8.00
Woodfired bread sticks seasoned with sea salt, dry chilli and virgin olive oil.
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Candelori's
Italienisches Restaurant, Pizzeria und Fischrestaurant$$$$
Smithfield
SpeichernTeilen
34 Fotos
MenüMenu 12
Menu
Stuzzichini
Garlic Bread
5.00
Woodfired garlic ciabata bread
Pizzetta Bufala E Parmigiano
12.00
Woodfired pizza crust with buffalo mozzarella and parmesan shavings
Crumbed Stuffed Green Olives Filled
9.00
With goats cheese and snap fried.
Marinated White Anchovies and Sardines
18.00
Extra virgin olive oil, lemon zest, fennel, dry chilli, crushed pepper
Bruschetta Bread
8.00
Woodfired ciabata bread topped with diced tomato, basil, garlic, balsamic vinegar and virgin olive oil.
Pizzetta Bruschetta
12.00
Woodfired pizza crust with diced tomato, basil, garlic, balsamic vinegar and virgin olive oil.
Pizzetta Aglio E Olio
10.00
Woodfired pizza crust with fresh garlic, sea salt and virgin olive oil.
Pan-Fried Olives
9.00
With lemon zest, rosemary, dry chilli and extra virgin olive oil.
Antipasto Board
29.00
Casale prosciutto di parma, salami cassareccia picante, pork brawn, bresaola, aged parmesan, Sicilian olives, served on a board with Sardinian crisp bread. for two
Sizzling Hot Pots
Salsiccie in Tegame
18.00
House made pork sausage and roasted capsicum finished with virgin olive oil and dry chilli; served in sizzling hot pot.
Misto Mare in Tegame
25.00 - 45.00
Hot pot with mussels, baby calamari, octopus, scallops, clams, prawns, virgin olive oil, garlic, chilli, parsley and tomato; served sizzling.
Gamberoni in Tegame
36.00
Western Australian king prawns served sizzling with roasted garlic, smoked paprika, chilli, parsley and virgin olive oil.
Funghi Trifolati in Tegame
29.00
Oyster, field and porcini mushrooms finished with chilli, sea salt, tender shallots, parsley, cherry tomatoes and virgin olive oil; served in sizzling hot pot.
Garlic Prawns in Tegame
21.00 - 32.00
Tiger prawns pot braised in virgin olive oil, basil, tomato, garlic and chilli, served sizzling.
Capesante E Funghi in Tegame
25.00 - 45.00
Queensland scallops in shell with field mushroom, shallots, garlic, chilli, virgin olive oil; served sizzling with aged balsamic vinegar.
Calamaretti in Tegame
24.00 - 36.00
Cherry tomato, baby calamari, roasted garlic, parsley, chilli, virgin olive oil, served in sizzling hot pot.
Scampi, Capesante and Calamaretti in Tegame
58.00
Western Australian scampi, baby calamari, Queensland scallops with chilli, garlic, diced tomato, parsley and smoked paprika; served in sizzling hot pot.
Offal
Chicken Livers Veneziana
19.00
With caramelised onion, virgin olive oil, sage, bay leaf, and pinot grigio white wine.
Lamb Kidneys Trifolati
19.00
Pan braised with butter, red wine, tomatoes, shallots and a dash of cream
Crumbed Lamb Brains
19.00
Pan finished with lemon butter, thyme, sage, oregano and bay leaf
Calf Livers
23.00
Wrapped with prosciutto and finished butter and sage.
Primi
Oysters Natural
With red wine vinaigrette. Sourced from Tasmania.
Carpaccio Di Pesce Spada
23.00
Wafer thin swordfish marinated with extra virgin olive oil, salt, pepper, lime jus, capers and diced Spanish onion vinaigrette.
Salmone Affumicato
23.00
Smoked Norwegian salmon with shaved fennel, wild rocket, caper berries; drizzled with lemon and extra virgin olive oil.
Nannata
21.00 - 29.00
New Zealand whitebait fritters.
Calamari Grigliati Grilled Baby Calamari with Wild Rocket, Radicchio.
23.00 - 33.00
Baked Figs and Prosciutto
23.00
Pan-finished with gorgonzola and mascarpone cream (seasonal availability) . We source our figs from NT, QLD, NSW and California.
Asparagus Con Prosciutto
23.00
Pan-braised asparagus wrapped with prosciutto; grill-finished with cream cheese and grated parmesan.
