il Ciao offer an extensive Take-Away Menu for those that want to enjoy the taste of il Ciao in their own homes.
TRADITIONAL ITALIAN WOOD FIRED PIZZA
Why Woodfired Brick Ovens are Better...
Authentic Italian cooking requires the intense 500° heat of an old fashioned woodfired brick oven.
Pizza and bread cook quickly, locking in freshness and flavour while creating a light, crispy crust. |
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PIZZA |
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Margherita |
Tomato, Mozzarella and fresh basil - 14.50 |
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Boscaiola |
Tomato, mozzerella, prosciutto, mushrooms and olives - 17.00 |
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Quattro Stagioni |
(Four separate segments in one pizza) |
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Tomato, mozzerella, artichoke, capsicum, eggplant and mushrooms - 17.50 |
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Toscano |
Tomato, mozzerella, Italian sausage, sundried tomatoes and capsicum - 16.50 |
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Rustica |
Tomato, mozzerella, leg ham and pineapple - 16.00 |
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Portofino |
Tomato, mozzerella, fresh mixed seafood and capsicum - 20.00 |
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Calzone il Ciao |
(enclosed pocket pizza) |
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Tomato, mozzerella, chicken, capsicum, mushroom, and sundried tomato - 19.00 |
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Mediterraneo |
Tomato, mozerella, ricotta cheese, olives, eggplant, and Italian sausage - 18.50 |
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Supremo |
Italian works pizza without seafood - 21.00 |
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New York |
Tomato, mozzerella and pepperoni - 21.00 |
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BREADS |
Wood fired garlic bread 4 slices per serving - 4.00 |
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Italian Bread - 3.00 |
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Wood fired Bruschetta 2 slices per serving- 7.50 |
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Bruschetta Positano, Wood fired bruschetta, topped with diced tomatoes, Italian sausage and sundried tomatoes - 12.00 |
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SALADS |
Mixes Salad, mixed garden salad - 7.50 |
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Caesar Salad - 9.50 |
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Chicken Caesar Salad - 17.00 |
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Greek Salad - 10.00 |
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SOUP |
Zuppa del Giomo, Minestrone - 9.00 |
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ANTIPASTI |
Salsicce alla Griglia, Woodfire Cacciatore sausage - 9.50 |
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Vegitables, Freshly cooked vegitables - 5.00 |
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PASTA |
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Spaghetti Bolognese |
long thin pasta with meat sauce & grated parmesan cheese - 13.50 |
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Spaghetti meatballs |
Long thin pasta with metballs and rich tomato sauce - 16.50 |
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Spaghetti Marinara |
Long thin pasta tossed with seafood & tomato sauce - 18.50
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Fettuccine Miramare |
Long flat pasta tossed with chilli prawns with a cream and tomato sauce - 19.50 |
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Gnocchi |
Home made potato dumplings in tomato sauce - 16.50 |
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Fusilli Bellagio |
Spiral shaped pasta tossed with marinated chicken, snow peas, fresh tomato pieces in a cream sauce - 18.00 |
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Cannelloni |
Home made canneloni filled with spinach and ricotta cheese - 17.00 |
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Tortellini alla Panna |
Ring shaped pasta filled with meat in mushroom & cream sauce - 16.00 |
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Raviolli al Sugo |
Cushion shaped pasta filled iwth spinach and ricotta in tomato sauce - 16.00 |
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Lasagna |
Layers of pasta, meat sauce and cheese - 16.00 |
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Penne Vodka |
Short tubular pasta tossed with bacon, cream, tomato sauce, vodka & black pepper - 16.50 |
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Spaghetti Adriatico |
Long thin pasta tossed with prawns, spinach, fresh tomato pieces and extra virgin olive oil - 19.50 |
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Trofie il Ciao |
Twirled pasta with ricotta, sun dried tomatoes & Italian sausages in a fresh tomato sauce - 16.50 |
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MEAT |
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Veal Scaloppine |
Choice of mushroom, lemon, marsala or white wine & chilli - 17.00 |
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Bistecca Buon Gustala |
Schotch fillet pan fried with onion, mushroom & cream sauce - 26.00 |
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Cotletta Parmigiana |
Meat cutlet bread crumbed, ham, tomato sauce & cheese
With veg - 17.50
With Spaghetti Bolognese - 20.00 |
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Cotletta Milanese |
Plain Meat cutlet, bread crumbed & grilled
With veg - 16.50
With Spaghetti Boognese - 19.00 |
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CHICKEN |
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Ruspante alla Diavola |
Half a marinated chicken chargrilled
With salad - 17.50
With Spaghetti Bolognese - 19.00 |
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Chicken Parmigiana |
Tender boneless chicken breast crumbed & topped with tomato, ham & mozzerella
With veg - 18.00
With Spaghetti Bolognese - 20.50 |
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Pollo Maga Circe |
Tender boneless chicken breast topped with prawns and mushrooms in fresh tomato & cream sauce - 21.00 |
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SEAFOOD |
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Calamari |
Local grilled squid - 18.00 |
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Calamari Greek Salad |
Our standard Greek Salad topped with grilled calamari - 20.00 |
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Chilli Mussels |
Fresh local mussels cooked in tomato sauce with garlic and chilli - 16.50 |
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To view/dowload our TAKE AWAY Menu [PDF] Click Here |
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