STARTER
Parmigiana (V) 10.90
Oven-baked eggplant layered with tomato sauce, mozzarella cheese and 24 months old parmigiano reggiano served with creamy tomato sauce and rocket salad

Burrata 9.90
Fresh Italian cow milk cheese made from mozzarella and cream served with marinated tomato concasse, rocket salad and basil oil

Bone Marrow 9.90
Charcol grilled bone marrow served with grilled bread topped with garlic butter and parsley salad

Cantabrian Anchovies 9.90
Top quality anchovies from Cantabrian Sea served with herbs butter, marinated tomato concasse and 2 slices of grilled bruschetta

Goat Cheese (v)* 9.90
Pan-seared goat cheese served with marinated grilled vegetables and Tuscan extra virgin olive oil

Bresaola Punta D’anca 10.90
Thin slice beef bresaola served with rocket and cherry tomato salad, parmigiano reggiano shave and lemon oil dressing



HOMEMADE PASTA
Prawns “Caramelle” 16.90
Homemade “caramelle” filled with king prawns, zucchini and ricotta served with crab sauce, garlic, chillies and white wine

Basil Pesto and Burrata Lasagna (V)** 14.50
Homemade lasagna layered with homemade basil pesto, burrata cheese and beshamel sauce served with Parmesan fondue

CarboTartufata 14.50
Homemade spaghetti chitarra served with crispy guanciale and truffle carbonara sauce (vegetarian option available)

‘Nduja Pappardelle 14.50
Homemade pappardelle (large, very broad, flat pasta) cooked with spicy nduja, tomatoes concasse and chives topped with burrata cheese

Reginette 13.50
Homemade reginette (large, very broad, flat pasta) cooked with tomato sauce, garlic, oregano, fresh chilly, olives and roasted vegetable

Tagliatelle Ragu 15.50
Homemade long, flat ribbons of pasta served with Perbacco signature hand-chopped ragu (made from Italian sausage, beef cheeks, oxtail, beef short ribs and veal tongue).

Zucchini Spaghetti (V)*** 14.50
Crunchy zucchini spaghetti served with garlic, chillies, basil and tomatoes concasse drizzle with extra virgin olive oil



MAIN COURSE
Chicken Milanese Escalope 16.50
Pan-fried breaded corn feed chicken breast cooked with clarify butter and sage served with rocket salad and tomato concasse

Sea Bass 17.50
Pan-seared sea bass fillet cooked with tomatoes concasse, capers and olives served with tenderstem broccoli and lettuce salad

Sirloin Steak 24.50
Pan-seared 40 days dry aged sirloin steak (250 gr) served with red wine sauce and lamb lettuce salad



DESSERT
Venetian Style Tiramisu 8.50
Ladyfingers dipped in coffee liqueur layered with mascarpone mousse and topped with cocoa powder

Zabaione mille-feuille 8.50
Three layers of puff pastry filled with berries and marsala wine custard

Crème Brûlée 7.50
Slow cooked vanilla bean creme brulee and mixed berry compote

Gelato 6
Our gelato is made with a base of milk, cream, sugar and flavoured with fresh fruit or nut purees. It is lower in fat and contains half the butterfat of other types of ice cream. Gelato typically contains less air, 30% instead of 80%, and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Selection of 2 scoops of gelato - Peanut Butter, Chocolate OR Pistachio

Sorbet 6
Selection of 2 scoops of sorbet - Lemon, Mango OR Strawberry


(V)* Vegeterian. (V)** Vegeterian but contains Parmesan Cheese. (V)*** Vegan.
These menus are subject to change due to seasonality and produce availability.

Rocket salad with parmesan cheese, Tenderstem broccoli with garlic and chili, Grilled marinated vegetables , Homemade spaghetti chitarra served with tomato sauces 4.50

Complimentary one scoop of ice cream for dessert

Chicken Milanese 10.50
Pan-fried breaded farm chicken breast served with broccolini

Tagliatelle with Tomato Sauce 8.50
Homemade long, flat ribbons of pasta (green* and yellow*) served with tomato sauce

Tagliatelle w Parmesan & Butter 8.90
Homemade long, flat ribbons of pasta (green* and yellow*) served with butter and parmesan

Bread Basket 2.90
Artisan breads served with Truffle butter

Olives 3.00

Arancini 6.90
Deep-fried black truffle and fontina cheese risotto balls coated with Japanese breadcrumbs

Pomodoro Bruschetta 5.90
Bruschetta served with tomato and garlic