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: sardegna : DECEMBER

 

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 / STARTERS  

antipasto della casa 23

cured meats, grilled vegetables, parmigiano cheese, olives

fresh home made focaccia (serves 2)

crostini ricotta, bottarga, agrumi 16

grilled rustic bread w/ fresh ricotta, cured mullet roe, mixed citrus zest

insalata di polipo 22

octopus salad, borlotti beans, cherry tomato & celery

bombas 17

sardinian beef meatballs stewed in fresh tomato

 

PRIMI / PASTA

fregola, vongole, bottarga 28

sardinian granular pasta w/ clams & cured mullet roe

malloreddus, ragu di salsiccia 24

gnocchetti sardi w/ sausage & pork neck ragu

culurgiones 26

sardinian ravioli stuffed w/ potato, mint & pecorino, served with fresh tomato sauce

spaghetti polipo, gamberi, pomodoro 27

spaghetti, octopus, prawns & tomato

lasagna classica 23

layered pasta with bolognese, béchamel, tomato & parmigiano

 

SECONDI / MAINS

burrida 31

pan fried spanish mackerel/swordfish cutle t,pinenuts, walnuts, geen olive patè

carre di maiale/porceddu 32

slow cooked pork loin/suckling pig, myrtle jus, roasting vegetables

agnello alla gallurese 31

braised lamb shoulder & potato, clove, fennel & green olives

 

DOLCI / DESSERTS

pannacotta al mirto 13

myrtle liqueur gelée w/ vanilla bean pannacotta

tronchetto 13

ricotta, honey & glazed orange gelato log wrapped in chocolate sponge

tiramisú 14

coffee soaked sponge finger biscuits layered with mascarpone cream

affogato 9/16

vanilla gelato dunked in espresso coffee (optional w/frangelico liqueur)

 

 

The most important element in the Sardinian diet is bread. Imbued with symbolism, it is held in such high esteem that its never cut with a knife but is instead - so as not to dishonour its value- broken by hand. It’s almost impossible to list all the bread of the region because every province , city and town has its own version. There are specific shapes that are eaten at weddings, births, funerals or on feast days. Bread is made with sceddi (sifted flour), crivaxiu (bran), orzatu (barley) or de simbula (semolina). The island’s grain production has given birth to not only bread but also to unique pasta shapes: angiolottus, cullurzones, filindeu and malloreddus.

It’s hard to believe that the Sardinians, surrounded by the sea, have an instinctive aversion to the water; the region’s fishing industry has more or less been put in the hands of the Sicilians, Neapolitans, Ponzesi and the Catalani. Sardinians know how to cook the daily catch however - wonderful seafood and fish dishes are found all over the island. Whole, ungutteded and unscaled fish are roasted to tasty perfection, filled with the flavour of the sea.

Mutton and pork are spit roasted on aromatic wood such as juniper or myrtle, which imparts its flavour into the meat. This technique is called furia furia (quickly) because the meat is constantly turning on the spit. Although many Sardinians are not familiar with it, one preparation for roast meats, the malloru de su sabatteri (the bull of the shoemaker), may be the most memorable: a small bull or calf is stuffed with a wild goat or suckling pig, which is stuffed with a hare, which is stuffed with partridges stuffed with two little birds. The thread that is used to sew up this “pregnant” animal is the same type that’s used by shoemakers hence the name

Sardinia produces thousands of cheeses. The many varieties can be served every day at every meal, from antipasti and first courses through the end of the meal (often with the exquisite, slightly bitter Sardinian honey, miele di corbezzolo). dairy products include yogurt, which is not, as might be expected, a recent addition to the island’s culinary tradition; instead it dates back a thousand years to the time when there were Roman colonies in Bulgaria.

The Flavourful vegetables and fragrant herbs grown on the island include cardoons, artichoke, potatoes, thyme, mint and basil. Regional sweets are excellent and include the unique in all of Italy, Sebadas, a cheese filled pastry served hot with very sweet honey.