Our food

L'Opera offers a wide selection of luscious mouthwatering dishes from the Tuscany kitchen, and there is always something new on our special 'Chef's Suggestion' menu to tempt the taste buds of the most frequent visitor. Our food is MSG free and all the important ingredients are imported: From the dried pasta 'Rustichella D'Abruzzo', to the peeled tomatoes and buffalo mozzarella and other assorted cheeses, to the cured hams, olives, capers, fish and seafood. Some essential dessert ingredients such as chocolate, mascarpone, and Savoiardi Ladyfinger biscuit are also imported.

Set lunch available everyday /

set menu gastronomic gourmet also available

Failing to mention our range of exquisite desserts would be leaving out an important part of the dining experience here at L'Opera.

Don’t hesitate to indulge into
one or more of our desserts!

Customers have been known to come for a romantic dinner for two, only to find themselves falling in love... with our super delicious chocolate souffé.

Our Menu

DEGUSTAZIONE OPERA

 

FIVE-COURSE TASTING MENU
Two starters, One pasta, One Main and One Dessert with Coffee or Tea
Please consult our staff for any dietary preferences.

 

 

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STARTERS – ANTIPASTI

 

AFFETTATI MISTI ALL’ITALIANA
Italian assorted cold cuts platter and grilled sausage

 

TARTAR DI SALMONE
Diced raw Salmon and green apple with rocket leaves and sour cream of Vodka Lime

 

CARPACCIO DI TONNO E BOTTARGA
Thinly sliced raw Tuna served with rocket salad and Bottarga fish roe

 

CARPACCIO DI MANZO
Sliced raw Beef tenderloin with shaved Parmesan topped with red berries

 

FRITTO MISTO NAPOLETANO
Battered deep-fried seafood served with crunchy vegetables

 

GUAZZETTO DI COZZE
Black mussels tossed in E.V.O.O, garlic, parsley, pepper and a slightly spicy tomato broth

 

PROSCIUTTO E MELONE
18-months cured Italian Parma Ham on Imported Rock melon

 

VITELLO TONNATO
Roasted, sliced veal loin in tuna sauce with boiled eggs and vegetables

 

PARMIGIANA DI MELANZANE
Baked layers of eggplants with fresh mozzarella cheese and tomato sauce

 

FEGATO GRASSO CON FRUTTA CARAMELLATA
Foie Gras – Pan fried cured duck liver served with caramelized fresh fruits

 

 

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SALADS – INSALATE

 

INSALATA DI GRANCHIO
Sea-crab meat served with avocado, tomato and asparagus in balsamic dressing

 

INSALATA DI MARE
Clam, mussel, shrimp, squid tossed in basil with Radiccio and Boiled potatoes

 

CAPRESE DI BUFALA
Italian buffalo’s milk mozzarella on tomato and lettuces

 

VEGETARIANA TIEPIDA DI BIETOLE E RICOTTA
Vegetarian salad of beetroots, ricotta cheese, radicchio and seared mushrooms

 

NIDO DI PROSCIUTTO CON MELE AL BALSAMICO
Aged Parma ham wrapped around Rocket salad with Balsamic marinated green apples

 

RUCOLA E SALSICCIA GRIGLIATA
Rocket salad, tomatoes, parmesan and grilled sausage tossed in balsamic dressing

 

 

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SOUPS – ZUPPE

 

CACIUCCO ALLA LIVORNESE
Seafood and fish soup in a light tomato broth

 

MINESTRONE ALL’ORTOLANA
Traditional fresh Vegetable soup

 

ZUPPA DI FUNGHI ALLA MAREMMANA
Tuscany mushroom soup

 

TORTELLINI IN BRODO DI CARNE
Beef filled pasta cooked in double veal broth and vegetables

 

VELLUTATA DI PATATE
Fine Velvety soup with Potato and Leek

 

 

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PASTA – PRIMI

 

FUSILLI AL PESTOE
Spiral-shaped pasta with pesto of Basil, Pinenuts, Garlic and Parmesan

 

PENNE ALL’ARRABBIATA
Pipe shaped pasta with garlic and chili tomato sauce

 

SPAGHETTI CARBONARA
Spaghetti with a creamy sauce of egg yolk, bacon and Pecorino cheese

 

SPAGHETTI CASSOPIPA
Spaghetti with baby clams, mussel, scallops, olive oil garlic, chilly, anchovies

 

SPAGHETTI GRANCHIO E RUCOLA
Spaghetti with fresh sea crab, cherry tomatoes, spring onions, chili and rocket salad

 

SPAGHETTI VONGOLE RUCOLA E BOTTARGA
Spaghetti with Baby clams, bottarga fish roe and rocket salad

 

LINGUINE AL NERO DI SEPPIA
Linguini tossed in squid ink sauce and seafood

 

CAPELLINI AL SALMONE
Angel hair pasta with salmon, asparagus, vodka cream sauce and fish roe

 

