L I F E I S DE L IC IOUS !

WOOD-FIRED ITALIAN

A N T I P A S T I / I N S A L A T A

F O C A C C I A Fresh oven baked pizza breads

CESTINO DEL PANE ................................................... 35Italian bread basket, with olive oil and balsamico dip.

Add: Basil Pesto ............................................................ 30 Olive Tapanade .................................................... 30

HERB .............................................................................. 45Lightly flavoured with herbs, coarse salt and olive oil.

GARLIC .......................................................................... 50Fresh garlic, origanum, coarse salt and olive oil.

BIANCA ......................................................................... 60Sprinkling of mozzarella cheese and herbs.

CON CIPOLLE ............................................................... 70Caramalised onion and mozzarella cheese.

DUE FORMAGGI E POMODORO ............................ 75Gorgonzola and parmesan cheese with cherry tomatoes.

C O L A Z I O N E - B R E A K F A S TWe serve breakfast every day from 8:30am until

11.30am. Enquire about our breakfast menu.

A N T I P A S T I C A L D I Cold Appetizers

CARPACCIO DI BARBABIETOLA .................................. 75 Thinly sliced beetroot, with crumbled soft goats cheese, walnuts, mint vinaigrette and micro herbs.

DI MANZO ............................................ 85 Thinly sliced raw beef sirloin, with celery, marinated mushroom, parmesan shavings, lemon and rocket.

DI SALMONE ....................................... 115 Thinly sliced salmon, dressed with cream cheese, capers, avocado*, onion shavings and fresh lemon.

CARNE CRUDO DI MANZO ..................................... 85Italian style steak tartare using minced veal. Raw egg yolk topping optional. Served with bruschetta.

ANTIPASTO MISTO (great for sharing) ................195A traditional platter of Italian salumi, fresh tomato and mozzarella slices, marinated olives, roasted peppers, antichokes and parmesan shavings, choice of herb or garlic focaccia.

A N T I P A S T I F R E D D I Hot Appetizers

GARLIC PRAWN TAILS .......................................... 115Shelled prawns oven-baked in a creamy garlic sauce with grated parmesan gratin.

GNOCCHI ALLA ROMANA ....................................... 65 Oven-baked Roman style semolina flour dumplings, with parmesan and pecorino cheese and sage butter.

ARANCINI ..................................................................... 65 Fried risotto balls with mushroom and truffle oil.

PARMESAN CRUMBED MUSHROOMS ................ 65 Deep fried parmesan and herb crumbed button mushrooms, served with a garlic aioli.

CALAMARI ................................................................... 75Lightly seasoned with herbs and spices, grilled or deep-fried and dressed with lemon butter.

POLPETTE ..................................................................... 70Italian beef and pork meatballs in tomato sauce, baked with mozzarella cheese and served with bruschetta.

FEGATINI DI POLLO .................................................. 70Chicken livers sautéed in butter with garlic, onion and fresh sage, a hint of chilli (optional), white wine and fresh cream.

MELANZANE PARMIGIANA ................................... 65Brinjal layered with tomato, napoletana sauce and parmesan cheese. Wood-fired with mozzarella cheese.

ZUPPA DEL GIORNO ................................................. 55Fresh homemade soups - please enquire with your waiter.

SOME OLD FAVOURITES RETURN HALLOUMI CHEESE ................................................... 65Grilled goat’s milk cheese, served with fresh lemon wedges.

LUMACHE ..................................................................... 75Snails served in either garlic herb or gorgonzola sauce.

COZZE BIANCA ........................................................... 95Fresh mussels prepared in a creamy garlic, onion, white wine and parsley sauce or with a Napoletana and white wine sauce.

CALAMARI E CHOURICO ......................................... 90Grilled calamari, chourico and olives, sauteed with white wine, and served with savoury rice and lemon wedges.

I N S A L A T ESalads as a meal or for sharing, and dressings served separately on request.

