Whether you have an Italian appetite, a mad pizza craving or there's not a chance you'll lose control over your beach body for a second... We got it all covered for you. Choose your set menu, and top it up with a Drink Package!
There is no middle ground: you either hate or love radicchio.
This purple leafy type of lettuce has a bitter aftertaste, which on this week special pizza, we have balanced out with the sweet richness of gorgonzola piccante. To top it all off, Italian sausage, of course.
Gorgonzola is a veined Italian blue cheese which is named after the town of Gorgonzola, Lombardy (IT), where it was first created. Dolce (mild) or Piccante (piquant, slightly hot), this creamy cheese has recently become very popular thanks mostly to its common use on cheese boards.
Come in and give our Radicchio pizza a try: in store this week only!
This week specials all have one common thread: Milano.
Saffron was used to create gold-stained glass windows of the 'Duomo' of Milano, a long time ago, until one of the glass craftsmen, jealous of a woman that was betrothed to another man, decided to sabotage her wedding by adding the flower-derived dye to one of the dishes that was going to be served at her wedding banquet. Despite his vengeful plan, all guests were delighted for the risotto newly acquired colour and the delicate saffron flavour. Risotto Milanese was born, one of the most iconic Milanese dishes.
All this time later, we can surely say he had a great idea.
One can’t say we make boring pizzas! This week brings us a pizza that is subtle to the palate just as much as it *isn’t* to the eyes.
Wood roasted yellow capsicum base, wood-roasted beetroot purée and goat’s cheese.
Perfect with a glass of our Taltarni Fumé Blanc (TAS).
One of our weekly specials this week: homemade spinach fusilli with pan-tossed heirloom tomatoes, toasted walnuts, cream of ricotta and EV olive oil.
Best enjoyed with a glass of our resident wine, Josef Chromy ‘Pepik’ Chardonnay (TAS).
The thread connecting all of our special dishes this week is BOTTARGA.
Bottarga is a delicacy easily found in fresh food markets and fisheries in Sardegna and Sicilia. It consists of salt-cured mullet or tuna roe which is hand-massaged and dried to create a uniquely flavoured hard paste that is finely shaved or grated and used with pastas and seafood dishes to greatly enhance flavours.
This week pasta is handmade, tomato-infused spaghetti with spanner crab, Sicilian bottarga, toasted bread crumbs, chilli and lemon zest.
We recommend this dish with our The Lane ‘Block Two’ Pinot Gris (Adelaide Hills, SA).
~ Octopus Carpaccio ~
Blanched octopus with Sicilian bottarga, balsamic pearls, heirloom tomato, Meyer lemon, EV olive oil.
Recommended with our Primo Mesa Vermentino (Sardegna, Italy).
🦐🍅 A luxurious seafood variant to our traditional Marinara, this pizza features Sicilian bottarga, massive king prawns, lemon pearls and a distinctive oregano-sprinkled tomato base.
Just divine with our Mirabeau ‘Pure’ Rosé (France).
It's not Easter without a good roast, but since back in Europe the Easter roast features many Spring fresh produces, we decided to embrace the season and go full-Autumn with this glorious wood-roasted Junee lamb shoulder. Since this is worthy of a royal, our lamb is served with a full court of scorched Autumn garden vegetables, a bed of nutty almond rice, rosemary & wine jus. ⠀
Highly recommended with a glass of Malbec - since it's World Malbec Day - or Cabernet, or even better, a Primitivo.
Spicy Stuffed Calzone
Large wood-fire pizza pocket stuffed with the most tender spicy sous vide beef cheeks, fresh ricotta and chives.
Recommended with a glass of Malbec or Pinot Noir.
~ Orecchiette Gamberetti & Broccoli ~⠀
Hand crafted orecchiette with prawns, broccoli, cream and thyme.⠀
Recommended with a glass of Vermentino.
~ Mugnaia ~⠀
White base of artichoke cream, gorgonzola, smoked mountain speck, crispy red onion, burnt almonds and extra virgin olive oil. ⠀
To match the character of this bold pizza, we match a hearty, comforting glass of our beloved Four in Hand Shiraz (Barossa).⠀
~ Chicken in the Garden ~⠀
Hearth-roasted crispy skin chicken breast, green beans, baby potatoes, Dutch carrots, snow pea tendrils, barrel-aged Vincotto glaze. ⠀
In this case we wanted to be controversial with our wine matching. Instead of going red, we propose a glass of Robert Oatley 'Signature Series' Riesling (Great Southern).
