Menu - VAPIANO CO

HANDMADE FRESH PASTA, PIZZA, RISOTTO & MORE

Not much beats fresh pasta.
We make ours with high quality, durum wheat semolina and water, into different shapes including Spaghetti, Linguine, Tagliatelle, Campanelle, Penne and Fusilli.

Because everything is cooked to order, from scratch in our open kitchen, you can personalise your dish exactly as you want it.
Extra chilli? Sure. No Garlic? No problem. Extra Prawns? Done.

Our pizza dough is handmade, and so are our sauces, salad dressings and dolci – all made in house, by us, every day.

HOW TO ORDER?

All orders are made via a QR code scan once you’re at the table. Choose your dishes and a Vapianisti will be at your disposal to serve you, we will bring you the food, drinks, dessert and whatever you wish. No more queuing for ordering direct with the chef. You can still watch us cook in the open kitchen -but now, from the comfort of your seat!
No bookings – simply turn up when you’re hungry.

Menu

Allergen list Download
PDF Menu Download
Allergen list Download
PDF Menu Download

Allergen list

PDF Menu

Seasonal Menu

Tutta Italia

Pasta Saltimbocca

Chicken, garlic, onion, sage, cherry tomatoes, cream, spinach, crispy prosciutto crumb.

Pizza Fontina

Fontina cheese, cream base, mozzarella, onion mix, bruschetta mix, rocket, crispy prosciutto crumb, basil & spring onion oil.

Fresh Pasta

Hot Sweet Bacon

#POPULAR

Crispy bacon, mushrooms, caramelized onions, white wine, chives, milk cream, rosemary and peperoncino.

Gamberetti E Spinacci

Shrimp, basil pesto with cream, parmesan cheese, baby spinach, cherry tomatoes and white onion.

Filetto Di Manzo with Red Wine

Beef tenderloin, mushrooms, zucchini, carrots, balsamic onions in a red wine and cream reduction sauce.

Bolognese

Bolognese sauce, cherry tomatoes and carrots with pomodoro sauce.

Carbonara

#POPULAR

Smoked bacon, onions, cream, egg, parmesan cheese with a bit of parsley.

More pasta...

Our fresh pasta is made with high quality durum wheat semolina and water. (so its egg free)

Get full menu PDF

Antipasti

Carpaccio de Salmon

Smoked salmon slices, arugula, chives and sour cream.

Bruschetta Mozarella

#POPULAR

Marinated tomatoes in olive oil, garlic, basil, arugula, ciabatta bread, and grated mozzarella cheese.

Pizza

Spanish Chorizo & Spicy Honey

#Spicy

Spicy Spanish chorizo, pomodoro sauce, bell peppers, honey with cayenne pepper, caramelized onions and goat cheese.

Crudo

#POPULAR

Pomodoro sauce, mozzarella cheese, serrano ham and parmesan cheese.

Burrata

Burrata cheese, pomodoro sauce, mozzarella cheese, cherry tomatoes and olive oil.

Margherita

Pomodoro sauce, mozzarella and fresh basil.

Hawaii

#POPULAR

Sweet pineapple, ham, pomodoro sauce and mozzarella cheese.

More Pizza...

With our dough, made by us, in house, every day. For all pizza's click below.

Get full menu PDF

Insalata

Chicken Bowl

Chicken breast, romaine lettuce, avocado, cherry tomatoes, cucumber, bell pepper mix, red onions rings, chia seeds, organic quinoa, mustard dressing, arugula and green olives.

Reef 'N Beef

#POPULAR

Beef tenderloin, shrimp, lettuce, arugula, grilled vegetables, parmesan cheese, mustard dressing and cherry tomatoes.

More Insalata...

Crunchy, always fresh, always using exceptional quality ingredients. Personalise your salad exactly as you like it.

Get full menu PDF

Dolci

Tres Leches with Baileys

#POPULAR

Traditional 3 milks dessert with whiskey cream.

Milo Brownie with Ice cream

Milo brownie with vanilla ice cream.

Affogato

Espresso coffee with one scoop of ice cream.

Gelato

1 flavor, 2 flavors or as an accompaniment to the dessert of your choice.

Crema Di Fragola

Sweet cream made with mascarpone cheese, whipped cream, strawberries and cacao.

Drinks

3x2 Absolut Lulo or Strawberry

#POPULAR

Choose your favorite cocktail with Absolut Vodka, lulo or strawberry, equally refreshing.

3x2 Margarita Frappé

#POPULAR

Our most requested cocktail, ideal for any dish.

Ladies Night

Soon the best night for the girls will be back, the third thursday of every month, wait for it, we start in April.

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