INSALATA CAPRESE ................................................. 95Layers of sliced fior di latte mozzarella and fresh tomato, drizzled with basil pesto and olive oil with fresh lettuce, basil and rocket. Add: Grilled chicken........................................................ 25 Avocado ................................................................... 15

ITALIAN VILLAGE SALAD ....................................... 95A variety of fresh garden lettuce, tomato, radish, cucumber, onion, carrot, avocado* and olives, with pine nuts and parmesan shavings.

INSALATA GRECA ...................................................... 95Mixed lettuce, tomato, onion, green pepper, cucumber, olives, feta cheese and origanum.

CAESAR SALAD .......................................................105Cos lettuce coarsley chopped, with crispy bacon bits and garlic croutons, tossed in Caesar dressing and served with grated parmesan cheese. Add: Grilled Chicken ..................................................... 25

MEDITTERANEAN QUINOA SALAD ................... 110 Roasted brinjal, zucchini, mushrooms, beetroot and butternut with soft goats cheese.

STRAWBERRY, BRIE AND ALMOND .................. 110Fresh strawberries with brie cheese, herbed croutons, avocado*, rocket and toasted almonds.

GORGONZOLA, PEAR AND BACON .................... 115With mixed lettuce, fresh herbs and shredded spinach, crispy bacon bits, garlic croutons and a blue cheese dressing.

BILTONG, HALLOUMI AND AVO ..........................125Biltong and halloumi cheese, sundried tomatoes, onion, cucumber and avocado*, served with mixed lettuce and fresh rocket. (An old favourite returns)

BEEF AND BALSAMICO .........................................125Fillet of beef strips (125g) with a balsamic and honey reduction, served with grilled mushrooms, cherry tomatoes, red onion, mixed lettuce and avocado*.

PIZZA SPECIALE

30cm PROSCIUTTO ITALIANO .........................................145

Parma ham, fresh cherry tomato slices, rocket and parmesan shavings (Cold toppings placed after basic pizza has been cooked in the oven.)

BENGALI LAMB CURRY .........................................135Slow roasted curried lamb cubes with fresh coriander, served with sambals, banana and chutney.

SRIRACHA SHRIMP ................................................150Spicy shrimp and pepperoni, with corn and pinapple.

SANTORINI .................................................................145Slow-roasted lamb, shredded spinach and feta cheese, with mint sauce drizzle.

THAI CHICKEN ..........................................................130Chicken, zucchini, piquant peppers and sweet chilli sauce, with avocado*.

GORGONZOLA, PANCETTA AND FIG .................130Gorgonzola cheese with pancetta and fig preserve. A Tony’s original

V E R A C E P I Z Z A I T A L I A N OWe offer the choice of either Neapolitan style (hand-rolled), Thin and Crispy (machine-rolled) or Thin and Crispy Gluten free.

Gluten free pizza base available in 30cm size only at an additional cost of R28 per pizza.

P I Z Z A S U P R E M A Wood-fired pizza, all with Italian tomato base, & Fior di Latte mozzarella cheese.

23cm 30cm

MARGHERITA ............................................. 60 80The Italian pizza, fit for a Queen.

AMERICANA ............................................... 86 115Bacon, cherry tomato and avocado*.

CALABRESE ................................................ 94 125Chicken, zucchini, red pepper, olives and rocket.

CARNE ........................................................... 94 125Salami, ham, chourico, onion and garlic.

FEGATINI POLLO ....................................... 86 115Chicken livers, onion, garlic and chilli (optional).

FIORENTINA ................................................ 86 115Shredded spinach, onion, mushrooms and feta cheese. Add bacon optional extra

LA TOSCANA ............................................101 135Chicken, chourico, onion, red pepper, avocado* and fresh rocket.

MAESTRO ..................................................101 135Chicken, onion, mushrooms, sun-dried tomato and avocado*.

MESSICANA ................................................ 94 125Bolognese mince, peppers, onions and chilli.

MILANO ........................................................ 94 125Salami, roasted red peppers, onion, olives with fresh rocket.

