The food of Europe varies throughout the many regions due to its geography, climate and history.

Onda utilises the freshest, finest European, local and seasonal produce to bring you an exquisite, sophisticated and diverse menu.

ITALIAN OVEN BAKED BREAD 6
Warm Ciabatta with extra virgin olive oil and aged balsamic

GARLIC BREAD 7
Oven roasted garlic and fresh herb bread

BRUSCHETTA 12
Woodside goats cheese with roast capsicum and baby capers

OLIVES 9
Bowl of house marinated kalamata and stuffed queen olives

ANTIPASTO for 1 – 24 for 2 – 40
Chef's selection of meats, seafood, dips, marinated olives and crusty Italian bread

OYSTERS

Natural with lemon 19 38
Granny Smith apple and verjuice reduction 22 44
Red wine and golden shallot 22 44
Quattro formaggie with gratinated Parmesan and parsley 22 44

Please note our oysters are determined by the best quality, origins may vary depending on seasonal availability

PASTA AND RISOTTO

Seafood risotto with preserved lemon, mint and peas 26 36

Homemade ricotta and sage gnocchi with spinach, four cheeses and pistachio gremolata 24 34

Chicken and Swiss brown mushroom rotolo with chicken consommé, baby vegetables and crème fraiche 26 36

ENTREES

Fresh figs wrapped in prosciutto, grilled with a gorgonzola sauce 25

Dijon goat's cheese and caramelised onion tart with a frizze, mint, cucumber and slow roasted tomato salad 24
Seared scallops on zucchini and corn fritter with cauliflower puree, baby herb watercress salad with an orange vanilla and forum dressing 26

Madeira Marsala duck pate with apple balsamic jelly, star anise infused tomato chutney with cornichons and pickled spring onions 27

Sticky pork belly on Jerusalem artichoke and onion puree with a celeriac and apple salad and raspberry and fig jam 26

MAINS

Thyme and garlic milk fed veal medallions slow roasted ratatouille, semolina pan fried haloumi and finished with a champagne lemon jus 37

Aged Gipsland beef fillet with chorizo and caramelised onion, Pommes Anna, wilted spinach and a tarragon béarnaise 39

Confit duck Maryland with potato, Parmesan and oregano gnocchi, baby carrots, spinach and caramelised blood orange sauce 38

Pan-fried barramundi on blue swimmer crab, pea and parsley risotto with a verjuice beurre blanc and tear drop tomato salad 38

Braised lamb shanks on skordalia mash, rosemary pinot noir jus and a zesty pistachio gremolata 37

Ocean trout on creamed savoy cabbage with Parma ham and butternut squash, green olive tapenade and Yarra Valley caviar 36

SIDES AND SALADS

Baby spinach with roasted pumpkin, pinenuts, provolone and white balsamic dressing 12

Italian salad with roasted vegetables, wild rocket salad and aged balsamic 12

Skordalia mash 9

Broccoli with almond, chilli and garlic 9

Surcharge per person – Saturday $2.20 / Sunday $3.30 / Public Holiday $6.50