Biagio Restaurant is happy to cater for your function, wedding party or special occasion. We offer a fabulous Italian Feast and Degustation menu (see below) and are happy to customise a set menu to suit your needs. Please contact us for further information.
Please note, the Italian Feast and Degustation Menu must be ordered at least 1 day in advance.
ITALIAN FEAST $89.00 pp (FOOD ONLY)
STARTERS
Mixed bruschettas
ENTREES / ANTIPASTI
Entrees will be served as shared plates to table
Whole grilled calamari with salmoliglio
Sute' of cozze (blacklip mussels served in a tomato sauce with white wine, extra virgin olive oil and fresh herbs)
Sute' of gamberi (sizzling garlic prawns)
Grilled Moreton Bay bugs
Capesante (grilled Hervey Bay scallops served in their half shell with salmoliglio)
PRIMI PIATTI
Chefs choice of pasta served on individual plates (not shared)
MAINS
Mains are served as shared plates to table and include chefs selection of fish and meat dishes
Mains will be served with salad or vegetables
DOLCI
To finish, choose from our selection of homemade desserts, served with tea or coffee
DEGUSTAZIONE MENU
$110 per person | $150 with matching Italian wines
Let us tantalise your tastebuds with a journey through Sicily & Biagio’s creative dishes of modern Italian cuisine. All dishes served per person
TO BEGIN
Toasted ciabatta bread topped with freshly chopped tomatoes, basil, garlic and XV olive oil
ENTREES
Insalata di Riso Rosso con Molluschi GF
Salad of Queensland calamari, Tasmanian octopus, green Sicilian olives, pinenuts and baby capers, served on a bed of chilled wholegrain Italian ruby red rice
Gamberi e Capesante Etna GF
Queensland half shell scallops, served topped with Queensland banana prawns, a light tomato sauce, hint of chilli, Danish Feta and avocado
Quaglia alla griglia GF
Crispy skin deboned grilled quail served on a bed of carrots, mushrooms, black olives, capsicum and with a Sicilian blood orange reduction
Funghi Ripieni
Baked whole mushrooms stuffed with mushrooms, breadcrumbs, Grana padano cheese, green Sicilian olives and served on a bed of rocket leaves and topped with a red fig and gorgonzola cream
PASTA
Cappelli di Prete al Tartufo
Handmade fresh pasta, shaped like the Cardinals hat and filled with Serrano prosciutto and Burrata
cheese, served on a bed of puréed artichokes and with a cream of black truffle and fresh asparagus
MAIN COURSE
Choice of one of the following dishes:
Barramundi In Tre Modi
Fresh wild local Barramundi served three different ways on one plate.
First, a fillet stuffed with puréed artichokes and Asiago cheese - Second, a fillet served with a pistacchio crust and ovenbaked - Third, our famous Fettuccine of Barramundi - Biagio creates ribbons of fettuccine from fresh wild Barramundi and serves them tossed with a fresh crabmeat sauce
OR
Costolette di Agnello alla Griglia GF
Sovereign 5 star tender lamb cutlets chargrilled and served drizzled with salmoliglio
DOLCE
To finish, choose from our decadent selection of homemade desserts, served with tea or coffee
