The Little Olive Menu & Prices — Barry

Grilled chicken breast in a mushroom, onion, white wine and cream sauce, served with seasonal veg

Grilled chicken breast in a button mushroom, onion, red wine and tomato sauce with capers, served with seasonal veg (gf)

Grilled chicken breast with pan-fried fresh spinach and wild mushrooms, served with seasonal veg (gf)

Fresh squid lightly coated in seasoned flour, deep fried and served with side salad, fries and homemade garlic mayonnaise

King prawns with garlic and chilli, cooked in olive oil and white wine, served with fresh bread and a side of salad and fries

Pan-fried fresh fillet of hake in a butter, lemon and white wine sauce served on a bed of seasonal veg (gfo)

Char-grilled 8oz sirloin steak served with grilled tomato, portobello mushroom and fries (gfo)

Char-grilled 12oz rib eye steak served with grilled tomato, portobello mushroom and fries (gfo)

Char-grilled 8oz sirloin steak with king prawns cooked in garlic and chilli butter, served with fries and side salad (gfo)

Artisan homemade bronze die cut spaghetti served with a rich bolognese sauce (gfo)

Traditional homemade beef lasagne

Artisan homemade bronze die cut spaghetti served with homemade spicy meatballs in a rich tomato sauce

Artisan homemade bronze die cut fettuccine served with pancetta, onions, cherry tomatoes, parmesan cheese and a splash of red wine (gfo)

Artisan homemade bronze die cut fettuccine served with fresh zucchini, pine nuts, garlic, extra virgin olive oil, parmesan cheese and fresh basil (vgo, gfo)

Artisan homemade bronze die cut spaghetti served with neapolitan sauce with cherry tomatoes and fresh basil - our daughter's favourite (v, vgo, gfo)

Artisan homemade bronze die cut rigatoni served in a homemade basil pesto with cherry tomatoes, pine nuts and a touch of cream (vgo, gfo)

Artisan homemade bronze die cut rigatoni with slow-cooked tender beef with mushrooms, red wine, garlic and a hint of chilli (gfo)

Artisan homemade bronze die cut spaghetti cooked with pancetta, cream, egg yolks, parmesan cheese and cracked black pepper (gfo)

Artisan homemade bronze die cut spaghetti served with cherry tomatoes mixed with olives, garlic, chilli and extra virgin olive oil - our chef's favourite! (Vg, gfo)

Artisan homemade bronze die cut fettucine with peeled king prawns, chilli, garlic, white wine and cherry tomatoes (gfo)

Pasta parcels filled with spinach and ricotta cheese served in our homemade neapolitan sauce finished with shaved parmesan, basil and extra olive oil

Artisan homemade bronze die cut fettuccine served with mushrooms, olives, cherry tomatoes, spinach, chilli and garlic in a tomato sauce (vg, gfo)

Aromatic stone fruits flavours on the nose, crisp and fresh mouthfeel. Veneto, italy

Bright citrus fruit, and goosberry flavours with fresh finish. Tre venezie, italy

Light citrus and stone fruit flavours. Fresh finish. Rioja, spain

Complex and intense with aromas of aromatic herbs, pear and apple. The palate is presented with a sweet, fruity and smooth taste with well-balanced acidity. Galicia, spain

An aromatic abundance of passionfruit is supported by a herbaceous character, suggestive of tomato leaf. The wine finishes dry with a crisp lively zing. Marlborough, new zealand

An italian classic. Complex nose of white fruits and citrus with intense and fresh mouthfeel. Piedmont, italy

Clear, bright and light in the glass. A rounded palette with fruit notes of apple and peach, enlivened with a zingy minerality. Chablis, france

Pale rosé, light red fruit aromas with crisp and fresh mouthfeel. Veneto, italy

A smooth, refreshing and easy drinking wine with a nose of strawberries and flavours of jammy red fruits. California, u.s.a

Light pale rosé, light citrus and raspberry flavours. Coteaux d'aix en provence, france

Delicate flavours of peach and green apple with notes of white flowers. Veneto, italy

A delicate pink sparkling prosecco. It is fragrant with summer fruit aromas, fresh and lively on the palate, dry, crisp and easy to drink. Veneto, italy

