green zebra

breakfast. lunch. fresh pasta.

Open 7 days

Mon - Fri:  7.30am - 6pm (breakfast 7.30am - 11.30am, lunch 11.30am - 3pm)​

Saturday: 7.30am - 4pm (breakfast 7.30am - 1pm, lunch 11.30am - 3pm)

​Sunday: 7.30am - 3pm (breakfast all day, lunch 11.30am - 2,30pm)

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 The same restaurant ethic of ‘cooking from scratch’ applies equally to our display range as it does to our award winning eat in meals.  Everything from filled ravioli, fettuccini, sauces, lasagne, salads, desserts are all made on site. from scratch. with love!

Fresh pasta

* free range eggs, durum wheat semolina and water.  Thats it! No preservatives, or fake anything. The real deal. (Watch our pasta making in action here)
 * pre-packaged 300g (approx). 
 * serves 2 adults
 * cooking time 3-5 minutes approx in boiling water

Varieties

* Egg fettuccini, linguini, spaghetti, penne, spirals, lasagne sheets
 * Spinach fettuccini, linguini
 * Cracked pepper fettuccini
 * other seasonal varieties

Ravioli

* frozen the moment it's made in our state of the art blast freezers. 
 * cooks from frozen, in boiling water, 7-10 minutes
 * sold in 400g (2-3 serves) and 800g (4-6 serves)

Varieties

* Pumpkin & walnut
 * Spinach and ricotta
 * Field and porcini mushroom with lemon, wine and butter
 * Chicken, ham and ricotta
 * Sweet potato and chestnut
 * Brandy flamed chicken with green peppercorns
 * hand made potato gnocchi

Sauces

* sold in 450g (2-3 serves) containers

Varieties

* Italian style bolognese (ragu alla bolognese) 
 * Chicken, wine and herb
 * Matriciana (bacon, tomato and chilli)
 * Calabrese (olives, tomato, basil, chilli)
 * Tomato and herb
 * Tomato and vegetable
 * Alfredo (cream, butter, parmesan, parsley)
 * Cream, bacon and parmesan (carbonara style)
 * Cream, bacon and mushroom (boscaiola style)
 * Fresh basil pesto (seasonal)

Lasagne

* sold in ready-to-bake foil trays (800g approx - 2 serves) 
 * cooking: bake in 180 deg oven for approx 45 mins (or until contents are piping hot)

* Beef
 * Chicken, wine and herb
 * Vegetable
 * Spinach and pinenut canneloni