Back

Menu Vaporetto Bar & Eatery

  • Menus

2 Course (includes a glass of Prosecco on arrival)

$65

A Little Something to Start

‘Insalata’ of grilled & marinated pears, rosemary, mustard fruits, whipped ricotta with burnt butter, radicchio, pearl barley, salted soy beans & almonds with apple vinegar (Add Prosciutto San Daniele - 25gm 5) Steamed Mt Martha black mussels ‘alla Busara’ with a tomato, caper, basil & ginger soup, Ditalini (thimble pasta) and grilled bruschetta for mopping Saffron Conchiglie (shells) with Blue Swimmer crab, an aromatic fish stock of green peppercorns & star anise, cherry tomatoes, calamansi lime, fennel seed and smoked Caciocavallo cheese ‘Fegato alla Veneziana’ – our version of the famous ‘Livers & Onions’; duck liver pate, preserved red cherries, burnt pearl onions, parsley, macadamia & pomegranate with crostini

Something Comforting

Marinated & roasted half baby chicken, cooked on the bone with farro, ham hock, sweetcorn, Chanterelle mushrooms & pencil leeks with tarragon & shallot gravy Squid-ink Paccheri (large tubes) with prawns in a sauce made from their shells with cassia bark & curry leaves, sea urchin butter and spicy prawn oil Potato Gnocchi, lamb shoulder ragu with leeks, Porcini & ‘sacchetti veneti’ (a spice pouch of cloves & bay), parsley and truffled Pecorino Risotto of all sorts of pumpkin (pureed, pickled & roasted), cave-ripened Taleggio, hazelnuts, crispy sage, a drop of good aged balsamic vinegar and Parmigiano Reggiano (Add Marchetti’s Wagyu bresaola - 25gm 5) Slow-cooked ‘Riverina Valley’ beef cheeks in Valpolicella, cardamom, & mandar peel, salt roasted celeriac puree, Brussel sprouts, pancetta & almond ‘trifolati’

To Add: Cicchetti

‘Acciughe’ – crostini of Italian anchovies & blood orange ‘marmellata’ 5 each ‘Ostriche’ – Pacific oysters from Coffin Bay, SA, shucked to order and served natural with lemon (6) 27 / (12) 48 ‘Affettati Misti’ – air-dried Wagyu Bresaola, Prosciutto San Daniele & truffled Sopressa with pickled sweet peppers 2 ‘Arancini’ – Jerusalem artichoke ‘Cacio e Pepe’ with Pecorino pepato, thyme, celery hearts, Mascarpone and lemon aioli 5 each

To Add: Sides

Braised Winter greens like Cavolo Nero, cima di rapa & kale, green beans and zucchinis with lemon zest, fermented chilli and capers 12 Cauliflowers ‘dalla padella’ – White, Romanesco & Fioretto, sautéed with cumin, currants & pinenuts, Jerusalem artichoke scratchings & Pecorino 12 ‘The Garden of Venice’ – Treviso style salad of Radicchio & other bitter leaves, heirloom radishes with raspberry & chamomile vinegar 9 A bowl of crunchy fries with rosemary & Parmesan salt and aioli 9

Drinks

‘Insalata’ of grilled & marinated pears, rosemary, mustard fruits, whipped ricotta with burnt butter, radicchio, pearl barley, salted soy beans & almonds with apple vinegar (Add Prosciutto San Daniele - 25gm 5) Steamed Mt Martha black mussels ‘alla Busara’ with a tomato, caper, basil & ginger soup, Ditalini (thimble pasta) and grilled bruschetta for mopping Saffron Conchiglie (shells) with Blue Swimmer crab, an aromatic fish stock of green peppercorns & star anise, cherry tomatoes, calamansi lime, fennel seed and smoked Caciocavallo cheese ‘Fegato alla Veneziana’ – our version of the famous ‘Livers & Onions’; duck liver pate, preserved red cherries, burnt pearl onions, parsley, macadamia & pomegranate with crostini

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.
We are so excited to be open again and to welcome you to Vaporetto; “Your Little Slice of Venice in the Heart of Hawthorn”. We have a range of beautiful dining areas including inside the Eatery and outside in our new covered and heated Piazza. Please be aware that due to government guidelines the majority of our seating is currently in our Piazza area. We will of course select you the best table possible for your party based on availability. If you do have a preference, please contact the restaurant directly. Otherwise, we look forward to surprising you. With the new government guidelines in place, please note the following… • Each booking is for a 2 hour duration only, unless otherwise arranged. • Everyone in your party will be required to register on arrival. • Please try to respect social distancing rules when moving around the restaurant. • You will be required to wear a mask to enter the venue. • Please do not attend if you are feeling unwell. • Mingling between groups is not allowed, the host will show you to your seat on arrival. • We will be bringing all bills to the table to avoid congregation around the host desk. Available on the booked timeslot. Available on the booked timeslot.

