Casa Ristorante Italiano - Sydney

Home-made bread croutons with chicken liver pâté

Prosciutto, calabrese salami, wagyu bresaola, mixed olives, stuffed red peppers, buffalo mozzarella, freshly toasted sourdough, grissini & lavosh biscuits.

Traditional, lightly fried bolognese risotto balls, served with Napoli sauce. Topped with rocket and shaved parmigiano.

Lightly battered calamari, served with homemade aioli.

Lightly battered zucchini flowers, filled with ricotta parmigiano and sun-dried tomatoes. Served with Napoli sauce.

Burrata cheese, with a soft creamy centre, accompanied by a baby heirloom tomato salad and basil emulsion, served with prosciutto crudo

Rosemary, garlic and extra virgin olive oil.

Fresh aroma tomatoes, garlic, basil, oregano and Spanish onion finished with aged balsamic.

Mussels cooked in a juicy spicy tomato sauce accompanied with toasted home-made bread

Rosemary & sea salt.

Rosemary & sea salt.

Cream, butter & parsley.

Casa’s Famous home-made bolognese topped w. parmesan & basil.

Potato gnocchi cooked in a prawn bisque with calamari, prawns, clams, mussels, cherry tomatoes, chilli and a light touch of napoli sauce

Penne served in a napoli sauce made of garlic, parsley, chilli pepper, black olives, extra virgin olive oil.

Linguine with a sauce of sautéed zucchini, saffron and crispy pancetta

Fettuccine with a sauce of capers, olives, chilli, cherry tomatoes, dried tomatoes, pine nuts and oregano, topped with flavoured crunchy breadcrumbs

Slow braised lamb shoulder, San Marzano tomatoes, a soffrito of onion, carrot & celery.

Green linguine with prawns, cherry tomatoes, chilli, prawn bisque and a light touch of Napoli sauce topped with fried rocket

The perfect combination of chicken, mushrooms and cream

Chicken breast cooked in a sauce of tomato, capers, olives and oregano. Served with a side of mashed potato and steamed vegetables.

Pork fillet wrapped in pancetta, cooked in a pan with shallots and olive oil topped with a balsamic vinegar glaze. Served with crunchy rosemary potatoes and roasted seasonal vegetables

Oven cooked barramundi served with potatoes, cherry tomatoes and black olives

Thinly sliced veal cooked in a creamy mushroom sauce. Served with seasonal vegetables.

Chargrilled rib-eye steak, served to your liking with fluffy mashed potato, sautéed brocollini & creamy mushroom sauce.

Lamb cutlets in a pistachio crust served with pumpkin mash and confit tomatoes

Fresh cos lettuce, bacon, shaved parmesan, boiled egg, garlic croutons & anchovies finished w. drizzled caesar dressing

A mixed salad with cucumbers, cherry tomatoes, red onion, black olives dressed with extra virgin olive oil and balsamic vinegar.

rocket, pears, walnuts, parmesan flakes dressed with extra virgin olive oil drizzled with balsamic glaze.

Layers of tomato, fresh buffalo mozzarella, & fresh basil finished with a fresh pesto dressing.

Tomato sauce, fior di latte cheese & basil.

Tomato sauce, buffalo mozzarella and basil.

BBQ sauce, fior di latte cheese, marinated chicken & mushrooms.

Tomato sauce, fior di latte cheese & pepperoni.

Tomato sauce, fior di latte, mushrooms, olives, ham and artichoke.

Tomato Sauce, fior di latte, hot salami, olives, fresh rocket and chilli flakes.

fior di latte, ricotta, ham and mushrooms.

White base, fior di latte, eggplant, artichoke, olives and mushroom.

Tomato sauce, cherry tomatoes, basil, ricotta and hot salami.

fior di latte, gorgonzola, ricotta and parmesan.

Tomato sauce, fior di latte, anchovie, basil and capers.

Buffalo Mozzarella cherry tomatos, basil, fresh rocket, prosciutto crudo, and shaved parmigano.

White base, fior di latte, thinly sliced potatoes with rosemary and extra virgin olive oil.

Tomato sauce, prawns and chilly flakes.

White base, fior di latte, slow roasted potatoes, double smoked ham, parmesan cheese, fresh rosemary.

Coconut dacquoise biscuit, mango mousse, coconut cream, chocolate velvet spray

Cocoa Jaconde biscuit, dark, milk and white chocolate mousse, chocolate mirror glaze

Coconut dacquoise biscuit, dark chocolate mousse, pistachio n’ raspberry centre, green glaze, coconut rim

Pistachio crunchy base and biscuit, tropical jelly, lychee mousse

Filled with a light mascarpone cream and topped with cocoa and layers of vanilla sponge, brushed with freshly brewed espresso

Nutella, fresh ricotta, crushed walnut.

A creamy panna cotta, made with salted caramel, served with a Lotus biscuit crumb.