MODENA ...................................................... 90 120Cherry tomato, olives, feta cheese and basil pesto.

ORTOLANA ................................................... 90 120Mushrooms, onions, red pepper, brinjal, zucchini, olives and garlic.

23cm 30cm

PANCETTA ................................................... 86 115Bacon, feta and avocado*.

PEPPERONI CHILLI ................................... 90 120Pepperoni, onion, red pepper, garlic and chilli.

PEPPERONI E RUCOLA ............................ 90 120Pepperoni, avocado* and fresh rocket.

QUATTRO FORMAGGI .............................. 94 125Mozzarella, fontina, gorgonzola, and parmesan cheese.

QUATTRO STAGIONI ................................ 94 125Ham, artichokes, mushrooms and olives.

SICILIANA ................................................... 86 115Anchovies, olives and capers.

TONY’S .......................................................101 135Salami, ham, mushroom, onion, peppers, garlic, artichokes and olives.

W E U S E S P E C I A L I S E D A N D I N N O V A T I V E F L O U R F O R O U R P I Z Z A , I M P O R T E D F R O M I T A LY, A N D P R O D U C E D F R O M T H E B E S T S E L E C T I O N O F N A T U R A L G R A I N S A V A I L A B L E W O R L D W I D E , T O A C H I E V E P R E C I O U S F L A V O U R S A N D A R O M A S . . . A N U N F O R G E T T A B L E T A S T E E X P E R I E N C E !

V E R A C E P I Z Z A I T A L I A N OWe offer the choice of either Neapolitan style (hand-rolled), Thin and Crispy (machine-rolled) or Thin and Crispy Gluten free.

Gluten free pizza base available in 30cm size only at an additional cost of R28 per pizza.

I L C A L Z O N E A folded pizza, wood-fired to seal in all the flavours.

CREATIVO ..................................................................... 25All above pizza can be folded at a surcharge (due to extra cheese).

CASALINGA ...............................................................140Mushroom, onion, and garlic, with a hint of chilli.

TRADIZIONALE .........................................................145Ham, mushroom, olives with a touch of garlic.

P I Z Z A B I A N C A With a white sauce base and

Fior di Latte mozzarella cheese.

23cm 30cm

BRIE CRANBERRY ..................................... 94 125Bacon, brie cheese and cranberry sauce.

CHICKEN ALLA KING .............................101 135Chicken, mushroom, bacon, green pepper and parmesan cheese.

SPINACHI ..................................................... 94 125Shredded spinach with feta cheese, onion and garlic.

ZUCCA ........................................................... 94 125Roast butternut, fresh sage, gorgonzola and toasted almonds.

B Y O - B U I L D Y O U R O W NCreate your own pizza, just the way you like it.

CHOOSE YOUR CRUST NEAPOLITAN ORIGINAL

Hand-rolled.

THIN AND CRISPY Machine-rolled.

GLUTEN-FREE ............................................................. 28Ingredients: Rice flour, corn starch, tapioca starch.

CHOOSE YOUR BASE BIANCA ......................................................................... 80

White sauce, mozzarella cheese, grated parmesan.

MARGHERITA .............................................................. 80Red sauce, mozzarella cheese, grated parmesan.

MARINARA .................................................................. 52Red sauce, garlic, origano and olive oil.

OLIO ................................................................................ 42 Extra-virgin olive oil brushed base, with garlic and origano.

VERDE ............................................................................ 85 Green sauce of basil pesto, fresh mozzarella and grated parmesan.

