Immerse yourself in a night of fine Italian food at Gold Coast’s award-winning waterfront restaurant Ristorante Fellini for an ultimate New Year’s Eve celebration.

The team of chefs, headed by Fellini co-owner Richard Burt, have put together a mouthwatering six-course feast for diners to indulge while they see in the New Year the Italian way.

Ristorante Fellini will welcome guests with a complimentary glass of Prosecco on arrival, starting the experience with an appetizer of rhubarb and gin-chilled consommé, and ending with Fellini’s famous dessert – ruby chocolate and 23 carat gold ingot on an almond sponge topped with raspberries.

Guests will be invited to raise their glasses to the year past when the fireworks light up the Broadwater – a spectacular addition to a night already filled with magic.

Ristorante Fellini New Year’s Eve 2018 menu – $180 per person

(includes a glass of prosecco on arrival)

rabarbaro e gin consommé
rhubarb and gin chilled consomme

pane casareccio
homemade crusty bread, with extra virgin olive oil, roasted garlic and balsamic vinegar

frutti di mare alla griglia
char grilled seafood (prawns, scallops, cuttlefish and mussels) with zucchini ribbons and pomegranate in a white wine chardonnay vinegar, parsley and extra virgin olive oil

fichi avvolti in prosciutto
fresh figs wrapped in prosciutto oven baked in a light gorgonzola infused cream reduction

sorbetto di lamponi e aceto balsamico  (palate cleanser not included as a course)
raspberry and balsamic vinegar sorbet

pappardelle al ragu di anatra
wide long pasta cooked with a slow twice cooked duck and vegetable ragu with fresh herbs and finished with pecorino cheese

With a choice of the following three mains;

bistecca alla griglia
char grilled steak with sautéed spinach, potato mash with extra virgin olive oil, reduced jus and parsnip chips

quaglia cotta lentamente a fuoco
sous vide deboned quail slow cooked for twelve hours  with a roasted sweet pumpkin puree, water cress and a green peppercorn reduction

salmone atlantico con pelle croccante
crispy skin altantic salmon with a side of cherry tomatoes, black olives, capers, garlic, potatoes, smoked anchovy, parsley, a touch of chilli and extra virgin olive oil

cioccolato rubino e lingotti d’oro
limited release ruby chocolate and 23 carat gold ingot on an almond sponge with fresh and freeze dried raspberries