Avero Italian Kitchen Menu
This is a sample menu and may differ from what's available on the day. Reach out to the restaurant if you have any questions.
Last updated 22 October 2026
Antipasti
Zuppe & Insalate
Risotto
Pasta
Pizza
Carne | From the fire
Pesce | From the sea
Contorni
Antipasti
Zuppe & Insalate
Risotto
Pasta
Pizza
Carne | From the fire
Pesce | From the sea
Contorni
Antipasti
To begin
Focaccia
Warm from the oven with garlic, rosemary and olive oil.
R 80.00
Bruschetta · Tomato & basil
Grilled bread with tomato and basil.
R 85.00
Bruschetta · Tomato, basil & anchovy
Grilled bread with tomato, basil and anchovy.
R 115.00
Funghi Selvatici
Wild mushrooms slow-cooked in butter, garlic, thyme and truffle oil, piled onto crisp fried polenta.
R 125.00
Arancini
Golden risotto balls filled with wild mushroom, served with tomato sugo, shaved pecorino and roasted tomato.
R 125.00
Cozze alla Provinciale
Fresh mussels steamed open in white wine with garlic, fennel and a good splash of cream.
R 135.00
Melanzane alla Parmigiana
Aubergine, mozzarella and tomato sugo layered and baked until bubbling, finished with parmesan shavings.
R 140.00
Salmone Affumicato
Silky smoked salmon carpaccio on a cloud of whipped ricotta, sharpened with red onion and caper berries.
R 150.00
Carpaccio di Manzo
Thinly sliced beef spiralled with basil pesto, dressed with rocket, pecorino, aged balsamic and caper berries.
R 150.00
Vitello Tonnato
Thin slices of gently cooked veal under a velvety tuna and caper dressing, with anchovy, fried capers and rocket.
R 165.00
Prosciutto e Melone (Seasonal)
Parma ham draped over sweet melon and rocket, with a basil and passionfruit panna cotta on the side.
R 185.00
Zuppe & Insalate
Soups and salads
Minestrone
The classic thick vegetable soup, made each day with whatever the season is doing best.
R 115.00
Zuppa di Mare
Our soup of the sea: prawns, calamari, line fish, clams and mussels simmered in tomato, garlic, good olive oil, herbs and white wine.
R 205.00
Insalata Italiana
Fresh seasonal greens with sliced tomato, cucumber, shaved fennel and a spoon of whipped ricotta.
R 135.00
Caprese
A ball of fior di latte with confit cherry tomatoes, roasted red pepper purée, basil, olive oil and balsamic.
R 135.00
Insalata Avero
Our house salad: seasonal greens, tomato, cucumber, marinated artichoke, robiola and rocket.
R 145.00
Pera e Gorgonzola
Seasonal greens with poached pear, candied walnuts and a generous crumble of gorgonzola.
R 155.00
Burrata
Creamy stracciatella wrapped in mozzarella, with heirloom and roasted tomato, basil and roasted stone fruit.
R 185.00
Risotto
Slowly, one ladle at a time
Funghi
Wild mushrooms cooked down with onion, garlic, white wine and truffle oil, finished with shaved parmesan.
R 195.00
Piselli e Guanciale
Sweet pea purée with crispy guanciale, white wine and cream.
R 240.00
Frutti di Mare
Whatever the boats bring in, cooked with tomato sugo, white wine, lemon zest and whipped ricotta.
R 340.00
Pasta
Pick your pasta: spaghetti, linguine, penne, rigatoni or pappardelle · Gluten free add R45
Arrabbiata
Tomato sugo with garlic, chilli and basil, lifted with roasted tomato.
R 140.00
Napoletana
Simple and honest — tomato sugo, garlic, basil and roasted tomato.
R 140.00
Bolognese
The old-school way — cooked long and slow, exactly the way Nonna makes it.
R 180.00
Puttanesca
Tomato with olives, capers and anchovy, a little garlic and chilli behind it.
R 185.00
Funghi
Wild mushrooms with onion and garlic, extra virgin olive oil and a butter emulsion, finished with shaved parmesan.
R 185.00
Panzerotti Zucca Violina
Parcels stuffed with butternut and thyme, finished in cream and tomato sugo.
