Valentino's menu caters for a diverse range of tastes. Feeding over 1500 people in any given week Greg Sullivan (Executive Chef of Valentinos since 1998) has gained an immense following by continually delivering generously sized unpretentious meals at affordable prices. Specialties include famous chilli mussels, fantastic seafood platter, Valentino's fillet steak and spaghetti marinara. For the sweet palate try Valentino's large range of homemade desserts, cakes and pastries together with special blended coffee.
Starter Menu Pastas Menu Main Courses Menu Desserts & Drinks Menu Wines & Spirits Menu
Brunch Menu Cocktail Food Menu Salads Menu Beverage Packages Menu Beer & Cocktails Menu
 

$2.75 per selection (min of 5 selections max 18 selections)
Minimum of 30 people
 
  1. Rocket, fetta and pine nut tart.
  2. Spiced lamb kofta with romesco sauce.
  3. Croistini, lamb fillet, red onion compote.
  4. Cous cous and sweet potato cake with a tzatziki and tomato salsa.
  5. Spring rolls and somosa (Vegetarian).
  6. Chilled Vietnamese prawn and mango spring roll.
  7. Atlantic salmon, artichoke and caper quiche.
  8. Medium rare roast beef with sourkroute, cherry tomato and cream cheese.
  9. Smoked chicken, goat cheese, riata, narn bread.
  10. Oysters natural with a vodka and caviar dipping sauce.
  11. Panini. Mediterranean vegetable twist.
  12. New Zealand ˝ shell mussels with béchamel and English spinach.
  13. Vegetable crudities.
  14. Vegetarian dips and crisp Turkish bread.
  15. Prawn and melon brochette.
  16. Bang Bang chicken (Indian spiced chicken in wonton cage).
  17. Nori beef rolls with julienne of vegetables.
  18. Chicken drumette’s, with ranch dressing.