a la carte
a la carte
PANE & ANTIPASTI
Marinated Toolunka Creek Olives VN
Lemon zest, chilli, rosemary, vermouth • 12
Bread of the Day G D VG
Freshly baked, served with truffle-infused butter • 14
Charcuterie Board G
Wagyu bresaola, truffle salami, jamon, mortadella, house pickles, grissini • 42
Freshly Shucked Oysters
Ask your waiter for today’s provenance.
Served cold with ponzu dashi & lemon G SF • 7ea
Served hot Kilpatrick SF • 8ea
PRIMI
Scallop Gratin D N SF
Dill lemon butter, almond meal • 29
Tomato Burrata D N VG
Blistered farm-fresh heirloom tomatoes, pesto, burrata, herb oil • 29
Grilled Yamba Prawns G SF
Chargrilled, brushed with house-made XO sauce (4pcs) • 40
Pumpkin Flowers G D VG
Ricotta and corn-stuffed pumpkin flowers, sour cream and sweet chilli dip • 31
Calamari G SE SF
Crispy fried, furikake seasoned, sriracha mayo • 32
Pulled Pork Croquette D
Pulled pork, caramelised onions, capsicum & chipotle aioli • 32
PASTA
All our pastas are made fresh daily in house. Entree servings available.
Pumpkin and Goat Cheese Ravioli G D VG N
Homemade pesto, walnut crumb • 37
Mafaldine G D SF
Skull Island prawn, chorizo, spinach, sundried tomatoes, saffron butter • 39
Gnocchi G D
Slow-cooked wagyu brisket ragu (MS+4), 30-month aged Parmigiano Reggiano D.O.P • 38
Squid Ink Spaghetti G D SF
Pipis, mussels, cherry tomatoes, dill, dashi stock • 39
Lobster and Spanner Crab Ravioli G D SF
Lobster bisque, caper, vine ripe tomatoes • 42
Risotto D VG
Wild mushroom, arborio rice, grated parmesan • 35
SECONDI
Humpty Doo Barramundi D SF
Shaved fennel, winter peas, clams, seafood velouté and caviar • 45
Tassal Strahan Tasmanian Salmon G SE
Miso-marinated salmon, bok choy, yuzu mayo, wasabi peas & roasted sesame dressing • 45
Chicken Breast D
Sous-vide chicken, potato fondant, semi-dried tomatoes, asparagus, merlot jus • 43
White Pyrenees Lamb Cutlet G D
Grilled lamb cutlet, beetroot and feta crème, potato dauphinoise & merlot jus • 48
½ WA Lobster G D SF
Charred with homemade XO sauce, squid ink spaghetti, tomatoes, dill and dashi
or charred with garlic butter, squid ink spaghetti, bisque, capers and cherry tomatoes • 69
Roasted Cauliflower VN SE
Cumin and coriander, hummus, crispy chickpea, asparagus • 39
Steaks and Cutlets
All steaks are served with homemade Merlot jus.
Tajima Wagyu Rump (300g, MS8, Southern NSW) • 51
Portoro Scotch Fillet (300g, MS4+, 100-day grain-fed, NSW & VIC) • 58
Add ons: house peppercorn sauce • 3, wild mushroom jus • 3, truffle butter • 4
Mustards: English • 2, Dijon • 2
SIGNATURE SEAFOOD SERVICE
Designed for 2
Cold Seafood Platter SF SE
Freshly shucked Sydney Rock oysters, Moreton Bay bugs, Blue Swimmer crab, Yamba prawns, NZ green-lip mussels, salmon gravlax, Marie Rose sauce • 162
Hot Seafood Platter G D SF
Crispy fried calamari, Yamba prawns & Hervey Bay scallops with lemon dill butter, whole WA lobster garlic butter, miso salmon, oyster Kilpatrick, shoestring fries with rosemary salt • 165
Combination Platter SF D SE G
A combination of both hot and cold platters, served either as full platters or in staggered courses • 309
CONTORNI
Broccolini, labneh, harissa, toasted pepitas VG • 16
Cauliflower Bites, chipotle aioli VG G • 16
Shoestring Chips, rosemary salt VG NW • 14
Dukkah Spiced Roasted Sweet Potatoes, chèvre and garlic crème VG N D • 16
Garden Green Salad, cucumber, cherry tomatoes, celery, herb dressing VN • 18
Rocket & Parmesan Salad VG D • 14
DOLCI
Our menu is a carefully curated collection of Italian classics, reimagined with a modern twist and crafted with the freshest local produce. From the aromatic depths of our house-made pastas to the succulent freshness of our seafood selections, every item is a testament to our passion for culinary excellence.
Burnt Basque Cheesecake D G
Winter berries compote, lemon balm • 20
Chocolate Dome D
Chocolate mousse, dark chocolate glaze, chocolate popping pearls, gold dust • 19
Apple Tart Tatin Log G D N
Biscoff crumb, sea salt and toffee ice-cream • 19
Angelo’s Tiramisu G D
Pistoccus biscuits, mascarpone cream, coffee and mirto bianco • 20
Sorbet of the Day VN
Enquire about today’s selection. Priced per scoop • 8
Affogato VG
Vanilla goat milk gelato, espresso, dark chocolate pearls.
Choice of Frangelico, Kahlua, Baileys Irish Cream, Amaretto or Glayva • 18
SWEET & FORTIFIED — 60ml
2024 Frogmore Creek — Coal River Valley, TAS
Iced Riesling • 16
NV Morris Classic — Rutherglen, VIC
Muscat • 16
2006 Coates VP — McLaren Vale, SA
Shiraz • 18
NV Penfolds Grandfather 20yr — Multi-Regional, SA
60ml • 20
chef’s menu
chef’s menu
CHEF’S MENU
$115pp • minimum 6 guests
Bread of the Day G D VG
Freshly baked daily, served with truffle-infused butter
Entrée Share Platters
Tomato Burrata VG D N
Calamari G SE SF A
Pumpkin Flowers G D VG
Main Selection
Choose one per guest. Served with shoestring fries VG NW and rocket and parmesan salad VG D.
Strahan Tassal Salmon G SE A
Miso glaze, baby bok choy, yuzu kosho mayo, wasabi peas, sesame dressing
Free Range Chicken Breast D
Potato fondant, confit tomato, asparagus, merlot jus
Gnocchi D G
Slow-cooked wagyu brisket ragu (MS+4), 30-month aged Parmigiano Reggiano D.O.P
Dessert Selection
Choose one for the table.
Angelo’s Tiramisu D G
Chocolate Dome D
Current menus
Italian, seafood and chef's menus in Cabarita
Plan lunch, dinner or a waterfront celebration with Angelo's current dining, chef's, dessert, children's and beverage menus.
The menu balances Italian classics, fresh seafood, premium steaks and modern Australian dishes for Cabarita locals, Inner West families and destination diners visiting the waterfront.
