Take a culinary tour of Italy's various regions dish by delicious dish.
Sometimes all you need for going out is comfort, great food and drink and a friendly, relaxed atmosphere; in other words, to unwind and enjoy the simple things in life, like unapologetic pleasure and easy-going socializing. Here at Zibiru, we aspire to do just that—manifest a pleasurable and satisfying experience that nourishes all five senses.
Baby squid and baby prawns golden fried.
Parmigiana Gratin Sicilia
Fried eggplant, mozzarella, tomato sauce.
Orzo, Vongole e Porcini Chef Creation
Barley soup served with clams, porcini mushrooms, white wine reduction and parsley.
Three fresh Indonesian oysters served on ice with lemon.
Tagliere Umbria Toscana
A selection of homemade cured meats served with salted ricotta cheese and a pot of honey.
Selezione di Formaggi Lombardia
A selection of Italian Cheeses served with homemade jam and grilled bread.
Tartara di Manzo Veneto
Diced, imported black Angus tenderloin seasoned with quail yolk, capers, mustard, anchovies, sambuca, lemon juice, chives.
Tartare di Tonno Chef Creation
Raw yellowfin tuna with mango, cucumber, avocado, tomatoes, chives and lemon dressing.
Crostone con Stracciatella Chef Creation
Warm, soft and creamy mozzarella served on homemade semola bread with sautéed kale, anchovy fillets and lemon zest.
Piova Grigliata Campania
Sous-vide, grilled octopus tentacles served with Mediterranean greens.
from our garden
Trionfo di Verdure
A medley of raw vegetables served with homemade sour cream with herbs.
Served with caramelized pumpkin and parmesan cheese slices with balsamic dressing.
Mixed green garden salad.
Julienned beetroots with apple, prawns, green peas and dry ricotta cheese.
Quinoa, carrot, zucchini, onions, mint leaves, red onions, lentils, balsamic vinegar and EVOO.
Insalata di Pomodori
Mixed tomatoes served with oregano croutons, fresh basil and lemon dressing.
LA PASTA fresca
Our pastas are homemade fresh daily.
Gnocchi Norcina Umbria
Potato pasta served with homemade sausage and black pepper in a white wine cream sauce. Topped with parmigiano reggiano cheese.
Tagliatelle al Ragú di Anatra Toscana
Pasta with a duck ragú slow-cooked in a rich tomato sauce. Topped with parmigiano reggiano cheese and a breeze of EVOO.
Paglia e Fieno al Ragú di Coniglio Emilia Romagna
A mix of yellow and green tagliatelle with slow-cooked rabbit in white sauce, green peas and mushrooms. Topped with parmigiano reggiano cheese.
Ravioli di Carne Al Midollo
Fresh ravioli filled with minced meat and served with bone marrow sauce. Topped with lemon zest and parmigiano reggiano cheese.
Tagliolini con Bottarga Sardegna
A thinner tagliatelle type pasta served with homemade sun-dried fish eggs, garlic and chili.
Candy-shaped pasta with ricotta cheese and spinach. Serve with homemade sage butter sauce. Topped with parmesan cheese and poppy seeds.
Bucatini all’Amatriciana Lazio
Tube-shaped pasta served with tomato sauce flavored with homemade guanciale (cured pork cheek) and onions mixed with parmigiano reggiano and pecorino cheese.
Orecchiette Pomodorino e Ricotta Puglia
Short handmade pasta with fresh cherry tomatoes, dry ricotta cheese and basil.
Fregola ai Frutti di Mare Sardegna
Small, round pebble-shaped semolina pasta served with squid, prawns, clams, cherry tomatoes, basil and EVOO.
Tagliatelle Porcini Trentino-Veneto
Long, flat ribbon pasta served with imported premium porcini mushrooms. Sautéed in a white wine reduction. Topped with fresh parsley.
Fusilli al Pesto Liguria
Corkscrew-shaped pasta with a sauce of fresh crushed basil, pine nuts, EVOO, parmigiano reggiano cheese and garlic. Served traditionally with green beans and cubed potatoes.
Tagliatelle al Pistacchio e Salmone
Pistachio-flavoured pasta with homemade cured and smoked Tasmanian salmon, white wine, chives and homemade pistachio cream.
Gnocchi di Zucca con Cime di Rapa Puglia
Homemade fresh pumpkin gnocchi served with sautéed kale in garlic oil and anchovies. Topped with dry ricotta cheese.
Special Of The Day please ask
Pan-seared in a broth of capers, black olives, cherry tomatoes and basil. Served with potatoes gratin and green beans.
Salmone ai Carciofi
Salmon fillet cooked sous-vide and served with artichokes, green peas, potatoes and fresh mint sauce.
Tonno in Crosta di Pistacchi
Crumbled pistachio crusted tuna fillet served with colatura di alici (essence of anchovies) mayonnaise, grilled asparagus and frisée salad.
Lampuga in Crosta di Pane
Pan-seared bread-crusted mahi mahi with creamy cauliflower and a selection of organic vegetables.
Juicy slices of Australian black Angus beef tenderloin cooked sous-vide then pan seared. Served with rucola salad and slices of parmesan cheese on a Himalayan salt block.
Coniglio alla Cacciatora
Slow-cooked rabbit in a white wine sauce with green peas and mushrooms. Served with polenta.
Filetto Di Maiale
Pork tenderloin slow-cooked sous-vide for six hours served with mustard grain sauce
300g US OP veal rib cutlet breaded and served with rucola and cherry tomatoes.
Agnello al Vino Bianco
Oven baked lamb marinated for 24 hours. Served with a white wine reduction, mashed potatoes and mixed salad.
Mousse al Cioccolato
A fluffy and creamy mousse of chocolate.
Panna Cotta alla Pera
A silky and delicate custard garnished with pear sauce.
Sorbetto al Limone
Homemade lemon sorbet served in a lemon shell.
A scoop of vanilla ice cream drowned in authentic Italian espresso coffee.
Layers of sponge cake soaked in coffee with powdered cacao, homemade mascarpone and homemade biscuits.
Torta del Giorno
Our cake of the day. Please ask.