pinelli estate WINERY restaurant
LUNCH AND DINNER
“Our family’s Restaurant is set amongst the grapevines of Pinelli Estate – established by our parents after immigrating to Australia in the 1950s.
At the heart and soul of the Italian culture is wine and food so we are delighted that you are able to share our food and wine with your family and friends too.
We look forward to seeing you soon at Pinelli Estate.”
Daniel & Robert Pinelli
ANTIPASTI (ENTREES)
Grazing Platter – Graze with an assortment of items off the menu
– 42 (Platter for 2)
– 84 (Platter for 4)
Fresh bread (v, ve) with EVOO and balsamic – 6
Pane all’aglio (v.) – Toasted sourdough garlic bread with parmesan cheese – 9
Pumpkin Arancini (v) – Arborio rice with smoked pumpkin, aioli and rocket – 14
Polpette – Slow-cooked housemade meatballs in Napolitana sauce, toasted sourdough bread – 16
Grilled cacciatore sausage and warm olives and toasted bread – 16
Calamari Fritti (gf avail.) – Spiced fried calamari with salad and a paprika lime aioli – 16 / 26
Gamberi Grigliati – Grilled garlic prawns tossed in a choice of creamy garlic or chilli tomato sauce, served with warm sourdough bread – 18 / 32
PASTA
(gf gnocchi and penne available upon request +3)
Spaghetti e Polpette –Spaghetti with house-made meatballs in a Napolitana sauce – 25
Gnocchi Gorgonzola (v.) – Potato dumplings tossed in rich Gorgonzola sauce – 25
Penne Arrabiata –Penne pasta tossed with a spicy Italian sausage, chilli, onion,
garlic and Napolitana sauce – 25
Penne Pollo – Penne pasta, marinated chicken and snow peas tossed in a creamy parmesan sauce – 25
Pasta e Gamberi – Linguini pasta tossed with prawns, spicy Italian cacciatore sausage, anchovies, chilli, garlic, onion and spinach – 30
Spaghetti Marinara – Spaghetti pasta tossed with assorted seafood and a Napolitana sauce – 32
SECONDO (Mains)
Funghi Risotto – Arborio rice with Porcini and button mushroom, parmesan – 28
Seafood Risotto – Arborio rice with assorted seafood, cream and Napolitana sauce, parmesan – 34
Chilli Mussels – Fresh mussels cooked in a choice of white wine or Napolitana sauce and served with warm sourdough bread – 28
Pollo Ripieno (gf) – Grilled chicken breast with a mozzarella and pesto stuffing served
on a bed of Mediterranean ratatouille – 34
Salmone e Salsa (gf) – Grilled salmon with warm potato salad – bacon, aioli, spring onion, stringless beans – 34
Bistecca (gf) – Beef fillet served with mash potato, broccolini, red wine jus (add grilled Tiger prawns +6) – 44
LA PARTE (SIDES)
Garden salad with house dressing – 10 │ Chips – 7
KIDS (Under 12)
(includes a free scoop of ice-cream for dessert)
Chicken nuggets and chips– 12
Penne and Meatball – 14
Fish and chips – 14
DOLCE (Dessert)
Tiramisu (v) – Traditional Italian dessert with coffee-infused sponge biscuits
and Mascarpone cream -12
Sticky Date Pudding (v) – Served with butterscotch sauce and ice-cream – 12
Chocolate Delight – Chocolate fondant with chocolate ice-cream, house strawberry jam
and pistachio – 12
Limoncello Flute (gf) – Limoncello ice-cream served in a “take home” champagne flute – 14
Sorbet (ve.) – Ask your waitperson for the flavours of the week – 4 per scoop
Affogato (gf) – Scoop of vanilla ice-cream and a short black coffee – 8
(with Frangelico, Tia Maria, Kahlua, Cointreau or Bailey’s liqueur – 15)
CAFFE (CoffeE) OR TÈ (TEA)
Espresso, Short Macchiato – 3.5
Flat White, Cappuccino, Long Black, Latte, Hot Chocolate – 4
Long Macchiato, Mocha, Vienna – 4.5
Chai Latte – 5
Extra Shot, Decaffeinated, Soy, Almond +1
TÈ (tea)
Pot of loose leaf English Breakfast, Mrs Grey or Chai – 4.5
Pot of Chamomile, Peppermint, Green – 3.5
v – vegetarian, ve – vegan, gf – gluten free
Allergen Advice – Menu items may contain or come into contact with allergens (wheat, egg, peanuts, tree nuts, seafood, milk, etc). For more information please speak with your waitperson.
