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Aperitivo


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Aperitivo


Italian aperitivo!

3-6 monday to SUNDAY - 6th november - 6th march

Aperitivo isn't only a time of the day when you have a drink; it is a rite and a lifestyle among the Italians, who, after a long day, go to their favourite bar and enjoy the afternoon sunshine in the streets of Venice or Florence, catch up with their friends and loved ones in front of a refreshing cocktail or wine and some nibbles.


Enjoy a hot summer afternoon with $10 Aperol or Campari Spritz and Prosecco, and $12 Negroni and Americanos, 3 to 6pm every day!

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Specials of the Month


Specials of the Month


13-19 DECEMBER ->

 

Zucchini and saffron risotto with slow cooked chicken thighs, parsley and olive oil.

 

Recommended with a glass of our 'The yard' Riesling..

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13-19 DECEMBER

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.

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6-12 December ->

 

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).

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22-28 November ->

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.

chickeninvoltini

14-21 november ->

Chickpea chips in a parmesan basket served with chilli aioli.

Best yummed with a cold glass of La Gioiosa Prosecco from Valdobbiadene (Veneto, IT).

burgerita

7-14 NOVEMBER ->

Stone grilled NZ wild caught Mahi-Mahi fillet on a bed of grilled asparagus and pea puree.

Best accompanied by our Bremerton 'Mollie & Merle' Verdelho, Langhorne Creek (SA).

zucchinirolls

1-6 november ->

Wood fired calzone stuffed with slow cooked, red wine braised cheeks of beef with a duxelles of mushrooms and 'nduja.

 

Perfectly matched with a powerful Rymill 'Dark Horse' Cabernet Sauvignon. Perfection.

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1-6 november ->

Gnocchi 'alla Romana' with Napoletana sauce, buffalo mozzarella and basil.


We recommend it served with a delicious chilled red sangria? Summer is coming!

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17-24 October ->

Cotoletta of free range pork served with wood baked Dutch potatoes and a cherry tomatoes, shaved parmesan, rocket salad with a creamy mushroom Marsala sauce.

Served with an ice cold Peroni.

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<- 13-19 DECEMBER

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.

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<- 6-12 DECEMBER

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.

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<- 22-28 NOVEMBER

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.

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<- 14-21 november

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.

chickpeachips

<- 14-21 november

Two of the most delicious things on the planet: pizza & burgers. All in one!

Obviously served with an ice cold Peroni Nastro Azzurro.

mahimahi

<- 7-14 NOVEMBER

Rolls of spring zucchini, stuffed with fresh, strained ricotta cheese, kale and baby herbs over a bell and chilli pepper puree.

Best served with a basket of bread and a chilled glass of The Yard Riesling. Frankland River (WA). 

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<- 1-6 november

Green hand cut fresh ravioli with free range chicken and beef served with green pesto, smoked scamorza and a wild mushroom and walnut sauce.

Served with a crisp Hancock and Hancock 2017 Fiano.

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<- 25-31 October

Freshly caught Australian purple sea urchin spaghetti with mussels and squid // EV olive oil, white wine, garlic and parsley base.

Best served with a delicious Côte de Provence (Fr) Rosé ‘La Comtesse’.

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<- 10-16 October

Herb crusted Junee Lamb rack, with mashed potatoes, lightly sautéed spinach leaves, wood toasted almonds and Nonna’s peperonata sauce

We recommend it served with a glass of ‘the Dogwalk’, 2014 Pikes Cabernet Merlot, full of body and character, from Clare Valley (AUS)

On this Sydney rainy week, nothing is more comforting than this.