Filled with ricotta, parmesan and cheddar cheese, on a bell pepper coulis
Zio's Seafood Plate
May Change due to daily availability. Pan-fried Morton Bay Bug with garlic and chilli, Australian King Prawns with candied cumquats, St Helen's freshly shucked with shallot vinaigrette, St Helen's freshly shucked oysters kilpatrick, Seared Scallops, roasted purple eggplant, caramelized
Rousaire Camembert (Ile de France, France)
The origins of camembert date back to the 6th century and the flat surface ripened cheeses of the Ile de France region near Paris. Matured in a wooden box, the chalky centre gradually ripens under the influence of a thin white rind over a period of 4-6 weeks. When fully mature it has a soft unctuous texture and a lingering creamy flavour.
Berry's Creek Mossvale Blue (Gippsland Victoria, Australia)
This small naturally rinded blue cheese is handmade at Kina Dairy at Poowong in Gippsland using Jersey Cow's. After two months of ripening the buttery yellow texture develops light shades of green mould and is finished with a mild and creamy salty blue flavour.
Healey Pyengana Cheddar (Tasmania, Australia)
This is Australia's oldest specialist cheese and is still made on the farm in North Eastem Tasmania. The curds are formed using a technique known as 'stirred curd' and after hooping, the rounds are clothbound and pressed on an antique bed press. We mature for 12 months with the result is a fine textured crumbly body with a subtle flavor of herbs and pasture and just a hint of honey
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