New restaurant opening, Book now

New restaurant opening, Book now
Thursday 10th December  

The Capelli Team has been working hard to bring our fabulous new restaurant together.  New menus have been written and exciting ways of sharing food with friends have been devised.  Our share plates are designed to enable you to sample some of our delicious choices on the menu.  Why not order a bunch of different plates and enjoy some slow dining with friends? Food can trickle out to you in a relaxed fashion whilst the conversation and wine flows.  What a great way to spend an evening.

Christmas function menus are available for bookings over 10 adults.

Capelli on Duke will be open
Dinner :  Wednesday to Saturday
Lunch :  Friday and Sunday
Other times by appointment

We still cater, provide produce ,  take home meals and personal chef.  
All our menus are on www.capellifoods.com.au

Menu
 
Share plates - tastes to share and savour
A selection of our devine imported smallgoods;  jamon de serrano, Spanish chorizo
Mojama (cured and air dried yellowfin tuna) with a salad of shredded apple, almond and coriander
Braised octopus, marinated and char grilled with crispy chat potatoes
Seafood hotpot - a selection of local prawns, mussels, reef fish and calamari steamed with lemon, pernod and garlic served with hot chips and aioli
Parmesan crusted sardines stuffed with anchoiade ( a salsa of anchovy, olive, garlic and parmesan)
Cured kingfish on toasts with fennel, tomato and fresh herb salad
Crisp fried calamari strips with lemon wedges and tartare sauce
Croquettas filled with jamon and manchego
Rillettes of duck (shredded confit duck infused with cognac and spices) and chicken liver pate pot and cornichons served with toasts
Charcoal grilled quail pieces wrapped in vine leaves with a pistachio, pomegranate and orange blossom sauce
Char grilled brochettes of marinated chicken, 3.5 per skewer
Olives - house marinated and served warm with capelli made grissini
Crispy eggplant fritters with chilli, mint and lemon infused labneh
Spiced almonds
Pan fried marinated mushrooms
 
Mains
Prawn ravioli with local reef fish drizzled with lemon buerre blanc and micro herb salad
Confit duck and a duck, orange and thyme terrine  with a salad of corella pears, frisee, sourdough croutons, walnut and soft poached egg
Char grilled Spanish chorizo and calamari salad with rocket, pistachio and fresh herbs
Vanilla vodka cured salmon on a tart of braised leek, tarragon and gruyere, finished with a micro herb and caper salad
Chicken leg stuffed with sobrasada (a pork and paprika paste)  on a shaved fennel ,blood orange, feta  and watercress salad drizzled with saffron yoghurt  
Local grass fed eye fillet with fondant potato, spinach, red wine jus and béarnaise sauce
Lambs neck raviolo with tomato concasse and a rocket and caper salad
Crisp skinned pork belly with cauliflower crème, spinach, celeriac remoulade, toasted almond and jus
Zucchini flowers stuffed with saffron and goats cheese risotto served on a watercress, hazelnut and fennel salad
 
Accompaniments
Zucchini, burghul, feta, broad bean and mint salad
Candied carrot salad with fennel seeds
Iceberg salad with marinated feta and a lemon vinaigrette
Sauteed greens
Paprika  dusted potatoes served with a lemon aioli
 
Capelli on Duke desserts
A crispy baklava Finger with rosewater sorbet
Vanilla ricotta ,bruleed fig and pinenut tart served with honey labna
Bitter Sweet Chocolate terrine with espresso cream and candied orange dust
Cherry clafoutis topped with a lime and coconut ice-cream
Chai panna cotta with mango, lime salsa and vanilla tuille  
 
Little one’s  menu
Chicken pieces, crumbed and fried and served with a garden salad and fries
Local reef fish served with garden salad, potatoes and mayo
Linguine in Napoli, basil and parmesan (bacon optional)
Beef lasagne with Napoli, parmesan and a garden salad
100g eye fillet with potatoes and spinach
 
For sweets
Chocolate sundae with vanilla ice cream, chocolate fudge sauce and pistacchio