Doppietta Di Melanzane
21.00
Thin layers of grilled eggplant filled with mozzarella, crumbed, pan fried and finished with a tomato sugo, basil and shaved parmesan.
Polpettine Al Sugo
21.00
Chicken meatballs pot-braised with tomato, white wine and parmesan.
Pepata Di Cozze E Vongole
27.00
Pot steamed mussels, clams, garlic, parsley, white wine, dry chilli, virgin olive oil and ground pepper.
Salt and Pepper Calamari and Prawns
27.00
Pan tossed with lemon and virgin olive oil.
Oysters Kilpatrick
With smoked bacon and Worcestershire. Sourced from Tasmania.
Carpaccio Di Manzo Raw
23.00
Wafer thin prime eye fillet marinated with aged balsamic vinegar, virgin olive oil, lemon jus, salt, pepper; finished with wild rocket and parmesan shavings.
Insalata Caprese
21.00
Fiore di latte mozzarella, roma tomatoes, basil, Sicilian olives, white sardines; finished with virgin olive oil.
Calamari Fritti Tender Calamari Lightly Floured and Pan Fried.
23.00 - 28.00
Zucchini Flowers
23.00
Filled with ricotta cheese and spinach; lightly pan fried.
Crumbed Ricotta Crocché
21.00
Ricotta cheese croquettes finished with gorgonzola and mascarpone cream
Baccala Fritto
23.00
Crispy fried salt cod croquettes served with aioli and lemon.
Doppietta Di Zucchini
21.00
Thin layers of grilled zucchini filled with gorgonzola, ricotta; crumbed and pan fried; finished with soft cream blue cheese.
Cozze Al Pomodoro
27.00
Tasmanian mussels pot braised with tomato, garlic, virgin olive oil and parsley.
Capesante Con Chorizo
21.00 - 35.00
Queensland scallops with chorizo sausage; pan grilled with garlic, lemon, extra virgin olive oil.
Pasta
Linguine Limone
24.00
Pan tossed long thin pasta with lemon zest, roasted garlic, parsley, dry chilli, grated aged parmesan cheese and extra virgin olive oil
Fettuccine Boscaiola
24.00
Flat ribbon egg pasta pan tossed with mushrooms, pancetta, cream, parsley, pepper and extra virgin olive oil.
Gnocchi Al Gorgonzola
24.00
Potato dumplings pan tossed with gorgonzola, parmesan and cream.
Spaghettini Alla Carbonara Thin Spaghetti Pan Tossed with Pancetta, Free Range Egg,
24.00
Pepper, extra virgin olive oil and grated parmesan
Cannelloni Di Pollo Flat Sheet Egg Pasta Folded with Chicken Breast, Fiore Di Latte Mozzarella,
21.00
Grated aged parmesan, béchamel baked with tomato and basil.
Pappardelle with Duck Ragù
26.00
Wide, flat egg pasta pan tossed with a ragù of pot-braised duck, roasted garlic, tomato and extra virgin olive oil.
Chitarra Con Gamberi, Pancetta E Prosecco
26.00
House made spaghetti thin pan tossed with tiger prawns, house made pancetta and prosecco sparkling wine.
Linguine Con Salsiccie E Porcini
25.00
Truffle infused linguine pan tossed with dry porcini and field mushrooms, house made pork sausage, a dash of cream and extra virgin olive oil.
Tortelli Caramelle Quattro Formaggi
26.00
Lolly-shaped pasta cushions filled with English spinach, smoked scarmozza, goats cheese, bufala mozzarella and ricotta cheese.
Spaghettini Alle Vongole
26.00
Thin spaghetti pan tossed with clams, garlic, parsley, chilli, cherry tomatoes, virgin olive oil and prosecco sparkling wine.
Linguine Con Aragosta, Gamberi E Cozze
36.00
Long thin pasta, pan tossed with a half lobster, tiger prawns, mussels, virgin olive oil, diced tomatoes, garlic, chilli and white wine.
Chitarra “Ragù Bolognese”
24.00
House made spaghetti with a slow pot braised veal bolognese ragù.
Gnocchi Al Pomodoro
21.00
Potato dumplings pan tossed with basil, oregano and tomato.
Agnolotti Di Ricotta E Spinaci Pasta Cushions Filled with Ricotta Cheese and Spinach; Pan
24.00
Finished with tomato and basil sugo.
