Ombretta - Traditional Italian Food

355 Glebe Point Road
Glebe NSW 2037

ph: (02) 8060 7893
e: ombrettasydney@gmail.com

Dinner: Monday - Sunday 6:00pm - 10:00pm
 

REGION : february : puglia

Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.

Consequently it is subject to change without notice.

 If you would like to know specifically what is on a particular night, give us a call. 

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Antipasti

antipasto della casa 24

cured meats, grilled vegetables, parmigiano, olives, fresh home made focaccia

funghi ripieni 16

baked stuffed mushooms, garlic, breadcrumbs, parmigiano

burratina, crostone 20

grilled home made bread, tomato, basil, burrata cheese

sardine arraganate 18

panfried layered sardines, oregano, capers, breadcrumbs

polpo in umido 19

braised octopus, tomatoes, potatoes

PRIMI

cavatelli con le cime 23

home made traditional pasta, turnip greens, chilli, garlic, ricotta

orecchiette 24 

shell shaped pasta w/ broccoli, sausage & chilli

gnocchi di mare 27

fresh potato gnocchi w/calamari, mussel & perch in tomato

ciceri e tria 22

fresh tagliatelle-like pasta, chickpea sauce

ziti alla sangiovanello 22

tubular pasta, fresh tomato, chilli, capers, anchovy

SECONDI

gallinella 31

baked red gurnard fillets, potato, fresh tomato, capers, black olives

bombette pugliesi 30

braised pork loin parcels, parmigiano, rosemary w/ marinated eggplant

triglia alla barese 31

red mullet, green beans, tomato, anchovy

costine d’agnello 32

grilled lamb loin chops, chilli, garlic, mixed herbs w/ minted eggplant and smoked paprika puree

baccalà alla salentina 31

salt cod fillet, potato, breadcrumb, pecorino

DOLCI

pannacotta 12

vino cotto infused pannacotta

tiramisu 14

coffee soaked savoiardi biscuits layered with mascarpone cream

regional semifreddo 13

amarena cherries, biscotti and custard cream

affogato 9/16

vanilla homemdae gelato, coffee, frangelico

 

region: PUGLIA : NOVEMBER

 

Puglia, or Apulia, is the most southeastern region of the 'boot', occupying the 'heel' part of Italy. Across the Ionian Sea to the east there is Greece and across the Adriatic lies Albania. Architecture and food traditions were influenced by those neighbours since the beginning of known history. Later by Venice, which made the region its most southern peninsular outpost.

Puglia has very low ranges of mountains, in fact, it is mostly consisting of broad plains and low hills, with the exceptions of the Gargano promontory and the Dauni mountains. The extensive coastal territory and the Tremiti Islands, together with Puglia's very hot and dry climate, contribute to make this region a summer destination by definition. The inland area is one of the most productive plains in Italy where a significant amount of both fantastic wines and the highest quality of olive oil are produced.

Durum wheat grows all over the region and is used for the making of pasta and bread. The pasta from Puglia is made without eggs as eggs they are historically considered to be a luxury. The most famous of those pasta creations is without a doubt the 'Orecchiette' (literally little ears) which is still made daily by the elder nonnas in most of the small villages and towns. The bread in Puglia, which accompanies all meals, in all of its shapes and varietals, is still cooked in a traditional wood-burning bread oven, with some villages still using communal bread ovens where locals go to bake their own on a daily basis.

The incredibly long-lasting bread of Altamura, it is a loaf that undergoes 5 stages of preparation, initially developed for the shepherds which were going around working the countryside for several days before returning home. It was the first baking product to obtain the DOP certificate in Europe. It was also the protagonist of the peaceful war Altamura won against McDonald in early 2000, where all the population forced the American fast-food giant to close its door permanently fighting with "bullets of focaccia and sausage".

The rocky inland area is home to numerous herds of sheep and goats which are bred for their meat as well as their milk which is used for an incredible variety of cheeses. Consequently, lamb is by far the most popular meat. Amongst the delicious local cheeses, the most famous is Burrata which is made from mozzarella and cream, but we also love Cacioricotta, Caciocavallo Podolico., Manteca, Canestrato e Panpanella. Fish plays obviously the main role in the cuisine of Puglia: sea bass, red mullet, anchovies, mussels and cuttlefish are consistently available and present in every restaurant of the region, competing with Japan for the number of local trattorie that offer that product in their Sashimi version.