A Trip Through Italy

Tues 10th Sept, 17th Sept, 24th Sept & 1st Oct 2024 | DINNER

4 weeks, 4 regions, 1 culinary adventure

Join us as we take a trip through Italy! Each week we’ll be serving up the authentic local flavours of 4 spectacular regions, travelling across the country from North to South.

This experience is made even more authentic by our Head Chef, Fabio, who hails from the heart of Roma. With roots steeped in the tradition of Roman cooking, Chef Fabio brings his deep passion and firsthand knowledge to every dish he crafts, ensuring a genuine taste of Italy.

From the robust tastes of Veneto and the classic flavours of Roma to the fresh coastal dishes of Amalfi and the traditional fare of Palermo.

Tuesday 10th September, dinner - Venice
Tuesday 17th September, dinner - Rome
Tuesday 24th September, dinner - Amalfi
Tuesday 1st October, dinner - Palermo

$75 per person
3 course regional set menu plus snack

Book Now

Menus are subject to change without notice.
BYO available.

VENICE - 10/09/24

Snack
Baccala' mantecato -
crostini with creamy salted cod

First Course
Risotto taleggio and radicchio - carnaroli rice, taleggio cheese, sweet and sour radicchio

Second Course
Polenta & spuntature -
polenta with a red sauce pork ragu

Third Course
Tiramisu

ROME - 17/09/24

Snack
Carciofo - artichoke croquette with scamorza cheese filling

First Course
La carbonara - original roman "secret" recipe

Second Course
Porchetta - slow roast pork belly with a fennel salad

Third Course
Frappe - carnival childhood dessert. Crispy pastry sheet fried, served with honey and icing sugar

AMALFI - 24/09/24

Snack
Pomodoro & mozzarella

First Course
Spaghetti Nerano - spaghetti and zucchini with Amalfi's lemon twist

Second Course
Impepata di cozze - white wine sauce mussels with fish trimms, served with crostini bread

Third Course
Baba' - rhum soaked pastry

PALERMO - 01/10/24

Snack
Arancina - red ragu' rice croquette

First Course
Eggplant parmigiana - grilled eggplant, tomato, and mozzarella cheese

Second Course
Drunken octopus - slow cooked baby octopus with red wine and tomato sauce

Third Course
Cannolo - crunchy pastry roll filled with whipped ricotta and candied oranges