Via Alta Italian Restaurant in Willoughby Menu

 BREAKFAST MENU

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 WEEKEND SELECTION

• HSB breakfast tasting plate with 5 tasty morsels $14
• Red fruit salad with vanilla almonds and yoghurt $12
• Ricotta hotcakes with maple syrup and banana’s $15
• Tartine of avocado, grilled haloumi & proscuitto $15
• Tartine of heirloom tomatoes, buffalo mozzarella, basil and white anchovy $15
• Omelette of mushroom, spinach and goats cheese $16
• Classic eggs benedict with ham & hollandaise or Classic eggs benedict with smoked salmon & hollandaise $16 / $18
• Eggs - Poached, scrambled or fried served with white rustic toast (We proudly use Kangaroo Island free range pasture eggs) $12
• High street Bistro Breakfast - Two eggs any style with choice of two sides from below: $18

 Choice of sides

• Thin Bacon $6
• Roast roma tomato with balsamic $5
• Button mushrooms with garlic, parsley and butter $6
• Pork and fennel sausages $7
• Fresh avocado, black pepper $5
• Buttered English spinach and lemon $7
• Grilled chilli chicken chorizo $7

 LUNCH MENU

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 TO SHARE

• Boyer bread rolls with tapenade and Pepe Saya butter $6
• Oysters - Sydney rock oysters freshly opened with a chardonnay vinegar dressing. Half or dozen $18/$36
• Charcuterie plate influenced by Pino (artisian smallgoods producer) $25
• Warm selection of Alto olives, cornichons and sweet garlic $7.5

 ENTREE

• Buffalo mozzarella and heirloom tomato salad with crisp prosciutto, white anchovy and sage $17/$24
• Roast prosciutto wrapped figs with a goats cheese mousse, baby leaf salad and a blood plum vinegar reduction $17/$24
• Pan fried Yamba prawns on a crisp tortilla with fontina, olive, sundried tomato and chilli jam $22/$32
• Breaded lamb brains on creamed spinach, capers, lemon with a nut brown butter and fried parsley $18/$26
• Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan $19/$29
• Baked goats cheese soufflé with a tomato and caper sauce, roast hazelnuts and watercress $19

 MAIN

• Beer battered flathead chips, lemon and tartare sauce $25
• Steamed mussels with chilli, garlic, white wine, tomato and parsley with grilled baguette and aioli $27
• Grilled kingfish fillet on wilted greens, baby crab omelette, tomato salsa $29
• Twice cooked thirlmere chicken breast on gnocchi, artichoke and baby spinach, seeded mustard sauce $28
• Char grilled sliced beef salad with rocket leaves, roast cherry tomatoes, shaved parmesan, crisp eschallots and a horseradish dressing $27
• Roast double lamb cutlets on sweet potato mash, pine nut, currant and balsamic reduction $29

 SIDES

• Rocket salad with organic almonds, black pepper and lemon $9
• Sauté potato, rosemary, garlic and pink salt $8
• Chips $7
• Snow peas with chilli and parmesan $9

 SOMETHING SWEET

• Pavlova with lemon curd, passionfruit and raspberry $12
• Flourless chocolate cake with vanilla icecream and smashed raspberries $14
• Classic crème caramel with chantilly cream $12
• Cheddar, triple cream and blue cheeses with fruit compote and lavosh $23
• Petit four plate $6

 DINNER MENU

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 TO SHARES

• Boyer bread rolls tapenade and Pepe Saya butter $6
• Sydney Rock Oysters – freshly opened with a chardonnay vinegar dressing (half or doz) $18/$36
• Warm marinated olives from Alto Olives $7.5

 ENTREES

• Pan fried Yamba prawns on a crisp tortilla of goat’s cheese olive, sundried tomato & fontina, tomato salsa $22/$32
• Ceviche of hiramasa kingfish infused with pomegranate lime and coriander, baby leaf salad $19/$29
• Snapper and crabmeat boudin on creamed leek with a boullibaise broth, trout roe $22
• Baked goat’s cheese souffle tomato and caper sauce roast hazelnuts and watercress $19
• Breaded lamb’s brains on creamed spinach, caper, lemon, nut brown butter and fried parsley $18/26
• Smoked quail breasts with caramelised fig, soft quail egg, date puree and an apple and basil dressing $19/$29
• Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan $19/$29

 MAINS

• Chef’s fresh fish fillet, pan fried and served on wilted greens, crab and shiitake eggplant roll, sauce vierge $34
• Twice cooked thirlmere chicken breast on chive spaetzle wood mushrooms and a porcini sauce $31
• Grilled rack of lamb on char grilled spanish onion and spinach celeriac puree and a smoked tomato jus $34
• Roast muscovy duck breast on braised red cabbage, morello cherries pomme dauphine and a game jus $36
• Char grilled, grain fed, darling downs scotch fillet, twice cooked fat chips, shiraz jus and bearnaise sauce $36
• Crisp fried zucchini flowers filled with ricotta and preserved lemon on beetroot risotto, shaved asparagus and wilted greens (vegetarian) $31

 DESSERT

• 'Orgy’of Berries, folded in a mascarpone and champagne mousse with crisp meringue and raspberry sorbet $15
• Assiette of chocolate flourless chocolate cake, crème brulee, salted caramel and dark chocolate tartlet $16
• Classic crème caramel with chantilly cream $12
• Pomegranate jelly with rosewater and vanilla panna cotta crumbled pistachio biscotti $14
• Cheese plate - Pynegana cheddar, Tarwin Blue and Tarago triple cream, dried fruit compote and lavosh $23
• Petit Four plate $6

197 High St, Willoughby, NSW, 2068, Australia

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