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Vaporetto Presents: 'A New Years Eve Extravaganza'

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Date: Friday 31st of December 2021, from 5pm till late.

As the sun is shining and the festive season is drawn to mind, so we are planning our special New Years Eve celebrations! Chef/Owner Greg Feck has been hard at work planning a spectacular Venetian-inspired menu. We are offering two sittings for the night, both including complimentary Prosecco on arrival.  

Price: $120 pp for our early bird sitting; or $170 pp for our premium later sitting to see in the New Year with us!


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    Our early-bird offering features a 4 courses for those who are off to see the fireworks after and later bookings enjoy a 5 course menu and a celebratory glass of Vintage Franciacorta at midnight to see in the new year with the

Vaporetto crew. 


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What better way to celebrate the start of 2022!

Early Bird Menu 

On Arrival

N.V. TAP. Prosecco, Veneto, Italy

‘Toast di Gamberetti’ – buckwheat & lovage blini, spicy shrimp with

seaweed caviar and Granny Smith apple gel

Optional Additional Starter

"Ostriche' - hand-selected oysters, shucked to order and served natural with lemon 

(6) 27 / (12) 48

Entrée

Hand-folded cappellacci filled with Jerusalem artichoke, walnuts, lemon & thyme, Ditterini cherry tomatoes cooked with basil, lemon oil and artichoke scratchings

or

‘Cocktail di Gamberi’ – poached Tiger prawns, iceberg lettuce, tiny radishes, Ruby grapefruit, avocado mousse, lemon gel and ‘Marie Rose’ sauce

or

Rotolo di Salsiccia – lamb, cumin & pistachio ‘spring roll’, smoky eggplant with sumac, minted garden peas with Alyssum flowers, pomegranates and lamb jus

 

Main Course

‘Insalata di Barbabietole’ – all sorts off beetroots and salad leaves picked by Chef Marco from the Cape Schanck Estate kitchen garden with goat’s curd

or

Potato Gnocchi with Spanner crab in a sauce made from shell with cassia bark, fresh curry leaves, lemon, chilli & caper butter, crispy garlic and chives 

or

Half a roasted Spring chicken, cooked on the bone with farro, Chanterelle mushrooms & sweet corn and a 'Peverada crocchetta' of chicken liver, pork sausage & black pepper

or

Oakdale Black Angus Scotch fillet, Mornington Peninsula, ‘Caesar’ salad our way, cos hearts, peppered pancetta, Parmesan wafers, Italian anchovies and rye crouton

 

Desserts & Cheese

Tartufo – peaches poached in Amaretti & cardamom syrup, Pandoro (Veronese spiced bread) with vanilla Chantilly cream and Hokey Pokey

or

‘Limonmisu’ – like our famous Vaporetto tiramisu, but this has all the gorgeous citrus notes of lemon, with herbs, liqueurs, gels and Mascarpone with zest

or

Formaggio (2) – cave-ripened Tallegio and Capra affinato in ‘folgie di noce’ served with quince preserva and pane di musica

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Celebratory Menu

 

On Arrival

N.V. TAP. Prosecco, Veneto, Italy

‘Toast di Gamberetti’ – buckwheat & lovage blini, spicy shrimp with

seaweed caviar & Granny Smith apple gel

Optional Additional Starter

"Ostriche' - hand-selected oysters, shucked to order and served natural with lemon 

(6) 27 / (12) 48

Entrée

Zucchini Fritti (2) - local blossoms filled and fried with goat's cheese, Meyer lemon & marjoram, our homemade ketchup, basil pesto and cashew nut cream

or 

‘Cocktail di Gamberi’ – poached Tiger prawns, iceberg lettuce, tiny radishes, Ruby grapefruit, avocado mousse, lemon gel and ‘Marie Rose’ sauce

or

'Rotolo di Salsiccia' – lamb, cumin & pistachio ‘spring roll’, smoky eggplant with sumac, minted garden peas with Alyssum flowers, pomegranates and lamb jus

Pasta

Potato Gnocchi with Spanner crab in a sauce made from its shell with cassia bark, fresh curry leaves, lemon, chilli & caper butter, crispy garlic and chives

or

Hand-folded Cappellacci filled with Jerusalem artichoke, walnuts, lemon & thyme, Ditterini cherry tomatoes cooked with basil, lemon oil and artichoke scratchings

or

"Tagliatelle alla Chitarra'; fresh saffron pasta rolled over guitar strings with a ragu made with milk-fed veal, nutmeg, parsley stem & Porcini and Parmigiano Reggiano

 

Main Course

‘Insalata di Barbabietole’ – all sorts off beetroots and salad leaves picked by Chef Marco from the Cape Schanck Estate kitchen garden with goat’s curd

or

‘Risotto di Mare’ – locally caught snapper, scallops & shellfish, aromatic fish brodo with star anise & green peppercorns, wild fennel pollen and crustacean oil

or

Oakdale Black Angus Scotch fillet, Mornington Peninsula, ‘Caesar’ salad our way, cos hearts, peppered pancetta, Parmesan wafers, Italian anchovies and rye crouton

or

Half a roasted Spring chicken, cooked on the bone with farro, Chanterelle mushrooms & sweet corn and a 'Peverada crocchetta' of chicken liver, pork sausage & black pepper

 

Desserts & Cheese

Tartufo – peaches poached in Amaretti & cardamom syrup, Pandoro (Veronese spiced bread) with vanilla Chantilly cream and Hokey Pokey

or

‘Limonmisu’ – like our famous Vaporetto tiramisu, but this has all the gorgeous citrus notes of lemon, with herbs, liqueurs, gels and Mascarpone with zest

or

Formaggio (2) – cave-ripened Tallegio and Capra affinato in ‘folgie di noce’ served with quince preserva and pane di musica

Plus a celebratory glass of Vintage Franciacorta at midnight to see in the new year with the Vaporetto crew!

Kids Menu

Entree…

‘Pizza’ Arancini – tomato, Mozzarella and basil

or

Calamari Fritti with lagoon salt and aioli

 

Mains…

Spaghetti with a slow-cooked beef & pork ragu and Parmesan

or

Locally caught Snapper, battered and fried

Served with chips, salad and tomato sugo

or

Oakdale Porterhouse steak ‘Minuto’

Served with chips, salad and tomato sugo

 

Dessert…

Chocolate mousse with chocolate crumble and honeycomb

or

Ice-cream ‘Sundae with caramel sauce, mango and whipped Chantilly cream

 

 

Menu includes an organic Italian soft drink of choice and is available to children 12 years old and under.


Bookings are available now online or call us on 9078 5492 or email at info@vaporetto.com.au to secure a table and celebrate with us!!