CoreAug20

Thank you for choosing award winning

Il Forno Italian restaurant.

We are passionate about great food and wine, served in a

vibrant, warm and friendly atmosphere, by people who care and
who have a passion for genuine food and service.

Our search for the best ingredients and products never

ceases. The finest ingredients have been chosen direct from
suppliers to ensure authenticity, tradition, taste and quality.

Our extra virgin olive oil, the very essence of every Italian
kitchen, is produced exclusively for us in a remote mountain
village in Basilicata.

Enjoying great food and drink is a great pleasure in life and

we sincerely hope that you enjoy your time with us, today and
when you return!

Paolo

‘BUON APPETITO!’
 STARTERS
o l i v e , b r e a d , f o cacc i a | o l i v e , b r u s c h e t t e , f o cacc e
OL I V E 4.25 CESTINO DI PA NE 4.50
Kalamata and green Colossal olives dressed with extra virgin Basket of bread and focaccia, with olive tapanade and butter
olive oil, garlic, mixed peppers and spices
FOCACCI A 5.75
BRUSCHETTA5.25 Choose from:
* c l a s s ic a * ro s e m a ry 
Oven baked Italian bread, rubbed with garlic and topped * tom ato 
with cherry tomatoes, basil, oregano and extra virgin olive oil * f ior di l at t e moz z a r e l l a 
* ca pr ese * g a r l ic
Oven baked Italian bread, rubbed with garlic and topped
with cherry tomatoes, Buffalo mozzarella D.O.P, basil,
oregano and extra virgin olive oil

soup | zuppe
MINESTRONE  7.00 SEPPIE FAV E E SPINACI 9.00
Traditional Italian vegetable soup with croutons Cuttlefish, broad bean and spinach soup - a real favourite which
and a dash of tomato sauce originated from Apulia in Southern Italy

classic antipasti | antipasti classici

PROSCIUTTO DI PA R M A 9.00 CA R PACCIO NOCI PER E 14.00
Parma Ham Gran Riserva with Buffalo mozzarella E GORGONZOL A
D.O.P. dressed with basil and extra virgin olive oil Thinly sliced fillet of beef with walnut, pear and gorgonzola

BUR R ATA9.00 POL IPETTI A L L LUCI A NA 9.00

Creamy Burrata cheese served with a selection of Baby octopus with Taggiasche black olives, capers,
Italian tomatoes and basil pesto cherry tomatoes and tomato sauce

F EGATINI DI POL LO 8.00 FA NTA SI A DI M A R E 20.00

Sautéed chicken livers in a reduction of Marsala sweet wine, [2 peopl e ]
cream and sultanas, served with toasted croutons and onion Selection of the finest seafood, to match the Italian tradition

A NTIPA STO MISTO  20.00 ZITO CORTO A L L A NOR M A 8.00

[ f or 2-3 peopl e ] Artisan short ziti pasta with aubergine and baked ricotta cheese
Selection of the finest cured meat, vegetables,
Buffalo mozzerella D.O.P SPAGHETTI POMODORO 8.00
Artisan spaghetti with San Marzano D.O.P.
F R ITTUR A DI CA L A M A R I 7.50 tomato sauce, basil, extra virgin olive oil and cherry tomatoes
Calamari and courgette in light batter with topped with ricotta cheese
lemon & lime foam
GNOCCHI DI PATATE V IOL A 9.00
GA MBERONI10.50 Fresh homemade gnocchi made with purple potato, clams
Pan-fried king prawns served in a light garlic butter & and yellow cherry tomatoes
chilli sauce with cherry tomatoes and toasted croutons
MEZZE M A NICHE COZZE E  10.00
CA PESA NTE10.50 CR EM A DI FAGIOL I
Seared king scallops marinated with lemon & dill and Artisan mezze maniche pasta with mussels and cream
wrapped in pancetta. Served with saffron risotto of borlotti beans

OSTR ICHE  6.00 PA STA MISTA SCA MPI E CECI 11.00

Three fresh Colchester rock oysters, served with shallot A selected mixture of artisan pasta from Naples with
vinegar, balsamic and lemon caviar langoustine, chickpeas, cream and garlic

