1. No category

SP AGH ETT I C ARB ONA RA
Although thought of as a
typical Roman dish, the name
is said to come from a dish
made in the Appenine
mountains of the Abruzzo by
woodcutters who made
charcoal for fuel. Since the
name is derived from
carbonaro (the Italian word
for charcoal burner), some
believe the dish was first
made as a hearty meal for
Italian charcoal workers.
BU FFA LO MOZ ZAR ELL A
Buffalo mozzarella is
a mozzarella made
from the milk of the
domestic Italian
water buffalo. It is
a product
traditionally
produced in Campania,
especially in the
provinces of Caserta
and Salerno. Buffalo
mozzarella is a
fresh, soft, semielastic textured
cheese belonging to
"pasta filata"
family. The process
of making pasta
filata cheese
includes heating the
curd to a point where
it can be stretched
and formed into
various shapes. This
gives the snowy white
mozzarella a mild yet
slightly sour taste.
VI NCO TT O
Translated as ‘cooked wine’
comes from the Puglia region
in Italy. It is made by the
EV OO
Extra Virgin
Olive Oil is the
highest quality
and most
expensive olive
oil
classification.
PI ZZ A
A popular contemporary
legend holds that the
archetypal pizza, Pizza
Margherita, was invented in
1889, when the Royal Palace
of Capodimonte commissioned
the Neapolitan pizzaiolo
(pizza maker) Raffaele
Esposito to create a pizza
in honor of the visiting
Queen Margherita. Of the
three different pizzas he
created, the Queen strongly
preferred a pie swathed in
the colors of the Italian
flag: red (tomato), green
(basil), and white
(mozzarella). Supposedly,
this kind of pizza was then
named after the Queen as
"Pizza Margherita"
TA GLI AT A
The word
‘tagliata’ is
associated in
the Italian
cuisine as a
carved/sliced
piece of meat
OS TER IA
The Italian osteria
is a relaxed,
informal eatery where
locals gather to
enjoy food, wine and
the company of other.
Originally they were
primarily drinking
houses, with food
being limited to
light snacks, but the
dishes served
nowadays are often
more substantial.
Menus tend to be
short, with an
emphasis on local
specialties.
slow cooking and reduction
over many hours of nonfermented grape must until
it has been reduced to about
one fifth of its original
volume and the sugars
present have caramelized. It
is a sweet flavour
D. O.C .G
De nom ina zio ne di ori gi ne
co ntr oll ata ("Controlled
designation of origin") is a
quality assurance label for
Italian food products,
especially wines and various
cheeses.
PA STA
Parlemo, in sicily, is the
historical home of dried pasta
production, as documented by Al
Idrisi, the great Arabic
traveller and writer in 1154.
Italy is the worlds largest
consumer of pasta, it is
estimated that each year Italy
eats a staggering
1,572,571,546kg of pasta.
Translations: farfalle =
butterflies, Spaghetti = little
strings
PR OSC IU TTO
The history of this cured ham stretches
back to pre-Roman times. In northern
Italy, in San Daniele, it was the Celtic
people who first began curing meat with
salt, and in Parma it was the peasants.
The traditional process of curing is still
practiced like an art form in both of
these cities and results in the delicious
prosciutto that, when thinly sliced,
simply melts in your mouth.
Parma, in Emilia-Romagna, and San Daniele,
in Friuli-Venezia Giulia, are the two
cities that have cured prosciutto the
longest. Because of this history,
prosciutto di Parma and prosciutto di San
Daniele are the most famous in Italy and
beyond.
laosteria.com.au
facebook.com/laosteria
PRIMI PIATTI
CARNE/ PESCE
ANTIPASTO OSTERIA 28
A selection of cured Italian meats, arancini balls, polenta chips, olives,
grilled vegetables and cheese
PESCE (GF) 29
Parcel wrapped Barramundi fillet baked with pippies, black mussels, cherry
tomato, parsley, garlic and lemon olive oil dressing
BRUSCHETTA DI POMODORO (V) (2 PER SERVE) 9
Finely diced roma tomatoes mixed with basil and herbs served atop of crusted
Italian bread drizzled with extra virgin olive oil
CARNE (GF) 30
Chargrilled scotch fillet served with roasted garlic and rosemary potatoes
drizzled with a salsa verde
FRITTO DI CALAMARI 16
Lightly crumbed calamari with aioli sauce
POLLO SALTIMBOCCA (GF) 26
Chicken breast with pancetta cooked in a lemon, sage, and butter reduction
served with a crispy polenta cake
MOZZARELLA DI BUFALA 14
Imported Italian mozzarella served with san daniele prosciutto drizzled with
‘vincotto’
AGNELLO (GF) 32
Oven baked marinated lamb cutlets served with green beans and roasted almonds
GAMBERONI (GF) 18
King prawns sautéed with garlic, chilli and diced tomato in a balsamic
reduction
TAGLIATA DI MAIALE (GF) 28
Pork fillet seared and oven baked ‘tagliata’ served with broad beans and
pancetta
PANE
Italian sourdough bread (2 per serve) 4
Italian wood baked olive focaccia (2 per serve) 6
Italian wood baked rosemary focaccia (2 per serve) 6
Garlic bread (2 per serve) 4
PASTA
CONTORNI
Steamed beans tossed in garlic and chilli 8
Roasted garlic and rosemary potatoes 10
Rocket salad with pear, walnut and shaved parmesan in a extra virgin olive oil
dressing 12
Caprese salad with tomato, bocconcini cheese, basil, drizzled with extra
virgin olive oil 14
LASAGNA 22
Traditional house made lasagna with a bolognese sauce
GNOCCHI (V) 24
House made potato gnocchi with a tomato pulp topped with buffalo mozzarella
PIZZA
MEDIUM 20 LARGE 26
RAVIOLI (V) 24
House made spinach and ricotta filled ravioli in a burnt sage and butter sauce
MARGHERITA (V)
Tomato base with mozzarella cheese, fresh basil and extra virgin olive oil
LINGUINE AI FRUTTI DI MARE $25
Mixed fresh seafood finished in a white wine, cherry tomato sauce with a touch
of chilli
PROSCIUTTO E FUNGHI
Tomato base with mozzarella cheese, mushrooms and freshly sliced prosciutto
RISOTTO (GF) (V) 24
Arborio rice with a slow cooked mushroom ragu
DOMS
Tomato base with mozzarella cheese, leg ham, salami, bacon, mushrooms, olives,
anchovy fillets
SPAGHETTI CARBONARA 22
Traditional Italian carbonara with pancetta, egg yolk and parmesan cheese
CALABRESE
Tomato base with mozzarella cheese, salami, onions, capsicum and chilli flakes
NAPOLI
Tomato base with mozzarella cheese, olives and anchovy fillets
PRIMAVERA
Tomato base with mozzarella cheese and mixed vegetables
TROPICALE
Tomato base with mozzarella cheese, leg ham, pineapple
DOLCI/DESSERTS ALL
14
All desserts are house made
Torta di Fragola
Strawberry cheesecake
Profiteroles (2 per serve)
Profiteroles filled with house-made custard topped with
chocolate sauce
Tir amisu
House made Italian tiramisu
VINI DOLCI/ DESSERT WINES
Dowie Doole Cane Cut McLaren Vale, SA
7 / 34
Pale gold with ripe apricot, fig and quince aromas
leading to an elegant, rich sensuous palate. A delicious,
lighter style “sticky”
Fletcher Win es Ratafia Nebbiol o South Australia 46
Rose in colour, fortified to 18 and spends 2 years in
small, very old, 100 litre barrels. Drink chilled with
dessert