fiasco coffs menu

We left after the cocktail never to order and never to return again.More. A passion for simple, traditional Italian cooking led head chef Stefano Mazzina and his family to create a menu which offers diners a taste of time-honoured family recipes in a friendly and relaxed setting. There is a lack of panache and though rated one of the better restaurants in Coffs that is the issue. All info on Fiasco in Coffs Harbour - Call to book a table. $13.50. With Italian born chef, Stefano Mazzina, Fiasco offers traditional Italian cuisine, with an authentic and relaxed dining experience. We were impressed at the varieties of wine on offer, and the regions represented. Friendly staff. Our selection of chargrilled mixed bruschetta, Sydney rock oysters from the Nambucca River served­ Natural or with white balsamic vinegar & escallots or with peach & prosecco granita; Half / Dozen, Selection of Byron Bay salumi, buffalo parmigiano- reggiano cheese, mixed olives & San Daniele prosciutto with rye bread; Serves 2 / Serves 4, Bangalow free range pork belly, twice cooked, served with cauliflower cream, apple & white balsamic jelly & Vincotto, Bonville field mushrooms stuffed with porcini, shallots & ricotta served on grilled radicchio & smoked scamorza with mugolio dressing, San Daniele prosciutto, water cress, fresh melon & buffalo mozzarella, Fresh black Tasmanian mussels with napoletana & white wine sauce, Coffs Harbour calamari, Yamba prawns &crumbed mushrooms, deep fried & served with house made rosemary mayonnaise, House made potato gnocchi with a pork sausage ragout & fresh ricotta; E / M, Fettuccine with sautéed mixed mushrooms, fresh thyme & pecorino sardo; E / M, Artisan spaghetti with local prawns, zucchini, cherry tomatoes, & fresh chilli; E / M, House made ravioli filled with Hastings Valley ricotta & lemon in a creamy saffron sauce; E / M, Chef’s daily choice of risotto made with carnaroli rice Cooked to order, please allow 25min, Crumbed zucchini flowers stuffed with pecorino sardo, potato, mint & served with a summer garden salad, Chargrilled natural grass fed beef skirt with celeriac cream, borlotti beans, grilled zucchini & truffle mustard, Burrawong duck breast & confit Maryland served on caponata & puree of chickpeas, with juniper berry & port jus, Millyhill slow cooked lamb shoulder with soft polenta, broccoli puree with a summer garden salad & Barbera vinaigrette, Fresh fish of the day served with garnish; We use freshly caught fish, from local suppliers whenever available, Tomato, oregano, bocconcini & fresh basil, Tomato, mozzarella, anchovies, capers & olives, Mozzarella, potatoes, gorgonzola & fresh ham, Tomato, mozzarella & grilled seasonal vegetables, Tomato, mozzarella, rocket, cherry tomatoes, shaved parmesan, Tomato, mozzarella, pancetta, mushrooms, olives, onions & parsley, Tomato, mozzarella, spicy salami & roasted capsicum, Tomato, mozzarella, marinated slow cooked octopus with diced potatoes and parsley, Tomato, mozzarella, marinated slow cooked seafood & mussels, Broccolini dressed with citrus infused extra virgin olive oil & fresh parsley, Butter leaf salad, organic cherry tomatoes & eschallots, Rocket & radicchio salad with aged balsamic dressing & shaved parmesan, Buffalo mozzarella, organic cherry tomatoes & basil, Green beans with Dijon mustard, toasted almonds, thyme, garlic & butter, Hand cut russet potato chips with rosemary mayonnaise, Milk chocolate custard & mousse with roasted hazelnuts, Local mixed berries with egg custard, rose jelly & yoghurt cream & raspberry gelato, Freshly made profiteroles filled with custard, topped with warm rich chocolate sauce & toasted almonds, Mango sorbet, white chocolate & Baileys mousse & macadamia praline with Italian meringue *, Vanilla gelato with Frangelico liqueur, drowned in a shot of coffee, A delicious tasting plate of three varieties of the Tuscan made Amedei chocolate, Slightly sharp, semi soft cheese made from acidified cow’s milk, A hard cheese made from both cow and goats milk, A creamy, mild blue cheese made with goat’s milk, Aged in barrels with the scents of grasses & herbs, Semi soft with cheese with vivid and fresh flavour, Tomato, mozzarella, marinated slow cooked octopus with diced potatoes and parsley, Sydney rock oysters from the Wooli River – served natural or with white balsamic vinegar & escallots or with peach & prosecco granite; Half / Dozen, San Daniele proscuitto with buffalo milk parmesan, Sicilian, Ligurian & Australian olives marinated in garlic & thyme, One - $12 / Three – $20 / Six - $28; Our selection of Italian cheeses; * Contains alcohol, Our selection of Italian cheeses; Sundays & Public Holiday surcharge 15%; Amex & Diners card trasactions 2.5% surcharge; One - $12 / Three – $20 / Six - $28, Traditional style from our wood-fired oven, using natural yeast; Our special bar pizza only $12.50; Please order & pay at bar, Additional toppings $2.00; Sundays & Public Holiday surcharge 15%. U 65 22 Orlando St, Coffs Harbour, New South Wales 2450 Australia. A passion for simple, traditional Italian cooking led head chef Stefano Mazzina and his family to create a menu which offers diners a taste of time-honoured family recipes in a friendly and relaxed setting. Service was very mediochre and unattentive , in comparison with other tables. Small servings of pasta etc but you won't be disappointed on taste. There is no way they can compare to the quality restaurants in Sydney. The waitresses were friendly and attentive. The so called 'BRIOCHE' was no more than a big piece of tasteless bread - albeit in a shape of a brioche - tough to bite and with a spoonful of ice-cream and cream. Asked if we could move & after a heated debate between 2 waitresses told absolutely not.. the attitude was aggressive & dismissive so we left. Can a gluten free person get a good meal at this restaurant? Don’t bother if you want decent seating, friendly staff or warm welcome, needed a booster seat! 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