~ Macc's Mac & Cheese ~⠀
House-made truffled macaroni in a gooey four-cheese sauce with taleggio, gorgonzola, Parmigiano Reggiano and fiordilatte. Baked until golden and topped with toasted walnuts.⠀
Matched with one of the most hip craft beers on the Australian scene: Four Pines Pale Ale.⠀
~ M o r t a d e l l a ~
The most fragrant of ‘salumi’ (lit. cured, aged meat), mortadella is thought as the less noble of the lot, and yet, it flavours dishes in ways prosciutto and other salumi could never, probably due to the herbs and aromas added to mortadella, such as pistachios or olives.
This week we are excited to present to you our Mortadella Pizza, with fiordilatte, fresh tomato, peppermint pesto, toasted pistachios and of course mortadella.
Matched with our Hentley Farm ‘Villain & Vixen’ Grenache (Barossa).
~ R a g ù d’ A n a t r a ~
Delicious egg fettuccine wrapped around by a slow-cooked duck ragù with Ligurian olives, tomato concassé and a pinch of chilli flakes to spice it up.
Best complemented by a jovial glass of Josef Chromy ‘Pepik’ Chardonnay (Tasmania).
27 March - 2 April
White base of fiordilatte and taleggio cheese, smoked speck, candied walnuts, rocket.
This salty pizza topped with ingredients typical of the alpine regions of Italy is perfectly matched with a refreshing yet robust Little Creatures IPA.
27 March - 2 April
Pan-seared loin of Yellowfin tuna, house made fusilli, Ligurian olives, heirloom tomatoes, baby capers, garlic, chilli, EV olive oil.
Perfectly paired with our Ara ‘Single Estate’ Sauvignon Blanc (Marlborough, NZ).
Literally meaning ‘little knots’, nodini are made of the highest quality mozzarella stretched into a knot-like shape. Compared to traditional mozzarella, nodini are pleasantly chewy, and their shiny and soft shape features a fresh, milky flavour.
Nodini, heirloom tomatoes, basil, extra virgin olive oil, aged Modena balsamic glaze.
Matched by a glass of the Robert Oatley ‘Signature Series’ Riesling, to match a delicate flavour.
Nothing beats this heart-warming, comforting spicy pizza on a wet Autumn day.
Burrata, salame Calabrese, San Marzano tomato, mozzarella, basil.
Matched by a playful glass of Oakridge Pinot Noir (Yarra Valley, VIC).
~ Aglio, olio e peperoncino ~
Fettuccine, stracciatella cheese, garlic, chilli, olive oil, basil.
Matched by the character and crispness of our Villa Antinori Toscana, in case you need to extinguish a fire.
Grilled zucchini and zucchini flowers on a base of creamy zucchini and Fiordilatte mozzarella, topped with crunchy sun-dried zucchini.
Best enjoyed with a glass of Oakridge Chardonnay (Yarra Valley, VIC).
Homemade spinach-infused, candy shaped dumplings stuffed with sweet potato and served with Trapanese (Sicilian) pesto and burnt butter.
Recommended with a playful glass of Pocketwatch Pinot Noir (Central Ranges).
Garlic-marinated roasted red pepper, baby peas, artichoke mousse, vegan mozzarella, chilli flakes and EV olive oil.
At Macchiato, we like mixing tradition, authenticity and flavour with a bit of experimentation and modern cuisine.
Our new menu will be featuring dairy free/vegan friendly mozzarella as a choice for our lactose intolerant and vegan friends, and what better testing ground than a weekly special? We tried it out, and it’s yum!
27 Feb - 5 Mar
I bet you’ve never seen a Margherita like that!
Yellow heirloom tomato, fior di latte mozzarella, basil and the youngest, lightest extra virgin olive oil.
This week we see things in a different colour!
Perfectly matched with a light and fruity Ara Sauvignon Blanc (Marlborough, NZ).
27 Feb - 5 Mar
Wood roasted butternut pumpkin gnocchi, with pumpkin purée, toasted walnuts, blistered sage and truffle pecorino.
Perfectly matched with a new addition to our wine cellar: Ca’ d’Archi, a blend of Pinot Bianco and Pinot Grigio straight from its land of origin - Veneto (Italy). A delicate flavour which exalts and brings out the delicate flavour of the pumpkin and sage, but doesn’t overpower it.