LINGUINE ALL’ ARAGOSTA OPERA
Tossed in fresh Canadian Lobster – Pending market availability

 

 

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HOME-MADE PASTA – FRESCA

 

FETTUCINE ALLA BOLOGNESE
Flat pasta with home-made beef ragout

 

TAGLIATELLE ALLA MAREMMANA
Home made tagliatelle in wild boar ragu’ with Pienza pecorino cheese

 

STRASCINATI AL RAGU’ D’AGNELLO
Home-made finger-shaped pasta in lamb ragout and fresh goat cheese

 

LASAGNE AL FORNO
Layers of baked pasta with beef ragout, parmesan & Bechamel sauce

 

TORTELLI RICOTTA E SPINACI
Home made ravioli stuffed with spinach & Ricotta cheese in tomato sauce

 

RAVIOLI DI FEGATO GRASSO
Ravioli filled with duck liver, in truffle cream and sage sauce

 

GNOCCHI AI QUATTRO FORMAGGI
Potato dumplings with assorted creamy cheese sauce

 

 

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RISOTTO

 

RISOTTO AI FRUTTI DI MARE
With fresh mixed seafood

 

RISOTTO AI FUNGHI PORCINI
Cooked with Porcini mushrooms and Black Truffle oil

 

RISOTTO TALEGGIO E SPECK
Italian rice creamed with Taleggio cheese topped with crunchy smoked ham

 

 

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PIZZA OVEN

 

MARGHERITA BUFALA
Tomato, Buffalo mozzarella, basil

 

SALAME PICCANTE
Tomato, Mozarella, Italian spicy salami

 

PROSCIUTTO DI PARMA
Tomato, Mozzarella, Parma ham, Mascarpone, Rocket salad

 

MONTANARA
Tomato, Mozzarella, ham, mushroom, salami and Italian sausage

 

L’OPERA
Mozzarella, black truffle paste, Mascarpone, sliced beef

 

GORGONZOLA E SPECK
Tomato, Mozzarella, Gorgonzola and smoked ham

 

FRUTTI DI MARE
Squid, shrimp, clams, mussels

 

VERDE
Tomato, Mozzarella, Pecorino, sundried tomatoes, basil pesto and rocket salad

 

 

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FISH MAIN COURSES – PESCE

 

GRIGLIATA DI PESCE
Seafood platter from the grill – Tiger Prawns, Tuna, Squid and Salmon

 

SALMONE CON ZUCCHINE SCAPECE
Norwegian salmon fillet with fried lemon Zucchini dressed with spring onion and pink pepper sourcream

 

BRANZINO AL SALE
Baked sea bass under sea salt crust filled with Mediterranean seasoning

 

TAGLIATA DI TONNO
Seared Tuna fillet in black sesame crust with rocket salad and marinated cherry tomatoes

 

CARTOCCIO DI MERLUZZO ALLA LIVORNESE
Snow-fish fillet wrapped and baked in aluminum foil with fresh tomato and fine herbs

 

 

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BEEF

 

FILETTO AL GORGONZOLA
Argentinian Angus beef tenderloin cooked in Italian blue cheese with Pear and mushrooms

 

FILETTO ALLA ROSSINI
Grilled Argentinian Angus beef tenderloin served with Porcini and Truffle sauce; topped with Foie Gras

 

TAGLIATA DI CONTROFILETTO – 300g
Australian grain-fed Rib-eye; pan-fried, grilled and sliced with Balsamico sauce and rocket

 

LOMBATA DI MANZO – 1.2kg
Australian T-bone, grain-fed for 150 days with roast potatoes and spinach in Rosemary sauce

 

FIORENTINA DI CHIANINA – 1.3kg
Italian Tuscan-breed Chianina T-bone, served with a variety of salts and pepper sauce

 

 

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VEAL

 

COTOLETTA ALLA MILANESE ORECCHIO D’ELEFANTE
Breaded Veal chop pan-fried in butter served with French fries

 

SALTIMBOCCA ALLA ROMANA
Traditional veal escalope seared with aged Parma ham, sage and white wine

 

OSSOBUCO ALLA MILANESE
Sliced and braised veal shank served with saffron rice and marrow

 

 

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LAMB

 

COSTOLETTE D’AGNELLO GRIGLIATE
Tuscany style Grilled Australian lamb-chops with roast bell-peppers and mint jelly

 

COSTOLETTE D’AGNELLO AL FEGATO GRASSO E TARTUFO
Pan-fried almond bread crust Australian lamb chops filled with Foie gras & Black truffle

 

 

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CHICKEN

 

POLLASTRINO NOSTRANO AL MATTONE
Barbecued whole baby chicken with herbs

 

POLLO ALLA CACCIATORA
Rosemary and Thyme braised chicken in a slight spicy tomato sauce served with roast potatoes

 

 

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PORK

 

STRACCETTI DI MAIALE AL VINO ROSSO
Shredded pork loin pan-sautéed in red wine topped with rocket and parmesan

 

 

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With reservation to changes and out of stock.