Modena Parkhurst Restaurant Menu

Tomato, mozzarella, basil and olive oil.

Tomato, mozzarella, artichokes, olives, ham and mushrooms.

Tomato, mozzarella, prawns, purée, cherry tomatoes, chilli, garlic and basil.

Tomato, mozzarella, sirloin, feta, caramalised onion, rocket, cherry tomatoes, balsamic and Parmesan.

Tomato, mozzarella, aubergine, baby marrow, mushrooms, peppers, roasted onion and feta.

Tomato, mozzarella, salami and chilli.

Tomato, mozzarella, basil, parma ham, rocket and Parmesan.

Tomato, mozzarella, sun dried tomato, roasted garlic, olive oil, basil and burrata.

Tomato, mozzarella, mussels, clams, prawns, calamari and crab.

Tomato, mozzarella, bacon, avocado and feta.

Tomato, mozzarella, basil, salami, ham, ricotta and mushrooms.

Porcini mushrooms, artichoke, rocket, truffle oil and mozzarella.

Smoked salmon, capers, dill and mascarpone.

Lady fingers soaked in coffee and Marsala wine layered with mascarpone cream and chocolate.

Pears baked in red wine and marsala, served with mascapone.

Vanilla panna cotta, white chocolate, strawberries, balsamic vinegar and amaretti biscuits.

Baked cheese cake served with berry compote or chocolate sauce.

Chocolate Cake Red Velvet Cake

Beetroot cured salmon, lemon aioli, caper berries, avocado, cherry tomatoes, radish, seasonal fruit, pomegranate vinaigrette and limoncello.

Deep fried calamari, red pepper and sun dried tomato pesto, hazelnuts, roasted grilled red peppers, chilli flakes, preserved lemon, black olives, capers and paprika aioli.

Thinly sliced beef fillet served the chef’s way.

Parma ham, melon, lime gel, rocket, served with basil and lime panna cotta.

Egg yolk, spinach and Ricotta encased in sheets of rich egg pasta and cooked with butter and sage.

Poached veal rump, tuna sauce, capers, anchovies, artichokes, rocket and Parmesan.

Burrata cheese, romanesco sauce, grilled seasonal fruit, chives and basil oil served with oven baked pizza dough ball.

Fior Di Latte mozzarella ball , confit cherry tomatoes, roasted red pepper purée, basil, olive oil and balsamic vinegar.

Saffron rice balls stuffed with mozzarella, basil and tomato napoletana served with saffron aioli, roasted red pepper purée and Parmesan.

Roasted butternut, saffron poached pears, Gorgonzola, avocado, pumpkin seeds, cherry tomatoes, red onion, baby gem lettuce, rocket and a lemon and honey dressing.

Baby gem lettuce, boiled egg, anchovies, Parmesan, croutons, pancetta and caesar dressing.

Pears, gorgonzola, wild rocket, walnuts and gorgonzola dressing. Add chicken to any salad I R 45

Wild mushrooms, porcini mushrooms, onion, Parmesan and white wine.

Seafood risotto cooked with arrabiata sauce, mussels, clams, calamari, prawns and lemon zest.

Lamb risotto cooked with braised lamb shoulder, lamb jus, spring onion, chives, onion and Parmesan.

Slow cooked tomato napoletana, chilli, garlic and basil tossed with spaghetti and topped with a burrata.

Slow braised beef ragu, red wine and tomato tossed with spaghetti.

Slow braised beef short rib ragu cooked in beef stock, red wine and tomato tossed with bucatini.

Slow cooked decased Italian sausage, nduja, tomato napoletana, red wine, Parmesan and cream tossed with rigatoni.

Beetroot pappardelle tossed in creamy Gorgonzola cheese topped with candied hazelnut crumble and caramelised red onions.

Traditional OR creamy carbonara cooked with egg yolk, Parmesan, guanciale and tossed with spaghetti.

Mixed beef and pork meatballs cooked with napoletana, touch of cream tossed with spaghetti.

Basil pesto, pine nuts, sundried tomatoes, cream, chicken, cherry tomatoes, lemon zest and Parmesam with long fusilli.

Grilled prawns, garlic, chilli, butter emulsion and white wine topped with rocket and lemon zest tossed with spaghetti.

Fresh mussels, clams, calamari, prawns, garlic, chilli, white wine and parsley tossed with spaghetti. Half I R 310

Grilled crayfish, white wine, garlic, chilli, tomato napoletana and cream tossed with spaghetti. Sharing portion tossed with rigatoni I R SQ

Fresh clams cooked in white wine, garlic, chilli, lemon, parsley and olive oil tossed with squid ink spaghetti.

Fresh mussels cooked with garlic, chorizo, peas, chilli, cherry tomatoes, white wine, nduja, salsiccia, parsley and lemon zest tossed with bucatini.

Layers of aubergine, mozzarella, napoletana and Parmesan topped with baby spinach and basil aioli.

Veal scallops pan fried with Marsala wine jus, mushrooms, pickled onions served with Parmesan mashed potatoes.

Veal scallops pan fried with lemon butter emulsion, chives, preserved lemon, artichokes, deep fried sage served with Parmesan mashed potatoes.

Veal scallops stuffed with mozzarella, basil, parma ham, cooked with olives, red wine, napolitana and tagliatelle.

Baked crumbed veal scallops topped with napoletana, spinach, mozzarella and served with spaghetti arrabiata.

Deep fried veal served with spaghetti arrabiata.

Grilled tiger prawns served with truffle chips and lemon butter 6 pcs I R 540

Fish of the day, served the chef’s way.

Served the chef’s way.

Cut of the day aged for 21 days, served the chef’s way.

1.2kg t-bone Fiorentina dry aged for 31 days served with spinach, lemon and truffle chips, recommended for sharing.

Grilled lamb chops, served the chef’s way.

Baby grilled deboned chicken cooked with arrabbiata and olives served with polenta and rocket.

Slow roasted pork belly, borlotti beans, fennel and mustard seeds served with truffle and Parmesan mashed potatoes.

Lamb shank slow braised for 6 hours in lamb stock served with Parmesan mash, grilled carrots and broccoli.

Baked crumbed chicken breast topped with napolitana and mozzarella and served with spaghetti arrabiata.