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Positioned away from the busy street fronts and surrounded by established gardens, Bel Paese, on the ground floor of the People Telecom building at 76 Berry Street, is an oasis of calm elegant dining.
Described as North Sydney’s best kept secret, the 120 seat restaurant offers modern Italian food served with lashings of traditional Italian hospitality.
During the week Bel Paese offers the business community and local residents an ambient venue, quality food and service and an intelligently selected wine and spirit selection from the bar.
On the weekends, Bel Paese utilises the covered and uncovered gardens which offer a unique setting for cocktail parties, weddings and private and corporate functions.
Owner Giuseppe (Pino) Russo, originally from Monte di Procida, Napoli has spent more than 32 years in the restaurant industry.
Upon completion of his hotel management education in Castel Fusano (Rome), Bordighera and La Focetta (Lucca), he then graduated and joined the Societa di Navigazione, Italia and then worked with Sitmar Cruises in the USA, Caribbean, South America and the South Pacific. He met his wife, Christine, while working in Asia and moved permanently to Australia in 1982.
Pino’s first restaurant in Sydney was Russo’s Italian Restaurant in Crown Street and then in 1990 together with Christine he opened Bel Paese. Eighteen months ago, the restaurant underwent a major refurbishment and added a café which offers corporate catering to the local area. This year Pino and Christine celebrated 17 years operating Bel Paese in North Sydney.
Some highlights of our menu include the following:
..................................... PRIMI .....................................
CARPACCIO DI SALMONE
Basil cured atlantic salmon dressed with a basil and Dijon sauce 19.50
SFORMATO
Vegetable and goats cheese terrine with a
basil pesto dressing 16.50
ANTIPASTO
Selection of home made cold appetizers 16.50
BIANCHETTI
Whitebait fritters with pickled radicchio and mayonnaise 17.50
CAPESANTE
Half shell Victorian scallops filled with béchamel and spinach sauce and gratinated 19.50
FUNGHI
Cup mushrooms filled with Western Australian blue swimmer crab, garlic, diced tomato and extra virgin olive oil and parsley 19.50
MINESTRONE
Vegetable and bean soup, Milanese style 14.50
........................ PASTA & RISOTTO ............................
PENNE
Penne with a delicate sauce of blue swimmer crab cherry tomatoes and a touch of cream 18.50 / 27.50
RISOTTO
Saffron flavoured risotto with prawns and peas 19.50 / 28.50
RIGATONI
Rigatoni pasta tossed with tasty Italian pork sausages stewed with tomato, rosemary and sage 17.50 / 25.50
RAVIOLI
Pumpkin, ginger and shallot filled ravioli tossed through a sage and butter reduction 18.50 / 27.50
SPAGHETTI
Spaghetti tossed with seafood, extra virgin olive oil and shaved Bottarga 19.50 / 29.50
PAPPARDELLE
Wide ribbon egg noodles with veal ragu and fresh herbs 17.50 / 25.50
CRESPELLE
Filled with porcini and ricotta and served with
béchamel and parmesan 17.50 / 25.50
................................. SECONDI .................................
ANITRA
Doubled roasted, partly de-boned duck,served with sun dried figs poached in prosecco 29.50
AGNELLO
Escalopes of lamb rump in a thyme, garlic and extra virgin olive oil marinade served with stewed lentils and orange gremolata 28.50
MAIALE
Grilled fillet of pork served with poached quince and a light reduction 27.50
VITELLO
Veal fillet medallions with porcini mushrooms served on sweet potato roesti 29.50
BISTECCA
Grilled grain fed beef rib eye with Tuscan white bean puree and demi glaze 29.50
BARRAMUNDI
Lemon zest and milled pepper marinated fillets of barramundi served with steamed snow peas 29.50
SCAMPI
Western Australian scampi grilled and served with basil burro bianco 39.50
................................. CONTORNI .................................
INSALATA GORGONZOLA
Mixed green leaves with crumbled gorgonzola, roasted walnuts and slices of pear with a citrus vinegar dressing 9.50
INSALATA MISTA
Mixed leaf salad with tomatoes, sweet onions and olives with a virgin olive oil dressing 6.50
RUGOLA E PARMIGIANO
Rocket lettuce with shaved parmesan, balsamic vinegar and virgin olive oil 9.50
CAPRESE
Imported buffalo mozzarella on truss tomato with basil, oregano and fruity extra virgin oil 16.50
BRUSCHETTA 6.50
GARLIC BREAD 3.50
POTATO CHIPS 5.00
BAKED POTATOES WITH ROSEMARY 5.00
STEAMED VEGETABLES 6.50
MUSHROOMS TRIFOLATI 5.00
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