TAPAS MENU
The serving of tapas is designed to encourage conversation, where people are not so focused on eating an entire meal. In some countries it is customary for diners to stand and move about while eating tapas, hence the term ’Bar Tapas’.
www.volaretauranga.co.nz
STUZZICHINI ITALIAN TAPAS Piatto Misto (Mixed Platter) for One or Two
12 / 20
Spinaci e Parmigiano
9
Bruschettina Vegetariana
7.5
Pollo alla Senape
8
Pâté di Pollo e Crostini
8
Caprese sullo Spiedo
9.5
Gamberi con Pancetta
9.5
Peperoncini Ripieni
6.5
Olive Piccanti
4.5
Cozze Fritte
6
Calamari con Mayonese Rossa
7
Polpette di Manzo in Salsa Piccante
8
Chorizo e Vino Rosso
6.5
Polpette di Anatra
9.5
Spiedini di Prugne
6
Funghi con Pancetta
7.5
Crocchette di Patate
4.5
Ravioli ai Tre Formaggi
9.5
Selection of cured meats, anchovies, sun dried tomatoes, bell peppers & bread Fried spinach & parmesan balls served with chèvre cheese Grilled baguette with eggplant, zucchini, garlic & olive oil Chicken pieces rolled in breadcrumbs & parmesan with fresh tomato & dijon mustard on grilled bread Homemade chicken pâté served with crostini
Buffalo mozzarella, fresh tomato & basil on skewers Skewers of grilled prawns & pancetta
Little bell peppers filled with an olive & anchovy tapenade Black olives pan fried in chilli & olive oil
Fresh mussels crumbed & quickly deep fried Fried calamari with chilli mayonnaise
Homemade beef meatballs with a spicy tomato sauce, served with fresh bread Pan fried Spanish sausage in a red wine & sugar sauce Roasted duck meat balls in an orange sauce Prunes & bacon grilled on kebabs
Pan fried mushrooms, bacon & pinenuts in olive oil
Potato croquettes coated in polenta & paprika, fried & served with aioli Three pastry ravioli filled with mozzarella, provolone & blue cheese
Arancini 7.5 Crumbed rice & mozzarella balls, golden fried
Formaggio di Capra con le Noci
Balls of goat cheese crumbed with walnuts, deep fried & served with liquid honey
OPEN HOURS
LUNCH Thursday - Sunday 11.30am - 2.30pm DINNER 7 Nights 5.30pm PH. 578 6030
9.5
A N T I PA S T I TO START Bruschetta Classica
Misto di Bruschette
14
Grilled ciabatta bread rubbed with fresh garlic & olive oil.
6
Toasted ciabatta with tomato, basil, garlic & olive oil. Toasted ciabatta with blue cheese, honey, pears & walnuts. Toasted ciabatta with ricotta, smoked salmon, lemon & herbs.
Carpaccio di Manzo
17
Pesci in Carpione
17
Insalata Berlusconi
19
Calamaretti
18
Capesante con Pesto e Arancini
20
Melanzane alla Parmigiana
17
Peperoni con Speck e Fontina
18
Traditional raw beef dish of shaved eye fillet marinated in lemon, olive oil, salt & pepper, topped with rocket, goats feta & cherry tomato. Venetian salad of sweet & sour fish with pinenuts, raisins, red onions & white wine.
Luxury salad of caramelised scallops, shredded duck, prosciutto & marinated fig with a dressing of hazelnut & raspberry. Calamari fried in orange, garlic & chilli tossed with zuchinni, almonds & white balsamic. Scallops pan fried, served on citrus risotto cake with Sardinian style pesto.
Eggplant slices grilled & baked with tomato, mozzarella, basil & parmesan then finished with Italian olive oil. Red peppers baked under smoked bacon & cheese.
PA S TA F R E S C A HANDMADE PASTA
LIGHT / MAIN
Panzerotti in Brodo col Funghi Porcini 19
23
Pasta Verde e Sugo di Coniglio 18
22
Tortelli Neri al Sapore di Mare
27
Fettuccine di Pollo 17
21
Spaghetti di Mare Arrabbiata 21
26
Ravioloni col Ripieno d’Anatra
24
Gnocchi ai Quattro Formaggi 19
23
Large filled pasta of porcini mushrooms served in sage & duck broth.
Homemade spinach pasta in a rich sauce of braised wild rabbit, baby onions, carrot, celery, rosemary & red wine.
Black pasta parcels with scallop & prawn filling in an aromatic seafood soup. Chicken & pine nuts cooked with onion, garlic, white wine, basil & light cream sauce.
Clams, prawns & fresh fish in spicy tomato sauce with chilli, lemon & parsley. Homemade large ravioli filled with braised duck in a butter & sage sauce with mostarda (traditional Milan fruit preserved in a sugar & mustard seed syrup).