Luxurious squid-ink-infused spaghetti with prawns, courgette, tomato and a sauce of burned butter and garlic.
Be adventurous! Fortuna audaces iuvat!
Amalfi scialatelli, pan-fried guanciale, Jerusalem artichokes, sugo di pomodoro, mozzarella cream emulsion, basil.
Fun Fact - Scialatelli is a type of hand cut pasta that resembles a short, thicker version of fettuccine. Unlike fettuccine, scialatelli is made without eggs.
Our Shanghai Pizza marries a pasture fed, 4-hour braised Maryland duck, oyster and enokitake mushrooms, snow peas, chilli, Fior di Latte mozzarella, and a delicious five-spice roasted plum purée base.
Best served with our Lychee Martini 🍸 .
This week only, in celebration of the Year of the Pig.
‘Nduja is a Calabrian spicy, spreadable ‘salume’ made of pork belly, shoulder and a variety of peppers and spices.
Our recommendation is to accompany this heated dish with a refreshing Taltarni Fumé (VIC 2016), for the freshness, spice and character typical of oak-barrel matured whites.
Locally foraged sumac spiced wild mushroom bruschetta, on our stone baked artisan sourdough, goats cheese and toasted almonds.
Semolina and Mediterranean spice dusted Junee ribs with a lemon and Parmigiano Reggiano aioli.
Chargrilled bell pepper and chicken spiedino on a bed of conditella salad with garden veggies, roasted quinoa, sourdough croutons and aged Modena balsamic vinegar.
- 2 January
Golden buttermilk French toast with whipped farmer’s ricotta, caramelised banana, charred peach, wood fired honeycomb and Meyer’s lemon curd.
Smashed avocado on stone baked artisan sourdough, kaffir lime, mint & pistachio dukkah crumbs.
Zucchini and saffron risotto with slow cooked chicken thighs, parsley and olive oil.
Recommended with a glass of our 'The yard' Riesling.
Slow cooked shoulder of Junee Spring lamb served with smashed potatoes and red wine & rosemary jus.
Accompanied with a rich glass of our 'Barone Ricasoli' Chianti, from Siena, Italy.
Nonna's treat: wood baked eggplant parmigiana, with napoletana sauce, fior di latte mozzarella, extra virgin olive oil and fresh basil.
Perfectly matched with our Barone Ricasoli Chianti.
Moroccan spices and parmesan crumbed chicken breast, fresh jalapeno chillies, onion, capsicum, olives, chilli mayo and fior di latte mozzarella.
Our drink recommendation is Anchor Steam from San Francisco.
Fusilli alla Genovese - slow cooked chicken thigh Genovese white ragu' with notes of carrot, celery and onion.
Best accompanied by The Yard Riesling, Frankland River (WA).
An Italian version of a Turkish favourite - the Great Gozleme. This huge wood fired calcone wraps up a cheesy heart of mozzarella, salame Calabrese and spinach. We dare you finish it ad still be hungry!
Best served with a glass of Pikes 'Los Companeros' Shiraz-Tempranillo, 2015 Clare Valley.
Spaghetti fritters - golden pasta & trio of cheese fritter served with a baby broccoli sauce. Often referred to as 'frittatina' in Italy, this is a speciality in Napoli!
Recommended served with a glass of our The Lane Rose, from Adelaide Hills, SA.
Chicken involtini with sauteed spinach, provolone cheese and pancetta - served with baked duchess potatoes and creamy Napoletana sauce.
Best served with a ruby glass of Josef Chromy Pinot Noire, 2015 Tasmania.
The warm days still don’t want to give up, but occasionally, early mornings and late evenings start feeling a little cooler. No matter, we’re kind of ready for a more typical Autumn season, and this cocktail is an ode to our nostalgia:
~ C a m p f i r e W h i s k e y S o u r ~
Hennessy, Canadian Club, maple, lemon, pure smoke bitters and toasted marshmallows make this round, comforting cocktail the best drink you’ll have all week! Good for whiskey lovers and not!
Good for whiskey lovers and not!
🍸 If you're a gin conoisseur and love elderflower this is the ultimate martini-like cocktail:
FourPillars Rare Gin and citrus fruits mix together to create a floral, tart and refreshing beverage topped by a luxurious elderflower foam, spiced up by two dashes of Peychaud's bitters.
Hard to resist this distillate! 🍸