a la carte

PANE & ANTIPASTI

Artisan Bread of the Day ^{VG G}

Freshly Baked Daily, served with truffle infused butter • 14

Freshly Shucked Inhouse Oysters ^GF

Served with Ponzu Dashi and Lemon

Sydney Rock Merrimbula Lakes • 6ea

Pacific Recherche Bay • 7ea

Charcuterie Board ^NW

Wagyu Bresaola, Truffle Salami, Prosciutto, Mortadella, House Pickles, Grissini • 39

Marinated Toolunka Creek Olives ^{VN GF}

Lemon Zest, Chilli, Angelo’s Garden Rosemary, Sambuca • 12

PRIMI

SA Scallop Gratin ^{D N}

Harvey Bay Scallops, Eureka Lemon Butter, Angelos Garden Dill, Housemade Almond Meal • 28

Bone Marrow ^G

Sourdough, Caramelised Onion, Pickled Seeded Mustard • 30

Tomato Burrata ^{D N}

Blackmans Point Farm Blistered Heirloom and Cherry Tomatoes, Homemade Burrata, Pesto, Balsamic, Basil Oil • 28

Chargrilled Yamba Prawns (3pcs) ^G

Brushed with Garlic and Angelo’s XO sauce • 32

Pumpkin Flowers ^{G D}

Fresh Homemade Ricotta and Sweet Corn stuffed Pumpkin Flowers, with sour cream and sweet chilli dip • 28

Southern Calamari ^G

Crispy Small-batch fried, Furikake Seasoned, Sriracha Mayo • 29

PASTA

All our pastas are made fresh daily in house.
Entree servings available.

Penne ^{VG G D}

Angelos Signature Family Arabiatta Sauce, Artisan Stracciatella, Crisp Fried Basil • 32

Pappardelle ^{G D S}

NSW Blue swimmer crab, Spanish Chorizo, Baby Spinach • 38

Gnocchi ^{D G}

Slow Cooked Wagyu Brisket Ragu (MS+4), 30 months Aged Parmigiano Reggiano Tuile D.O.P • 34

Linguine ^{G D S}

Cloudy Bay Clams, Angelos Garden Garlic, Saffron Butter, Preserved Lemon • 38

Risotto ^{VG D}

Hand Harvested Wild Mushroom Selection, Arborio Rice, Parmigiano Reggiano • 33

SECONDI

Humpty Doo Crispy Barramundi ^{G D}

Pommes Anna, Finger Fennel, Tomberry, Toolunka Creek Kalmata Olives and Baby Capers • 44

Tassal Strahan Tasmanian Salmon ^G

Miso Marinated, Bok Choy, Yuzu Mayo, Wasabi Peas and Roasted Small Batch Sesame Dressing • 44

Chicken Breast ^D

Milking Yard Farm Baby Chicken, Lemon Myrtle Whipped Ricotta, Roasted Pumpkin, Shiraz Glaze • 40

White Pyrenees Lamb Backstrap ^GF

Homemade Chickpea Puree, Fire Grilled Asparagus, Aged Merlot Reduction • 42

8-hour Beef Rib ^D

Stanbroke QLD Slow Cooked Beef Rib, Grilled Broccolini, Potato Dauphinoise, Dried Roma Tomatoes, Merlot Jus • 46

Cauliflower Cotoletta ^VN

Dukkha Spiced Fire Roasted Cauliflower, Chickpea Puree, Seasonal Green • 46

Tajima Wagyu Rump ^GF

300g, MS8+, Southern NSW • 48

Portoro Scotch Fillet ^GF

300g, MS4+ 100 days grain fed, NSW & VIC • 55

Sauces
Homemade Merlot Jus, House Peppercorn Sauce, Steak Diane Sauce

Mustard
English Mustard, Dijon Mustard

SIGNATURE SEAFOOD SERVICE

Designed for 2

Cold Seafood Platter ^{GF S}

Freshly Shucked Sydney Rock Oysters, Moreton Bay Bugs, Arctic Snow Crab Cluster, Yamba Prawns, NZ Green Lip Mussels, Tas Salmon Crudo, Marie Rose Sauce • 150

Hot Seafood Experience ^{G S D}

Crispy Fried Southern Calamari, Yamba Prawns and Hervey Bay Scallops with Lemon Dill Butter, Whole WA Lobster Garlic Butter, Miso Salmon, Oyster Kilpatrick, Hand Cut Chips with Truffle Salt • 150

Combination Service of Both Experiences ^{GF S}

Choose to enjoy these as full platters or as a series of staggered courses • 280

CONTORNI

Hand Cut Chips Truffle Salt ^{VG NW} • 12

Seasonal Ramarro Farm Leaf Salad Balsamic Vinaigrette ^{VN GF} • 13

Notley Valley Broccolini Preserved Lemon, Almond Flake ^{VN N GF} • 15

Roasted Sweet Potato Garden Coriander Glaze ^{GF VN} • 15

Rocket and Parmesan Salad ^{VG GF D} • 13

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.