R 185.00
Panzerotti Cremolati
Parcels stuffed with spinach and ricotta, finished in cream and tomato sugo.
R 185.00
Lasagne
Layered with pasta rolled by hand, baked until the edges catch — the Avero way.
R 190.00
Montecarlo
Beef mince with mushroom, a little chilli and garlic, brought together with cream.
R 195.00
Amatriciana
Crispy guanciale in tomato sugo with chilli, garlic and basil, showered with grated pecorino.
R 220.00
Vongole
Fresh clams opened in white wine with garlic, chilli, lemon, parsley and olive oil.
R 230.00
Carbonara
Traditional, without exception. Egg yolk, parmesan and guanciale. No cream, ever.
R 235.00
Salmone
Smoked salmon in tomato sugo and cream with ribboned vegetables, crispy capers, dill and a splash of vodka.
R 245.00
Gnocchi
Soft potato gnocchi in creamy gorgonzola, topped with a candied hazelnut crumble.
R 245.00
Scampi
Grilled prawns in tomato sugo and cream with garlic, chilli, a butter emulsion and white wine, topped with rocket and lemon zest.
R 305.00
Pescatore
Prawns, calamari, mussels and clams brought together in white wine and tomato sugo.
R 320.00
Pizza
Our dough is fermented and proved for forty-eight hours — the making of a true Napoletana pizza. Light and airy, a crust that puffs and blisters in the heat, soft in the middle and faintly smoky from the oven floor.
Margherita
Tomato sugo, fior di latte and fresh basil.
R 130.00
Regina
Hickory ham and mushroom.
R 155.00
Bianca
Mozzarella, aubergine, chilli and garlic.
R 160.00
Diavola
Salami, chilli and 'nduja.
R 175.00
Quattro Stagioni
Hickory ham, mushroom, artichoke and olives.
R 185.00
Capri
Guanciale, feta and avocado.
R 185.00
Sardinia
Anchovies and fresh tomato.
R 185.00
Puttanesca
Anchovies, capers and olives.
R 195.00
Roma
Parma ham, rocket and parmesan shavings.
R 210.00
Di Mare
Seasonal seafood, chilli and garlic.
R 235.00
Avero
Seared sirloin, caramelised onion, roasted cherry tomato, fig, rocket and parmesan shavings.
R 245.00
Carne | From the fire
Pollo al Forno
Baby chicken roasted in the pizza oven with oregano, lemon thyme and rosemary, served with aglio e olio pasta.
R 245.00
Fegato con Guanciale
Thinly sliced ox liver with crispy guanciale and aubergine — a proper old-country plate.
R 250.00
Vitello al Limone
Veal scallops pan fried in a lemon butter emulsion with cream and chives, with crisp fried sage.
R 320.00
Vitello Piccata
Veal scallops pan fried with wild mushroom in a butter emulsion with cream and sage.
R 320.00
Osso Buco
The Avero way: the traditional recipe, cooked slowly and with love, served with aglio e olio pasta.
R 345.00
Filetto al Pepe Verde
Pan seared beef fillet draped in creamy green peppercorn sauce, with parmesan mash, roasted fine green beans and cherry tomatoes.
R 360.00
Bistecca alla Fiorentina
A 1.2kg T-bone dry aged for 31 days, with spinach, lemon and truffle chips. Bring someone to share it with.
R 890.00
Pesce | From the sea
Calamari alla Siciliana
Grilled calamari with olive oil, garlic and butter, brightened with lemon, dill and fried capers.
R 265.00
Pesce del Giorno
The day's line fish with olive and caper tapenade, chargrilled romanita tomatoes, zucchini, lemon and dill.
SQ
Gamberoni
Prawns in a lemon butter emulsion with thyme, garlic and Italian parsley.
Six - R335
Nine - R420
Twelve - R495
R 335.00
Contorni
Sides
Verdure alla Griglia
Grilled seasonal vegetables.
R 65.00
Fritelle di Zucchine
Zucchini fritters.
R 75.00
Pasta Contorno
A side of pasta.
R 75.00
Polenta Fritta
Fried polenta.
R 80.00
Patatine al Tartufo
Truffle fries.
R 85.00