TA RTA R E DI M A NZO  15.00 R AV IOL I A L L A R A PA ROSSA 9.00

An Italian classic, prepared at the table. Diced beef fillet Fresh homemade beetroot ravioli filled with goat's cheese and
mixed with capers, onions, eggs, mustard and extra virgin olive oil walnuts tossed in butter and sage sauce, drizzled
with a honey glaze

gourmet salads | insal ate

INSA L ATA CA PR INO 11.50 PA NZ A NEL L A 11.50
Goat's cheese served on top of sliced beetroot, mixed leaves, Tuscan salad with finely chopped heritage tomatoes, basil,
tomatoes, cucumbers, capers, olives, oregano, balsamic glaze, anchovies, celery, peppers, onion and basil pesto. Served with
extra virgin olive oil and croutons artisan toasted bread

INSA L ATA CESA R E 11.50 INSA L ATA GR A NCHIO 11.50

Baby lettuce, chicken, pancetta, parmesan shavings, toasted Crab and mango salad served on a bed of mixed leaves,
artisan bread, caesar dressing and extra virgin olive oil cucumber, fresh mint, red chilli, shallot and lemon caviar
MAINS
me at dishes | l a ca r n e le paste trafil ate al bronzo
F IL ETTO DI M A NZO 10OZ 27.00 COSTOL ETTA DI AGNEL LO 26.00 traditional te x tured pastas and ravioli
Grilled prime fillet of beef served with dauphinoise potatoes, French trimmed rack of lamb with rosemary and garlic, All of our pasta is organic and made with 100% Italian grains (Afeltra) and cooked perfectly.
spinach, parmesan crust and Barolo sauce served with artichokes and dauphinoise potato All of our ravioli are homemade daily in the restaurant
(Recommended served pink)
WAGY U R IBEY E DI M A NZO 12 OZ 29.00
Australian Wag yu Ribeye, this meat is well marbled for MIL A NESE DI POL LO 19.00 PENNE A L L’A R R A BBI ATA 10.00 SPAGHETTI A L L A CA R BONA R A 13.00
peak flavour served with seasonal vegetables Pan fried chicken coated in breadcrumbs, Artisan Penne with Tomato San Marzano D.O.P., garlic, Artisan Spaghetti with eggs, pancetta, parmesan, crushed
served with spaghetti tomato and parmesan cheese chilli and extra virgin olive oil peppercorns (made the Italian way)
WAGY U ENTR ECOTE 26.00
DI M A NZO 10OZ  POL LO19.00 L INGUINE A L LO SCOGL IO 16.00 SPAGHETTI A L L E VONGOL E 15.00
Australian Wag yu Sirloin Steak, served with seasonal Grilled chicken thighs, served with mashed potatoes Artisan Linguine with langoustine, prawns, mussels, clams Artisan Spaghetti, Palourdes clams, garlic, extra virgin olive
vegetables and mixed vegetables (Choose your own sauce, peppercorn and baby squid finished with garlic and cherry tomatoes oil, parsley
or medium spicy paprika)
STR ACCETTI DI M A NZO (F L A MBÉ) 27.00 SPAGHETTI CON CR EM A A L L'AGL IO 10.00 L INGUINE A L L’A STICE 24.00/32.00
Medallion of fillet steak served on a bed of pan-fried cabbage, GUA NCI A L E DI M A NZO E 23.00 Artisan Spaghetti with garlic olive oil, crumbled bread and Whole blue lobster with Linguine pasta in
leak and cream, with dauphinoise potatoes R ISOTTO A L L E ER BETTE garlic cream white wine, garlic and cherry tomatoes
and peppercorn sauce (prepared at the table) Slow cooked OX cheek served on a bed of mixed herb risotto
and veal jus L A SAGNA TR A DIZIONA L E 11.00 R AV IOL I A L L’A STICE 25.00
OSSOBUCO A L L A MIL A NESE 24.00 Oven baked layers of pasta with beef Bolognese sauce, Fresh homemade Ravioli with lobster served with a
Veal Shank braised with rosemary, carrot, orange zest BISTECCA A L L A F IOR ENTINA  70.00 béchamel, Fiordilatte mozzarella, Parmesan cheese and basil lobster bisque
served with risotto milanese 2 - 3 peopl e
Grilled T-Bone, seasoned with Himalayan pink salt, SPAGHETTI A L L A CHITA R R A CON 15.00 R AV IOL I BUFA L A E MEL A NZ A NE 13.00
salt of Cervia, roast potatoes, mixed vegetables and peppercorn sauce, COL ATUR A DI A L ICI  Fresh homemade Ravioli with Buffalo mozzarella D.O.P.
