Capelli on Duke Restaurant Menu

Share Plates – tastes to share and savour

Gilda

“Spanish lollipop” banana chilli (mild) and Spanish white anchovy encasing a blonde olive 9(gf)

Piquilla Pimentos

Stuffed with slow braised beef cooked in Spanish sherry and smoked paprika  12(gf)

Imported smallgoods 

a selection of our divine imported smallgoods – jamón de serrano, Spanish chorizo, Bresaola 18

Braised octopus

marinated and char grilled with crispy chat potatoes 14 (gf)

Seafood hotpot

a selection of local prawns, mussels, reef fish and calamari steamed with lemon, pernod and garlic served with hot chips and aioli 19 (gf optional)

Chicken brochettes

char grilled brochettes of marinated chicken 3.5 per skewer (gf)

Vanilla vodka cured salmon

with pickled cucumber salad and toasts 12 (gf optional)

Croquettas 

filled with jamón (Spanish prosciutto) and manchego (cheese) 9

Zucchini flowers

stuffed with saffron and goats cheese risotto served with dill aioli 14

Tortilla

traditional Spanish confit onion and potato with roasted tomato sauce 7

Duck rillettes

shredded confit duck infused with cognac and spices, chicken liver pâté pot and cornichons served with toasts 16

Quail

charcoal grilled pieces marinated in nectarine and finished with a pomegranate sauce 15 (gf)

Calamari

strips crisp fried served with lemon wedges and tartare sauce 9 (gf)

Olives

house marinated and served warm with Capelli made grissini 6 (gf)

Baby squid tubes

stuffed with chorizo and baked 12 (gf)

Eggplant

crispy fritters with chilli, mint and lemon infused labneh 8

Spiced almonds 5 (gf)

Mushrooms

marinated and pan fried 5 (gf)

Hervey Bay Scallops

Grilled and finished with house grown herb and garlic salsa 9 (gf)

gf – Gluten free

Mains

Braised lamb ravioli

served in a light lamb, lemon and caper sauce 26

Sobrasada Chicken

Stuffed with pork and paprika paste and served with sautéed zucchini, tortilla and saffron cream sauce 28

Osso Bucco

local beef, - slow braised with thyme, shiraz and tomatoes served with potato puree, steamed greens and gremolata 24 (gf)

Kilkivan Organic Confit Duck

Duck Maryland twice cooked and served on pye lentils and finished with coverture chocolate infused jus 29(gf)

Vanilla vodka cured salmon

served on a tart of braised leek, tarragon and gruyere finished with a micro herb and caper salad 25

Loligo baby squid tubes

stuffed with chorizo on a salad of rocket, pistachio and fresh herbs 24 (gf)

Prawn ravioli

with local reef fish drizzled with lemon buerre blanc and micro herb salad 28

Crisp skinned pork belly

served with cauliflower creme, spinach, celeriac remoulade, toasted almond and jus 29 (gf)

Braised Lamb Ravioli

Served in a light lamb, lemon and caper sauce 26

Zucchini flowers

stuffed with saffron and goats cheese risotto served on a watercress, hazelnut and fennel salad 26

Nolan’s Private selection Eye Fillet 250gm

served with roast cherry tomato, piquillo pimentos, steamed greens and Capelli red wine jus finished with cafe De Paris butter 32 (gf)

Accompaniments                  9

Iceberg salad with marinated feta and lemon vinaigrette (gf)
Sautéed greens (gf)
Paprika dusted potatoes served with a lemon aioli

Desserts                                

Pistachio and Mandarin steamed pudding with a marmalade honey glaze and finished with mascarpone

Warm Frangipane Tart with poached nashi and verjuice syrup

Bitter sweet chocolate terrine with espresso cream and candied orange dust and hazelnut praline

Crispy baklava cigar with vanilla bean ice cream and orange syrup

Chocolate Coffee Brulee with biscotti and vanilla bean icecream

Selection of local handmade chocolates

For the Little ones                 12 

Crumbed chicken pieces

Local grilled reef fish

Linguine in napoli, basil and parmesan (bacon optional)

Beef lasagne with napoli, parmesan

100g eye fillet

Calamari

Served with fries and salad or potato mash and greens and a choice of a soft drink or Juice

Our restaurant has been developed to share, with you, the food that we love to eat with our family and friends. Served in a staggered fashion, share plates encourage diners to try a variety of food to whet their appetite before mains.

Do you have more than 12 People in your party, see our Function Menus

Call 5482 9515 or email to make your booking