August: Our 2nd Anniversary
Carne & Cucina 2nd Birthday: Fuoco
A celebration of fire, friendship & italian hospitality
$210pp | 5 course menu + matching French wines with Vintage & Vine + Alessa Vino
Menu served individually to each guest
Two years ago, Carne & Cucina opened its doors with a simple vision: to create a restaurant where Italian heritage, exceptional Australian produce and genuine hospitality could come together around the table.
But the story began a year earlier, at Osteria il Coccia over a simple lunch with Tony Palmer. Tony shared his idea of creating something special: a butcher and restaurant working side by side, bringing together high quality Australian meat with Nico’s passion for Italian cooking.
Just a few months later, that idea became Carne & Cucina, translating to “meat & kitchen”. A place where Tony’s commitment to outstanding produce, Nico’s incredible talent in the kitchen, Alex’s love of wine and hospitality, with the warmth of our amazing team could come together under one roof. Some of our wonderful staff have been beside us since the Osteria days, making this journey even more meaningful.
Over these two unforgettable years, every service, every guest and every plate has helped shape who we are today. Our partnership with Tony has also taken us beyond the restaurant, including the opportunity to cook at Black Rock Motor Resort for his exciting new venture.
This anniversary is more than a celebration of Carne & Cucina - it is our heartfelt thank you to Tony for believing in us and giving us this extraordinary opportunity, thank you to our team for their loyalty and passion, and thank you to every guest who has supported us along the way.
For one evening only we invite you to experience FUOCO, a menu inspired by the elemental beauty of cooking with fire. Each dish celebrates smoke, charcoal and embers, allowing exceptional ingredients to speak for themselves.
This special dinner brings together Nicola Coccia, Alex Coccia, Jason Roberts and Nick Bath from Vintage & Vine, united by a shared passion for outstanding food, world-class wine and memorable hospitality.
The menu remains proudly Italian at heart, with every course created exclusively for this celebration showcasing premium Australian ingredients, Italian cuisine and the warmth and theatre of fire. Each course will also be thoughtfully paired with exceptional French wines, creating a conversation between two of the world’s greatest culinary cultures, connected by passion, tradition and respect for quality.
Join us as we celebrate two incredible years of Carne & Cucina, honour the people who made this journey possible, and raise a glass to the next chapter.
Benvenuti alla nostra tavola.
THE MENU
SNACKS:
C&C Sourdough Bread,smoked butter
Pizzetta cacio e pepe, black truffle
Duck polpettina, herbs, mayonnaise
Tallow cooked potato, smoked sour cream, caviar
Baccala, achovies, capers
FIRST COURSE
John Dory, smoked mussel velouté, herb oil, croutons
PASTA
Pennette, San Marzano tomato, spanner crab, basil, burrata
Cappellacci filled with potato, taleggio and roasted onion, burnt butter, Parmigiano Reggiano and black truffle
MAIN COURSE
Bell River Hemp Fed Beef sirloin, frites, truffle glaze
DESSERT
Torta Caprese
PETIT FOURS
Mini baba + sfogliatella
JULY: Fire & Grill
Italia a Tavola: Fire & Grill
A celebration of heritage, family and the ancient art of cooking with fire
$170pp | 5 course menu + matching wines
Before there were kitchens: there was fire.
Before recipes were written down, there were grandparents teaching grandchildren around the table.
Before Carne & Cucina, there was a small farming and fishing community in Southern Italy where my family lived from the land, the sea, and the seasons.
For our July edition of Italia a Tavola, we celebrate one of the oldest cooking methods known to man: fire.
This dinner is deeply personal. I was born in Avellino, Southern Italy, and raised between the traditions of Naples and the Gargano region of Puglia. My grandfather Nicola was a fisherman on Lake Varano. My grandparents farmed the land, raised animals and cooked meals that brought family together. Everything was cooked with patience, respect and simplicity.
Fire was at the very center of every meal. Bread was baked in wood fired ovens. Fish was grilled over charcoal. Meat was cooked slowly over embers. Nothing was rushed and nothing was wasted.
Those lessons continue to shape the way I cook today. Carne & Cucina was built on those values.
Throughout this evening, guests will experience five courses inspired by the people, places and traditions that shaped my life and my journey as a chef.
From the fishermen of Lake Varano, to the farmers of Gargano.
From the wood fired ovens of Southern Italy, to the kitchens of Australia.
From family tables to Carne & Cucina.
Benvenuti alla nostra tavola.
THE MENU
C&C Sourdough Bread, smoked butter
The Beginning: Every meal begins with bread. Freshly baked each day, and served with our house-smoked butter. This simple tradition represents generosity, hospitality and the belief that sharing good bread around the table is where every memorable meal begins.
Charred Octopus Spiedino, ‘nduja emulsion
The Fire: The first flavours I remember came from fire. Fresh octopus, simply cooked over charcoal, was a celebration of the sea and the fishermen who respected every catch. The gentle heat of the grill, balanced with the warmth of the Calabrian ‘nduja, brings together two traditions of Southern Italy - where bold flavours and simple cooking create unforgettable memories.