Lasagna Al Forno Wide Flat Sheet Egg Pasta Folded with Fiore Di Latte Mozzarella, Boiled Egg,
25.00
Bolognese ragù, béchamel, grated aged parmesan; oven baked with tomato and basil sugo.
Maltagliati Rabbit Ragù
26.00
Roughly cut house made flat egg pasta pan tossed with a pot braised farmed rabbit, Riesling wine, extra virgin olive oil sugo.
Pappardelle with Osso Buco
26.00
Wide ribbon egg pasta with slow pot braised veal shank ragù
Linguine Con Zucchini E Gamberi
26.00
Long thin pasta pan tossed with zucchini, prawns, cherry tomato, basil, dry chilli, crushed pepper, extra virgin olive oil and pinot grigio white wine.
Linguine Marinara
26.00
Long thin pasta pan tossed with an array of fresh seafood, garlic, virgin olive oil, parsley, basil, oregano and tomato.
Lobster, Prawn, Crab Ravioli
27.00
Large ravioli filled with lobster, crab and prawn meat; pan finished with diced tomatoes, basil and extra virgin olive oil.
Spaghettini with Crab
27.00
Thin spaghetti with blue swimmer crab, capers, roasted capsicum, cherry tomato, roasted garlic and dry chilli.
Risotto
Wild Mushroom Risotto
24.00
Wild rice pan tossed with porcini mushrooms, shallots, mascarpone, extra virgin olive oil; finished with parmesan shavings and white truffle oil.
Risotto Primavera
26.00
Arborio rice with zucchini, prawns, diced onions, shallots, cherry tomatoes, extra virgin olive oil and pinot grigio white wine.
Squid Ink Risotto
26.00
Arborio rice slowly pan stirred with squid ink, baby calamari, shallots, roasted garlic, chilli and extra virgin olive oil.
Risotto Pescatore
26.00
Arborio rice pan tossed with an array of fresh seafood, garlic, virgin olive oil, parsley, basil and tomato.
Secondi
Petto Di Pollo Farcito
29.00
Crumbed breast fillet envelope filled with ricotta and sautéed spinach; pan finished with green pepper corns, vecchia romagna brandy, sage, shallots and cream
Petto Di Pollo Avocado E Gamberoni
29.00
Pan braised chicken breast fillets with king prawns, avocado, white wine, roasted garlic and cream.
Filetto Merlot
32.00
Pan braised eye fillets, virgin olive oil, garlic, rosemary, and merlot red wine.
Filetto Sophia
32.00
Eye fillet medallions pan braised with field mushrooms, virgin olive oil, vecchia romagna brandy, peppercorns, garlic and cream.
Vitello Oscar
29.00
Pan braised veal with king prawns, asparagus, garlic, parsley, virgin olive oil and cream.
Vitello Saltimbocca
29.00
Pan braised veal with parma prosciutto, virgin olive oil, sage and white wine.
Quaglie Saltimbocca
29.00
Roasted quails wrapped with prosciutto; pan-finished with virgin olive oil, sage, garlic, white wine and served on a bed of lentils.
Cognilio Cacciatore
29.00
Slow pot braised farmed rabbit with roasted garlic, diced tomato, Sicilian olives, rosemary, sage, virgin olive oil.
Petto Di Pollo Tropicale
29.00
Pan braised chicken breast fillets, mango cheeks, king prawns, cream.
Petto Di Pollo Portofino
32.00
Pan braised chicken breast fillets with Queensland scallops in shell and king prawns; finished with brandy, cream and shallots.
Filetto Romana
32.00
Pan-grilled fillets with reduced aged balsamic, sundried tomato, bocconcini cheese, grated parmesan and basil.
Filetto Pavarotti
32.00
Eye fillet medallions pan tossed in virgin olive oil, pepper, rosemary, garlic, bocconcini, basil, tomato and flamed with vecchia romagna brandy.
Vitello Parmigiana
29.00
Pan braised veal, layered thin eggplant, bocconcini, basil, oregano and tomato.
Vitello Bocconcini
29.00
Pan braised veal layered with double smoked ham, bocconcini, basil and tomato.
Capretto
30.00
Pot braised baby goat with garlic, virgin olive oil, sage, rosemary, brandy, white wine.
