sauce

2012 Little General Frantoio Extra Virgin Olive Oil, NSW 43.60

_ CONTORNI - SIDE DISHES_ 12.75____ INSALATA DI RUCOLA E PERA - Rocket, Parmesan and Pear Salad INSALATA MISTA DEL GIARDINO - Mixed Garden Vegetable Salad

FAGIOLINI AL POMODORO CON OLIVE VERDE – Tomato Braised Green Beans with Salted Ricotta and Crushed Green Olives PUREA DI PATATA - Potato Purée with Fruttato Allegro Extra Virgin Olive Oil

DOLCI - DESSERTS

SEMIFREDDO DI TORRONE ALLE MANDORLE

Nougat, Ligurian Honey and Almond Milk Semifreddo with Candied Almond and Crostoli * NV Normanno Zibibbo Liquoroso – Sicilia - Zibibbo 90ml

17.90

CROSTATA DI FICO D’INDIA E MELE VERDI Prickly Pear, Green Apple and Walnut Tart with Vanilla Bean and Cinnamon Gelato, Nocello Custard

*2011 ‘100 Flowers’ Teusner Botrytis - Eden Valley-SA - Riesling 90ml 17.90

MERINGATA DI FRAGOLINE E RABARBARO Classic Meringue Cake with Braised Rhubarb and Wild Strawberries, Lambrusco Jelly and Wild Strawberry Sorbet

*2010 Saracco Moscato d’Asti DOCG - Piemonte - Moscato 125ml 17.90

FONDENTE ALLA GIANDUIA Warm Chocolate Hazelnut Pudding, Gold Leaf

*dish requires 15-minutes cooking time

*All Saints Estate Rutherglen-VIC Muscat (Fortified Wine) 60ml

17.90

GRANITA DI MELOGRANO E ANGURIA Pomegranate and Water Melon Granita with Rose and Basil Gelato, Rose Water Jelly, NV La Farra Prosecco Extra Dry DOCG

*2011 ‘100 Flowers’ Teusner Botrytis - Eden Valley-SA - Riesling 90ml 17.90

SORBETTI E GELATI MISTI Selection of Sorbets and Ice Creams

15.00

FORMAGGI MISTI Selection of Italian cheeses

27.00

*Sommelier Suggested Dessert Wine to Match*

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FORMAGGI MISTI - MIXED CHEESE PLATE

QUADRELLO

Made from the milk of Italian water buffalo this is a washed rind cheese, pungent and savoury on the outside, with a smooth, soft texture on the inside. Earthy notes and flavours of cured meats from the

rind mingle with the sweetness of the buffalo milk. Aged 8 weeks

Lombardia

TENERONE TRE LATTE Made from a blend of sheep, goat and cow milk, this cheese has a soft and unctuous texture,

and a rich, creamy flavour with amazing depth and length. Aged 8 weeks

Piemonte

CIRESA DELIZIOLA DI CAPRA This goat milk blue cheese has a firm, slightly dry texture and is savoury without being spicy,

resulting in a delicate and inviting flavour with the typical pungency of goats milk. Aged 90 days

Lombardia

PECORINO CROTONESE Classic Southern Italian style semi hard aged sheep milk cheese aged in wicker baskets.

Aged 12 Months

Calabria

27.00

All Cheese plates are served with Wild Dried Figs, Grapes and a selection of Carta di Musica, Grissini and Fruit Bread

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