a la carte
a la carte
PANE & ANTIPASTI
Marinated Toolunka Creek Olives VN
Riverina citrus, rosemary, chilli, vermouth • 12
Bread of the Day G D VG
House-baked sourdough, truffle cultured butter • 14
Charcuterie Board G
Wagyu bresaola, truffle salami, Jamón Serrano, mortadella, house pickles, grissini • 42
Freshly Shucked In-House Oysters G SF A
Ask your waiter for today’s provenance.
Served cold with ponzu dashi and lemon • 7ea
Served hot Kilpatrick • 8ea
PRIMI
Scallop Gratin D N SF I
Dill lemon butter, almond meal • 28
Tomato Burrata D N VG
Blistered Riverina farm-fresh heirloom tomatoes, pesto, burrata, basil oil • 28
Grilled Yamba Prawns G SF A
Chargrilled, brushed with house-made XO sauce (4pcs) • 38
Pumpkin Flowers G D VG
Ricotta and corn-stuffed pumpkin flowers, sour cream and sweet chilli dip • 30
Calamari G SE SF A
Crispy Hawkesbury calamari, furikake, sriracha aioli • 29
Pulled Pork Croquette D
Berkshire pork, caramelised onion, smoked 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 • 34
Mafaldine G D SF I
Tiger prawns, baby spinach, semi-sundried tomato, saffron nduja butter • 38
Gnocchi G D
Slow-cooked wagyu brisket ragu (MS+4), 30-month aged Parmigiano Reggiano D.O.P • 36
Squid Ink Spaghetti G D SF A
Portarlington mussels, SA pipis, cherry tomato, dill, dashi broth • 38
Lobster and Spanner Crab Ravioli G D SF A
Rock lobster bisque, vine-ripened tomato, capers • 42
Risotto D VG
Wild forest mushrooms, porcini cream, aged parmigiano • 34
SECONDI
Humpty Doo Barramundi D SF A
Shaved fennel, winter peas, clams, seafood velouté, caviar • 44
Strahan Tassal Salmon G SE A
Miso glaze, baby bok choy, yuzu kosho mayo, wasabi peas, sesame dressing • 44
Free Range Chicken Breast D A
Potato fondant, confit tomato, asparagus, merlot jus • 42
White Pyrenees Lamb Cutlet D G A
Whipped Meredith feta, beetroot, potato dauphinoise, rosemary jus • 45
Half Rock Lobster G SF D I
Charred with house XO sauce, squid ink spaghetti, tomato, dill, dashi broth
or charred with cultured garlic butter, squid ink spaghetti, lobster bisque, vine-ripened tomatoes, capers • 69
Roasted Cauliflower VN SE
Cumin and coriander spiced, hummus, crispy chickpeas, charred asparagus • 38
Steaks GF
Tajima Wagyu Rump (300g, MS8, Southern NSW), served with red wine jus • 50
Portoro Scotch Fillet (300g, MS4+, 100-day grain-fed, NSW & VIC), served with red wine jus • 56
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 M
Freshly shucked Sydney Rock oysters, Moreton Bay bugs, Blue Swimmer crab, Yamba prawns, NZ green-lip mussels, salmon crudo, Marie Rose sauce • 159
Hot Seafood Platter G D SF M
Crispy fried calamari, Yamba prawns & scallops gratin with lemon dill butter, whole rock lobster garlic butter, miso salmon, oyster Kilpatrick, shoestring fries with rosemary salt • 162
Combination Platter SF D SE G M
A signature selection of hot and cold seafood, served as shared platters or staggered courses • 299
CONTORNI
Broccolini, peanut and soy dressing, sesame VN N SE • 15
Crispy Cauliflower, chipotle aioli VG G • 15
Shoestring Chips, rosemary salt VG NW • 13
Dukkah Roasted Sweet Potato, goat’s chèvre and garlic crème VG N D • 16
Seasonal Ramarro Farm Leaf, aged balsamic vinaigrette VN • 13
Wild Rocket, Parmigiano Reggiano VG 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.
Burnt Basque Cheesecake D G
Winter berries compote, lemon balm • 19
Chocolate Dome D
Chocolate mousse, dark chocolate glaze, chocolate popping pearls, gold dust • 18
Apple Tart Tatin Log G D N
Biscoff crumb, sea salt and toffee ice-cream • 18
Angelo’s Tiramisu G D
Pistoccus biscuits, mascarpone cream, coffee and mirto bianco • 20
Sorbet of the Day VN
Ask your waiter for flavours. Priced per scoop • 7
Affogato VG
Vanilla goat milk gelato, espresso, dark chocolate pearls, choice of liqueur • 18
chef’s menu
chef’s menu
CHEF’S MENU
$109pp • 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.