Off the Grill
Pan-Grilled Fiorentina
59.00
Angus grain-fed 800g t-bone oven-finished with lime, butter, roasted garlic, rosemary and shiraz red wine. Please allow 15-20 minutes. (served rare or medium cooked only)
Sage Mint Lamb Cutlets
29.00
Chargrilled and finished with rosemary, roasted pine nuts, lemon and virgin olive oil; served on wild rocket.
Rosemary Spatchcock
27.00
With virgin olive oil, balsamic, bay leaf, garlic, rosemary, chilli, lemon.
W.A. Lobster
120.00
Chargrilled 900g whole lobster with lemon, butter, thyme, parsley. From Canal Rocks.
Baby Octopus
29.00
Marinated with lemon, virgin olive oil, aged balsamic vinegar; chargrilled and served on wild rocket. Sourced from Clarence River.
Half Lobster, Scampi and Scallops
85.00
Chargrilled with lemon, virgin olive oil and parsley. Lobster and Scampi sourced from Western Australia; Scallops sourced from Queensland.
Chargrilled Rib Eye
33.00
Grain-fed 500g rib eye, finished with virgin olive oil and balsamic vinegar; served with a seeded mustard vinaigrette on the side. (Rare or medium cooked recommended)
Balsamic Pork Fillets
29.00
With oyster mushrooms, extra virgin olive oil, garlic, rosemary.
W.A. Scampi
65.00
Chargrilled with lemon, chilli, virgin olive oil, garlic, butter. Sourced from Busselton.
King Prawns
36.00
Grilled with lemon, dry chilli, parsley and virgin olive oil.
Lemon Sole Grilled 700G
32.00
New Zealand sole with oregano, lemon thyme, garlic and virgin olive oil.
Salads
Mixed Leaf
10.00
With olives, onion, cherry tomatoes; drizzled with balsamic and extra virgin olive oil.
Radicchio and Fennel
12.00
Drizzled with red wine vinegar and extra virgin olive oil.
Rocket, Pear and Gorgonzola
14.00
Drizzled with white balsamic vinegar and extra virgin olive oil.
Wild Rocket and Parmesan
12.00
Drizzled with balsamic vinegar and extra virgin olive oil
Greco
14.00
Tomato, Spanish onion, basil, kalamata olives, Danish fetta, oregano, red wine vinegar, virgin olive oil
Side Orders
Fries
8.00
Sprinkled with sea salt
Broccolini
12.00
Baby broccoli tossed with button mushrooms, garlic, chilli, virgin olive oil and cherry tomatoes.
Purè Di Patate
9.00
Potato mash drizzled with extra virgin olive oil and parsley
Rosemary and Garlic Potatoes
12.00
Served crispy
Le Pizze
Margherita
20.00
Tomato, buffalo mozzarella, aged parmesan, basil.
Capriciosa
23.00
Tomato, buffalo mozzarella, mushrooms, artichoke, smoked ham, Sicilian olives.
Patate
21.00
Buffalo mozzarella, sliced potato, sea salt, rosemary, extra virgin olive oil; in bianco.
Pesto
22.00
Buffalo mozzarella, zucchini, roasted pine nuts, pesto, cherry tomatoes, parmesan; in bianco.
Quattro Formaggi
22.00
Buffalo mozzarella, gorgonzola, parmigiano, smoked scarmozza; in bianco.
Prosciutto E Rucola
23.00
Tomato, buffalo mozzarella, Casale prosciutto, rocket, balsamic, virgin olive oil.
Misto Mare
24.00
Tomato, buffalo mozzarella, mussels, prawns, baby calamari
Napolitana
21.00
Tomato, buffalo mozzarella, cherry tomatoes, sardines, olives.
Diavola
22.00
Tomato, buffalo mozzarella, hot casareccia salami, Sicilian olives, oregano.
Salsiccie, Porcini, Spinaci
23.00
Buffalo mozzarella, house made pork sausage, porcini mushrooms, sautéed spinach, balsamic vinegar, cherry tomatoes; in bianco.
Tonno E Olive
23.00
Buffalo mozzarella, preserved tuna, Sicilian olives, extra virgin olive oil; in bianco
Gorgonzola
22.00
Buffalo mozzarella, gorgonzola, parmesan, chopped radicchio; in bianco.
Gamberi
25.00
Tomato, buffalo mozzarella, cherry tomatoes, tiger prawns, rocket pesto, parmesan shavings.
Calzone
25.00
Pizza turnover filled with ricotta, buffalo mozzarella, mushrooms, smoked ham, pepper, tomato.
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