3 Course (includes a glass of Prosecco on arrival)

$85

A Little Something to Start

‘Insalata’ of grilled & marinated pears, rosemary, mustard fruits, whipped ricotta with burnt butter, radicchio, pearl barley, salted soy beans & almonds with apple vinegar (Add Prosciutto San Daniele - 25gm 5)

Steamed Mt Martha black mussels ‘alla Busara’ with a tomato, caper, basil & ginger soup, Ditalini (thimble pasta) and grilled bruschetta for mopping

Saffron Conchiglie (shells) with Blue Swimmer crab, an aromatic fish stock of green peppercorns & star anise, cherry tomatoes, calamansi lime, fennel seed and smoked Caciocavallo cheese

‘Fegato alla Veneziana’ – our version of the famous ‘Livers & Onions’; duck liver pate, preserved red cherries, burnt pearl onions, parsley, macadamia & pomegranate with crostini

Something Comforting

Marinated & roasted half baby chicken, cooked on the bone with farro, ham hock, sweetcorn, Chanterelle mushrooms & pencil leeks with tarragon & shallot gravy

Squid-ink Paccheri (large tubes) with prawns in a sauce made from their shells with cassia bark & curry leaves, sea urchin butter and spicy prawn oil

Potato Gnocchi, lamb shoulder ragu with leeks, Porcini & ‘sacchetti veneti’ (a spice pouch of cloves & bay), parsley and truffled Pecorino

Risotto of all sorts of pumpkin (pureed, pickled & roasted), cave-ripened Taleggio, hazelnuts, crispy sage, a drop of good aged balsamic vinegar and Parmigiano Reggiano (Add Marchetti’s Wagyu bresaola - 25gm 5)

Slow-cooked ‘Riverina Valley’ beef cheeks in Valpolicella, cardamom, & mandar peel, salt roasted celeriac puree, Brussel sprouts, pancetta & almond ‘trifolati’

To Finish

‘Fritole Veneziane’ – vanilla custard filled cinnamon doughnuts, spiced apple with pink peppercorns, broken cacao, pistachio gelato, fig leaf powder

White chocolate, coconut & buttermilk pannacotta, rosewater poached rhubarb, pickled melon, melon gel, honey & oatmeal crumble and fennel meringue

Tiramisu – our ‘pick me up’ served ‘old world meets new world’ with espresso, Mascarpone, spiced rum, malted milk, black mulberries, bee pollen & honeycomb

‘Formaggio’ – Taleggio (soft washed rind) and Cacio di Bosco (truffle scented Pecorino) served with ‘pane di musica’ and fig & quince ‘preserva

To Add: Cicchetti

‘Acciughe’ – crostini of Italian anchovies & blood orange ‘marmellata’ 5 each

‘Ostriche’ – Pacific oysters from Coffin Bay, SA, shucked to order and served natural with lemon (6) 27 / (12) 48

‘Affettati Misti’ – air-dried Wagyu Bresaola, Prosciutto San Daniele & truffled Sopressa with pickled sweet peppers 2

‘Arancini’ – Jerusalem artichoke ‘Cacio e Pepe’ with Pecorino pepato, thyme, celery hearts, Mascarpone and lemon aioli 5 each

To Add: Sides

Braised Winter greens like Cavolo Nero, cima di rapa & kale, green beans and zucchinis with lemon zest, fermented chilli and capers 12

Cauliflowers ‘dalla padella’ – White, Romanesco & Fioretto, sautéed with cumin, currants & pinenuts, Jerusalem artichoke scratchings & Pecorino 12

‘The Garden of Venice’ – Treviso style salad of Radicchio & other bitter leaves, heirloom radishes with raspberry & chamomile vinegar 9

A bowl of crunchy fries with rosemary & Parmesan salt and aioli 9

Drinks

‘Insalata’ of grilled & marinated pears, rosemary, mustard fruits, whipped ricotta with burnt butter, radicchio, pearl barley, salted soy beans & almonds with apple vinegar (Add Prosciutto San Daniele - 25gm 5)

Steamed Mt Martha black mussels ‘alla Busara’ with a tomato, caper, basil & ginger soup, Ditalini (thimble pasta) and grilled bruschetta for mopping

Saffron Conchiglie (shells) with Blue Swimmer crab, an aromatic fish stock of green peppercorns & star anise, cherry tomatoes, calamansi lime, fennel seed and smoked Caciocavallo cheese

‘Fegato alla Veneziana’ – our version of the famous ‘Livers & Onions’; duck liver pate, preserved red cherries, burnt pearl onions, parsley, macadamia & pomegranate with crostini

Please note: The main courses listed above are susceptible to change depending on market availabilty. All changes are will be indicated.
We are so excited to be open again and to welcome you to Vaporetto; “Your Little Slice of Venice in the Heart of Hawthorn”. We have a range of beautiful dining areas including inside the Eatery and outside in our new covered and heated Piazza. Please be aware that due to government guidelines the majority of our seating is currently in our Piazza area. We will of course select you the best table possible for your party based on availability. If you do have a preference, please contact the restaurant directly. Otherwise, we look forward to surprising you. With the new government guidelines in place, please note the following… • Each booking is for a 2 hour duration only, unless otherwise arranged. • Everyone in your party will be required to register on arrival. • Please try to respect social distancing rules when moving around the restaurant. • You will be required to wear a mask to enter the venue. • Please do not attend if you are feeling unwell. • Mingling between groups is not allowed, the host will show you to your seat on arrival. • We will be bringing all bills to the table to avoid congregation around the host desk. Available on the booked timeslot.

Prices and dishes may change.

These prices do not include offers.

Free serviceInstant booking