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 : may : toscana

 

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

 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 25

cured meats, grilled vegetables, grana padano cheese, olives fresh home made bread (serves 2)

crostini lardo e miele 16

grilled bread, cured pork lard, honey, pepper

patè di fegato 16

chicken liver pate, pickles, toasted bread

ribollita toscana 16

hearty kale, cannellini beans, potatoes & bread thick soup

panzanella e acciughe 18

salad of tomato, red onion, capers, crostoni and white anchovies

PASTA

All our pastas are freshly made on a daily basis

pappardelle, anatra 27

pappardelle, duck & tomatoragu

pici all'aglione 23

thick spaghetti-like traditional pasta, rich tomato and garlic sauce

crespelle alla fiorentina 26

handkachief pasta, ricotta, spinach filling

gnudi burro e salvia 25

ball-shaped gnocchi of ricotta, pecorino, spinach, butter, sage

MEAT & FISH

spezzatino cinghiale 29  

wild boar stew, cavolo nero, baby carrots

fiorentina - market price

the most famous t-bone in the world 400 g or 1.2 kg (pre-order only)

polpette 29

pork & veal meatballs, parmigiano, fresh tomato sauce

coda di rospo 31

panfried monkfish fillet, spelt, red onion, rocket, basil, tomatoes

trancio di tonno 33

herb-crusted sashimi grade tuna steak, seasonal side

DESSERTS

crostata di fragole 14

strawberry tart, creme anglaise

alchermes pannacotta 13

set cream infused w/ castagnino liqueur

tronchetto, cantucci, vin santo 13

 our regional semifreddo

almond cookies and Vin Santo gelato

 

Although one of the larger regions of Italy and once the economic centre not only of the ancient Kingdom but arguably of the world, the cuisine of Toscana, like most regional cuisine, has its roots in poverty. Tuscans have found many ways to incorporate stale bread into dishes which make the cuisine famous around the globe. A rich culinary history plays an important part of the pride the locals feel for maintaining their culture. Rarely you will find significant deviations in recipes from the way things are traditionally made.

Toscana has the good fortune to be well versed in dishes from the land and sea with the large inland territory that it covers also flanked by a coastline spreading its shore along two seas. Tuscans are big fans of game and innards. Game birds, wild boar and livers can be found on any menu and the typical Florentine street food of Lampredotto derives from the lining of the fourth stomach of a cow, whereas Cacciucco and the Caldaro should satisfy any seafood aficionado.

Toscana boasts the Bistecca Fiorentina, the largest T-bone steak on the planet with a minimum size of 800g but usually hovering around 1kg. This comes with a very specific prescription for its preparation and no deviation will be tolerated. If you don't like it rare, please order something else. For the sweet tooth, you will be well looked after in Toscana with an extensive list of desserts and sweets traditionally prepared.

Toscana has always been a region well known for its wines high quality and exported around the world. The most well known of the traditional wines probably being the reds of Chianti, Montepulciano and Brunello di Montalcino the white Vernaccia of San Gimignano.