Home made Potato Gnocchi bound in a cream sauce of four cheeses. Or served ”Bolognese el forno” under parmesan crust.
Risotto Ask your waiter for today’s flavour. 22 27
M
A
IN
MAIN MENU
www.volaretauranga.co.nz
I PESCI FISH LIGHT / MAIN
Salmone con Rucola
29
Pesce in Crosta di Parmigiano
32
Pesce del Giorno 28
34
Chargrilled salmon fillet with fresh tomato sauce served on fresh pasta & rocket. Fresh fish in parmesan crust served on large baked mushroom with vegetable stuffing.
Market fish of the day pan fried with lemon & caper cream sauce served with roast rosemary potato.
LE CARNI MEAT LIGHT / MAIN
Filetto con Pure di Patate al Tartufo
35
Tagliata di Manzo all’Olio Piccante 21
29
Maiale con Mele Aromatiche
31
Scaloppine in Bianco 25
36
Scaloppine in Rosso 25
36
Pollo Pizzaiola 22
30
Anatra col Sugo all’Arancia
36
Pollo Ripieno di Magro
29
Premium eye fillet cured in herbs & Sicilian spices, wrapped in bacon with red wine poached shallots & truffle flavour roast potato puree. Thinly sliced eye fillet baked medium rare in extra virgin olive oil & chilli. Served with rocket salad & shaved parmigiano.
Braised belly of pork with prune & spinach stuffing & soffrito sauce served on fried apple & potato.
Veal escalopes pan fried in butter with thyme & finished in a vermouth & white mushroom cream sauce. Veal escalopes pan fried in olive oil with rosemary & finished in a tomato, caper & marsala wine sauce.
Chicken breast with Italian ham & mozzarella in a spiced roman style tomato sauce with shaved pecorino cheese.
Half a duck roasted in wine & orange. Served with butter glazed baby carrot & seasonal greens. Half a chicken wrapped around a filling of almond, pistachio, spinach & ricotta, served with potato puree & a grape & ver jus sauce.
CONTORNI ON THE SIDE Insalata Mista (Mixed salad). 6 Verdure del Giorno (Vegetables of the day). 5 Patate Arrosto (Roasted potato). 4 Pane Fresco (Fresh bread). 2.5 Olives (Black olives pan fried in chilli & olive oil). 5 Purè di Patate (Creamed potato). 5.5 Fagioli Alla Toscana (Cannellini beans pan fried 5 with tomatoes, garlic, rosemary & olive oil). Gluten free & special dietary requirements catered to.
RT SE
DE
S
DESSERT MENU
www.volaretauranga.co.nz
DOLCI DESSERT Tiramisu 14 Traditional Italian dessert with savoiardi biscuits soaked in coffee, surrounded in cream & mascarpone, dusted with dark cocoa.
Cannoli con Frutta Sciroppata
15
Semi Freddo di Mirtillo con Cioccolata Bianca
14
Torta di Mele
11
Cassata della Nonna
13
Sorbetto al Limone con Liquore
13
Fondente al Cioccolato
15
Espresso Cream Brulée
13
Affogato al Caffè
9
Red berry fruit poached in mulled wine served with hazelnut cream in a crisp biscuit “canon”. Chilled blueberry cream with white chocolate.
Caramel apple tart with butter & oatmeal crust served with vanilla gelato. Ricotta based sweet roll served with nougat cream & maraschino cherry orange salad. Refreshing Italian lemon sorbet served with a shot of limoncello. Using the very best chocolate, this decadent melting dessert is for all chocolate lovers. Also available with a touch of chilli & orange. (Allow 15 minutes baking). Coffee flavoured brulée with a chocolate finish.
Chocolate gelato drowned in espresso coffee. (Add $2 for a dash of amaretto).
Gelato 8 Our delicious Italian style ice cream. A choice of two flavours.
Frutta Ubriaca
Fresh & dried fruit marinated for at least eight weeks in a syrup of dark rum & sugar, served over vanilla gelato.
15
Formaggi 16 Choose one of the classic Italian cheeses served with fruits & crostini. (Add another cheese for $5). Gorgonzola, Provolone, Fontina or Parmegiano de Regianno.
CAFFÈ COF FEE Espresso 3.5 Espresso Corretto (with a dash of Grappa) 5.5 Long Black 4 Macchiato Corto 4 Macchiato Lungo 4.5 Flat White 4.5 Cappuccino 4.5 Mocha 5.5 Hot Chocolate (Italian style, thick & rich) 5.5 Latte 5.5 Chai Latte 5.5 SPEC I A L C O F FE E ESPRESSO COFFEE – LIQUEUR & WHIPPED CREAM
Baileys & Frangelico / Galliano & Cointreau Crème de Cacao & Frangelico / Kahlua & Baileys Cointreau & Malibu / Irish Whiskey
10 10 10
Select your own!