CHOOSE YOUR PROTEIN Anchovies .........................................................................35

Bacon ................................................................................20

Bolognese Mince (contains pork) ..................................32

Chicken .............................................................................20

Chourico ...........................................................................18

Egg (each) .............................................................................8

Ham ...................................................................................18

Meatballs (contains pork) ...............................................32

Parma Ham ......................................................................80

Pepperoni ..........................................................................28

Salami ...............................................................................20

CHOOSE YOUR CHEESE Cheddar ............................................................................18

Feta ....................................................................................16

Gorgonzola .......................................................................32

Mozzarella (balls sliced) .................................................40

Mozzarella (loaf shredded) .............................................28

Parmigiana (imported grated) .......................................32

CHOOSE YOUR VEGETABLES Almonds (roasted) ...........................................................20

Artichokes ........................................................................20

Avocado* ...........................................................................25

Banana .................................................................................8

Brinjal................................................................................10

Butternut ..........................................................................10

Capers ...............................................................................10

Caramelised Onion .........................................................14

Cherry tomatoes .................................................................9

Chillies fresh .......................................................................9

Garlic ....................................................................................9

Jalapenos .............................................................................9

Mushrooms ......................................................................14

Olives ................................................................................18

Onions ..................................................................................9

Peppadews ........................................................................15

Peppers (red and green) ..................................................10

Pineapple ..........................................................................12

Pinenuts (roasted) ...........................................................22

Spinach .............................................................................10

Sundried tomatoes ..........................................................16

Zucchini ............................................................................10

CHOOSE YOUR HERBS Basil (fresh).......................................................................12

Coriander (fresh) .............................................................10

Origano (dried) ....................................................................6

Rocket (fresh) ...................................................................12

CHOOSE YOUR DRIZZLE BBQ Sauce.........................................................................12

Balsamico Syrup ..............................................................14

Basil Pesto Oil ..................................................................20

Chipotle Sauce .................................................................15

Red Sauce .........................................................................12

Sweet-Chilli Sauce ..........................................................12

Truffle Oil ..........................................................................25

G N O C C H I Homemade potato dumplings served with

a sauce of either.

NAPOLETANA .................................................95The famous Italian tomato and onion sauce.

SUGO ROSSO ............................................... 105Creamy tomato sauce.

TRE FORMAGGI .......................................... 125 Creamy sauce consisting of gorgonzola, mascarpone and parmesan sauce,

with chopped walnuts (optional).

R I S O T T OMade with imported Italian Arboria rice.

RISOTTO PISELLI E PROSCIUTTO ........ 145Prosciutto, peas, onion and garlic withfresh sage.

RISOTTO AI FUNGHI ................................. 135Mushroom, onion, garlic and fresh herbs.

RISOTTO ALLA GAMBERETTI ................ 145Shrimps and finely sliced chourico, dried chilli flakes, garlic, white wine and fresh herbs.

Gluten-free pasta now available. Please enquire with your waiter. We offer the following recommendations:

P A S T A S P E C I A L E D E L I C A T AWe use imported Italian pasta, Greanora Delicate,

extruded through traditional bronze dye cutter, creating a rough texture, allowing the maximum amount of

sauce to cling to the pasta, adding more flavour.

PENNETTE DELICATO ALLA CARBONARA ...... 115Pancetta and egg, cracked pepper and parmesan cheese.

LINGUINE CON FILETTO AI FUNGHI ..................150Lightly peppered fillet of beef, mixed mushrooms, garlic and fresh rocket with parmesan shavings.

SPAGHETTI CON PANCETTA E PISELLI ............125Pancetta, pea and parmesan pasta with lemon.

ORECCHIETTE DI CECI E CHOURICO ..................125Chickpea and chourico pasta with spring onion and parsley.

FUSILLI ALLA GENOVESE .....................................125 Home-made pesto of fresh basil, pine nuts,

parmesan cheese, garlic and olive oil.

PENNETTE AL SALMONE E VODKA...................150Norwegian salmon in a creamy lemon vodka saucewith fresh dill.

LINGUINE AI FRUTTI DI MARE ...........................160Prawns, calamari, mussels and hake in a white wine, tomato, garlic, red pepper flakes and parsley sauce.

P A S T A T R A D I T I O N A L EWITH SPAGHETTI

AGLIO E OLIO E PEPERONCINO ............................ 85Garlic, parsley, olive oil and dried chilli flakes (optional).

