Abbiocco Pasta and Wine

24/06/2026

Bidding farewell to our autumn menu to make way for some delicious new winter favourites (and maybe an old one too.... stay tuned 😉) Keen to be one of the first to try? Book your table now via our website.

17/06/2026

2024 Catlow & Company Chardonnay, Beechworth. A bit closer to home with this one, and a producer we have a lot of time for. Chris Catlow’s wines always lean into precision and place, and this chardonnay is no exception. It's very much a reflection of Beechworth and its high-altitude sites, but what makes this wine a little unique is the way it’s built. Whole bunch basket-pressed and settled in tank before wild fermenting in young oak. Partial malolactic fermentation, and then racked to a clay egg on fine lees for 12-months. Finally racked clean to stainless steel for a further two months prior to bottling. The result is a wine that is generously flavoured and texturally full with fresh underlying acidity and a refined conclusion. A really beautiful example of modern Australian chardonnay. We're pouring now by the glass.

08/06/2026

Cavatelle, Macedon Ranges duck ‘alla Siciliana’, marsala, orange agrodolce.

05/06/2026

Introducing Local's Night! Every Monday evening, locals will now receive 20% off their bill. Consider it our way of saying thanks for supporting local (and your new Monday night ritual!)

We're kicking things off this King's Birthday Monday, and to celebrate, we're also waiving the usual 15% public holiday surcharge - that's 35% off, for those playing at home 😉 Book your table via our website. We look forward to seeing you then!

01/06/2026

Caramel semifreddo, burnt butter, black salt. A decadent dessert in just a few bites.

22/05/2026

2024 Patch Pinot Noir, Yarra Valley VIC. A familiar brand and collaborator, producer Matt Talbot is a good friend and winemaker that Glenn works closely with for our much-loved Abbiocco exclusive wines, Due Sensi.
After yet another year of making it into the final round of Young Gun of Wine, Matt’s winemaking is going from strength to strength. His ability to draw out beautiful red-fruited notes while still holding a structured, elegant savoury edge in this Pinot is a real treat. Perfect for this time of year as we start to crave earthy, heartier dishes. Delicious alongside our mafaldine with mushroom ragù bianco, charred king brown mushrooms, and stracciatella. Only available by the bottle, but I’m sure Glenn could be persuaded to open one for a glass or two, as it never lasts long once it’s opened!

18/05/2026

Linguine, pumpkin pesto, burrata, Ligurian olive, pine nuts. Pesto is a very loose term here: instead of traditional basil, our version features a pumpkin pesto, to take advantage of delicious in-season pumpkin, blitzed with caramelised onion, garlic, and herbs to create a silky sauce. A plump ball of burrata sits on top, ready for you too ooze into, finished with olives, chopped pine nuts and pumpkin seeds.

15/05/2026

We're very pleased to announce we've just received another 6 bottles of this highly sought-after, tightly allocated, very special wine, Domaine 47°N 3°E - Chablis 2023. Whilst we love to champion the wines of Italy, there’s always time for a quick trip over the border to our favourite French producers - especially when they’re as incredible as this. Produced by Guillaume Michaut, who sorts his grapes with a meticulous ethos: keep only the grapes you would happily eat, and discard everything else, to achieve the purity and highest quality of this lovely Chablis. The subtle floral lift, with tangy citrus notes and a palate that carries a fresh, chiselled line is a particular treat alongside our Spaghetti, Mooloolaba prawn cacio e pepe, tarragon, pecorino sardo - but there's plenty more pairing recommendations in-house too. Don't miss out on trying this very special wine.

08/05/2026

Carpaccio has made a return to the menu! We're using beautiful Gippsland rump cap this time, which has amazing flavour and mouth feel. Dressed with a unique sauce version of classic giardiniera, the Italian pickled vegetable staple, and a dusting of Pecorino Romano. An excellent way to kick off your meal.

08/05/2026