Poached Pear Bircher
Saffron infused poached pear, apple, currants and cinnamon bircher with fresh berries, almond flakes, seeds and toasted granola VG N

Pancakes
Stack of 3 buttermilk pancakes with your choice of; caramelised walnuts, banana and butterscotch or strawberries, banana and Nutella™ N VG

Veggie Lovers
Cherry tomatoes, fried chickpeas, chopped avocado, thyme mushrooms, pickled onion, roquette salad and a free-range poached egg, sitting on a bed of hummus with a side of multigrain toast VG GFO* VEO*

Nourish Bowl
Spiced sweet potato, edamame beans, smashed avocado, quinoa, grilled peppers purée with a roquette, fresh herb, onion and cabbage salad, topped with a free-range poached egg VG GF N VEO*

The Piatella Big Breakfast
Two eggs your way with Spanish pork-chorizo, one house made potato rosti, thyme mushrooms, kessler bacon, grilled peppers and oven-roasted tomatoes, served on cheesy sourdough toast P

Chilli Eggs
Scrambled eggs with freshly chopped chilli, Danish feta cheese and chilli candied bacon, served on sourdough toast P VO* GFO

Baked Eggs
Two free-range eggs baked with Spanish pork-chorizo, Danish feta cheese, pork-prosciutto and shakshuka sauce, served in a sizzling paella pan with crusty bread P GFO

Eggs Benedict
Two free-range poached eggs with cider braised pulled pork, topped with hollandaise and served on sourdough toast P GFO*

Just Smashing
Smashed avocado topped with Danish feta cheese, sprinkled with pumpkin seeds and served with one free-range poached egg, grilled corn and pickled fennel VG GFO* VEO*

King Towers
Two house made potato rosti with sliced avocado, kessler bacon, two free-range poached eggs and hollandaise, finished with a sage crumble P VO* GFO

Build Your Own Breakfast
Two eggs either poached, scrambled or fried on sourdough or multigrain toast

• VG = Vegetarian

• GF = Gluten-free

• P = Containing pork

• N = Containing nuts

• VO*= Vegetarian option

• GFO* = Gluten-free option

• VEO* = Vegan option

Trio of Dips
House made dips with warm crusty bread, olives and feta cheese.

Garlic Bread
Warm loaf with herb and garlic butter, with balsamic olive oil.

Home-Style Chunky Chips
A bowl of hand cut goodness, served with aoili dipping sauce.

Bruschetta: Traditional
Diced Roma tomato, Spanish onion, fresh basil and Parmesan cheese on toasted sourdough bread drizzled with balsamic glaze.

Bruschetta: Salmon
Tasmanian smoked salmon, lemon, corriander, chunky avocado, pickled fennel, Danish feta and dill on toasted sourdough bread.

Saganaki
Pan fried Kefalograviera cheese served the traditional way.

Lemon Pepper Calamari
Tender calamari seasoned with lemon pepper, lightly fried, served on a bed of peppery roquette salad and a side of sweet soy ginger dipping sauce.

Stuffed Mushrooms
Oven roasted field mushrooms, stuffed with thyme and whipped goats cheese, served with sautéed spinach and candied walnuts. 

Prawn & Chorizo Saganaki
Sautéed chorizo and tiger prawns, Kalamata olives, feta cheese and baby spinach in a rich Napoli tomato sauce, served with warm crusty bread. 

Arancini
Saffron infused arborio rice, filled with caramelised onion, mozzarella cheese, spinach and mushroom, on roquette pesto and garlic aioli. 

Grilled Calamari Salad
Grilled calamari served on a bed of wild roquette, fresh herbs and oregano, Roma tomatoes, avocado and a zesty lemon dressing.

Caesar Salad
Crisp baby cos lettuce, croutons, pork-pancetta, soft poached egg, Parmesan cheese and house made dressing. 

Japanese Salmon Salad
Grilled miso atlantic salmon with shredded vegetables, soba noodles, wakami, pickled ginger and wasabi.

Thai Beef Salad
Tender strips of Thai marinated beef tossed with shaved cabbage, bean shoots, coriander, mint and Noc Nahm dressing.

Smoked Chicken Salad
Smoked chicken tenderloinds, baby radish, pickled fennel, red onion, avocado, wild roquette, croutons and candied walnut, with a Dijon and citrus dressing.

Mediterranean Lamb Salad
Tender char-grilled lamb pieces on a bed of baby spinach, roasted red peppers, olives, green beans, Danish feta and red onion with a Dijon mustard lemon dressing.

Traditional Greek Salad
Vine ripened tomatoes, Kalamata olives, red onion, cucumber and feta cheese, with an olive oil and oregano dressing.