Angelo’s Signature Tiramisu ^{G D}

Pistoccus biscuits, Pepe Saya mascarpone cream, coffee & mirto bianco • 20

Passionfruit Pavlova ^D

with Four Pillars Gin and Tonic

Crème Brulee ^D

With Angelo’s “just set” custard & Orange Blossom

Belgian Chocolate Fondant ^{G D}

Madagascan vanilla bean gelato • 18

Sorbet of the Day ^VN

Ask your cameriere for today’s selection • 7

chef’s menu

CHEF’S MENU

99pp Standard Menu

159pp Sommelier’s Signature Pairing

Minimum four guests

Artisan Bread of the Day ^{VG G}

Freshly Baked Daily, served with truffle infused butter

Tomato Burrata ^{D N}

Blackmans Point Farm Blistered Heirloom and Cherry Tomatoes, Homemade Burrata, Pesto, Balsamic, Basil Oil

Southern Calamari ^G

Crispy Small-batch fried, Furikake Seasoned, Sriracha Mayo

Penne ^{VG G D}

Angelos Signature Family Arabiatta Sauce, Artisan Stracciatella, Crisp Fried Basil

Gnocchi ^{D G}

Slow Cooked Wagyu Brisket Ragu (MS+4), 30 months Aged Parmigiano Reggiano Tuile D.O.P

Tassal Strahan Tasmanian Salmon ^G

Miso Marinated, Bok Choy, Yuzu Mayo, Wasabi Peas and Roasted Small Batch Sesame Dressing

or

Chicken Breast ^D

Milking Yard Farm Baby Chicken, Lemon Myrtle Whipped Ricotta, Roasted Pumpkin, Shiraz Glaze

or

White Pyrenees Lamb Backstrap ^GF

Homemade Chickpea Puree, Fire Grilled Asparagus, Aged Merlot Reduction

Hand Cut Chips ^{VG NW}

Rocket and Parmesan Salad ^{VG GF D}

Signature Tiramisu ^{D G N}

Pistoccus Biscuits, Pepe Saya Mascarpone Cream, Coffee and Mirto Bianco

or

Belgian Chocolate Fondant ^{G D}

Madagascan vanilla bean gelato

Menus

To make a booking please click below. Reservations open 90 days in advance.

For any other enquiries you can email us at info@angeloscabarita.com.au

a la carte

a la carte

PANE & ANTIPASTI

Artisan Bread of the Day VG G

Freshly Baked Daily, served with truffle infused butter • 14

Freshly Shucked Inhouse Oysters GF

Served with Ponzu Dashi and Lemon

Sydney Rock Merrimbula Lakes • 6ea

Pacific Recherche Bay • 7ea

Charcuterie Board NW

Wagyu Bresaola, Truffle Salami, Prosciutto, Mortadella, House Pickles, Grissini • 39

Marinated Toolunka Creek Olives VN GF

Lemon Zest, Chilli, Angelo’s Garden Rosemary, Sambuca • 12

PRIMI

SA Scallop Gratin D N

Harvey Bay Scallops, Eureka Lemon Butter, Angelos Garden Dill, Housemade Almond Meal • 28

Bone Marrow G

Sourdough, Caramelised Onion, Pickled Seeded Mustard • 30

Tomato Burrata D N

Blackmans Point Farm Blistered Heirloom and Cherry Tomatoes, Homemade Burrata, Pesto, Balsamic, Basil Oil • 28

Chargrilled Yamba Prawns (3pcs) G

Brushed with Garlic and Angelo’s XO sauce • 32

Pumpkin Flowers G D

Fresh Homemade Ricotta and Sweet Corn stuffed Pumpkin Flowers, with sour cream and sweet chilli dip • 28

Southern Calamari G

Crispy Small-batch fried, Furikake Seasoned, Sriracha Mayo • 29

PASTA

All our pastas are made fresh daily in house.Entree servings available.

Penne VG G D

Angelos Signature Family Arabiatta Sauce, Artisan Stracciatella, Crisp Fried Basil • 32

Pappardelle G D S

NSW Blue swimmer crab, Spanish Chorizo, Baby Spinach • 38

Gnocchi D G

Slow Cooked Wagyu Brisket Ragu (MS+4), 30 months Aged Parmigiano Reggiano Tuile D.O.P • 34

Linguine G D S

Cloudy Bay Clams, Angelos Garden Garlic, Saffron Butter, Preserved Lemon • 38

Risotto VG D

Hand Harvested Wild Mushroom Selection, Arborio Rice, Parmigiano Reggiano • 33

SECONDI

Humpty Doo Crispy Barramundi G D

Pommes Anna, Finger Fennel, Tomberry, Toolunka Creek Kalmata Olives and Baby Capers • 44

Tassal Strahan Tasmanian Salmon G

Miso Marinated, Bok Choy, Yuzu Mayo, Wasabi Peas and Roasted Small Batch Sesame Dressing • 44

