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A La Carte

    • Pane

    • Pane di Casa


      Mini crusty ciabatta roll with house smoked sea salt and truffled parmesan butter

    • Garlic Bread


      House made garlic and herb butter served on toasted ciabatta

    • Bruschetta con Pomodori


      Diced tomato tossed with garlic, oregana and fresh basil served on crusty ciabatta

    • Bruschetta con Funghi


      Swiss brown button mushrooms sauteed with freshly picked thyme on crusty with truffle ricotta

    • Primi Piatti

    • Arancini


      Crispy fried rice balls filled with smoked Mozzarella, Grana Padano, Gorgonzola, and rosemary served with a tomato, chilli jam and garlic aioli

    • Scamorza


      Wood smoked white Mozzarella lightly grilled and served with smoked sea salt and fresh lemon

    • Calamari Fritti


      Tender marinated squid lightly fried & dusted with fennel pollen infused volcanic black salt, accompanied by a rocket salad and garlic aioli

    • Capesante


      Grilled Canadian diver scallops wrapped in prosciutto on a bed of baby leek and cauliflower puree, garlic and smashed green peas

    • Antipasti Misti


      Chefs selection of imported and local cold cuts with grilled and marinated vegetables served with fresh crusty ciabatta

    • Esca Frittella Bianco


      New Zealand whitebait mixed with Parmesan, eggs and fresh herbs

    • Insalata Caprese


      Salad of vine ripened roma tomatoes, buffalo mozzarella, fresh basil and fig vincotto

    • Frutti di Mare


      Moreton Bay bug sauteed with chilli, garlic and ginger, finished in a light creamy tomato and cognac sauce served with crusty ciabatta

    • Pancetta di Maiale


      Mariosarti’s signature crispy skin pork belly accompanied with pumpkin and baby carrot puree, smashed peas and porcini jus

    • Insalata Gamberetti


      Fresh Mooloolaba tiger prawns, shallow fried in garlic, chilli, and ginger, crowned on top of a fennel, orange and mint salad

    • Pasta

    • Rigatoni al Ragù di Agnello


      5 star sovereign lamb shoulder slowly braised in a rich tomato sauce tossed with fresh thyme and shaved Reggiano

    • Spaghetti Alla Marinara


      Queensland tiger prawns, Moreton Bay bugs, scallops and squid sautéed in chilli, garlic and a light Napoli sauce

    • Gnocchi di zucca


      Pan fried pumpkin gnocchi served with a white wine butter emulsion, fried sage, roasted pine nuts and goat cheese

    • Rigatoni con Pollo


      Free range chicken tenderloins tossed with garlic, semi-dried tomatoes, and fresh herbs in a creamy tomato sauce finished with Grana Padano

    • Spaghetti con Polpette


      Black angus Wagyu meatballs filled with smoked white mozzarella, cooked in a rich Napoli sauce served with truffle infused ricotta and fresh herbs

    • Tortellini frutti di mare


      Handmade tortellini filled with blue swimmer crab and Mooloolaba prawn, Italian herbs in a light creamy tomato and white wine sauce

    • Secondi

    • Filetto

      300g 42.9 / 500g 58.9

      Cape Grim eye fillet (300g) or 150 day grain fed Darling Downs MSA Rib fillet (500g), truffled potato, roasted bone marrow, blistered cherry tomatoes, confit mushroom and Nebbiolo jus

    • Saltimbocca di Pancetta Alla Romana


      Pork scaloppini layered with pancetta and sage, served on a bed of olive oil mash and sautéed vegetables, finished with a lemon scented butter sage sauce

    • Vitello Funghi


      Milk fed veal medallions accompanied by sautéed Swiss brown mushroom in a light creamy sauce, olive oil mash and seasonal vegetables, finished with fresh thyme and truffle pesto

    • Anatra al Marsala


      Sicilian spiced crispy skin Grimaud duck breast, baby veg and confit potato salad, finished with a marsala jus

    • Agnello Codrione


      Tasmanian lamb rump marinated with rosemary and sage, served with truffle infused mash, roasted baby vegetables and a red wine jus

    • Pollo alla Parmigana


      Parmesan and herb crusted free-range chicken supreme, topped with sofrito sauce, San Danielle prosciutto and buffalo Mozzarella, on a bed of olive oil mash and sautéed beans

    • Pancetta di Maiale


      Mariosarti’s signature crispy skin pork belly accompanied with pumpkin and baby carrot puree, smashed peas and porcini jus

    • Contorni

    • Verdure di Stagione


      Sautéed seasonal vegetables

    • Patate Fritte


      Beer battered potato chips with garlic aioli

    • Insalata di Rucola


      Wild rocket fresh pear and Reggiano salad tossed in a house made lemon dressing

    • Pure’ di Patate


      Mashed potatoes whipped with house made butter

    • Fungi


      Sautéed Swiss brown mushrooms with freshly picked garden thyme and Italian parsley

    • Insalata di casa


      Roman tomatoes, leaves, cucumber, Spanish onion and olives in a lemon and Oregano dressing

    • Patate al rosmarino


      Rosemary infused triple cooked duck fat potato chips