Melbourne Cup at Albi’s Taverna

Celebrate Race-Day with true, relaxed Italian flair as Chef Albi presents a beautiful three-course menu for $79pp.

Highlights on our menu include Wagyu Bresaola Carpaccio to start, Slow Cooked Jumbo King Prawns & Crab with Pistachio Pesto Gnocchi for mains and our delicious Coconut Panna cotta for dessert.

With live screenings of the race, wonderful cocktails and an atmosphere that will carry on well after the last race, get head of the game and book your table today!

Limited tables are available.

$79pp Three Course Menu

ENTRÉE

Taverna Salt & Pepper Calamari

Served with ox heart tomato, basil, endive & dehydrated olive salad with yogurt & lime puree & blood orange gel

Tuna Sashimi Tartare (GF)
Chilli, soy, cucumber, pickled watermelon, avocado & poppy seeds served with salt & vinegar puffed rice paper

Spanner Crab Bruschetta
Spanner crab with crisp ice berg lettuce, chilli mayonnaise & pickled shaved carrot

Pumpkin Arancini (VEG)
Served with blue cheese sauce, topped with fresh pepper & walnut crumb

Zucchini Flowers (VEG)
Provolone, mozzarella, parmesan, brie & gorgonzola filled zucchini flowers served with chilled arrabiata sauce

Nonna’s Meatballs
In tomato sugo served with warm focaccia, bocconcini & grated parmesan

Additional Dishes

Garlic Bread Schiacciata 6 each
Served with salami, provolone cheese, pecorino snow & garlic aioli

½ Dozen Sydney Rock Oysters (GF) 33
Native finger lime with ginger & shallots mignonette served on the side

Rocket salad (VEG, GF) 14
With balsamic, pear, pomegranate, walnuts, shaved parmesan & blue cheese

Green Melody (VEG, GF) 15

Roasted brussel sprouts, broccolini & seasonal greens with garlic, whipped goat’s cheese, lemon & toasted hazelnuts

MAINS

Albi’s Lasagna
Layers of fresh pasta, beef bolognese, béchamel, cheese and napoletana sauce

72 hr Roasted, Sous- Vide & Chargrilled Wagyu Beef Shank (GF)
Creamy roasted garlic mash potato, peas, pancetta & dutch carrots with red wine jus

Wild Barramundi & Prawns (GF)
Served on ricotta puree, in a light lemon butter crab bisque with olives, capers & wilted spinach

Four Cheese, Truffle & Mushroom Button Ravioli (VEG)
Four cheese filled ravioli with chanterelle mushroom, thyme, truffle & parmesan topped with pine nut pangrattato & fried parsley

Fusilli with Lamb Ragu
Spiral pasta, nduja, topped with fried kale & fresh ricotta

Slow Cooked Jumbo King Prawns & Crab with Pistachio Pesto Gnocchi
House-made potato gnocchi with slow cooked julienne prawn & crab meat infused in white wine, garlic, lemon, chili, mint & pistachio sauce.

DESSERT

Summer Mini Chocolate Fudge Cake
Fudge centred Valrhona hazelnut chocolate cake served with pistachio gelato, crème anglaise & cherry compote

Tiramisu
Traditional tiramisu with delicate layers of coffee-soaked sponge with a mascarpone mousse served with chocolate gelato

$79PP VEGAN MENU:

Entrée

Mini Dipping Platter

Selection of breads, grissini, marinated olives, balsamic oil, & garlic chilli & olive oil dip

AND

Tempura Pumpkin Flowers
Served with arrabiata dipping sauce

Mains

Please pick one

Forrest & Porcini Mushroom Gnocchi
House made vegan potato gnocchi, forest mushrooms, porcini & truffle topped with pine nut pangrattao & fried kale

Aglio Olio Peperoncino
Linguini with garlic, chilli, parsley & extra virgin olive oil

Dessert

Watermelon Tartare
With balsamic reduction, coconut sorbet & crumble

NO BYO