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.