The food of Italy varies throughout the many regions due
to its geography, climate and history.
Onda utilises the
freshest, finest Italian, local and seasonal produce
to bring you an exquisite, sophisticated and diverse menu.
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| PANI
E ANTIPASTI |
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CIABATTA CON OLIO
Warm Ciabatta with extra virgin olive oil and aged balsamic |
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8 |
PANE ARROSTITO CON HERBE E AGLIO
Oven roasted garlic and fresh herb bread |
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8 |
BRUSCHETTA
Woodside goats cheese with roast capsicum and baby capers |
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10 |
OLIVE
Bowl of house marinated black and green olives |
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9 |
ANTIPASTI PER DUE
Chef’s selection of meats, seafood, dips, marinated olives and
crusty Italian bread |
For 1
$22 |
For 2
$39 |
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| OSTRICHE |
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| Sydney Rock oysters |
1/2 |
Doz |
| Natural on fragrant rock salt |
19 |
38 |
| Grilled with preserved lemon pesto |
22 |
44 |
Please note our oysters are determined by the best
quality,
origins may vary depending on seasonal availability
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| PASTA E
RISOTTO |
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GRANCHIO E ZENZERO TORTELLINI
Homemade blue swimmer crab and ginger tortellini with hot
gazpacho and crispy basil sauce |
26 |
34 |
SPAGHETTINI CON PEPE ROSSO E GAMBERI
Red pepper spiced tiger prawn and fresh pea spaghettini
finished with rocket salsa verde |
26 |
34 |
GNOCCHI AI FORMAGGI
Homemade ricotta and sage gnocchi with spinach, four cheeses
and pistachio gremolata |
22 |
30 |
RISOTTO CON POLLO
Smoked chicken breast, roasted butternut squash and sage risotto
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24 |
32 |
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| PRIMI PIATTI |
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ZUPPA DEL GIORNO
Chef’s soup of the day served with warm Italian bread |
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18 |
INSALATA DI SARDINA
Marinated and grilled South Australian whole sardines on red onion and
parsley salad with grilled black olive bread |
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28 |
QUAGLIA CON PRUGNE SECCHE
Prune and pine nut stuffed game farm quail wrapped in prosciutto finished with
port wine reduction and wilted radicchio |
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28 |
PANCIA DI MAIALE
Twice cooked pork belly with black pudding, braised red cabbage,
caper berries and apple balsamic reduction |
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26 |
TORTA DI POMODORO
Vine ripened cherry tomato and goats curd tartlet finished with baby herbs
and aged balsamic |
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25 |
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| SECONDI PIATTI |
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INVOLTINI DI VITELLO
Veal involtini rolled with proscuitto and buffalo mozzarella
on kumera parmesan mash and green beans |
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36 |
POLLO CON SPINACI E RICOTTA
Free-range chicken breast filled with baby spinach and ricotta on
new potato olive smash with vine ripened tomato salsa |
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35 |
FILETTO DI MANZO
Aged grain fed eye fillet char grilled with parsnip mash
and a silky forest mushroom ragout |
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38 |
ZUCCHERO SPEZIATO ANITRA
Sugar crusted duck breast pan fried with an orange scented polenta cake,
grilled zucchini and a pomegranate sauce |
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36 |
MERLUZZO AL FORNO
Blue eye cod wrapped in pancetta oven baked with
saffron Tuscan bean casseruola |
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36 |
BRODO DI PESCE
Thick and hearty seafood and tomato broth with king prawns, baby octopus, mussels,
squid and fish served with crusty bread |
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42 |
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| CONTORNI INSALATE |
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| Baby spinach with roasted pumpkin, pinenuts, provolone
and white balsamic dressing |
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12 |
| Italian roasted vegetable and wild rocket salad
with aged balsamic |
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12 |
| Creamy truffle mash |
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9 |
Steamed green vegetables tossed with avocado oil
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9 |
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Surcharge per person – Saturday $2.20 / Sunday
$3.30 / Public Holiday $6.50 |