AL FRESCO CAPRI ................................................... 115Cherry tomatoes, mozzarella cheese, garlic, fresh basil and olive oil.

POLPETTINE ..............................................................125Italian meatballs (beef and pork) with Napoletana sauce and fresh basil.

WITH PENNE

ARRABBIATTA ............................................................ 95Tomato, onion, garlic and chilli sauce.

NAPOLETANA .............................................................. 85The famous Italian tomato and herb sauce.

POLLO NAPOLI ......................................................... 115Chicken in a creamy Napoletana sauce with fresh basil.

WITH LINGUINE

AMATRICIANA .......................................................... 110Bacon, onion, tomato, garlic and herb sauce.

POLLO E ZUCCHINI ..................................................125Chicken strips, zucchini, sun-dried tomato, parsley and chilli (optional).

VEGETARIANO .......................................................... 115Seasonal mushrooms, zucchini, red peppers & garlic.

WITH FETTUCCINE / TAGLIATELLE

TRADIZIONALE ........................................................... 95 The original creamy parmesan sauce.

ALFREDO .....................................................................120Ham and mushrooms, in a creamy parmesan sauce.

ALFREDO DI POLLO ................................................125 Chicken and mushrooms, in a creamy parmesan

sauce with thyme and black pepper.

BOLOGNESE ............................................................... 115The famous ragu’ from Bologna, a ground meat and tomato sauce (contains pork).

PASTA RIPIENI - FILLED PASTA

RAVIOLI TRE FORMAGGIO ...................................120Three cheese ravioli pockets with sage butter and parmesan cheese, or light creamy napoletana sauce.

PANSOTTI DI ZUCCA ..............................................120With sage butter, parmesan cheese and toasted almonds.

RAVIOLI SPINACHI E RICOTTA ...........................120 Spinach & ricotta pockets with a light Napoli sauce.

GIRASOLI AI PORCINI ............................................125 Porcini mushroom filled pasta pockets with a mushroom, herb and cream sauce, drizzled with truffle oil and parmesan.

P A S T A

P A S T A A L F O R N OOven baked pasta, topped with shredded mozzarella and cheddar cheese, and grated parmesan, and baked in the wood-fired ovens

LASAGNA BOLOGNESE ..........................................125Layers of pasta with a bolognese and bechamel sauce.

MACARONI CHEESE ................................................ 115Penne pasta with sliced cherry tomatoes, cheddar and parmesan sauce. Add: Bacon bits ...............................................................15

BRIE AND ASPARAGUS LASAGNA ...................145Layers of pasta with a brie cheese, asparagus and parmesan bechamel sauce.

CANNELLONI POLLO ALFREDO ...........................125Pasta tubes with chicken and mushroom filling and alfredo sauce.

CANNELLONI CON RICOTTA E SPINACI ...........120Pasta tubes with spinach and ricotta filling, with tomato and bechamel sauce.

PENNE ALL’ ANTONIO ............................................125Penna pasta baked with bacon, mushroom, onion,and garlic in a creamy tomato sauce.

RUBBEDRock salt, cracked black pepper.

PLAIN BASTINGLightly seasoned and brushed with butter and beef stock.

STEAK BASTING Finished with our special steak basting.

SAUCES ....................................................35Made with fresh cream and stocks and some may contain alcohol. Madagascan Green Peppercorn / Creamy Black Pepper / Creamy Mushroom / Three Cheese / Honey Mustard / Gorgonzola Blue / Creamy Garlic / Monkeygland / Salsa Verde / Red Wine Jus / Café de Paris Butter

M A N Z O / A G N E L L O

M A N Z OBeef served with a complimentary side order

of your choice.

BISTECCA ALLA GRIGLIAChoice of beef cuts, char-grilled to your liking and finished in the style of your choice.

