Hello 2022!

New year, new menu. 

It was a late start to the cherry season this summer so this January we are getting the peak of the season and using them in so many ways. 

Coupled with mint and peas they are fresh and zingy and - well, yum!

Keeping it fresh, we serve them as a bruschetta with ricotta, prosciutto and mint. Marinated in balsamic, mint and basil they pair well with a creamy Italian burrata and crusty bread. 

Pickled in red wine and spices we serve them with perfectly cooked Ocean trout on a pea puree. 

And for dessert? Think compote with a tangy lemon meringue or matched with a limoncello pannacotta. 

And not to forget pizza - our heart and soul - we have created a pizza ciliegia with a ricotta base, fresh cherries, caramelised onion, feta, cracked pepper, fresh mint and balsamic glaze. We recommend prosciutto if you need some meat!

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We will be closing for three weeks in late January/early February. It's a long time but we have had a crazy two years of trading through Covid and we're starting to feel the strain. We also have some very necessary work required on the restaurant kitchen which necessitates us closing the kitchen for a minimum of two weeks. So we're combining work with our break, but we will be back on 16th February refreshed and ready.

Table reservations are open online. We can currently seat 22 people inside and a further 10 people outside (weather permitting).

We're shaking up our menu for the restaurant to enable us to meet demand in a timely fashion. 

Wednesday, Thursday and Sunday will be pretty much the same as it has been with an a la carte menu and no restrictions on seating times. 

Friday and Saturday we will have two distinct seatings and two prix fixe menus: 

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A Sunset menu for our early diners which will offer a selection of share platters and entrees and our full pizza menu plus mains at just $39 per person ($20 for kids under 12). There will be no Seasonal Specials available on this menu. With takeaway so busy, we want to be sure to provide great food and great service so a dedicated menu is the best way to go. 

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Our second sitting will be offered our new Taste of Italy menu, complete with seasonal specials and an option for two or three courses ($48 and $60 respectively). We're bringing the regions to the weekends so you can try some of the very unique dishes we've been privileged to serve during our Regional Nights. And always with a seasonal focus to keep it fresh.

Our small space can only fit twenty-eight people at the best of times. We are limited to 22 diners until December. Seating times are limited and we will likely have tables booked before or after you. 

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If we are strict with our seating times, please be understanding that this is the only way we can make our little space viable under the circumstances. 

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We are Covid compliant in all our practices. Between 20th October and 30th November we will require all diners to provide evidence of double vaccination in accordance with the Public Health Orders. Our understanding is that the Service NSW app will provide the information so we will request to see your checkin and vaccination status for all members of your party. Please remember to bring your phones.

We hope you understand, and while you have the right to refuse to provide the information, we will then be unable to serve you in our restaurant.

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Wearing a face covering is mandatory in NSW at the moment, so please have a face mask with you and wear it when you enter our premises. 

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We are regularly sanitising the counter, EFTPOS machine, door handles, light switches and taps throughout our service period. We encourage our customers to use our handwashing facilities at the end of the hallway or to take advantage of the hand sanitiser provided at the counter and on every table. 

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Our kitchen continues to maintain the highest level of hygiene in food handling and packaging so you can rest assured that your food is in safe (and very clean) hands.

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Please reserve a table online, or if you prefer, please call the restaurant and we will respond as soon as possible.