menu
ANTIPASTI
INSALATA CAPRESE (GF) 35
Vine-ripened tomatoes and basil alongside fresh Italian bufala mozzarella drizzled in a light extra virgin olive oil.
INSALATA MISTA (GF,DF,VE) 24
Mixed salad greens served with seasonal vegetables and balsamic vinaigrette.
BEETROOT SALAD (GF, VG) 30
Sweet beetroot and baby spinach leaves combined with pistachio feta cheese and dressed with olive oil and pomegranate vinegar.
FIORI DI ZUCCHINI FRITTI (VG)
small 29 / large 38
Stuffed zucchini flowers with ricotta, lightly battered and served with a tomato concasse and balsamic glaze (seasonal)
ANTIPASTO MISTO 55
mix of fresh seasonal vegetables lightly chargrilled and paired with assorted cured meats (prosciutto, salami, mortadella)
PROSCIUTTO italiano (gf) 38
20 mth aged prosciutto, served with your choice of fresh melon Italian bufala mozzarella or salami
ARANCINI (v) 24
3 x cheesy rice balls, deep fried, served with a mix of salad and Napoletana sauce
ANTIPASTI DI MARE
OSTRICHE (GF) Half Doz. 42
Half doz 42 Fresh handpicked Sydney rock oysters served with our traditional cocktail sauce and lemon
CALAMARI FRITTI small 35 / large 44
rom South Australia – lightly floured calamari served with tartare sauce and lemon
GAMBERI FRITTI (DF) Market price
Fresh QLD green king prawns folded in golden crispy bread crumbs and served with tartare sauce
HOMEMADE PASTA
TAGLIATELLE MACHIAVELLI 46
In-house-made tagliatelle pasta served with king prawns, mushrooms, chilli, basil and garlic in a light bisque sauce.
RAVIOLI (V) 46
In-house made pillows of fresh ravioli filled with ricotta and spinach, topped with our Napoletana sauce and finished with shaved parmesan.
RAVIOLI ALLA VENEZIANA 50
In-house ravioli topped with the fish of the day and finished with scampi in a cherry tomato sauce.
GNOCCHI GORGONZOLA / NAPOLETANA
(GFO, V) 48
Our famous potato dumplings are served with gorgonzola or Napoletana sauce.
PAPPARDELLE DUCK RAGU (DFO, GFO) 48
In-house pappardelle served with a rich Madeira sauce, fresh thyme and cherry tomatoes.
AGNOLOTTI 46
In-house ravioli stuffed with Beef ragu and eggplant served on a bed of Napoletana sauce.
PASTA
FUSILLI GRANCHIO (GFO) 46
(When in season) Spiral pasta served with crab meat and our creamy white wine sauce.
LINGUINE GAMBERI (GFO, DFO) 46
Flat pasta served with QLD king prawns, fresh tomatoes, fragrant basil, garlic and chilli.
PENNE BOLOGNESE (GFO) 42
Tube-shaped pasta served with chef’s secret bolognese sauce.
FUSILLI ORTOLANO (VG, VEO, GFO) 43
Spiral pasta served with olives, zucchini, and mushrooms in a light cherry tomato sauce.
RISOTTO MARINARA (GF) 48
Risotto (Arborio rice) simmered in a white wine bisque stock, served with market fresh seafood, cherry tomatoes, basil and garlic and finished with mascarpone.
mAINS
STEAK TARTARE (DF, GFO) 55
In the ‘au Gueridon’ tradition, we prepare this dish at your table using the best quality raw fillet steak seasoned to your taste, served with Melba toast.
STEAK DIANE (GFO) 68
House speciality – Minute steak cooked in butter, garlic and Worcestershire demi-glace
FILETTO DI MANZO (GF) 78
120-day grain-fed hormone-free fillet steak from Kilcoy Valley QLD (halal), grilled and served with a choice of peppercorn or mushroom sauce
DUCK MARYLAND CONFIT (GF) 56
Served with creamy dauphinoise potatoes, fresh seasonal greens accompanied by a Madeira jus
SALTIMBOCCA (GFO) 56
Scaloppine dressed in provolone and ham, then served with a Madeira and sage sauce
FUNGHI (GFO) 56
Scallopini paired with seasonal mushrooms and our special cream sauce
PARMIGIANA 56
Crumbed scallopini layered with provolone cheese, fresh basil and Napoletana sauce, sprinkled with Sicilian oregano and drizzled with extra virgin oil
PESCE/FISH
FISH OF THE DAY (GF) Market price
Market fresh fish, grilled and served with perfectly prepared seasonal vegetables
GRILLED SCAMPI (GF) Market price
(When available) Large New Zealand scampi, grilled and served with sage-infused butter
CONTORNI
BroccoliNI (VE, DF, GF) 15
Dressed in evo oil and a wedge of lemon
GREEN BEANS (VE, GF, DF) 15
Dressed in evo oil and a wedge of lemon
CAULIFLOWER GRATIN (GF) 15
Lightly boiled and covered in buttery cheese sauce
CREAMED SPINACH (v, GF) 15
In an aromatic cream with garlic and nutmeg
FRENCH FRIES (VE, DF, GFO) 13
Seasoned with aromatic salt
MASHED POTATO (V, GF) 15
Désirée potato mixed with a rich, creamy butter sauce
SEASONAL VEGETABLES Market price
Seasonal Vegetables freshly hand-picked from the market
ADDITIONAL BREAD* 3
All dishes are served with 2 complimentary pieces of our delicious fresh bread.