Light spice, red fruits and earthy flavours. Abruzzo, italy

Light vanilla, sweet spices, oak and red berry flavours. Rioja, spain

Sweet spices and black fruits flavours. Fresh and smooth finish. Puglia, italy

Made using dried grapes like amarone for more intense aromas. Super smooth, juicy, intense black fruits flavours. A must try! Veneto, italy

Intense aromas of cherry and raspberry with hints of sweet spices and white pepper. Very elegant wine. Tuscany, italy

A nose of morello cherries, ripe plums and a subtle hint of violets. The palate shows decent weight and plenty of intense fruit, sweet smooth tannins and a good acidity. Patagonia, argentina

Expressive and fruity notes of fresh red fruits such as plums and berries with smoky undertones. Well balanced, the palate is dry, fresh and juicy. Mendoza, argentina

Very ample and complex aromas with notes of violet and spices. The taste is rich of smooth tannins with notes of red mature fruit, tobacco and vanilla. Piedmont, italy

Champagne, france. Fruity and toasty, with light floral aromas, a fine mousse, ripe stone fruit and toasty complexity.

Champagne, france. Light style of champagne. Subtle citrus, toast and spice predominate this well-balanced champagne from this family-run house.

Champagne, france. Very crisp and fresh with strawberry, redcurrant, raspberry and black cherry flavours. Great length, rounded and supple on the finish.

Emilia-romagna, italy. Light white fruit flavours, with fresh finish.

Emilia-romagna, italy. Juicy and easy drinking with red berry flavours.

200ml

200ml

200ml

330ml

200ml

500ml

500ml

Tomato, mozzarella and fresh basil. (V)

A delicious mix of seafood, prawns, mussels, clams, calamari and tuna drizzled with extra virgin olive oil.

Four cheese pizza with mozzarella, parmesan, goats cheese and gorgonzola. (V)

White pizza with ricotta cheese, spinach, fresh baby tomatoes and oregano. (V)

Ham, mushrooms, peppers and black olives.

A meaty feast of spicy salami, chilli, pepperoni, ham and mozzarella cheese.

Mozzarella, parma ham, fresh rocket and parmesan shavings.

Ham, spinach, egg, mushrooms and mozzarella.

Capers, black olives, anchovies, chilli oil, and buffalo mozzarella.

Bechamel sauce, rosemary chicken, spinach, mushrooms, and mozzarella.

(V)

Chips. (V)

Ciabatta served with extra virgin olive oil and balsamic. (V)

Warm garlic ciabatta bread. (V)

Tomato and red onion salad. (V)

Mixed fresh salad with olive oil drizzle. (V)

Fresh squid lightly coated in flour and deep fried, served with lemon.

Fresh buffalo mozzarella with beef tomatoes and finished with extra virgin olive oil and fresh basil. (V)

Pan fried button mushrooms in garlic and white wine sauce. (V)

Warm italian bread topped with marinated tomatoes and red onion, finished with balsamic glaze and fresh basil. (V)

King prawns with garlic and chilli, cooked in olive oil and white wine, served with fresh bread.

Homemade spicy meatballs served in neapolitan sauce with shaved parmesan cheese and fresh bread.

Coated whitebait deep fried and served with homemade garlic mayonnaise and lemon.

Mixed marinated olives.

Served with extra virgin olive oil and balsamic.

Homemade bronze die cut fettuccine served with fresh zucchini, pine nuts, extra virgin olive oil, parmesan cheese and fresh basil.

Homemade bronze die cut spaghetti served with neapolitan sauce with tomatoes and fresh basil

Our daughter's favourite. Homemade bronze die cut rigatoni served in a spicy tomato sauce with olives, chilli and garlic.

Homemade bronze die cut spaghetti served with pancetta, cream, egg yolks, cheese and black cracked pepper.

Homemade bronze die cut spaghetti served with mixed olives, garlic, chilli, extra parmesan cheese. A simple, refreshing dish - our chef's favourite.

Homemade bronze die cut fettuccine with peeled king prawns, chilli, garlic,

Served in our homemade extra olive oil.