Lunch & Dinner

At Delissio we pride ourselves in offering a fine selection of seasonal ingredients. Where possible we select locally supplied and produced ingredients to ensure we keep it local, just like our customers. The cooking technique we employ is based on Italian themes, suitably incorporating local ingredients to ensure we embrace the cultural diversity that is Australia. Like Canberra’s seasons we have regular menu changes that captures both the season and availability of ingredients. In order for any dish to make the next menu the dish is put through its paces.

Delissio staff along with our regular locals decide on each dish’s suitability and durability, that's how we get success and continue to evolve.

Breads, Dips

Trio of Fresh Bread | 6
Sourdough, N.Y Rye, Soy and Quinoa with aged balsamic and extra virgin olive oil

Herb Bread v | 3
toasted with roast garlic and pesto butter

Quartet of Dips v | 12
with grilled pita bread

Spicy Fetta Stuffed Green Olives v | 8
crumbed and lightly fried

Pizza | 20

All the favourites including Pepperoni, Meateor, bbq Chicken, Supreme, Margarita and Hawaiian, plus...

Delissio
crispy bacon, prawns and tomato relish with red onion and capsicum

Zucca v
roast pumpkin, spinach, blue cheese, caramelized onion and pine nuts

Creole
southern spiced chicken, bacon, shallots, mushrooms and corn, with a hint of sweet chilli and topped with sour cream

Gulf of Mexico vo
spicy pepperoni, onion, jalapenos and capsicum, topped with sour cream, tomato and coriander

Capricciosa
smoked ham, mushrooms and olives

Rusini
grilled chicken, on redcurrant base with red onion, double brie and avocado

Boston
beef strips, smoked cheddar, red onion, capsicum and mushroom, finished with seeded mustard aioli

Firenze
white base topped with roast garlic, prosciutto, dried tomatoes, fetta cheese and roquette salad

Spinachi v
ricotta and spinach base, mushrooms, olives, dried tomatoes and Spanish onion

Salciccia
chorizo, pepperoni, roast capsicum, olives, fetta and tomato relish, finished with roquette salad

Tandoori Lamb
with onion, mushroom, riata and mango chutney

Starters

Fritti Vedura v
lightly fried vegetable 8 fritters with haloumi, cumin and shallots, side of cucumber yoghurt

Edamame dgv
steamed soy beans with 6 Murray River pink salt

Polenta Chips gv
with smoked cheddar 6 and home style tomato sauce

Antipasto Bruchetta vo
toasted ciabatta 9 topped with prosciutto, artichokes, peppers, pesto, olives and fetta

Entrees

Szechuan Calamari g | 14/22
with mandarin aioli, pickled cucumber and radish salad

Vedura Timbale vgo | 13
layers of grilled vegetables with pesto and goat’s cheese, served with lavosh

Roast Pumpkin Soup v | 12
topped with sour cream and toasted sourdough

Oysters Natural gd | 19/24
served chilled with fresh lemon

Oysters Kilissio gd | 20/26
our twist on Kilpatrick, grilled with bourbon, tomato and braised speck

Kangaroo Mignon gd | 14
loin wrapped in speck with candied beetroot and smoked eggplant puree

Duck Pie | 14
leek, mushrooms in flakey pastry with hazelnuts and sour cherry dressing

Devilled Scallops gd | 15
scallops wrapped in speck searved on green pea puree with Tabasco oil

Gremolata Prawns | 16
butter poached with garlic, parsley and lemon, on saffron risotto

Salads

Caesar go | 14/19
crisp baby cos, smoked bacon, coddled egg, parmesan in crispy tortilla basket with our own inhouse dressing
with grilled chicken and avocado 17/22

Lamb Salad g | 19
grilled loin on roast pumpkin, fetta, red peppers and pine nuts finished with pomegranate balsamic

Mediterranean gv | 9/13
tomato, mixed leaf, cucumber, roast capsicum, fetta and red onion

Pasta, Gnocchi, Risotto

Penne Pollo d | 21
chicken, bacon, mushrooms, capsicum, sundried tomatoes, pesto and pine nuts

