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.
Mozzarella filled with fresh cream and stringy curd. Topped with homemade pesto sauce.
Baby squid and baby prawns golden fried.
Carpaccio di Filetto di Vitella Veneto
Thinly sliced beef tenderloin topped with caramelized pear, arugula salad, and parmigiano reggiano cheese.
Tagliere Umbria Toscana
A selection of homemade cured meats served with salted ricotta cheese and a pot of honey.
Carpaccio di Piovra
Thinly sliced octopus topped with fennel salad, pineapple, thyme, sunflower seeds and lemon emulsion.
Selezione di Formaggi Lombardia
A selection of Italian Cheeses served with homemade jam and grilled bread.
Tartare di Tonno
Raw yellowfin tuna with mango, cucumber, avocado, tomatoes, chives and lemon dressing.
Parmigiana Gratin Sicilia
Fried eggplant, mozzarella, tomato sauce.
from our garden
Served with caramelized pumpkin and parmesan cheese slices with balsamic dressing.
Mixed green garden salad.
Chopped Tuscan salad with cucumber, cherry tomatoes, red onions, celery, radish, carrot and frisella bread soaked in dressing.
Julienned beetroots with apple, prawns, green peas and dry ricotta cheese.
Quinoa, carrot, zucchini, onions, mint leaves, red onions, lentils, balsamic vinegar and EVOO.
LA PASTA fresca
Our fresh pastas are 100% homemade.
Gnocchi Norcina Umbria
Potato pasta served with homemade sausage and black pepper in a white wine cream sauce. Topped with parmigiano reggiano cheese.
Gnocchi di Zucca con Cime di Rapa Puglia
Homemade fresh pumpkin gnocchi served with sauteed kale in garlic oil, anchovies. Topped with dry ricotta cheese.
Tagliolini al Limone Campania
Homemade fresh pasta in a lemon zest butter sauce.
Candy-shaped pasta with ricotta cheese and spinach. Serve with homemade sage butter sauce. Topped with parmesan cheese and poppy seeds.
Ravioli i Carne Al Midollo
Fresh ravioli filled with minced meat and served with bone marrow sauce. Topped with lemon zest and 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 mixture of yellow and green tagliatelle with slow-cooked rabbit in white sauce, green peas and mushrooms. Topped with parmigiano reggiano cheese.
Orecchiette Pomodorino e Ricotta Puglia
Short handmade pasta with fresh cherry tomatoes, dry ricotta cheese and basil.
Tagliatelle Porcini Trentino-Veneto
Long, flat ribbon pasta served with imported premium porcini mushrooms. Sautéed in a white wine reduction. Topped with fresh parsley.
Tagliolini con Bottarga Sardegna
A thinner tagliatelle served with homemade sun-dried fish eggs, garlic and chili.
Troﬁe al Pesto Liguria
Short, thin twisted pasta with a sauce of fresh crushed basil, pine nuts, EVOO, parmigiano reggiano cheese and garlic. Served traditionally with green beans and cubed potatoes.
la pasta secca
Linguine alle Vongole Campania
Long, dry pasta served with sautéed clams in a garlic and chili white wine reduction. Topped with fresh parsley and a hint of EVOO.
Rice shaped pasta with braised octopus and bone marrow sauce. Topped with lemon zest and parmigiano reggiano cheese.
Rigatoni all’Amatriciana Lazio
Dry pasta served with tomato sauce flavored with homemade guanciale (cured pork cheek) and onions, all mingled with parmigiano reggiano and pecorino 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.
Filleto di Tonno
Pan-seared tuna fillet with a sesame crust. Served with potato gratin and spinach. Recommended medium rare.
Pan-seared snapper fillet with artichoke,
green peas, potatoes and mint.
Coniglio alla Cacciatora
Slow-cooked rabbit in a white wine sauce with green peas and mushrooms. Served with polenta.
Juicy slices of pan seared, sous-vide Australian black Angus beef tenderloin. Served with rucola salad and slices of parmesan cheese on a Himalayan salt block.
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.
Layers of sponge cake soaked in coffee with powdered cacao, homemade mascarpone and homemade biscuits.
A rich vanilla infused custard topped with a crusted layer of caramelized sugar.
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.
Gluten-free chocolate cake with peanuts, coffee and almonds.