Prawns & Calamari
Fried prawns & calamari in Panko homemade herbed Mayo.21
Arancini of rice, saffron, chicory, cheese then served with homemade herbed mayo. 20.50
Bruschetta with fresh tomatoes & basil & lightly roasted garlic cream. 18
Chicken Liver Pate
Chicken liver pate with red onion & rhubarb jam a hint of orange zest served with toasted ciabatta bread. 20.50
Garlic bread Italian style accompanied with olives and seasoned with NZ organic kelp pepper. 12
Green lipped mussels
Locally sourced green lipped mussels in a slightly spicy white wine, garlic and tomato salsa.22
Pan seared calamari served with warmed local Te Mata mushroom potage, crispy celery, candied lemon & finished with shaved Parmesan.22
In house cured salmon marinated in local citrus and fennel seeds, cheese mousse, almonds, garden salad, accompanied with toasted bread.23
Antipasto for two or more to share
A selection of the chefs finest capper berries, chicken liver pate, mussels, pesto, rhubarb & red onion jam, sun dried tomatoes, and salami. 44
Our award wining artisan seafood fettuccine with prawns ,mussels, squid and fish of the day tossed in a white wine salsa then seasoned with NZ organic kelp pepper. 28.90
Organic local free range chicken fettuccine
Local organic free range chicken fettuccine served in a creamy white wine salsa then topped with grated cheddar cheese. 27.50
Traditional bolognese lasagna with layers of freshly crafted pasta , beef meat ragu , béchamel, and finished with cheddar cheese. 26.50
Cuisine magazine ravioli
Our cuisine magazine featured ravioli filled with ricotta and spinach, then tossed in a sage infused burnt butter , finished with freshly grated parmesan . 26.50
Potato gnocchi crafted in house served with the salsa of your choice. 25.50
* Basil ,pine nut & parmesan pesto
* A hearty beef meat ragu
- Slow reduction of classic tomato salsa. Vegan
Saffron risotto with asparagus , smoked salmon then finished with lemon zest .28.50
Seasonal Steamed Vegetables
Organic local free range chicken breast cooked in a sweet hazel nut flavour marsala with orange zest, with mushroom ,fennel,& potato gratin and sichuan pepper. 38.50
Rack of lamb
Rack of lamb panfried with a hint of rosemary ,eggplant & parmesan tart & kumara and chianti jus. 40
Panfried scallops with thyme then served with creamed potatoes with saffron, mushroom with parsley, broccoli with hemp oil and pistachio nuts 40
Fish of the day
Pan fried fish of the day ,minted zucchini ,pumpkin potage, roasted black sesame , potatoes & bisque. 38.50
Aged reserve eye fillet
Aged reserved eye fillet with a hint of rosemary, served with parsnip puree , asparagus with butter , sage and duchess potatoe, finished with a beef & sherry demi glacé . 39.50
Aged T bone steak
Aged T bone steak cooked tuscan style with seasonal vegetables and roasted potatoes.41
Affogato a shot of espresso coffee ,vanilla ice cream , then finished with a shot of liquor of your choice. (Frangelico, Galiano Vanilla,Tia Maria,Baileys Amaretto.)
Profiteroles filled with dark chocolate custard , served on a bed of creme anglaise then finished with roasted almonds.
Tiramisu is a sumptuous dessert famous in Italy for its rich layers of mascarpone ,brandy liquor, espresso coffee and savoiardi.
Vanilla bean & thyme creme brûlée finished with a crunchy organic coconut sugar and garnished with toasted coconut.
Chocolate fondant with a luscious molten heart of 62% dark chocolate , caramelised rhubarb & sherry coulis , finished with flakes of pink Himalayan salt.
Limoncello and ginger tart served on a orange & basil coulis and finished with whipped cream.
Vanilla bean panna cotta served with a mixed berry coulis.
Ask about our liquor & digestives.
Alpha Domus Late harvest B40 G13
Fromm Dessert Wine B40
Clearview Sea Red B80 G15
Trattoria alla Toscana
93 Dickens street,
Phone 06 8341988
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