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. (20th November – 23rd December)
Weekday Lunch : 2 Courses – $30.00
3 Courses – $39.00
(The $13.90 lunch special is still available Monday – Friday)
Wednesday Night: $35 – 3 courses and a glass of house wine
Thursday – Tuesday dinner: 3 Courses $45.00
Saturday & Sunday lunch and dinner: 3 courses $45.00
(This excludes Christmas Eve, Christmas Day and New Years Eve. For further information regarding these dates please contact the restaurant).
Bruschetta with roma tomato salsa $9.50
Flat bread and dips $14.50
Garlic & Chilli fried olives with fetta and bread $16.90
Garlic or herb bread $6.50
Saganaki served with black olive tapenade $16.90
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.
HEARTY RAGU VOL AU VENT
Vol au vent filled with a pulled pork and turkey ragu with root vegetables.
Beef filled tortellini with a creamy mushroom and ham sauce.
Deep fried calamari rings sitting on a garden salad with a home made dressing and a yoghurt and garlic dipping sauce.
Pumpkin, spinach and fetta arancini served with a tomato ragu.
Chicken topped with a creamy Galli chardonnay and button mushroom sauce.
Accompanied by rice and garden fresh vegetables.s.
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.
NUT CRUSTED BARRAMUNDI
Queensland Barramundi fillet coated in an almond and herb crust. Accompanied by a sour cream and garlic dipping sauce. Served with potatoes and vegetables.
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.
Chicken breast topped with pineapple, ham and cheese. Served with vegetables and potatoes.
EGGPLANT & ZUCCHINI PARMIGIANA
Layers of eggplant and zucchini, with tomato and mozzarella cheese. Accompanied by
a pear, walnut and rocket salad.
BARRAMUNDI SALSA VERDE
Grilled Barramundi fillet topped with a spinach, olive oil, garlic and sundried tomato sauce. Served with vegetables and potatoes.
Home-made Christmas pudding served with hot brandy custard and fresh cream.
Fresh fruit salad served with gelati.
CHOCOLATE & ALMOND TART
Served with double cream.
Vanilla pannacotta served with a berry sauce and a pistachio biscotti.
Individual pavlova topped with cream and seasonal fruit. Served with a passionfruit sauce.
ADDITIONAL PLATTERS OR COURSES:
Breads – Garlic, Herb or Bruschetta
$3.50 per person
Medza Platter – Combination of dips, roasted capsicum, fetta cheese and olives, served with lemon pita bread
$50.00 per platter
Antipasto – Assorted cold meat and char grilled vegetables, accompanied by lemon bread
$65.00 per platter
Calamari platter – Tender lemon peppered calamari rings set on a garden salad and accompanied by a yoghurt and garlic dipping sauce
$70.00 per platter
$10.50 per bowl
Fruit Platter – Chef’s selection of seasonal fruit
$55.00 per platter
Cheese platter – Local and imported cheese served with water crackers, fresh fruit and greens
$70.00 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)
For groups of 20 or more we ask that you choose 2 dishes from each course which will be served alternatively to your group.
If you would like to add additional platters to your menu please see the price list below and advise us when selecting your menu options.
Any dietary requirements can be catered for individually and should be notified to the restaurant when confirming your final numbers.
The final numbers for bookings need to be advised to Galli Restaurant by 12 noon the day of your booking, as this will be the number we charge for.