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Sale e Tabacchi – Monopolio di Stato

Our story

In 1928, right down the road from Osteria Testolin, in Vicenza, Italy a “Casolino” opened called “Catina Bottega” named after Lorenzo’s

Bisnonna Catarina Dal Ponte. It was a place where local families (mainly farmers) could buy everything that they were unable to produce themselves. Items like salt, sugar, tobacco, were all for

sale. The well-off families would also buy oil, coffee and “concentro mutti”. For those who couldn’t afford coffee, they would roast barley on the fireplace to make a hot beverage that resembled coffee. On Thursdays, the Baccala (dry and wet) would be produced, and the

distinctive smell would waft throughout the store.

From Vicenza to Brisbane today, every element of Osteria Epoca has been inspired by the stories of Lorenzo’s childhood, his family’s

history and their journey to Australia.

The heart and soul of Osteria Epoca is the same of any Italian family’s, it’s all about the food!

With traditional preparation techniques, the food is delicious and simple. The pasta is hand rolled on site every morning, there are

recipes that have been passed down through the generations and most importantly everything is made with love.

It is the personal touches that make Osteria Epoca unique and yet familiar to many of us who have grown up in Queensland.

The VJ board walls are from the Queenslander homes that we grew up in. The exposed beams on the ceiling, represent the many family

parties held under the home. With memories of laughter, love and a passionate argument over “La Scopa” this is the atmosphere

Osteria Epoca is all about.

The frame featuring the wine-of-the-month was once proudly hung on Nonna Maria’s house. The bricks on the wall reflect the

fireplace in the family home back in Italy.

When you come to Osteria Epoca, you’re not dining at any restaurant you are at our place that represents our childhood,

our homes and our family.

Head chef: Lorenzo Nobilio

Glossary

Osteria an Italian restaurant

Epoca Era

Bottega Workshop

Bisnonna Great Grandmother

Bacala Salted Cod

Casolino General Food Store

La Scopa Italian Card Game

Salumi

Sopressa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Pure pork salami

Bresaola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Air-dried cured round of beef

Mortadella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Heat cured ground pork from Bologna

Prosciutto San Daniele . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Dry cured ham leg from Friuli, Italy

Pancetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Salt cured and spiced belly of pork

Capocollo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Smoked pork neck and shoulder

Cacciatore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Dried and cured ground pork sausage

Ndujia Calabrese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Spicy spreadable pork salami

Salumi Finocchina . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Fennel and garlic infused salami

Marinati

House made pickled mixed vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Fired roasted capsicum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Marinated artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Marinated warm olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Balsamic marinated baby octopus. . . . . . . . . 8

Grilled eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

House made dried tomatoes . . . . . . . . . . . . . . . . . . . . . 8

Marinated white anchovies . . . . . . . . . . . . . . . . . . . . . . . . 8

Extra bread (4 slices). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Stuzzichini

Polpette di Melanzane. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Fried eggplant patties

Bruschetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fried zucchini and salted ricotta

Fried olives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Stuffed with pork

Crocchette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Potato and lemon croquettes

Arancini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Rice balls with bacon, peas and tomato

Aperitivo

Epoca Spritz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Gin, fresh basil, lemon and Prosecco

Aperol Spritz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Aperol with Prosecco

Campari Spritz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Campari with Prosecco

Negroni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Campari, gin, sweet vermouth

Violetta Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Gin, fresh ginger, lemon, tonic

Primi

Black Tagliolini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Black linguini with prawns, asparagus and peas

Gnocchi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 with gorgonzola, walnuts and shaved apple (V)

Pappardelle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Hand cut pasta with braised duck ragu

Spaghetti alla Bolognese . . . . . . . . . . . . . . . . . . . . . . . . . 22 Spaghetti in a rich meat sauce

Risotto Tartufato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Truffle and La Tur cheese risotto (V)

Spaghetti e Bottarga . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Spaghetti tossed with olive oil, garlic, lemon and cod roe

Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Ravioli with cured pork cheek, butter and sage

Agnialotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Ricotta and spinach filled pasta with tomato and basil (V)

PANE E CONTORNI

Ciabatta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with slow roast garlic and sea salt

Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with chilli and garlic

Blue cheese, pear and mixed leaf salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Butter green beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with parmesan

Hand-cut fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 with butter and sage

Please be advised one bill per table and a 15% surcharge applies on public holidays

P. (07) 3892 6745 E. info@osteriaepoca.com.au www.osteriaepoca.com.au

Nonna’s Table

Banquet to share Share dishes – Minimum 4 people

Three courses – $60 per person

Ask your waiter about today’s dishes

Antipasti

Collo d’anatra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Duck neck terrine with a fennel and walnut salad (GF)

Vitello tonnato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Veal with tuna mayonnaise, capers, olives (GF)

Lingua di vitello . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Glazed veal tongue with shallot puree, beetroot and mint

Gamberi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Garlic and chilli prawns with olives, capers, tomato and olive oil

Luganega . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 House made pork sausage with roast potato and peppers (GF)

Bresaola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Salt cured beef with radicchio shaved fennel and parmesan (GF)

Bacala Mantecato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Whipped salt cod and potato with crostini

Secondi

Galetto e fagiolini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Pan roasted poussin, Chianti, bruschetta and mixed bean salad

Cotoletta valdostana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Crumbed veal cutlet filled with Fontina, on truffled new potato

Capretto al Forno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Slow roast goat with lentils, asapargus and agro dolce onions (GF)

Porchetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Slow roasted pork belly, with green beans, fennel and endive salad (GF)

Pesce del giorno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Oven baked fish with onion, tomato potato and pine nuts (GF)

Cotoletta di Manzo al Salmoriglio . . . . . 42 Beef Rib on the bone with grilled fennel, trevisio salad (GF)

Orzo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Creamy pearly barley with roast vegetables and parmesan (V)