Reno's Bistro Menus
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Menu
DAILY MENU - BREAKFAST (7 - 11:30am)
Choose between: House-made focaccia or crumpets.
Spreads: House-made jam, Vegemite, peanut butter or Nutella.
Couscous, sweet potato, avocado, baby spinach, white bean cassoulet, whipped pumpkin butter and stuffed mushroom.
ADD SIDES
• Bacon 6 • Avocado 6 • Mushroom 6
• Tomato 4 • Greens 5 • Egg 4
House-made potato hash, whipped ricotta, balsamic heirloom tomato, watermelon radish and pickled shallot.
Add poached egg +4
(poached / scrambled / fried)
DAILY MENU - BREAKFAST FOCACCIAS (7 - 11:30am)
Portobello mushroom, fried egg, Reno’s ketchup, cheese and baby spinach.
Mt Pleasant bacon, fried egg, Reno’s ketchup, cheese and baby spinach.
DAILY MENU - FOCACCIAS (Until Sold)
Smoked leg ham, aged cheddar, vine ripened tomato, butter.
Shaved Borgo Mortadella, Green olive aioli, pickled chilli and spinach.
Chimichurri chicken, tomato, scamorza, rocket, aioli.
Roast pumpkin, smoked tomato, spinach, kale pesto. Add cheese + 4
Shaved 16 month San Danielle prosciutto, fior di latte, truss tomato, basil, rocket pesto.
Fried Eggplant fritters soaked in Napoli, fior di latte, provolone, grana Padano and rocket pesto.
Menu
DAILY MENU PASTA - LUNCH ( 12-3pm ) & DINNER
San Marzano tomatoes, garlic, basil, chilli and parmesan.
Slow-cooked beef & pork, peperoncino, stracciatella and green-olive pangrattato.
Hand-rolled thick noodles finished in truffled cream sauce with crisp sage, parmesan crumble and chive oil.
Hand-rolled pasta simmered in stock made from Goolwa pipis, garlic, chilli, parsley & lemon zest; finished with pipis and fermented chilli oil.
Hand-rolled ribbons tossed in butternut–Tuscan pesto, wood-smoked scamorza and preserved-lemon pangrattato
Steamed ricotta dumplings atop a rich vegetable ragù, garnished with basil and salted ricotta.
House-made lasagna pinwheels, oven-baked with bolognese béchamel,
parmesan and herbs. Finished with whipped robiola and basil.
DAILY MENU - PASTA - LARGER - LUNCH ( 12-3pm ) & DINNER
Layers of cheese and mushrooms, dredged and fried on whipped butternut cream with pickled cress salad
Oven-baked layers of eggplant, mozzarella, San Marzano
tomato & basil. Finished with shaved parmesan & herb oil.
Tempura flathead tails, crispy potatoes and herbed crème fraîche.
Southern Ranges 150-day grain-fed 300g sirloin, served with patate fontina gratin and cognac jus.
Fried potatoes, old bay salt, parsley (ve / gfo / dfo) 15
Leaf salad, pickles, lemon dressing (ve / gfo / dfo) 15
Truffle mac and cheese, pangrattato (ve) 15
DAILY MENU - SNACKS
BAR SNACKS
DAILY MENU - KIDS MENU
San Marzano tomato, garlic, basil, and parmesan.
Cheese and butter cream sauce.
DAILY MENU - DESSERT
Layers of sweet puff pastry, limoncello diplomat cream, fresh berries
Buttery brioche, spiced custard, golden raisins, butterscotch sauce.
Add ice cream +4
Ice cream with a shot of Willow Bend Godfather espresso.
Willow Bend Godfather espresso with a splash of grappa
GLOSSARY
A thick, hand-rolled spaghetti-like pasta, originating in Siena, Italy. Typically made from flour and water, and sometimes egg.
The Tuscan word for ‘naked’, Gnudi are pillowy balls
of ricotta, referred to as ‘nude ravioli’ consisting of just
the tasty filling without the pasta shell.
Literally translated as ‘grated bread’. Pangrattato is made by frying bread crumbs in oil until crisp and seasoned with salt.
A soft-ripened cheese of the Stracchino. Robiola originates from the Langhe region in Italy and is made with cow, goat and sheep’s milk.
Originating in Hong Kong, this Italian version uses Mediterranean inspired ingredients - anchovy, garlic and prosciutto.
Menu
BEVERAGE MENU
WINE - SPARKLING
G 12 / B 50
B 140
WHITE
G 16 / B 70
G 12 / B 55
B 80
B 60
B 75
ROSE / LIGHT RED
G 15 / B 65
B 60
G 15 / B 60
RED
G 17 / B 75
B 75
G 20 / B 90
G 15 / B 65
G 16 / B 70
RESERVE
B 130
B 100
B 200
B 100
BEER & CIDER
Crisp, refreshing and full-flavoured.
Smooth and easy-drinking, an Australian classic.
Light Italian lager with a clean, dry finish.
Classic Italian pale lager, rich and refreshing
Tropical and& hazy with a bright, summery finish.
Fresh, crisp pear cider with a natural, clean finish.
COCKTAILS
A bold and bitter Italian classic with
gin, Campari and sweet vermouth.
A rich, stirred blend of rye whiskey,
Punt e Mes and maraschino liqueur.
A smooth, citrusy twist on a
whiskey sour with rich amaro.
A fiery Italian riff on the classic with
tequila, lime and Calabrian chili.
A smoky-meets-bitter modern classic
with mezcal, Aperol and Chartreuse.
A fresh, minty gin highball
brightened with lime and soda.
A zesty, sparkling take on the Collins
with vodka and pink limoncello.
A bittersweet Venetian aperitivo with
Select, prosecco and soda.
A tropical twist on the daiquiri
with rum, lime and passionfruit.
The perfect pick-me-up with vodka,
fresh espresso and coffee liqueur.
MOCKTAILS
Light and refreshing with
elderflower, and mint.
Cool and crisp with cucumber,
mint, lime, and soda.
Bright and zesty with Arranciata
and non-alcoholic gin.
An Italian twist on the classic,
with black tea, lemon, & honey.
A bold, citrusy highball with non-
alcoholic whiskey and Limonata.
NON ALCOHOLIC
500ml. 5.0 / 750ml. 8.5
250ml. 5.0 / 750ml. 8.5
COLD-PRESSED ORGANIC JUICES
Pineapple, spinach, cucumber,
silverbeet, cos lettuce, lime, mint.
100% Australian Valencia oranges.
100% Australian apples.
COFFEE
4.8
5.00
4.80
4.80
5.00
S 5.0 / M 6.0 / L 7.0
S 5.0 / M 6.0 / L 7.0
S 4.6 / M 5.6 / L 6.6
S 5.0 / M 6.0 / L 7.0
S 5.3 / M 6.3 / L 7.3
S 5.3 / M 6.3 / L 7.3
S 5.1 / M 6.1 / L 7.1
S 5.0 / M 6.0 / L 7.0
S 5.4 / M 6.4 / L 7.4
S 6.0 / M 7.0 / L 8.0
EXTRAS
+1.0
+1.0
