Despite the blurring of culinary borders caused by of mass-production, fast food and the 'cult of the new', 'Italian Food' as a uniquely Italian concept has survived, kept alive in part by matriarchs, village councils and visiting gourmands.

Every village has its own regional dishes; but over the centuries these have been reshaped with the modernising influences of cucina nuovo and cucina alto-borghese.

At Cucina di Lusso, our tasting menus offer some of the classic dishes of regional Italy in an Australian context; with all the benefits of the great range of high quality ingredients available in this country. 

Four Course Tasting Menu

VEGETARIAN $49

Sage fritters
lightly fried sage leaves dipped in a batter
of egg, milk, lemon and grappa
Yota
Friuli's favourite soup; rich with sauerkraut,
beans and eastern spices
Winter vegetable ravioli
house made ravioli filled with winter vegetables,
with a light pesto sauce
Zabaglione
served with fresh seasonal fruit and almond biscotti

[Three Glass Wine recommendation
Pinot Grigio, Sangiovese and Aleatico $25]

A BLENDED TASTING $53

Fegatini
house made chicken liver pate on polenta, flavoured with barbera wine
Risotto
Chef’s selection on the day
Duck casserole
with cotechino sausage and red borlotti beans
or
Today’s Market fish – with a regional garnish
Mascapone pannacotta
served with caramelized pear and aleatico jus

[Three glass wine recommendation
Vermentino, Barbera and Aleatico $25]

Six Course Tasting Menu

VEGETARIAN $73

Arancini
house made rice balls flavoured with Italian
regional cheese
Reggiano, pear and walnut salad
served with aged balsamico and di Lusso
olive oil dressing
Chick pea and fennel soup
a vegetarian staple of Sardinia, made with fennel fronds, fresh tomatoes and onion
Gnocchi
served with a sauce of spicy vegetables
A selection of four cheeses from our cheese board
Mascapone pannacotta
with caramelized pear and aleatico jus

[Four glass wine recommendation
Pinot Grigio, Vino Rosato, Vermentino,
Sangiovese and Aleatico $35]

A BLENDED TASTING $83

Bagna cauda
a warm bath of anchovy, oil and garlic, served fondue style, with fresh dipping vegetables
Fritto misto
a combination of lightly fried vegetables, squid and arancini
Risotto
Chef’s selection on the day
Rack of lamb
served in Sangiovese jus, with a herb
and pistachio crust
or
Market fish – with a regional garnish
A selection of four cheeses
from our cheese board
Tiramisu
served with a shot of espresso coffee

[Four glass wine recommendation
Pinot Grigio, Vermentino, Sangiovese,
Barbera and Aleatico $35]