a la carte

Vivace a la carte menu

2013 Menu (view pdf format)

Vivace Restaurant Brighton never fails to tempt, tantalize and intrigue diner’s with an a la carte menu offering the best Australian produce available including, local seafood, quality meats and house made pasta.

A well balanced a la carte menu designed to challenge the regular diner with creative daring dishes. Popular favorites are also incorporated for those who appreciate simplistic Italian style comfort food with a little flare.

Our ever changing Daily Specials (not listed) ensures that even our most regular diners are kept enchanted by new tastes that compliment our signature dishes.

Starters

OYSTERS, shucked to order 4 each / 22 half doz / 40 doz

- Natural w citrus, shallots, Proscecco *

- Baked w smoked bacon, Worcestershire, tobasco, lemon *

ZUCCHINI, LEEK & GOAT’S CHEESE CROQUETTES, 16

Beetroot, walnuts, watercress

SALT & PEPPER CALAMARI, 21

Italian coleslaw, lemon aioli *

STEAMED LOCAL MUSSELS, 18

White wine, onion, chilli, tomato, lime, garlic bread *

DUCK, PORK & PRUNE TERRINE, 17

House preserved cherries, pate, crostini *

PEPPER & JUNIPER CRUSTED BEEF CARPACCIO, 22

Pear, onion, Roquefort, celery *

SOUP OF THE DAY, 17 *

ORGANIC TOMATO SALAD, 18

Buffalo mozzarella, pine nut & herb salsa (v)  *

Pasta & Risotto

BRAISED SPRING LAMB RISOTTO, 26/32

Spinach, asparagus, olives, tomato, Persian fetta  *

LINGUINI SEAFOOD AGLIO OLIO, 33 / 38

Fish, scallops, prawns, mussels, chilli, olives

TORTOLLINI OF SLOW ROASTED BEEF CHEEK  28/34

Root vegetables, spinach, broccolini

Main Course

WET ROASTED LAMB SHANK, 36

Brioche & Reggiano crust, mixed grain & legume ragu *

CRISPY SKIN PARTIALLY BONED DUCK LEG, 37

Char grilled Cotechino sausage, Brussel sprouts, quince *

CHAR GRILLED EYE FILLET 200g, 38

beetroot, glazed shallots, thyme, red wine sauce *

CRUMBED VEAL CUTLET, 38

Spring bean & Buffalo mozerrella salad, sauce cheron

FISH OF THE DAY,* market price

Limited quantities available

VEGETARIAN DISH OF THE DAY, POA

Available upon request using todays seasonal ingredients (v) *

Dessert(View pdf Version)

POACHED PEAR & RHUBARB TART , 13

Hazelnut Frangipani, warm pear brandy anglaise

WARM CHOCOLATE FONDANT, 14

Salted butter caramel, prune ripple gelato

PASSION FRUIT & PEANUT PRALINE SOUFFLE, 15

Mango sorbet *

BAKED CHERRY RIPE BOMBE ALASKA, 16

Cherry parfait, coconut meringue, hot chocolate sauce *

AFFOGATO,* 19

House made Honeycomb, vanilla bean ice-cream, espresso & liqueur

INDULGENCE FOR TWO, 26

Tasting plate of chefs dessert selections

PETIT FOUR

Mini Eclair, pastry cream (3), 10

Homemade nougat (3), 8

Hand rolled chocolate truffles (3), 6

Share plate for (2), 15

LOCAL & IMPORTED CHEESE PLATE, POA

Fresh & dried fruit, house made condiments

(*) indicates gluten free options or can be adjusted to be gluten free (advise waiter)

(v) indicates vegetarian options