weight 1.5kg (50 oz) Freshly homemade basil Spaghetti, rye bread sauce, cherry and aubergine
tomato and anchovy sauce
R AV IOL I DI CINGHI A L E 15.00
PACCHERI ALL A MATRICIANA 12.00 Fresh homemade Ravioli filled with wild boar ragout, served
A DD SAUCE: Artisan homemade Paccheri pasta with pancetta, onions, with wine jus and diced wild boar
* p e p p e rc or n2.25  * b a rol o wine 2.50 Tomato San Marzano D.O.P and finished in a red wine and
tomato sauce TR I A NGOL I DI PESCE SPA DA CON
POMODOR INO E GA MBER I 15.00
TAGL IOL INI A L TA RTUFO (F L A MBÉ) 20.00 Freshly homemade pasta filled with swordfish, served with
fish dishes | pesce Freshly homemade Tagliolini pasta served with black truffle tiger prawns and cherry tomato sauce
sauce, extra virgin olive oil (prepared at the table)
SOGL IOL A A L L A MUGNA I A 30.00
ZU PPA DI PESCE 25.00 Pan fried dover sole filleted at the table, served with ZITONI CON R AGU DI SA LSICCI A 11.00
Traditional Italian fish soup (catch of the day) seasonal vegetables and lemon butter sauce Artisan homemade Zitoni pasta with Italian sausage ragu and
pecorino cheese
F R ITTUR A MISTA DI PESCE 25.00
Lightly battered fried fish (catch of the day) BR A NZINO A L L A BR ACE 29.00 pizza
served with lemon foam Grilled whole sea bass filleted at the table, served with seasonal
vegetables (Also available baked in salt) M A RGHER ITA10.00 RUSTICA11.00
DUO DI SA L MONE E BR A NZINO 22.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella Tomato San Marzano D.O.P., Fiordilatte mozzarella,
Sous vide salmon and sea bass roll, served with PESCE SPA DA GHIOTTA 24.00 and basil aubergine, courgette, mushroom, pepper and spinach
creamed potato, asparagus and cherry tomatoes Sous vide swordfish served with olives, cherry tomatoes,
capers and potato cream DI AVOL A10.50 ROM A NA10.00
TONNO24.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella Tomato San Marzano D.O.P., anchovies, capers and
Pan fried Tuna served with smoked provola cheese ROMBO A L FOR NO 30.00 and spicy salami black olives
and tomato concasse Oven baked turbot filleted at the table, served with potatoes,
artichokes, olives and cherry tomatoes ZINGA R A10.50 PIZZ A F R ITTA SA LSICCI A 11.00
MER LUZZO25.00 Tomato San Marzano D.O.P., Fiordilatte mozzarella, E F R I A R IEL L I
Sous vide black cod served with courgettes and mint cream mushroom and cooked ham Deep fried pizza with Tomato San Marzano D.O.P.,
Fiordilatte mozzarella, fresh Italian sausage, Italian
QUATTRO FOR M AGGI 11.00 broccoli and ricotta cheese
sides | contorni Fiordilatte mozzarella, goat's cheese, gorgonzola
and parmesan with pear and honey ITA L I A NA12.50
PATATE A L FOR NO 4.00 INSA L ATA RUCOL A E PA R MIGI A NO 4.00 Cherry tomatoes, Buffalo mozzarella D.O.P., parma
Garlic and rosemary roast potatoes Classic salad of wild rocket and parmesan shavings SA N DA NIEL E 11.00 ham and rocket
Tomato San Marzano D.O.P., Fiordilatte mozzarella
PATATINE4.00 POTATO DAU PHINOISE 4.00 and parma ham ECCEL L ENZ A18.00
Hand cut Il Forno fries Thinly sliced potatoes slow-cooked in the oven with cream Buffalo mozzarella D.O.P. pizza base garnished with
TONNO18.00 mortadella salami, caciocavallo cheese, finished with pesto
FAGIOL INI4.00 SPINACI4.00 Tomato San Marzano D.O.P., fresh tuna and fresh onions sauce and toasted pistachios
Green beans with extra virgin olive oil and garlic Steamed spinach with garlic, butter and extra virgin olive oil
MEL A NZ A NE 16.00
BROCCOL I4.00 Tomato San Marzano D.O.P., aubergine, provola
Tender broccoli with garlic and extra virgin olive oil
 CHILDREN’S MENU

T W O C OUR S E S & DR INK 9.9 5

For our younger guests up to age 11

mains
PEPITE DI POL LO CON PATATINE
Chicken nuggets with chips

SPAGHETTI BOLOGNESE
World classic spaghetti with beef Bolognese sauce

PIZZETTA M A RGHER ITA

Fiordilatte Mozzarella cheese and Tomato San Marzano D.O.P.

