Ombretta - Traditional Italian Food

355 Glebe Point Road
Glebe NSW 2037

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

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

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 and it will always be an extract of the menu below.

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

region:august:trentino

The gastronomy of Trentino Alto Adige is a result of the strong relationship between historical traditions, but also because for a long period of time the area was a sort of stage for the German, Italian, Austrian, French and sometimes Spanish, Arab and Russian cooks who passed through and leaving lasting marks on the food on the region. Its predominant grape varietals are Chardonnay, Lagrein and Gewürztraminer. Fruit in the region such as berries and apples do not grow in abundance but quality is focussed rather in smaller quantities aided by cool temperatures and high altitude. Sunny days and cool nights are also ideal conditions for their favoured vegetables including a range of lettuces as well as cauliflower, radicchio, potatoes and beetroot. 

The strict non GM controls ensure high quality dairy production and Trentino boasts a unique lightly smoked, squashed and rectangular shaped prosciutto named Speck, Its’ reputation protected via the IGP branding as it can only be produced in the confines of this region. Both Speck and cheeses are often found in the local canederli (bread dumplings) sometimes served in broth, sometimes rolling around in creamy cheesey buttery accompanying sauces. 

ANTIPASTI

antipasto della casa 23

cured meats, grilled vegetables, grana padano cheese,

olives fresh home made bread (serves 2)

zuppa baccalà, cavolo nero 13

salt cod soup, cavolo nero, chilli, lemon zest

involtino di verza 17

cabbage involtino, pancetta, smoked ham, fontina fondue

capesante e speck 18

baked scallops, speck, breadcrumbs

PASTA

All our pastas are freshly made on a daily basis

canederli tirolesi 22

tyrolean dumplings, beef bone broth, parmigiano

linguine trota affumicata 25

linguine, smoked river trout, zucchini, crème fraiche

pappardelle al ragu con funghi 24

pappardelle, pork and veal ragout, porcini mushroom 

lasagna prosciutto e piselli 23

lasagna, bolognese ragout, béchamel, peas, smoked ham

gnocchi di zucca 23

pumpkin gnocchi, smoked ricotta and butter sauce

MEAT & FISH

stinco d'agnello 30  

braised lamb shank with cabbage

pollo al ginepro 29

chicken thigh, juniper berries, dutch carrots, brussel sprouts

costata di manzo 33

grilled beef rib eye on the bone, braised onions

trota intera alla menta 30

panfried whole trout, mint, onion, garlic

salsiccie e polenta 25

homemade pork german sausage, soft yellow polenta

DESSERTS 13/14

tiramisu

coffee soaked Savoyard biscuits layered with mascarpone cream

 pannacotta

set cream infused w/ grappa liqueur

torta al cioccolato

dark chocolate ganache cake with berry coulis

regional semifreddo

apple strüdel gelato, pine nuts, sultanas

<-- Back to our trip