Penne Delissio | 21
bacon, chorizo, capsicum, olives with chilli in a light tomato sauce

Tortellini Groborno v | 19
ricotta filled pasta with semi dried tomatoes, macadamias and baby spinach in a light pumpkin cream

Rustic Bolognaise d | 19
slow braised beef in red wine, oregano, tomato and ribbon pasta

Pappardelle Alfredo | 19
ham, peas and mushrooms in a white wine parmesan cream

Linguini Oceana | 24
prawns, calamari, market fresh fish, mussels and scallops, garlic, parsley, tomato with a hint of chilli

Linguini Pollo Formaggio | 19
chicken breast with chilli, garlic, onion, spinach, fresh tomato and ricotta

Tortellini Salmone | 23
smoked salmon in chardonnay cream with capers, spinach and avocado

Gnocchi al Funghi v | 21
potato dumplings with mushrooms, spinach and pine nuts in a light blue cheese and white wine cream

Gnocchi Zucca vo | 23
pan fried with olive oil, speck, roast pumpkin, sage and fetta, dressed with aged balsamic

Risotto Anatra g | 22
confit duck with green peas, spinach and mushrooms

Risotto Gamberi gd | 23
tiger prawns sautéed with garlic, chilli and ginger, snow peas, coriander and sesame

Risotto di Pollo g | 21
breast fillet chicken, roast pumpkin, leek, pine nuts, smoked cheddar and dried tomato

Risotto di Vitello gd | 21
veal, speck, sage, mushrooms, garlic, red wine and tomato

Risotto Al Funghi g | 20
mushrooms, roast garlic, baby spinach and parmesan finished with truffle oil

Mains

Reef and Beef g
eye fillet grilled to your liking with king prawns, calamari and scallops in a tomato cream, garlic and chive potato mash

Pollo Saltimbocca
chicken breast with prosciutto, oven roasted with bocconcini, finished with sage gnocchi and lemon jus

Paella dg
Spanish chorizo, chicken breast fillet, calamari, mussels, prawns, peas, capsicum and tomato in saffron braised rice

Salmon Cutlet g
filled with roast peppers and spinach with pesto potato salad, salted caper salsa

Lamb Shoulder g
braised with rosemary, served on pepperonata and polenta chips

Roast Pork Belly g
with caramelized pear puree, sautéed kiplfers, spinach and pomegranate jus

Sides | 6

Vegetables of today

Caprese Salad
tomato, bocconcini, basil and aged balsamic Garlic and Chive mash Roquette pear and pecorino salad with aged balsamic

Rustic Chips
with tomato sauce and sour cream

Desserts

Crème Brulee go | 13
classic vanilla brulee with spiced pear and almond biscotti

Golden Syrup and Ginger Pudding | 12
steamed and served with apple pie gelato

Wattle Seed Tiramisu di Manfredi | 11
coffee sponge layered with vanilla whipped mascarpone and chocolate

Autumn Mess | 11
crisp meringue with candied macadamias, poached rhubarb and cinnamon custard

Raspberry Sorbet g | 9
with apple chips

Beignets | 11
light whole doughnuts topped with chocolate sauce, honey and crushed pistachios

Chocolate Tasting Plate | 19
a selection of all things chocolate
Caution: this dessert must be shared!

Beverages

Dessert Wine

Jeir Creek Botrytis Semillon Sauvignon Blanc G| 7.0 B| 31
Canberra District,ACT

Manfredi “Patrizi” Moscato D’Asti 750ml G| 8.0 B| 31
Piedmont, Italy

Port

Hanwood G| 7.0
Granfather G| 10.0

Cognac

Hennessey VSOP G| 9.0
Hennessy XO G| 15.00

Café

For a mug Decaffeinated Coffee ground fresh | Add 1.0
Soy or Skim milk available on request

Tea

A large selection of loose leaf tea available | 3.5

Chai Tea Latte | 3.5

Liqueur Coffee

Irish, Roman, Mexican, Jamaican, French and Delissio | 8.5

Iced Chocolate, Coffee or Mocha | 5.0

Dinner - Tuesday through Saturday from 5:30pm
Lunch - Tuesday to Friday from 11am