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!!