FILLET ............................................................................185Tenderloin (250g)

SIRLOIN ON-THE-BONE ...............................................175New York Strip on the bone (500g)

RUMP .............................................................................155SA’s favourite cut (300g)

T-BONE ..........................................................................225Best of both flavours, sirloin and fillet (600g)

THE TOMAHAWK (great for sharing) ....................295(2” thick/approx 850g)Bone-in Ribeye steak, cut from the Fore-rib with the entire rib bone intact, French-trimmed leaving an amazing presentation, with loads of flavour. Seared on our flame grills, then finished in our wood-fired ovens until cooked to your liking. Best served medium rare to medium.

PRIME RIB FIORENTINA ........................................205(1” thick/approx 500g)Bone-in Ribeye beef served with Italian Salsa Verde.

FILETTO DI TAGLIATA .............................................195250g fillet of beef, lightly seasoned and grilled to your choice, sliced and served with a balsamic reduction, fresh rocket and parmesan shavings.

SPIEDINI DI MANZO ...............................................185Rump of steak (400g) rubbed with black peppercorns and rock salt, flame grilled and basted with garlic herb butter.

THE SPAGHETTI GRILL BURGER ..........................120(Served with hand-cut chips only)A 250g homemade beef and pork burger, served on an open focaccia with roasted red peppers and fresh rocket.

S P E C I A L I T Á D E L L O C H E F C H E F ’ S S P E C I A L

O U R C H E F S L O V E C R E A T I N G A V A R I E T Y O F D E L E C T A B L E D I S H E S , I N C L U D I N G D E L I C I O U S S T E W S , R O A S T S A N D

O T H E R S E A S O N A L D I S H E S .

P L E A S E E N Q U I R E A B O U T O U R S P E C I A L S

A G N E L L OLamb served with a complimentary side order

of your choice.

AGNELLO DE GIORNO ...............................................SQChef’s lamb dish of the day. LAMB LOIN CHOPSThick-cut lamb chops with a cracked peppercorn, coarse salt, garlic and herbs, basted with lemon and olive oil. Two 150g chops ............................................................195Three 150g chops .........................................................255

V I T E L L OVeal served with a complimentary side order

of your choice.

SCALOPPINE DI VITELLO Veal escalopes (250g) sautéed and recommended with your choice of pasta

SALTIMBOCCA ........................................................235 With Parma ham and fresh sage, sautéed in sage butter and white wine sauce.

LIMONE E FINOCCHIO ............................................195 A light white wine and veal stock with fennel, lemon butter and parsley.

PICCATA ALLA MARSALA .....................................195 A creamy mushroom, onion, herb and marsala sauce.

AI PEPE ...................................................................195A Madagascan green peppercorn and brandy sauce.

GORGONZOLA .........................................................195A creamy gorgonzola cheese sauce.

COTOLETTA ALLA MILANESEVeal rib chop, French trimmed, crumbed and fried in butter served with either: Plain with fresh lemon ................................................175Napolitana sauce and mozzarella cheese ................195

P O L L O / P E S C E

C H I C K E NChicken served with a complimentary side order

of your choice.

POLLO ALLA ROSMARINO ...................................165Spring chicken spatched and oven-roasted with herbs, garlic, lemon and olive oil.

PETTI DI POLLO Chicken breasts (250g) sautéed and served in the following styles:

CAMPAGNOLA ............................................145Creamy honey mustard and herb sauce.

LIMONE E CARCIOFI .....................................145A lemon butter, herb, artichoke and caper sauce.

MARSALA .................................................145A mushroom, herb and marsala wine sauce.

PIZZAIOLA .................................................155A tomato, garlic, onion, olive and caper sauce, with mozzarella cheese topping.

SPIEDINI DI POLLO E CHOURICO .......................165Chicken breast fillets, chourico and red pepper skewer, basted with a mild peri peri sauce, and finished in our wood-fired ovens.

PETTI DI POLLO ALLA PARMIGIANA ...............125 Parmesan crusted chicken breast, topped with spinach and mozzarella cheese oven baked with Napoletana sauce.

