R
menù
Benvenuti.
Foglia di Fico, meaning "Fig Leaf,"
offers fine Italian cuisine in a warm and charming rustic setting.
Chef Jerry Kim brings his innovative and delicate touch to modern Italian dishes,
showcasing his respect for nature's produce through this elegant menu.
le nostre proposte:
alla Carta Faccio io
Two course Dinner Five course Dinner
The price varies 115 per person
based on the menu items you choose
“faccio io!” ( “I’ll take care of it!” )
Each guest is requested to order
Indulge in a dinner curated by Chef Jerry,
a minimum of a two-course meal,
allowing him to select each course for you!*
which includes:
a choice of
Wine pairing
ANTIPASTI +
PRIMI & SECONDI 65 per person
per person
We offer a variety of five wines
to complement each course.
Extra dishes can be added
based on personal preference.
Last order 8:30pm Last order 8:00pm
* Please inform us of any dietary requirements or food allergies
alla Carta
Two course Dinner
Each guest is requested to order a minimum of a two-course meal, which includes
a choice of A N T I P A S T I +
a choice of P R I M I & S E C O N D I
Extra dishes can be added based on personal preference.
il nostro pane
“the sourdough bread we serve is naturally fermented and daily baked by Chef Jerry”
PER INIZIARE
salsine (home-made dips to enjoy on our artisan bread)
FUNGHI Mixed mushroom and truffle oil spread 6
’NDUJA Spicy pork, chili and capsicum spread 8. 5
stuzzichini (small bites)
SARDE MARINATE Sardines cured with white wine vinegar, garlic, chili, oregano and E.V.O.O. 9. 5
OLIVE Mixed olives marinated with garlic, chili, rosemary and E.V.O.O. 10
ANTIPASTI
entrees
ARANCINI |V| 26. 5
Sourdough-crumbed rice balls with cauliflower, scamorza, Grana Padano, Gorgonzola emulsion
LINGUA |GF| 27. 5
Braised & charred ox tongue with seasonal vegetables, citrus and horseradish mayonnaise,
vincotto
TROTA AFFUMICATA |GF| 27. 5
Ocean trout smoked with pistachio shells, with citrus and horseradish mayonnaise, finger lime
VITELLO TONNATO |GF| 28. 5
Sliced charred veal cooked to rare with tuna mayo, E.V.O.O., capers,
INSALATA CAPRESE |GF| |V| 28. 5
Caprese salad with fresh buffalo mozzarella, cherry tomatoes, vincotto gel, basil granita
TOMINO |GF| 28. 5
Grilled cheese wrapped in prosciutto, with home-made fig jam, pickled grapes, walnuts, vincotto
CAPESANTE |GF| 29. 5
Pan-seared scallops with honeyed chickpeas, sautéed forest mushrooms on corn purée
CALAMARI |GF| entrée 29. 5
Pan-seared calamari with tomato sugo, caperberries, garlic, parsley main 53. 5
AFFETTATI MISTI for one 30. 5
Mixed salumi platter with cured meats, pickled capsicums & olives for two 50. 5
for three 68. 5
- ADD fresh buffalo mozzarella + 18. 5
|V| Vegetarian |VE| Vegan (ask our staff) |GF| Gluten Free
la nostra pasta
“our pasta and gnocchi are daily made by hand in our lab “Seme di Fico”
PRIMI & SECONDI
pasta & gnocchi
G N O C C H I Z O L A & N O C I |V| 38. 5
Potato gnocchi with Gorgonzola blue cheese, walnuts, radicchio
GNOCCHI al RAGU’ d’ANATRA 42. 5
Potato gnocchi with braised duck, sautéed forest mushrooms, white truffle oil
PAPPARDELLE ai FUNGHI |V| 44. 5
Long and wide pasta with daily mixed mushrooms, white truffle oil, pepper, Parmigiano, butter
- ADD fresh shredded buffalo mozzarella + 11. 5
TRENETTE ai FRUTTI di MARE *(Tomato Sugo can be added upon request) 46. 5
Long strand pasta with daily seafood, garlic, parsley, chili
risotto |GF|
Enjoy your risotto with any of our pasta sauces (listed above) and will be prepared “al dente” -
filled pasta
CAPPELLACCI NERI di MARE 46. 5
Squid ink pasta filled with spanner crab and prawn mousse, with King prawn cutlets, garlic, chili
______________________________
mains
CALAMARI |GF| 53. 5
Pan-seared calamari with tomato sugo, mashed potato, caperberries, garlic, parsley
A G N E L L O |GF| 56. 5
Mallee-root char-grilled Local Lamb fillet
with truffled mashed potato, mushrooms, horseradish and onion relish
FILETTO di PESCE |GF| 67. 5
Char-grilled Swordfish served with lemon, mayonnaise and seasonal salad with walnuts
B I S T E C C A d i M A N Z O ≈ 300g |GF| (Please note: this cut is higher in fat) 71. 5
Mallee-root char-grilled Local Beef boneless Rib-eye (MB5+)
with truffled mashed potato, mushrooms, horseradish and onion relish.
CONTORNI
sides
P A T A T E |GF| |VE| 15. 5
Fried potatoes with sea salt flakes
I N S A L A T A |GF| |V| 15. 5
Rocket salad with radicchio, cherry tomatoes, walnuts, Parmigiano, white balsamic, olive oil
V E R D U R E |GF| |V| 17. 5
Sautéed seasonal vegetables with garlic, almond, Parmigiano
A surcharge applies on card payments | NO SPLIT BILLS
i nostri dolci PE
D O L C I “ourdella
desserts & gelato are made on the premises, without preservatives and artificial flavours "
D O L C I
"
desserts
DOLCE del GIORNO |V| 20. 5
Today’s home-made dessert + 11
- ADD dessert wine pairing
SEMIFREDDO al CIOCCOLATO |V| 19. 5
Dark chocolate & bitter cacao semifreddo coated in almonds, with chocolate gelato
& dark chocolate thick mousse
- ADD dessert wine pairing + 11
GELATO |GF| 10. 5
Home-made gelato
Fig Leaf / Vanilla / Chocolate
GRANITA |GF| |VE| (dairy & egg free) 19. 5
Home-made orange & grapefruit granita with seasonal daily fresh fruit
AFFOGATO al CAFFÈ |GF| |V| (contains alcohol) 19. 5
Home-made vanilla gelato, caffè espresso, hazelnut liqueur
CANTUCCI & VIN SANTO |V| (contains alcohol) 12. 5
Home-made nut biscotti served with ‘Castellani Vino Dei Santi ‘ dessert wine
FORMAGGI (ask our staff about today’s selection) 25. 5
Mixed cheese platter
caffè & ammazzacaffè
CAFFE’ ESPRESSO 5 LIMONCELLO 13
by Caffè Borbone FRANGELICO 11
CAFFE’ con LATTE 6 AMARETTO DISARONNO 12
Your choice of coffee MOLINARI SAMBUCA 12
MONTENEGRO
CAFFE’ d’ORZO 5 13
Caffeine free roasted barley coffee AMARO
13
AVERNA AMARO SICILIANO
CORRETTO SAMBUCA 13 13
CAFFO VECCHIO AMARO del CAPO
Espresso served with Sambuca 13
LIQUORE STREGA
BRAULIO AMARO ALPINO 14
CORRETTO GRAPPA 15
Espresso served with Grappa GRAPPA di PROSECCO 17
GRAPPA di PINOT NERO RISERVA 19
GRAPPA di SANGIOVETO 21
Foglia di Fico Italian Ristorante | 585 LaTrobe St, Melbourne | dine@[Link] | (03) 9642 4394