TÉ A SELECTION OF T EA’ S Chamomile / Peppermint / Green Raspberry & Peach / Ginger & Lemon Irish – Earl Grey
4 4 4
DIGESTIVI D E S S ERT W I N ES
7 5 ML / B OT T L E
Vin Santo
10
65
Passito di Pantelleria
10
59
8
45
’Holy Wine’, sweet Muscat style. Intense flavours of dried figs, prunes, nutty toffee & a rich raisin finish.
Zibibbo di Sicilia
A luscious Muscat wine with peach, honey & nectarine flavours. P O RT
6 0 ML / B OT T L E
Taylors (20yr) Grahams LBV Barros Tawny (10yr)
19 199 10 109 9 89
B RA N DY
Remy Martin X.O Remy Martin V.S.O.P Vecchia Romagna P R EM I U M AG E D S IN GL E MA LT W H IS KY
3 0 ML
24 14 10 3 0 ML
Talisker (10yr) Isle of Skye 13 Combination of sea salt & spice, the smoke blends perfectly with sweet barley.
Glenmorangie Nectar D’Or (12yr) Highland 13 Cinnamon on sultana toast. Fantastic sweet – dry balance.
Ardbeg (12yr) Islay – Best Whisky 2008 12 Complex balance of peat & citrus flavours, elegant & clean.
Macallan (12yr) Speyside 12 Great use of sherry casks, classic Macallan nose.
Glenfiddich (12yr) Speyside 10 Attractively malty with an oak imbalance. Biggest selling malt whisky in the world.
BE
VE
RA
GE
BEVERAGE MENU
Volare uses a Verre du Vin, (one of only two restaurants in the Bay) to extract oxygen from the opened bottle of wine. Thus ensuring our extensive selection of wine by the glass remains fresh.
www.volaretauranga.co.nz
BOLLICINE CHAMPAGNE / SPARKLING 200ML BTL
Pol Roger Brut 119 Veuve Cliquot Brut 110 Piper Heidsieck Cuvee Brut N.V 39 99 Carpene Malvolti Prosecco 12 37 Asti 12 29 Lambrusco 25
C O C K TA I L S C O CKTAILS Godfather / Godmother 10 Amaretto & Scotch / Amaretto & Vodka over ice.
Espresso Martini 13 Vodka, Kaluha, Creme De Cacao & espresso coffee.
Illusion 13 Vodka, Cointreau, Malibu, Midori & pineapple juice. Caipirinha 13 Brazilian Sugar Cane Spirit, fresh lime, ice & sugar.
Bellissimo 13 Martini, Gin, passionfruit pulp, lemon & sugar.
Cosmopolitan 13 Vodka, Cointreau, lime & cranberry juice. Aperol Spritz 13 Prosecchino & Aperol over ice.
Long Island Iced Tea 15 Bacardi, Cointreau, Gin, Vodka, Tequila & Coke.
VINO BIANCO WHIT E WINE
Vino della Casa
150ML BTL
Our best value wine from around the world.
Two Paddocks Picnic Otago Riesling
Medium bodied with fresh lemon & lime flavours & a nice fruit – sweet finish.
Lake Chalice Marlborough Sauv / Blanc
Full of rich ripe tropical fruit flavours with a long luscious finish.
Craggy Range Marlborough Sauv / Blanc
Fresh flavours of melons & limes. A smooth dry finish.
Dog Point Sauv / Blanc
Fresh intensely concentrated flavours of ripe citrus & tropical fruit.
Garofoli Verdicchio
A light, fresh white with good citrus flavours & a spicy finish.
Lake Chalice Marlborough Pinot Gris
Lovely aromas of pear drops & almonds with a slight spice on a full rich finish from this gold medal wine.
6 29 7 35
7.5 37 8 38 8.5 42 7 35 7.5 37
Mezza Corona Riserva Pinot Grigio
8 39
Peregrine Central Otago Pinot Gris
9 45
Craggy Range Hawkes Bay Chardonnay
9 45
White peach, pear & mature camomile, well harmonised by the sweet notes from refining in oak. Fresh & elegant finish. Overflowing with ripe pear, peach, mango & grapefruit flavours. Full bodied, fresh ripe citrus flavours. Slightly oaked.
Odyssey Iliad Reserve Chardonnay
Luscious concentrated stonefruit, grapefruit & slight spice flavours with long honeyed finish.
10.5 52
VINO ROSSO RED WINE
Vino della Casa
150ML BTL
6 29
Our best value wines from around the world.
Gran Sasso Montepulciano
7 35
A rich red Montepulciano with blackcurrant & spice flavours, a great value wine.
