CELLAR DOOR: (08) 9279 6818

Mon to Fri: 9am - 5pm

Sat & Sun: 10am - 5pm

RESTAURANT: (08) 9377 7733

Lunch: Thurs to Sun 11.30am to 2.30pm

Dinner: Thurs to Sat 5.30pm to late

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Summer Menu

pinelli estate restaurant menu - Summer

Using fresh and produce when possible, our Chef has created a summer menu inspired by delicious summer produce that is available in Western Australia to offer a menu perfect for the sunny days and warmer nights that we love to enjoy and celebrate in the Sway Valley. 

With a variety of shared platters, fresh pastas and dishes off the grill, a return visit to the Pinelli Estate Restaurant is almost a requirement.

Radente (grazing)

Fresh bread (v, ve) – 4

Marinated Olives– (v, ve, gf) – 5

Semi-sundried Tomatoes (v, ve, gf) – 6

Marinated Artichokes (v, ve, gf) – 7

Grilled Cacciatore Sausage – 12

ANTIPASTI (starters)

Pane all’aglio (v.) – Rustic herb garlic bread – 8

Barbabietola (v.) – Beetroot, rocket, spinach, toasted walnuts, capsicums, goat cheese with balsamic reduction and house walnut dressing – 12

Salmon Bruschetta – Smoked salmon, fresh tomato salsa, chilli oil, fresh herbs, rustic house bread and micro herbs – 14 (minus salmon (v) – 12)

Arancini (v.) – Lightly crumbed Arborio rice with pumpkin and creamy camembert, beetroot puree, balsamic and paprika aioli – 14

Calamari Fritti (gf) – Lightly dusted fried clamari on a bed of mixed greens, fresh herbs, paprika aioli – 14

Capasanta e Caviale (gf) – Grilled scallops with salmon caviar, roasted pumpkin puree and micro herbs with broad beans and hollandaise sauce – 16

Gamberi Grigliati – Grilled garlic prawns with rocket, grape tomatoes, pesto & fresh bread – 18 (main size – 30)

platters to share (for 2)

Antipasto –Housemade burrata (fresh ‘money bag’ mozzarella filled with truffle honey infused mascarpone cheese), selection of cold meats and cheeses, seasonal fresh fruit, fruit paste, crackers and fresh bread – 38

Buongustaio – Gourmet platter of grilled calamari, arancini, grilled cacciatore sausage, pork belly, marinated octopus and artichokes, paprika aioli, fire grilled capsicums, olives, fresh bread and mixed greens – 45

Cheese Platter – Selection of hard and soft cheeses, seasonal fresh cruit, fruit paste, crackers and fresh bread – 28

PASTA

(gf pasta available upon request)

Pomodoro (v.) –Spaghetti in rich roma tomato sauce and basil oil- 18

Pasta d’Estate (v.) – Penne tossed with mixed summer vegetables, olive oil, garlic, fresh chilli, house mozzarella – 20

Gnocchi Al Forno (v) – Oven baked gnocchi with bocconcini and rich basil tomato sauce – 21

Chicken Alfredo – Fettucine with parmesan cream sauce, marinated chicken, mushroom, green peas and spinach – 24

Guanciale – Lamb and mushroom tortellini with slow-braised beef cheek, demi-glace sauce, pumpkin puree, tomato salsa, rocket with shaved parmesan – 26

Pasta Aragosta – Orecchiette pasta with creamy lobster and prawn saffron infused sauce, house mozzarella, green peas, pepper drops and grilled prosciutto – 28

SECONDO (Mains)

Couscous Mediterraneo (v, ve) – Steamed couscous, grilled Portobello mushroom with fire roasted pumpkin, vegetables with spinach tomato sauce, sultanas and black olives – 21

Chicken Involtini (gf) – Chargrilled chicken breast stuffed with spinach, ricotta, sun-dried tomato, almond flakes and prosciutto served with root vegetables, pumpkin puree and Port jus – 31

Lamb Two Ways (gf) – Chargrilled lamb cutlets and lamb duxelle, pastry puff, rocket and Port just – 32

Barramundi (gf) – Grilled Barramundi with fire roasted capsicums, green beans, asparagus, fennel bulbs and capers with white wine lemon butter sauce and basil oil 34

Rib Eye (gf)–Chargrilled 250g rib eye on bonem hand cut potato chips, roasted pumpkin and mushroom with Port jus – 42

LA PARTE (SIDES)

Insalata di Giardino – Mixed garden salad – 10

Verdure – Sautéed seasonal vegetables with garlic and olive oil – 8

Patatine Fritte – Bowl of chips – 7

KIDS (Under 12)

 

(includes free scoop of ice cream for dessert)

Spaghetti with tomato sauce – 10

Lightly crumbed chicken tenderloins with chips and salad – 13 

Lightly battered fish strips with chips and salad – 14

DOLCE (Dessert)

Panna Cotta – served with seasonal berries – 11

Torta Al Formaggio – New York style oven-baked cream cheese cake with salted caramel and seasonal fruit -12

Limoncello (gf) – Limoncello lemon curd, ricotta and mascarpone, pastry, biscotti, seasonal fruit – 13

L’ Americano (gf) – Chef’s Signature – Gluten-free chocolate cake, whipped cream with rich spiced Tennessee Jack Daniel chocolate sauce -14

Gelato – Chef special daily new uniquely flavoured ice cream, puff pastry

1 scoop – 5

2 scoops – 8

3 scoops – 10

CAFFE (CoffeE)

Espresso, Long Black, Short Macchiato – 3.50 Flat White, Cappuccino, Latte, Hot Chocolate – 4 Long Macchiato, Mocha, Vienna – 4.50

Affogato – 6, with liqueur – 14

Extra Shot, Decaffeinated, Soy +1

 

Pinelli Aged Tawny (70mL) – 5

Pinelli Liqueur Muscat, Liqueur Shiraz (70mL) – 6 Pinelli Liqueur Verdelho (70mL) – 8

Pinelli Grand Tawny (Gold Medal) 70mL – 12

TÈ (tea)​

English Breakfast, Earl Grey, Chamomile, Peppermint, Green 3.50

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.