Romanos Restaurant

Insalata Caprese
A light salad of soft burrata cheese handmade in Queensland, with heirloom tomatoes, basil & extra virgin olive oil [v] [gf]

Zucchini Flowers
Three crispy zucchini flowers filled with ricotta and tallegio cheese, with oven dried cherry tomatoes, zucchini & saffron sauce [v]

Seared Scallops
Five scallops lightly pan seared with crispy pancetta caramelized carrot puree and watercress dressing

Herb Crumbed White Anchovies
Marinated anchovies in a crispy herb crumb with a salad of kipfler potatoes, red witlof & basil aioli

Queensland Prawns
Four pan fried Queensland prawns with a summer salad of zucchini, tomato and mint pesto [gf]

Beef Tenderloin Carpaccio
Very finely sliced grain fed beef (raw) seasoned & served with rocket leaves, grana padano parmesan and citrus oil [gf]

Gnocchi con Tartufo
House made potato gnocchi with a creamy mushroom sauce, baby spinach leaves, pine nuts and truffle oil [v]

Papardelle con Funghi
Wide ribbons of pasta with slow cooked mushroom ragout, soft ricotta cheese & crispy sage [v]

Orecchiette Quattro Formaggi
Four cheeses ~ parmesan, tallegio, fontina & gorgonzola, in a creamy sauce with “little ear” pasta, finely chopped radicchio leaves and walnuts

Fettuccine con Frutti di Mare
Fettucine with olive oil, cherry tomatoes, olives, capers, a touch of chilli & fresh herbs with today’s market fresh seafood

Tagliatelle Bolognese
Ribbon pasta with traditional Bolognese sauce

Risotto al Pollo
Chicken risotto with pancetta pieces, fresh thyme, basil and toasted hazelnuts [gf]

Risotto ai Funghi
Exotic mixed mushroom risotto with grana padano parmesan & fresh parsley [v] [gf]

Spring Bay Mussels
750 grams of black shell mussels steamed in a tomato, white wine and herb broth thickened with fregola pasta

Pesce Del Giorno
Chef’s selection of freshly caught fish fillet of the day

Lamb Cutlets
Parmesan crumbed lamb cutlets pan fried with balsamic onions, crisp summer salad and garlic aioli

Char Grilled Veal
Veal cutlet with rosti di patate (layered sliced potato), oven roasted mushrooms and pancetta with a porcini mushroom jus [gf]

Tiramisu
Coffee & marsala wine layered with sponge biscuits and mascarpone zabaglione

Panna Cotta
Creamy Italian dessert of set cream & milk served with seasonal fruit [gf]

Orange Semifreddo
Frozen mousse dessert with vanilla crumble & caramel sauce

Chocolate Tasting Plate
Chef’s selection of chocolate delicacies

Formaggi
Cheeseboard of three cheeses with sesame lavosh, quince paste & fresh figs

Gelato
Three scoops of lemon sorbet, or chef’s selection of gelato [gf]

Affogato
Two scoops of vanilla gelato, a shot of espresso and Frangelico hazelnut liqueur [gf]