Salice Salentino
7.5 37
Chianti Basciano
8 39
Mills Reef Reserve Hawke’s Bay Cab / Merlot
8 39
Mezza Corona Teroldego Riserva
8 39
Intense to the nose, fruity with cherry & prune scent combined with spicy notes of Mediterranean herbs. Deep ruby red Chianti, as it should be with intense berry, plum & spicy oak flavours. Gold medal winner with rich sweetly fruited blackcurrant, plum, spice & coffee. A big Trentino red with complex aromas of smokey oak, blackcurrant & prunes.
Grant Burge Barossa Shiraz
7.5 37
Jim Barry Lodge Hill Shiraz
8 39
A classic full body Shiraz with intense aromas of dark chocolate coated liquorice, dark flesh fruits enhanced by cedar aromas & a hint of mint. Bold flavours of bramble, chocolate & rosemary with a lovely slight peppery finish.
Craggy Range Gimblett Gravels Syrah
Densely coloured with ripe plum, blackcurrant & pepper flavours, fantastic Syrah.
10.5 52
Tommasi Merlot le Prunee
9.5 47
Invivo Otago Pinot Noir
7.5 37
A single vineyard Merlot with smooth dark berry & plum aromas. Luscious very ripe fruit flavours of dark cherries & plums with a soft earthy finish.
Rabbit Ranch Central Otago Pinot Noir
9 45
Fresh flavours of cherries & herbs in a luscious sweet fruit style.
Peregrine Central Otago Pinot Noir
The palate has wonderful flavours of spice, dark cherries & raspberries with mouth carressing silky fine tannins.
12 59
CELLAR SELECTION Te Mata Elston Chardonnay
A legendary NZ chardonnay, richly fruited & textured wine showing ripe stonefruit, pineapple & citrus flavours with a seamless long finish.
BTL
59
Rockburn Central Otago Pinot Noir
69
Sessantanni Primitivo di Manduria
72
Brunello di Montalcino
99
Tommasi Amarone
129
Dry River Martinborough Pinot Noir
135
Premium Otago Pinot with luscious plum, berry & spice flavours. Winner of NZ’s Top International Wine Award three years in succession. Supremely smooth with blackberry, blueberry & spice notes with a hint of dried fruit. A true classic Tuscan wine. 100% Sangiovese grosso grapes, with a soft & harmonic flavour. Elegance on a grand scale. Intense aromas of ripe fruit, smoked leather & nutty oak. Full bodied, warm & smooth. Beautifully ripe & harmonious with concentrated red berry, plum & spice flavours. Has that extra finesse & quality that makes it NZ’s finest!! We apologise in advance if any of our imported wine is unavailable.
B OT T L E D B E ERS
Amstel Light
6.5
Peroni Nastro Azzurro
7
Steinlager Pure / Heineken / Stella / Corona
7
Birra Moretti La Rossa - Strong
9
Birra Menabrea D E S S ERT W I N ES
8
7 5 ML
Passito di Pantelleria
10
Intense flavours of dried figs, prunes, nutty toffee & a rich raisin finish.
Zibibbo di Sicilia
8
P O RT / C O G NAC
6 0 ML
A luscious Muscat wine with peach, honey & nectarine flavours.
Barros Tawny (10yr) 9 Taylors (20yr)
19
Remy Martin X.O Cognac
24
P R EM I U M AG E D S IN GL E MA LT W H IS KY 3 0 ML
Glenfiddich (12yr) Speyside 10 Macallan (12yr) Speyside 12
Glenmorangie Nectar D’Or (12yr) Highland 13 Talisker (10yr) Isle of Skye 13
P R EM I U M S PI R ITS 3 0 ML
Grey Goose Vodka
9
Vecchia Romagna (Italian Brandy)
9
Wild Turkey (Rare Breed)
10
Agavero Tequila
11
Jack Daniels (Single Barrel)
11
SPI R I TS 3 0 ML
Jack Daniel’s
7.5
Brandy
7.5
Scotch Whisky Jim Beam / Southern Comfort
7.5
Appletons Rum / Bacardi
7.5
7.5
Tanqueray / Bombay Gin
7.5
Finlandia Vodka
7.5
Jose Cuervo Tequila
7.5
L I QU E U R S 3 0 ML
Cointreau / Drambuie
7.5
Armaretto Disaronno
7.5
Baileys / Kahlua
7.5
Grappa / Limoncello
7.5
Sambuca 7.5 NO N A LC O H O LIC
Coca Cola / Diet
4
Ginger Ale
4
Lemonade
4
Tonic / Soda Water
4
Bundaburg Ginger Beer Waiwera Mineral Water (500mls)
4
San Pellegrino Limonata
San Pellegrino Sparkling Water (500mls / 1ltr)
4
4
6/9
JU I C E S
Orange / Apple / Tomato
Pineapple / Cranberry Spiced Tomato juice
4
4 5