CHICKEN AND AVO FOCACCIA ............................125Grilled chicken breasts (250g) served on an open focaccia with mozzarella cheese, grilled peppers and avocado*, topped with rocket. (Served with hand-cut chips only)

C O N T O R N ISide orders select a variety of side orders to

compliment your meal.

HAND-CUT FRIES/ROAST WEDGES ...................... 30

PARMESAN MASH ...................................................... 30

SAVOURY RICE ............................................................. 30

VEGETABLES - CHEF’S DISH OF THE DAY ........... 35

ROAST BUTTERNUT & CREAMED SPINACH .................................................... 35 Combo or Individual

SIDE SALAD .................................................................. 40 Italian, Greco or Tomato, Onion and Feta Salad.

PASTA BOWL ............................................................... 45Spaghetti, Linguine, Fettuccine or Penne.

S E A F O O DSeafood served with a complimentary side order

of your choice.

PIATTO DI PESCE .....................................................295A seafood platter of grilled calamari, fried calamari, grilled hake, white wine sauced mussels and four queen prawns.

CALAMARI .................................................................135Falklands calamari, either grilled or fried served with lemon butter sauce.

CALAMARI E CHOURICO .......................................165Grilled Falklands calamari, chourico sausage, with fresh garlic and chilli flakes, white wine and black olives.

MERLUZZO SUPREMO ...........................................175Fillet of hake, oven baked and served with a creamy white wine, dill and shrimp sauce.

MERLUZZO AL FORNO ...........................................135Fillet of hake wood-fired in our pizza ovens with lemon, herbs and olive oil.

GAMBERETTI ALLA GRIGLIA ..............................195 Eight (8) queen prawns, lightly grilled and finished in our wood-fired ovens, the Mediterranean way.

PESCE DEL GIORNO ..................................................SQVarious seafood specials are available. Please enquire with your waiter.

G E L A T I I T A L I A N OThree scoops of super premium ice-cream, served

with a wafer garnish.

VANILLA ....................................................................... 45

STRAWBERRY ............................................................. 45

CHOCOLATE .................................................................. 45

TRE-COLORI ................................................................. 45A scoop of each of the above flavours.

CHOCOLATE SAUCE ....................................................15 Add to any of the above flavours.

D O L C E E G E L A T I

D O L C I E G E L A T IDesserts and Ice-Cream

DOLCI DEL GIORNO ...................................................SQChef’s dessert of the day.

ITALIAN MERINGUE MESS ..................................... 65 Layered meringue, Chantilly cream and seasonal berries, with grated chocolate and almond topping.

TIRAMISU ..................................................................... 55 The famous Italian dessert of zabaglione, savoiardi biscuits and liqueur.

PEPPERMINT TIRAMISU ......................................... 60 Tiramisu with a peppermint crisp twist!

PANNACOTTA .............................................................. 50 Vanilla pannacotta served with a berry coulis and fresh seasonal berries.

CRÈME BRULEE ........................................................... 50The classic dessert of vanilla custard, with caramelised sugar topping.

TORTA DI CIOCCOLATO ............................................ 55Chocolate brownie tart, served with vanilla ice-cream.

PEAR AND ALMOND TART ..................................... 65Served with fresh cream or ice cream.

STICKY TOFFEE PUDDING ...................................... 60Served warm, with vanilla custard or a scoop of vanilla ice-cream.

B E N E G R A Z I E !

PAYMENT TERMS All major credit cards accepted. Regret no cheques. Prices include VAT

TRADING HOURS Open 7 days a week

Breakfast from 8.30am to 11.30am Lunch and dinner from 11.00am till late

ENQUIRIES tony@spaghettigrill.co.za www.spaghettigrill.co.za

RESTAURANT Honey Crest Shopping Centre, Beyers Naude Drive,

c/o Duiker Avenue, Randpark Ridge, Randburg tel: 011 795 3698

email: randpark@spaghettigrill.co.za

ENQUIRIES email: tony@spaghettigrill.co.za

website: www.spaghettigrill.co.za

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MENU DESIGN OffCentre Design

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