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Easter long weekend


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Easter long weekend


EASTER long weekend

Happy Easter!

Macchiato is open throughout the Easter long weekend, so book your table now and enjoy a complimentary round of our infamous white sangria on arrival.

Alongside our A-la-Carte and Set Menus, we are featuring a special Easter Menu for Two ($65pp):

  • Two welcome glasses of Autumn white Sangria.

  • Stone baked cheese and garlic focaccia.

  • Glorious wood-roasted Junee lamb shoulder served with a court of scorched Autumn garden vegetables, a bed of nutty almond rice, and rosemary & wine jus.

  • Bottle of Bremerton Malbec (Langhorne Cr, SA) or Rymill ‘Dark Horse’ Cabernet Sauvignon (Coonawarra, SA).

  • Slice of Pastiera Napoletana (orange-blossom-infused ricotta cheesecake)

Book a table online or call 02 9262 9525.

Bookings recommended.

TERMS AND CONDITIONS

  1. Bookings are recommended.

  2. This offer is valid from April 18th through 22nd, from 12 to 9 PM.

  3. This offer is not valid in conjunction with other offers or discounts, except our standard 10% Member Discount.

  4. This offer is not valid for groups larger than 8 persons.

  5. Reservations selecting this offer have a 72hr cancellation policy.

  6. Malbec and Lamb Roast are supplied and produced in a small batch, and therefore subject to limited availability.

  7. A 10% Surcharge applies to Sundays and Public Holidays.

Weekly Specials


Weekly Specials


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10-16 April

~ 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).⠀

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10-16 April

~ 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).

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10-16 April

~ 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.⠀

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3-9 April

~ 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).

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3-9 April

~ 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).

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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.

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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).

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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.

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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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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

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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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.

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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.