DOLCI MENU
We love changing things up, so please ask our friendly staff for the day’s dessert special.
mAINS
TIRAMISU 18
Homemade mascarpone cream layered in coffee liqueur sponge
Pairing Wine 19
2019 Capodolce Moscato
CHOCOLATE MOUSSE SLICE 20
Salted caramel and hazelnut coated with chocolate glaze, served with hazelnut ice cream.
Pairing Wine 19
NV Fondo Antico Passito
GELATO (GF) 14
Homemade vanilla or pannacotta gelato
SORBET (GF) 14
(Choice of 2 flavours) Seasonal homemade raspberry or lemon sorbet
VANILLA CRÈME BRÛLÉE (GF) 18
Creamy egg custard with a crisp toffee topping served with gingersnap biscotto
Pairing Wine 19
NV Fondo Antico Passo
AFFOGATO CORRETTO (GF) 22
Short black served with two scoops of ice cream with a choice of Amaretto, Frangelico or Nocello liqueur.
AFFOGATO (GF) 18
Short black served with Two scoops of ice cream
SELECTION PETIT FOUR 18
A selection of small chocolates with biscotti accompanied by a shot of housemade Limoncello
TAGLIERE DI FORMAGGIO 38
Assortment of cheeses with fruit and candied nuts
Pairing Wine 19 2019
De Bortoli Noble One
Dessert wine
- Malenchinvi vin santo. 16/17
- De Bortoli one 18/89
- Limoncello. 12
- In Fundu Moscat. 18/95
- NV Antico Passito 17/90
EVENTS & GROUP BOOKINGS
Whether it’s a birthday celebration, Christmas party, conference, wedding, or any other special occasion, our team at Machiavelli is dedicated to tailoring a package to impress your guests.
If you can’t find a set menu that suits your requirements, our chefs are happy to create a bespoke menu, especially for your event.
SPECIAL OCCASIONS CAKES
Our special occasion cakes freshly made in-house for $149, for up to 8 guests are the perfect way to celebrate life’s big moments. Each cake is crafted with premium ingredients, from rich mascarpone and delicate sponges to vibrant vegan and gluten-free options, ensuring a dessert that caters to all tastes and preferences. Whether you’re indulging in the classic elegance of Tiramisu, the light and refreshing Raspberry Vegan Cake, the decadent Chocolate Mousse, or the timeless Baked Cheesecake, every cake is thoughtfully designed to bring a touch of luxury to your event. Available with advance notice, these cakes are guaranteed to leave a lasting impression on your guests.
TIRAMISU (NFO)
24-hour notice required
A luscious blend of mascarpone cheese layered with coffee-soaked sponge, topped with cocoa powder, chocolate, and adorned with fresh strawberries and raspberries.
(Contains Mascarpone cheese, Eggs, Bayles, Rum, Marsala, Almonds, Strawberry, Raspberry, Chocolate, Coffee, Cocoa powder, Edible flower)
CHOCOLATE MOUSSE
3 days’ notice required
An indulgent chocolate mousse atop a delicate almond sponge, finished with a smooth chocolate glaze for the ultimate treat.
(Contains Jaconde sponge, Almonds, Eggs, Icing sugar, Flour, Butter, Chocolate, Eggs, Cream, Sugar)
RASPBERRY VEGAN CAKE (VE - DF – GF)
3 days’ notice required
A guilt-free delight with a cashew, almond, and date base, topped with a light, tangy raspberry coconut cream for a cheesecake-like texture.
(Contains Almonds, Coconut Dates, Limes, Coconut oil, Maple syrup, Raspberry, Cashew nuts, Coconut cream, Salt, Edible flower)
BAKED CHEESECAKE
3 days’ notice required
A rich and creamy cheesecake, baked to golden perfection with a buttery graham.
(Contains Graham cracker, Wholemeal flour, Cinnamon, Brown sugar, baking soda, Butter)
VALENTINE MENU
KING FISH CARPACCIO
with a raspberry dressing, finger lime crispy
parsnip and baby chervil. (GF)
Scallops
wrapped in speck served in a bed of cauliflower,
diced tomatoes eco oil and glaze. (GF / DF)
Panzarella Salad
served with a trio of tomatoes and burrata
Risotto Pescatore
mixed seafood, sea asparagus, and basil oil.
Agnelotti
mince of beef ragu with diced eggplant served in a napoletana sauce, shaved pecorino and micro herb
Beef tagliata
served with a layered portobello mushrooms, zucchini, tomato sauce and feta cheese.
Catch of the Day
served in a sicilian sauce style with olives, cherry
tomatoes, oregano and greens.
Elderflower & lime curd slice
served with vanilla ice-cream.
Chocolate mousse dome
served with raspberry sorbet.