Chicken Breast D

Milking Yard Farm Baby Chicken, Lemon Myrtle Whipped Ricotta, Roasted Pumpkin, Shiraz Glaze • 40

White Pyrenees Lamb Backstrap GF

Homemade Chickpea Puree, Fire Grilled Asparagus, Aged Merlot Reduction • 42

8-hour Beef Rib D

Stanbroke QLD Slow Cooked Beef Rib, Grilled Broccolini, Potato Dauphinoise, Dried Roma Tomatoes, Merlot Jus • 46

Cauliflower Cotoletta VN

Dukkha Spiced Fire Roasted Cauliflower, Chickpea Puree, Seasonal Green • 46

Tajima Wagyu Rump GF

300g, MS8+, Southern NSW • 48

Portoro Scotch Fillet GF

300g, MS4+ 100 days grain fed, NSW & VIC • 55

SaucesHomemade Merlot Jus, House Peppercorn Sauce, Steak Diane Sauce

Mustard English Mustard, Dijon Mustard

SIGNATURE SEAFOOD SERVICE

Designed for 2

Cold Seafood Platter GF S

Freshly Shucked Sydney Rock Oysters, Moreton Bay Bugs, Arctic Snow Crab Cluster, Yamba Prawns, NZ Green Lip Mussels, Tas Salmon Crudo, Marie Rose Sauce • 150

Hot Seafood Experience G S D

Crispy Fried Southern Calamari, Yamba Prawns and Hervey Bay Scallops with Lemon Dill Butter, Whole WA Lobster Garlic Butter, Miso Salmon, Oyster Kilpatrick, Hand Cut Chips with Truffle Salt • 150

Combination Service of Both Experiences GF S

Choose to enjoy these as full platters or as a series of staggered courses • 280

CONTORNI

Hand Cut Chips Truffle Salt VG NW • 12

Seasonal Ramarro Farm Leaf Salad Balsamic Vinaigrette VN GF • 13

Notley Valley Broccolini Preserved Lemon, Almond Flake VN N GF • 15

Roasted Sweet Potato Garden Coriander Glaze GF VN • 15

Rocket and Parmesan Salad VG GF D • 13

DOLCI

Angelo’s Signature Tiramisu G D

Pistoccus biscuits, Pepe Saya mascarpone cream, coffee & mirto bianco • 20

Passionfruit Pavlova D

with Four Pillars Gin and Tonic

Crème Brulee D

With Angelo’s “just set” custard & Orange Blossom

Belgian Chocolate Fondant G D

Madagascan vanilla bean gelato • 18

Artisan Bread of the Day ^{VG G}

Freshly Shucked Inhouse Oysters ^GF

Charcuterie Board ^NW

Marinated Toolunka Creek Olives ^{VN GF}

SA Scallop Gratin ^{D N}

Bone Marrow ^G

Tomato Burrata ^{D N}

Chargrilled Yamba Prawns (3pcs) ^G

Pumpkin Flowers ^{G D}

Southern Calamari ^G

All our pastas are made fresh daily in house.
Entree servings available.

Penne ^{VG G D}

Pappardelle ^{G D S}

Gnocchi ^{D G}

Linguine ^{G D S}

Risotto ^{VG D}

Humpty Doo Crispy Barramundi ^{G D}

Tassal Strahan Tasmanian Salmon ^G

Chicken Breast ^D

White Pyrenees Lamb Backstrap ^GF

8-hour Beef Rib ^D

Cauliflower Cotoletta ^VN

Tajima Wagyu Rump ^GF

Portoro Scotch Fillet ^GF

Sauces
Homemade Merlot Jus, House Peppercorn Sauce, Steak Diane Sauce

Mustard
English Mustard, Dijon Mustard

Cold Seafood Platter ^{GF S}

Hot Seafood Experience ^{G S D}

Combination Service of Both Experiences ^{GF S}

Hand Cut Chips Truffle Salt ^{VG NW} • 12

Seasonal Ramarro Farm Leaf Salad Balsamic Vinaigrette ^{VN GF} • 13

Notley Valley Broccolini Preserved Lemon, Almond Flake ^{VN N GF} • 15

Roasted Sweet Potato Garden Coriander Glaze ^{GF VN} • 15

Rocket and Parmesan Salad ^{VG GF D} • 13

Angelo’s Signature Tiramisu ^{G D}

Passionfruit Pavlova ^D

Crème Brulee ^D

Belgian Chocolate Fondant ^{G D}

Sorbet of the Day ^VN

99pp Standard Menu

159pp Sommelier’s Signature Pairing

Minimum four guests

Artisan Bread of the Day ^{VG G}

Tomato Burrata ^{D N}

Southern Calamari ^G

Penne ^{VG G D}

Gnocchi ^{D G}

Tassal Strahan Tasmanian Salmon ^G

Chicken Breast ^D

White Pyrenees Lamb Backstrap ^GF

Hand Cut Chips ^{VG NW}

Rocket and Parmesan Salad ^{VG GF D}

Signature Tiramisu ^{D G N}

Belgian Chocolate Fondant ^{G D}