PIZZETTA DI AVOL A
Tomato San Marzano D.O.P., Fiordilatte Mozzarella
and spicy salami

BR A NZINO CON V ER DUR E

Sea bass fillet served with chunky chips

PENNE POMODORO
Penne pasta served with Tomato San Marzano D.O.P

desserts
ICE CR E A M
Selection of two scoops of ice cream

drinks
Choose from a glass of:

* a n y c or di a l
* c ok e
* di et c ok e
* l e mon a de
 GLUTEN FREE

starters
BRUSCHETTA CA PR ESE 5.25
Oven baked gluten free bread topped with Buffalo mozzarella D.O.P,
cherry tomatoes, garlic, oregano and basil

CA PR INO GR IGL I ATO 9.00

Grilled goat's cheese served with grilled seasonal vegetables

GA MBERONI 10.50
Pan-fried king prawns served in light garlic butter
and chilli sauce, cherry tomatoes

mains
PENNE CON SA L MONE 10.00
Gluten free penne pasta in a creamy salmon sauce

GNOCCHI A L L A SOR R ENTINA 10.00

Corn flour gnocchi served with Tomato San Marzano D.O.P. sauce
and vegan cheese

BR A NZINO CON V ER DUR E 19.00

Sea bass fillets served with seasonal vegetables

TAGL I ATA DI M A NZO 10OZ 25.00

Chargrilled sirloin steak sliced and served with cherry tomatoes, rocket
and parmesan shavings

PIZZ A M A RGHER ITA 10.00

Gluten free pizza made with tomato San Marzano D.O.P. base
and topped with Fiordilatte Mozzarella cheese

PIZZ A DI AVOL A 10.50

Gluten free pizza made with tomato San Marzano D.O.P. base
and topped with Fiordilatte Mozzarella cheese and spicy salami

desserts
TORTA CA PR ESE 7.00
Gluten free almond and chocolate cake

GEL ATO L IMONE E F R AGOL A

Strawberry & lemon ice cream

* 1 s c o op   2.00
* 2 s c o op s   3.00
* 3 s c o op s   4.00

gluten free base avail able with all pizzas - just ask your waiter
 VEGAN
starters
FOCACCI A 6.50
With tomato, garlic and oregano

CA PR ESE V EGA NA 7.00

Selection of Italian tomatoes and vegan cheese

mains
PENNE A L L A R R A BBI ATA 10.00
Artisan Afeltra penne pasta served with fresh tomato sauce, chilli,
garlic and parsley

GNOCCHI A L L A SOR R ENTINA (g f) 10.00

Corn flour gnocchi served with tomato sauce
and vegan cheese

SPAGHETTI INTEGR A L I
A L POMODOR INO 12.00
Artisan wholegrain spaghetti served with cherry tomatoes and basil

L INGUINE A L TA RTUFO (F L A MBÉ) 20.00

Artisan organic linguine pasta served with black truffle,
truffle sauce and extra virgin olive oil (prepared at the table)

POL PETTA DI PA NE 8.00

Pan fried vegan ball made with flaxseed, parsley, breadcrumbs, salt and
pepper, served with mixed tempura vegetables and spicy tomato dip

PIZZ A M A RGHER ITA 10.00

Tomato sauce and Italian vegan cheese

INSA L ATA V EGA N 12.00

Pan fried kale, walnut, cucumber with oat milk, lime zest, Dijon
mustard and extra virgin olive oil

PA NZ A NEL L A 11.50
Tuscan salad with Italian cherry tomatoes, basil, celery, mixed peppers
and onion. Served with artisan bread

desserts

TORTA A L CIOCCOL ATO E

L A MPONI V EGA NA 6.00
Vegan sponge cake with chocolate mousse and raspberries

If you suffer from nut or other allergies, please ask your server for more information. All of our dishes are prepared and cooked in kitchens where
allergen ingredients (e.g. nuts, flour, etc.) are commonly used, and we therefore cannot guarantee our dishes will be free from traces of these
products. Olives may contain stones. Chicken, fish and duck dishes may contain bones. All prices include VAT at the current rate. All steak
weights provided are average weight before cooking.
C o r e A u g 20