The Menu

Complimentary Capri Soup

With crusty bread. Served to every table. A tradition from our boarding house days.

Bruschetta

Toasted sourdough, fresh tomato, basil, olive oil.

Antipasto Misto

Selection of cured meats, cheeses, olives, and pickled vegetables.

Chicken and Spaghetti

One of the original dishes from the 1950s. A Capri signature.

Spaghetti Marinara

Fresh seafood in a light tomato sauce.

Lasagne

Layers of pasta, beef ragù, béchamel, and parmesan. Baked until golden.

Penne Arrabbiata

Tomato, garlic, chilli. Simple and sharp. V

Scallopini

Thin cutlets in lemon butter sauce. Served with seasonal vegetables.

Chicken Cutlet

Crumbed and pan-fried. Lemon wedge, crisp salad.

Fried Squid

The most tender squid in Fremantle. Light batter, quick fry. Lemon on the side.

Grilled Fish

Market fresh, simply grilled. Olive oil, lemon, herbs.

Osso Buco

Slow-braised veal shank. Rich, falling off the bone.

Seasonal Vegetables

Grilled or steamed, olive oil and sea salt. VG

Insalata Mista

Mixed leaf salad, tomato, cucumber, balsamic dressing. VG

Patate Arrosto

Rosemary roasted potatoes. VG

Tiramisu

Espresso-soaked sponge, mascarpone, cocoa.

Panna Cotta

Vanilla bean, seasonal berry compote.

Gelato

Three scoops. Ask your server for today's flavours.

Wines by the Glass

Prosecco, Chianti, Pinot Grigio, Sangiovese, Nero d'Avola

Beer

Italian and local craft beers.

Soft Drinks

San Pellegrino, Coca-Cola, lemonade.

Coffee

Espresso, long black, cappuccino, latte.