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A La Carte

    • Pane

    • Pane di Casa

      8.9

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

    • Garlic Bread

      5.9

      House made garlic and herb butter served on toasted ciabatta

    • Bruschetta con Pomodori

      9.5

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

    • Bruschetta con Funghi

      12.9

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

    • Primi Piatti

    • Arancini

      18.9

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

    • Scamorza

      19.9

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

    • Calamari Fritti

      21.9

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

    • Capesante

      24.9

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

    • Antipasti Misti

      24.9

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

    • Esca Frittella Bianco

      19.9

      New Zealand whitebait mixed with Parmesan, eggs and fresh herbs

    • Insalata Caprese

      17.9

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

    • Frutti di Mare

      24.9

      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

      24.9

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

    • Insalata Gamberetti

      27.9

      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

      32.9

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

    • Spaghetti Alla Marinara

      34.9

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

    • Gnocchi di zucca

      32.9

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

    • Rigatoni con Pollo

      32.9

      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

      34.9

      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

      34.9

      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

      34.9

      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

      36.9

      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

      37.9

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

    • Agnello Codrione

      37.9

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

    • Pollo alla Parmigana

      34.9

      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

      36.9

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

    • Contorni

    • Verdure di Stagione

      9.5

      Sautéed seasonal vegetables

    • Patate Fritte

      9.5

      Beer battered potato chips with garlic aioli

    • Insalata di Rucola

      9.5

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

    • Pure’ di Patate

      9.5

      Mashed potatoes whipped with house made butter

    • Fungi

      11.9

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

    • Insalata di casa

      9.5

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

    • Patate al rosmarino

      11.9

      Rosemary infused triple cooked duck fat potato chips