À-LA-CARTE
Cicchetti - Starters
Homemade bread, Sicilian olive oil and balsamic (GFOP)
Oven baked bruschetta 'panzanella' (GFOP)
Spicy broken green olive (GF)
Antipasti - Primi - Entrees
Buffalo mozzarella, heritage tomatoes, basil oil (GFV)
Air dried wagyu beef served with porcini, summer truffle infused oil and aged parmesan (GF)
Artisanal cured meats cheese
Marinated Kingfish served with fennel and orange salad (GF)
Fish croquettes with a garlic sauce
Silver Fish fritters
Mozarella with marinated Anchovy fillets, garlic crostini and Marsala dressing
Veal meatballs served in a white wine sauce
Mushrooms with herbs, chilli, sun-dried tomatoes and baked ricotta (VGF)
Eggplant and prosciutto pudding with eggplant and ricotta rolls (GFVOP)
Garden vegetable soup (VGFVOP)
Paste - Homemade & Bronze Cut Pastas (Entrees)
Potato gnocchi with basil pesto (GFVOP)
Gratinated pasta shells with eggplant, basil and ricotta salata (V)
Hand cut square thick spaghetti with wild boar and tuscan sauce (GFOP)
Twisted pasta with braised onions, beef and pork ribs (GFOP)
Pasta curls with prawns, saffron, pine nuts, fennel, anchovies and sultanas, pangrattato (GFOP)
Filled pasta pockets with collard greens and walnut sauce (GFOP)
Carni e Pesce - Meat & Fish (Mains)
Oven roasted chicken, artichokes, tuscan herbs, summer truffle oil (GF)
Slow braised lamb with herbs and fennel seeds (GF)
Veal strip loin 'saltinbocca', crispy prosciutto, sage (GF)
Venison with Calabrian sauce and hint of chilli (GF)
Spit roasted duck with Venetian spices (GF)
Fish fillet with roasted onions, baby Roma tomatoes scented with thyme and saffron (GF)
Stone oven prawn halves with salmoriglio
Insalate e Verdure - Salads & Vegetables
Roasted heirloom carrots (GFV)
Roasted potatoes (GFV)
Peas with pancetta and thyme (GFVOP)
Curly endive and green leaves truffle vinaigrette (GFV)
Cucumber with roasted capsicum red onion, grana and marinated forest mushrooms (GFV)
Warm cauliflower, capers, olives, roast capsicum salad (GFV)
Dolci - Desserts
Profiteroles with vanilla custard and chocolate sauce
Classic Italian dessert with mascarpone and marsala
Nougat parfait with homemade ice cream (GF)
White chocolate mud cake and limoncello with white chocolate sorbet (GF)
Ricotta cream encased in orange wafer with pistachio gelato
Set custard with Piedmont chocolate, amaretto gelato (GFOP)
MENU
The menu at Galileo is inspired by traditional Sicilian cuisine – the culinary background of head chef Vince. As much as possible is handmade on the premises everyday by our talented team, including the pasta, bread, stocks, sauces and the desserts.
We can host your function at the restaurant, and work with you to tailor a menu with wines to match. Functions above 12 people will have the opportunity to select from our set menus or the option to design their own. The restaurants has a capacity of 100 people when seated. The restaurant features a beautiful private dining room with space for a digital projector or anything else you may need for your function. Please do not hesitate to contact us for more information about a booking or function.
SEE OUR VALENTINES DAY 2020 MENU HERE
OPENING HOURS
LUNCH
Tuesday to Friday from 12:00pm
DINNER
Tuesday to Saturday from 5:45pm
CLOSED
Sunday and Monday