Weekly Specials


Weekly Specials

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20-26 March

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.

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20-26 March

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).

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20-26 March

~ 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.

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13-19 March

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).

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13-19 march

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).

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6-12 March

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!

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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).

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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.

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13-19 February

Luxurious squid-ink-infused spaghetti with prawns, courgette, tomato and a sauce of burned butter and garlic.

Be adventurous! Fortuna audaces iuvat!

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6-13 February

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.

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5-13 February

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.

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24-30 January

‘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.

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17-23 January

Locally foraged sumac spiced wild mushroom bruschetta, on our stone baked artisan sourdough, goats cheese and toasted almonds.

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10-16 January

Semolina and Mediterranean spice dusted Junee ribs with a lemon and Parmigiano Reggiano aioli.

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3-9 January

Chargrilled bell pepper and chicken spiedino on a bed of conditella salad with garden veggies, roasted quinoa, sourdough croutons and aged Modena balsamic vinegar.

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27 December

- 2 January

Golden buttermilk French toast with whipped farmer’s ricotta, caramelised banana, charred peach, wood fired honeycomb and Meyer’s lemon curd.

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20-26 December

Smashed avocado on stone baked artisan sourdough, kaffir lime, mint & pistachio dukkah crumbs.

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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

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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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.


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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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).


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.


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.


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.