Ormeggio at Home
PICK UP DETAILS
Your box will be ready to pick up from the Ormeggio kitchen on Sunday 14th February 2021, please find a map below with directions to the kitchen.
You will find the most parking spaces in the Spit West Reserve car park which is approximately a 100 metre walk from the restaurant.
The closest car park is next to The Spit Bridge with driveway access right out the front of d’Albora Marina, however there are very limited parking spaces here so it is extremely rare to find a vacant space.
Allow some extra time to find a parking space, we predict with the warm weather and the public holiday that this area will be quite busy.
The Spit Bridge is scheduled to open at 10am and 11:30am which may cause some delays.
Please note, the council car parks are metered during the day so you may need to buy a parking ticket.
Find the preparation instructions for the Pick Up Menu below, or click this link to download the PDF.
Wholewheat sourdough bread – homemade ricotta
Place the bread directly onto your oven rack at 180ºC & warm through for a few minutes.
Spread the ricotta on top as desired and, if you like, crack a bit of black pepper on top.
“Appellation” Sydney rock oysters – chardonnay vinegar – eschallot
Serve the oysters straight from the fridge. Spoon the chardonnay dressing mixed with the eschallot on top of the oyster.
Tasmanian yellowfin tuna crudo – Bronte pistachio – ocean trout roe – carasau flat bread
The tuna is already lightly dressed with extra virgin olive oil, ocean trout roe, and pistachio, but no salt to prevent the tuna from cooking/curing.
In a small bowl, toss the tuna with the dressing until coated, season with some salt to taste.
Spread the pistachio emulsion in the centre of a flat plate and with a spoon, add the tuna crudo carefully on top of the emulsion so the tuna crudo sits flat and even with the pistachio cream. Sprinkle the grated pistachio on top and enjoy it with the crispy carasau flat bread.
Seafood salad with octopus – calamari – prawn – potato
The dish is ready to be enjoyed! If you would like, you can eat it straight from the container or transfer it to a bowl to serve.
Seafood ragout lasagne
Remove the lid and reheat the lasagne in the oven at 200ºC for 5 to 10 minutes. To know if the lasagne is heated through, stick a toothpick or skewer in the centre for a moment, then remove it and carefully feel the end of the toothpick for temperature.
The lasagne can be eaten directly from the container or you can transfer it onto a flat plate with a wide spatula.
Grilled Angus beef tenderloin
Bring the tenderloin to room temperature.
Heat up a frying pan, drizzle olive oil in the pan and sear both sides of the beef. Once seared, place directly onto a rack in a 180ºC oven & cook for 5 minutes for medium rare, leave it longer for more well done as desired.
Warm the red wine sauce in the microwave in 30 second increments, stirring and checking temperature until warmed through.
Serve the tenderloin on a warm flat plate with the warm red wine sauce in a small ceramic bowl or poured directly over the beef.
Reheat the potatoes in the oven at 180ºC until crispy. Sprinkle some salt on top.
Steamed green bean salad
The green beans are designed to be eaten at cold temperature, so when the beef and potatoes are ready, serve the beans next to the beef if serving individual or in a bowl if sharing.
Mixed berry tiramisu
Leave the tiramisu for 5 minutes at room temperature. Eat it straight from the container or transfer onto a flat plate.
GRAZIE MILLE! Thank you for your support of Ormeggio.
From our family to yours, we hope you enjoy this special occasion!
For any questions please call us on 02 9969 4088.