Antipasti – Appetizer

platter

 

  • Selezione di Pane – Bread Selection (V option) . . . $15.5
    • Today’s selection of freshly made breads and dips
  • Bruschetta (brew-sket-ta) – Bruschetta selection (V option) . . . $16.5
    • Tomato, salsa verde, chicken liver pate’ and Tapenade
  • Zuppa di cipolle (chee-pol-le) Toscana – Onion soup (V, GF) . . . $11
    • The Real and original Onion soup “Did you know… the onion soup was born originally in Florence: Caterina de’ Medici imported to the court of France”!
  • Minestrone Soup . . . $11
    • My minestrone soup is loaded with good for you veggies and beef stock.
  • Antipasto Toscano – Tuscany Appetizer . . . $ 25
    • A classic from Italy, Leonardo’s pick of Bruschetta, cured meats and Olives.
  • Insalata Italiana – Italian Salad (V option) . . . $18 add prosciutto extra $4
    • Lettuce, fresh tomato, mozzarella, olives, capers, olive oil, a drizzle of balsamic and lots of love.
  • Impepata di cozze – Steamed new Zealand, green lips mussels (GF option) . . . $19.5
    • ½ kilo of mussels steamed in a peppery white wine sauce and toasted ciabatta bread
  • Gamberoni Arrosto – Grilled prawns . . . $24.5
    • Marinated prawns in fresh herbs, chilli, olive oil and served with freshly baked focaccia. Be careful…hot!

 

Pasta (Ask for gluten free pasta)

raviolli

 

  • Tagliatelle (Ta-ya-tel-le) alla Carbonara – “Carbonara’s” Tagliatelle . . . $23
    • Fresh egg, diced pancetta, provolone cheese, garlic and a sprinkle of crushed pepper, so simple but so delicious.
    • The name is derived from “carbonaro” (the Italian word for charcoal burner); some believe the dish was first made as a hearty meal for Italian charcoal workers. Ask for a creamy version.
  • Tagliolini all’ Amatriciana AKA Tagliolini alla Matriciana (dialect) . . . $23
    • (pronunciation “allamatritchana”).  Fresh diced pancetta (tradition prefers Guanciale, cured cheek), tomato base, fresh chilli topped with pecorino cheese.
    • It is one of the best known pasta sauces in Roman and Italian cuisine.
  • Gnocchi alla Sorrentina – Gnocchi Sorrento’s Style (V) . . . $23.5
    • Gnocchi alla Sorrentina is a pasta dish made in the Sorrento style, with a tomato base, onion garlic, fresh mozzarella and fresh basil, garnished with homemade pesto.
    • It reminds me of walking along Sorrento’s cliffside coastline and looking down onto Marinas Grande and Piccola and out onto the blue bay of Naples. I see tiles painted with bright blues, greens, yellows, and pinks.
  • Pappardelle Col ragu di Cinghiale – Wild Boar Pappardelle . . . $23.5
    • Meltingly tender wild boar, stewed in rich tomato and red wine sauce. Like mama used to make.  Served with fresh pappardelle pasta.
  • Spaghetti al profumo di mare –Pasta with fresh mussels, and anchovies . . . $24.5
    • Transport yourself to the shores of the Adriatic Sea with this pasta dish brimming with fresh mussels and anchovies, fresh tomato base and Italian capers plus a selection of fresh seafood that changes every day.
  • Lasagna alla bolognese – Classic Lasagna lasagna . . . $23.5
    • Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy.
    • The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna.
  • Risotto of the day – please see the specials for tonight
  • Filled pasta of the day – please see the specials for tonight

Portata Principale – Mains (ask for GF option)

cappellini

 

  • Filetto di manzo – Eye Fillet Steak . . . $17.5 per 100g minimum 200g+
    • The classic “Florence’s” steak, cooked as you like and served with roasted potato, mixed roasted vegetables and your choice of Creamy Mushroom Sauce or pepper Sauce
  • Ossobuco alla Milanese – Milan’s Style Veal Ossobuco . . . $33.5
    • It is a Milanese speciality of cross-cut Veal shank braised with vegetables, wine and Broth. Served on a bed of saffron risotto.  Traditional recipe from the northern of Italy, perfect for cold winter days and accompanied with a beautiful heavy red wine.
  • Pollo alla diavola – Hell’s Chicken . . . $38.5
    • Beware, hot ahead and I know it sounds similar, but nothing to do with Chef Ramsey TV program: It is a whole baby chicken, that has marinated all day in olive oil, fresh herbs and fresh chilli. Please ask for a milder solution. Served with roasted potato and rocket salad.
  • Scamone di agnello (Ah-nye-lo) al forno – Oven roasted lamb rump . . . $38.5
    • Another “water in mouth” recipe from my grandma: The rump is butterflied and then stuffed with prosciutto, baby spinach and Italian herbs and served with roasted potato and vegetables. Served Medium Rare, please advise for any change on the cooking time.
  • Porchetta –pork belly, porchetta style . . . $33.5
    • Roasted pork belly served with braised potatoes and topped with an agro dolce sauce (sweet and sour).  A Tuscan delight, from Maremma Region, anciently renowned for the massive presence of wild pigs.
  • Pesce del Giorno – Fish of the day, please see the specials for tonight

Dessertspie

  • Tiramisù. . . $12.5
    • Doesn’t get any more traditional than this!
  • Panna cotta . . . $12.5
    • Served with vanilla and raspberry compote
  • Creme caramel . . . $12.5
    • Baked custard served with almond brittle
  • Cannoli alla siciliana . . . $13.5
    • Classic recipe from south of Italy, filled with ricotta, chocolate and pistachios
  • Baked cheese cake . . . $13
    • Ricotta and mascarpone, served with raspberry coulis
  • Limoncello tart . . . $17.5
    • Nonna’s traditional recipe, served with limoncello shot
  • Cheese selection . . . 1 serving $15 or 2 servings for $23.5
    • Today’s choice of gourmet cheese

Drinks Menu

… Coming Soon!

 

 

Leonardo’s Pure Italian

Our Hours:

  • Monday - Sunday:
    5:00 PM - Late

Call: 07-347 7084

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