EVERYONE AT GALLI WOULD LIKE TO WISH YOU ALL A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR!
During the month of December, Galli Restaurant is open 7 days a week. We will be running a special Christmas menu during this period. (22nd November – 23rd December)
Weekday Lunch : 2 Courses – $29.50
3 Courses – $39.00
(The $13.90 lunch special is still available Monday – Friday)
Wednesday Night: $30 – 3 courses and a glass of house wine
Thursday – Tuesday dinner: 3 Courses $44.00
Saturday & Sunday lunch and dinner: 3 courses $44.00
(This excludes Christmas Eve, Christmas Day and New Years Eve. For further information regarding these dates please contact the restaurant).
SOUP OF THE DAY
Please ask your wait staff for today’s soup special.
Baby shrimp tossed through our own home made cocktail sauce and served on a bed of lettuce. Garnished with fresh lemon.
Penne pasta tossed through a homemade chunky beef and bacon sauce. Garnished with olives and shaved Parmesan.
Deep fried calamari rings sitting on a garden salad with a home made dressing and a yoghurt and garlic dipping sauce.
MINI VEGETARIAN ARANCINI
Mini vegetarian arancini balls with ratatouille.
CHRISTMAS VOL AU VENT
Vol au vent filled with a pulled pork and turkey ragu with root vegetables.
ROAST TURKEY AND PORK
Roast turkey and pork topped with a red wine sauce. Served with potatoes and vegetables. Accompanied by apple and cranberry sauces.
French cut chicken stuffed with camembert cheese. Served with a white wine sauce, vegetables and potatoes.
Thinly sliced beef topped with char grilled vegetables including zucchini, eggplant and red peppers. Gratinated with fetta cheese. Served with a red wine sauce, vegetables and potatoes.
NUT CRUSTED BARRAMUNDI
Queensland Barramundi fillet coated in an almond and herb crust, shallow fried golden brown. Accompanied by a sour cream and garlic dipping sauce. Served with potatoes and vegetables.
French cut chicken topped with a creamy Galli chardonnay and button mushroom sauce. Accompanied by rice and garden fresh vegetables.
Vegetarian lasagne served with a side salad.
Grilled Queensland Barramundi fillet topped with a salsa of olives, tomatoes, pine nuts, spring onions and garlic. Served with vegetables and potatoes.
Home-made Christmas pudding served with hot brandy custard and fresh cream.
MASCARPONE & PEAR TART
Served with double cream.
Vanilla pannacotta served with an espresso sauce and a pistachio biscotti.
Dark chocolate mousse served with chocolate pieces & raspberry sauce.
Crepe filled with vanilla ice cream, topped with a hot berry sauce and double cream.
Individual pavlova topped with cream and seasonal fruit. Served with a passionfruit sauce.
ADDITIONAL PLATTERS OR COURSES:
Breads – Garlic, Herb or Bruschetta
$3.00 per person
Medza Platter – Combination of dips, roasted capsicum, fetta cheese and olives, served with lemon pita bread
$40.00 per platter
Antipasto – Assorted cold meat and char grilled vegetables, accompanied by lemon bread
$55.00 per platter
Calamari platter – Tender lemon peppered calamari rings set on a garden salad and accompanied by a yoghurt and garlic dipping sauce
$60.00 per platter
$10.50 per bowl
Fruit Platter – Chef’s selection of seasonal fruit
$45.00 per platter
Cheese platter – Local and imported cheese served with water crackers, fresh fruit and greens
$60.00 per platter
Oyster and prawn platters available if pre-ordered upon confirmation of final numbers. Please contact the restaurant for pricing and any further details.
(Please note – all platters serve up to 10 people)