The term "Osteria" comes from the Latin word host, but more commonly refers to a local inn or tavern restaurants.
These 'osterie' were built as places of rest in commercial centres and at transitionary points of travel. They soon after became important meeting places where people formed valuable social ties.

The Osteria in Nedlands is as such, a place of meeting and socializing with friends but above all a place where you cosume great food that is prepared simply, respecting the traditions and flavors, untouched by time.

[Entrè]

Funghi alla griglia con rucola e grana 16.00
Grilled tender field mushrooms with rocket salad and shaved parmesan cheese

Carpaccio di manzo 16.00
Beef carpaccio served with baby spinach salad and toasted almonds and a vinaigrette dressing

Gamberi alla griglia 18.50
Charcoal grilled tiger prawns dressed with extra virgin olive oil and lemon

Terrina di fegatini con cipolle rosse 16.00
Chicken liver terine served with caramelised red onions and homemade pan brioche

Cestino di pasta sfoglia ripieno con crema di funghi e zucca 16.00
Puff pastry basket filled with a creamy champignon and pumpkin sauce

[Pasta Dishes]

Taglioni al nero di seppia con vongole entré 18.50 main 22.00
Homemade cuttlefish ink ribbon pasta with clams and white wine sauce

Tagliatelle alla marinara entré 19.50 main 23.00
Home made ribbon pasta with freshly made seafood and tomato sauce

Gnocchi al taleggio e porcini entré 18.00 main 22.00
Hand made potato gnocchi with creamy taleggio sauce and porcini mushrooms

Ravioli fatti in casa ripieni di ricotta e erbe serviti con pancetta, radicchio e pomodoro entré 18.00 main 22.00
Home made ravioli filled with ricotta and herbs, sautéed with pancetta, radicchio and a dash of napolitana sauce

[Mains]

Fritto misto di pesce 30.00
Crispy fried prawns and squid served with salad and lemon dressing

Pesce alla griglia 32.00
Today’s catch of fish simply charcoal grilled and garnished with a fresh salad

Spiedini di gamberoni, calamari e capesante 34.00
Skewers of Char grilled prawns, squid and scallops

Vitello alla senape rustica 29.00
Grilled veal medallions and potatoes served with a creamy seeded mustard sauce

Filletto alla griglia 32.00
Charcoal grilled fillet steak served with black olive tartare and rosemary

Pollo ventre di venere 33.00
Chicken breast sautéed in a white wine sauce filled with fontina cheese and mushrooms

Tagliata di manzo con pomodorini, rucola e grana 33.00
Charcoal grilled sirloin steak served with fresh rocket salad, cherry tomatoes and parmesan cheese

Capretto al forno 32.00
Slow braised baby goat served with a juicy white wine and napoletana sauce

Anatra al forno con funghi porcini 32.00
Slowly baked duck leg served with a delicious porcini mushroom sauce

Agnello alla griglia con rosmarino, servito con carciofi e borlotti 30.00
Charcoal grilled lamb marinated with rosemary accompanied with artichoke and borlotti beans

Quaglie grigliate marinate con alloro e limone 32.00
Quails marinated with lemon slices and bay leaves, charcoal grilled to perfection

[Sides]

Grilled Vegetables 16.00

Seasonal Vegetables 8.00

Sautè Peas 7.00

Garden Salad 7.00

Rocket & Parmesan Salad 7.00

[Deserts]

Tiramisù classico 9.00
Traditional tiramisù

Crema caramellata ai lamponi e cioccolato bianco 9.00
Rasberry and white chocolate crème brulè

Profitteroles alla crema e cioccolato 9.00
Warm profiteroles filled with vanilla custard and topped with warm chocolate sauce

Panna cotta alla vaniglia e coulis di frutta 8.00
Classic vanilla panna cotta served with mixed fruit sauce

Cassata con pinoli 9.00
Siclian ice cream served with red wine reduction and pine nuts

Strudel di mele 9.00
Warm apple and cinnamon strudel served with vanilla ice cream