Ombretta - Traditional Italian Food

355 Glebe Point Road
Glebe NSW 2037

ph: (02) 8060 7893

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

REGION : november : sicilia


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. 



antipasto della casa 23

cured meats, grilled vegetables, parmigiano cheese, olives

fresh home made focaccia (serves 2)


melanzane alla parmigiana 15

eggplant parmigiani, tomato mozzarella


sardine a beccafico 19

fried sardines, breadcrumbs, anchovies, pinenuts, cinnamon, raisins


gamberi con la conza  19

panfried prawns, breadcrumbs, almonds, chilli



rigatoni alla norma  24

rigatoni, fried eggplants, tomatoes, ricotta


gnocchi al ragù di agnello 26

home made gnocchi with lamb and chilli ragu


spaghetti con mollica e sarde  25

 spaghetti, coarse breadcrumbs, sardines, pine nuts, raisins, saffron


fusilli alla siciliana 24

Fusilli pasta, black olives, chilli, anchovy, capsicum, eggplant


pasta al nero di seppia 28

fettuccine, cuttlefish ragout, squid ink and peas



calamari ripieni 31

stuffed calamari braised in fresh tomato sauce


sgombro in padella 28

panfried mackerel fillets, tomato, onion, origano, basil


pesce spada alla griglia 32

grilled swordfish, caponata


filetto alle erbe con zucca agrodolce 34

Eye fillet, Sicilian herbs, sweet and sour pumpkin


falso magro 30

rolled beef stuffed with egg, caciocavallo cheese, mortadella




coffee soaked savoyard biscuits

layered with mascarpone cream


marsala pannacotta

set cream infused w/ home marsala liqueur


semifreddo alla Cassata

semifreddo vanilla, ricotta and candied fruit



home made cannoli, ricotta, candied fruit




Sicilian cuisine is filled with generous flavours and strong contrasts characterised by the populations who have dominated the island over its history. Sicily can thank the ancient Greeks for introducing the simple and austere preparations tied to the natural products of the land. This is especially true of the eastern part of the island closest to Greece.

The Normans imported both dried cod (stoccafisso) and salted cod (baccalá). Arabs introduced fragrant and spicy food. Their way of cooking is especially evident in the sweet and sours preparations that use raisins and pine nuts to balance spicy dishes. The regular use of almonds, couscous, cinnamon, marzipan, sesame nougat and the emblematic cake, cassata, can be attributed to the Arabs as well.

During the Baroque period when Sicily was ruled, in name only, by Spain, the tradition of highly decorated and sumptuous desserts came into being. Pan de Spagna (sponge cake) and chocolate were some of the more important Spanish additions to the Sicilian table.

The French introduced the custom of slowly browning onions instead of garlic to flavour dishes as well as the traditions of timbales and savoury pies encased in short crust pastry.

The region has obvious ties to seafood and fish with tuna holding a place of honour on island menus. The cities on the east coast of the island, Siracusa and Ragusa, are known for their refined, genuine and authentic cuisine and more influenced by the Greeks than the Arabs and the French. Catania, considered the literary capital of the island, has a culinary tradition tied to both land and sea.

Bread is still freshly baked at home; fresh and fragrant vegetable are consumed; meat is roasted over wood burning fires and spaghetti al nero di sepia (black cuttlefish spaghetti) is a favourite.

Messina is the closest city to the ‘continent’ and the epicentre of the island’s commercial trade. It was through Messina that rice found its way into Sicily. While some of the dishes are the same as the rest of the region, they are all cooked in a slightly different way. Pasta is made into timbales, arancini or sweets. the Sicilian tradition of pastries, cakes and all confectionaries is legendary. This is where the Arab influence in combination with secrets from convent kitchens explode with variety and opulent colours with cassata cannoli, exquisite gelato, granite, sorbets and marzipan.