European Seafood Salad
Greek salad with croutons, chilli and garlic marinated prawns, scallops, grilled calamari and a Moreton Bay bug, with a tradtional olive oil and oregano dressing.

Piatella Chicken Burger
Smoked chicken breast, smashed avocado, herbed mayonnaise, coleslaw and a hint of chilli.

Hungry Cow Burger
Piatella-made beef patty, oak lettuce, caramelised onion, tasty cheese and Piatella tomato chutney.

Atlantic Salmon
Atlantic salmon fillet served with asparagus and broad-bean salad, pickled fennel and a citrus glaze salad.

Spanakopita
Traditional Greek style baked spinach and feta pie,
served with Greek salad.

Lamb Kofta
Mint and garlic lamb koftas, char-grilled and plated with tzatziki, pita bread and a roquette quinoa salad.

Steak Sandwich
Prime steak on crusty Turkish roll served with caramelised onions, Piatella relish, tasty cheese, field mushrooms, cos lettuce and seeded mustard with a side of home-style chunky chips.

Piatella Parma
Succulent crumbed chicken breast topped with a homemade pomodoro sauce, pork-prosciutto, melted mozzarella cheese, served with home-style chunky chips and aioli.

Chicken Quinoa
Char-grilled and smoked chicken breast with Middle Eastern quinoa, minted labneh and mixed herb salad.

Crispy Skin Pork Belly
Crispy pork belly with sweet potato, pickled fennel and radish salad, finished with an apple cider jus.

Linguini Marinara
Linguini pasta tossed with tiger prawns, scallops, mussels, calamari, Roma tomatoes, chilli, olive oil and garlic in a white wine sauce.

Beef Ragu
A traditional European 12-hour slow cooked beef ragu, with braised tomato, red wine and oregano, served with penne pasta.

Penne Mediterranean
Spanish chorizo, red capsicum, baby spinach, Kalamata olives and red onion mixed through with Napoli sauce.

Linguini Carbonara
Sautéed Kessler bacon, button mushrooms, spring onion and garlic tossed through with a creamy white wine sauce.

Pumpkin Gnocchi
Potato gnocchi with tender chicken breast, pork-prosciutto, roasted pine nuts, baby spinach and a creamy pumpkin sauce.

Chicken, Leek & Pancetta Risotto
Slow braised leeks, marinated chicken breast, pork-pancetta and broad beans tossed in a creamy white wine sauce.

Wild Mushroom Risotto
Shitaki, enoki and oyster mushrooms, caramelised onion, garlic, spinach and toasted pine nuts tossed in a creamy white wine and Parmesan cheese sauce.

The Piatella Burger
Your choice of either our home-made Piatella beef burger patty or
char-grilled chicken breast layered with crispy pork-prosciutto, tasty cheese, caramelised onions, pickles, a fried egg, lettuce, seeded mustard and our homemade relish sauce, with a side of home‑style chunky chips. 

Mediterranean Lamb Shanks
Slow cooked lamb shanks in a rich red wine and tomato sauce, served on a bed of creamy sweet potato and polenta mash.

300g Rib-Eye Steak
Grain fed Black Angus rib-eye steak, served with caramelised sweet potatoes and seasonal greens. Your choice of mushroom, garlic butter or peppercorn sauce.

330g Eye Fillet
Black Angus 330g eye fillet, served with a spring onion and leek mash, seasonal greens and red wine jus.

Mussels 2 Ways
Steamed mussels served with warm crusty bread, with your choice of two sauces.
Option #1: White wine, garlic and parsley sauce.
Option #2: Tomato, garlic, chilli and basil sauce.

Atlantic Salmon
Pan seared Atlantic salmon, lemon roasted potatoes, sautéed asparagus with confit cherry tomatoes and finished with a roquette pesto.

Piatella BBQ Pork or Beef Ribs
The crown jewel of the Piatella menu since we opened our doors. Twice cooked American dry rub BBQ pork or beef ribs (slightly spicy), served with home‑style chunky chips, coleslaw and two dipping sauces.

Seafood Platter
Perfect for sharing. A generous mixed platter consisting of both fresh and cooked seafood. Contains steamed mussels, grilled Atlantic salmon, fresh oysters, lemon pepper calamari, fresh smoked salmon, creamy garlic prawns and scallops, Blue-Swimmer crab, garlic Moreton Bay bugs, basmati rice, chunky chips and two dipping sauces.

Grilled Lamb Rack
Grilled lamb rack served with spiced roasted cauliflower, chickpea and pomegranate salad, on a bed of creamy cauliflower purée and finished with a sweet and sour pomegranate sauce.

Piatella Parma
Succulent crumbed chicken breast topped with a homemade pomodoro sauce, pork-prosciutto, melted mozzarella cheese, served with home-style chunky chips and aioli.