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| wood
fired pizzas |
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price range: $20 to $27 |
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| Margherita |
Tomato, basil and mozzarella |
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| Paesana |
Mushrooms, capsicum, onion, artichokes,
olives, tomato, spinach and mozzarella |
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| Francese |
Ham, mushroom, tomato, mozzarella with
egg yolk in the centre |
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| Perugina |
Tomato, mozzarella, prosciutto, shaved
parmesan
and rocket |
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| Calabrese |
Hot sausage, mushrooms, olives, capsicum
tomato and mozzarella |
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| patate e pollo |
sliced free range chicken breast with potato, onion and rosemary |
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|
| Australiana |
Hot sausage, pineapple, tomato, basil
and
mozzarella |
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|
| Kervella |
Rocket, kalamata olives, goat’s
cheese and
cherry tomatoes |
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|
| Gambero |
King prawns, garlic, chilli and mozzarella |
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| Bella Capri |
Fresh tomato, buffalo mozzarella, olives
basil and extra virgin olive oil with rocket
|
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| Funtastico |
“Twin Pizzas” half Calzone
filled with ricotta
and salami, the other half topped with tomato,
king prawns, rocket and smoked mozzarella |
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|
| Capricossa |
Artichokes, olives, ham, mushrooms,
tomato
and mozzarella |
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|
| Quattro Formaggi |
Fontina, blue castello, parmesan and
mozzarella, topped with prosciutto |
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|
| Salmone |
Pizza bianca layered with slices of
brie, smoked
salmon, red onions and capers |
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| starters |
| |
price range: $16.50 to $37 |
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|
oysters
|
Natural,
kilpatric |
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| capesante |
pan-seared carnarvon scallops with a spicy avocado salad and a blood orange dressing |
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Gamberi Piccanti
(also available as main) |
King prawns sautéed with fresh
garlic, tomato, cream and lots of chilli. Served with a
rice pilaf |
| |
|
Calamari Fritti
(also available as main) |
Tender local calamari, lightly seasoned
and fried.
served with rocket salad and aioli |
| |
|
| Salsiccia alla Griglia |
Traditional Italian sausage, sliced
and roasted in the wood fired oven with black olives |
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| Funghi al Forno |
Tasty field mushrooms, oven roasted
with garlic and oregano and topped with shavings of parmesan |
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| Suppli’ di Riso |
Saffron risotto balls filled with chicken
and fontina cheese |
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| Antipasto |
A selection of small appetisers made
in house, great for sharing |
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| Tre Delicatezze
Italiane |
A selection of three dips
served with flat bread straight from the wood fired oven |
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| Pizza Bianca con coppa |
Funtastico’s own flat bread cooked
in the wood
fired oven, served with olive tapenade and
coppa |
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Back To Top |
| light
meals |
| |
price range: $21 to $26 |
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| Cozze al Peperoncino |
Hot and spicy chilli mussels |
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| Insalata di Pollo |
Grilled chicken breast on baby spinach,
crispy
bacon, cherry tomatoes and avocado with a creamy
mustard dressing |
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Insalata di
Vitello con Feta |
Oven roasted veal sirloin, encrusted
with black pepper and served on a Persian feta and roma
tomato salad with a salsa verdi |
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|
| Insalata di Tonno |
Fresh tuna, char grilled medium rare
and served on a potato, bean and baby green salad with
an aged balsamic dressing |
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Parmigiana di Melenzane
|
Oven baked eggplant, layered with
basil, parmesan, mozzarella and Napoletana sauce |
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Back To Top |
| pasta & risotto |
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price range: $26 to $32 |
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Spaghetti Marinara
al Cartoccio |
Fresh fish, clams, calamari,
prawns, scallops and mussels with Napoletana sauce, baked
in a “cartuch” and served in the “cartuch” at
the table |
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| Fettucine al Ragu |
Fettucine pasta cooked in a rich meat
ragu
with meatballs |
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|
| taglierini e crab |
local blue swimmer crab tossed through the taglierini with fresh tomato and chilli |
| |
|
Linguine ai Frutti
di Mare |
Pasta tossed with fresh clams, mussels,
scallops, garlic, olive oil and chilli |
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|
| Ravioli Napoletana |
Large parcels of pasta filled with spinach,
ricotta and parmesan, topped with Napoletana sauce |
| |
|
| Fagottini |
Home made ravioli, filled with chicken
and spinach, served in a blue castello sauce topped with
pistacio nuts
|
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|
Penne con
Funghi di Bosco
e Pancetta |
Penne pasta tossed through crispy pancetta,
wild mushrooms and finished with a touch of cream |
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| Risotto del Giorno |
Please ask your waiter for today’s
creation |
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Back To Top |
| specialty
mains |
| |
price range: $35 to $42 |
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| Pesce del Giorno |
Fresh fish of the day |
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|
Filetto alla
Mostarda |
Prime eye fillet, grilled
to your liking, served with roasted potatoes and topped
with a roasted garlic and seeded mustard cream sauce |
| |
|
bistecca al pepe verde
|
tender rib eye steak, char-grilled and served with
and finished with a green peppercorn sauce |
| |
|
Petti di
Pollo Reale |
Succulent chicken breast filled with
camembert and
prosciutto and finished with a cream and leek sauce on a creamy mash of potatoes with bok choy |
| |
|
Anatra Arrosto
al Miele |
double cooked duck served in a pear and honey sauce with a creamy potato mash |
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|
Misto Fritto
di Pesce |
Lightly fried prawns, scallops, fish
and calamari, served with salad |
| |
|
Polletto alla
Diavola |
mustard marinated spatchcock, partly boned, char-grilled, finished with a lemon olive oil and served with roasted sweet potato |
| |
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| Carre’ d’Agnello |
tender lamb cutlets served with roasted potatoes
and a mediterranean vegetable caponata |
| |
|
| saltimbocca |
tender veal medallions pan-fried with prosciutto crudo finished with white wine and sage, served with rocket |
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| sides & salads |
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price range: $8 to $16.50 |
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| Insalata Verde |
Wedge of crisp iceberg lettuce,
shavings of
parmesan and balsamic dressing |
| |
|
| Insalata caprese con avocado |
buffalo mozzarella, fresh tomato, basil, olive oil and avocado |
| |
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| Insalata Mista |
Freshly tossed garden salad |
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|
Insalata di
Rucola e Radicchio |
Rocket and radicchio salad with
walnuts and a blue cheese dressing |
| |
|
| Broccoli in Umido |
Blanched broccoli tossed in extra virgin
olive oil |
| |
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| Zucca al Miele |
Honey roasted pumpkin |
| |
|
Piselli Casa e
Uova |
Garden peas sautéed with bacon,
onion and
beaten egg |
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| patate fritte |
Bowl of Fries |
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