NV Baldi FaBen Col Fondo IGT, Glera, Trevenezie, Italy
Bell River Hemp Carpaccio, smoked oyster emulsion, charred lettuce
Land & Sea: The finest ingredients need very little. Our hemp-fed beef is sliced by hand and paired with the natural richness of smoked oyster and the gentle bitterness of charred lettuce. It is a dish that celebrates both land and sea, while honouring the farmers and producers who believe that respect for the ingredient always comes first.
2023 San Lorenzo ‘Rosato di Vera’ IGT, Montepulciano Sangiovese Lacrima, Marche, Italy
Grilled Cannelloni, braised beef ragu, smoked scamorza, wood fired tomato sauce
The Hands of Nonna: Sunday lunch was sacred. Pasta was rolled by hand, ragu simmered for hours and the whole family gathered around the table. This dish is a tribute to my Grandmother and the meals that taught me that food is one of the purest forms of love.
2023 Laiolo Reginin ‘La Mora’ Barbera d’Asti DOCG, Barbera, Piedmonte, Italy
Bell River Rib eye, parsnip, black truffle, beef jus
Respect For The Animal: Growing up, animals were raised with care and every part was respected. Nothing was wasted, and everything had value. This course celebrates that philosophy while showcasing one of Australia’s finest beef producers. It represents the connection between traditional farming values and the ingredients we proudly serve today.
2022 Agricola Punica ‘Montessu’ Isola dei Nuraghi IGT, Carignano Blend, Sardinia, Italy
Wood Fired Pumpkin & Chocolate Cake, roasted pumpkin, dark chocolate, burnt honey
The Sweet Memory: Some memories stay with you forever. The smell of pumpkin roasting in a wood oven, the warmth of a family kitchen, the comfort of simple ingredients transformed into something special. This dessert brings together those memories and concludes the evening with a taste of home.
Walcher Noisetto Hazelnut Liqueur
JUNE: GRAIN, PASTA & HANDS
Grain, Pasta & Hands
An EVENING INSPIRED BY family kitchen and italian traditions
$170pp | 5 course menu + matching wines
For generations, grain has been at the heart of Italian family life.
From the bread on the table each morning, to the pasta shared on Sundays, some of Italy’s most cherished traditions began with the simplest of ingredients: flour, water, time and care.
This dinner celebrates the farmers, millers, bakers, and home cooks who transformed humble ingredients into meals that brought people together. It is a reflection of a way of cooking built on patience, respect, and the belief that great food does not need to be complicated.
Join us as we share the flavours, stories and traditions that continue to shape Italian cuisine today.
Benvenuti alla nostra tavola.
THE MENU
C&C sourdough bread, smoked butter
Traditional Napoletana frittatina di pasta
Crispy fried pasta béchamel croquette, smoked provola, peas & black pepper
2023 Paltrinieri ‘Radice’ Lambrusco di Sorbara DOC Lambrusco, Emilia Romagna, Italy
Pane cotto Pugliese
Traditional Apulian cooked bread soup with seasonal greens, tomato, garlic, olive oil & rustic bread
2021 Specogna Friuli Colli Orientali DOC, Malvasia, Friuli-Venezia, Italy
Tortellini in brodo
Handmade tortellini filled with mortadella, veal & Parmigiano Reggiano, served in traditional broth
NV Podere il Saliceto 'Albone' Lambrusco di Modena
Hemp fed beef cheek cooked over fire
Roasted bone marrow, toasted orzo & red wine jus
2021 Tenuta Olbios ‘Amur’ Colli del Limbara IGP, Muristellu, Sardinia, Italy
Migliaccio Napoletano
Traditional Neapolitan semolina & ricotta cake, citrus & vanilla
Dolianova Moscato di Sardegna DOC Moscato, Sardinia Italy
Biscotti
May: The Sea of Italy
The Sea of Italy
An EVENING INSPIRED BY THE SOUTH COAST OF ITALY
$170pp | 5 course menu + matching wines
This menu is a tribute to Nico’s childhood memories growing up in Puglia with his grandfather who was a fisherman, and where food was always about family, honesty, and sharing. This is a celebration of southern Italian cooking: simple ingredients and recipes shaped by memory rather than trends.
Tonight, you are his guests. Let him take you to the south coast of Italy - to the boats, the sea, the smell of salt in the air, and the meals shared between family and friends.
Benvenuti alla nostra tavola.
THE MENU
SNACKS
C&C sourdough bread, smoked butter
Bruschetta, smoked eel, fennel
School prawns, lemon mayo
NV Colesel Spumanti Rosato, Veneto Italy
ENTREE
Baby octopus
Olives, capers, tomato, basil, crostini
2022 Pierliugi Zampaglione ‘Don Chisciotte’ IGT, Fiano, Campania Italy
PASTA
Calamarata ai frutti di mare
Mixed seafood, Amalfi style, bottarga
2013 Tenuta Olbios ‘Vino Veritas’ Gallura DOCG, Vermentino, Sardinia Italy
MAINS
Snapper all’acqua pazza
Impepata di cozze mussels
2024 Domaine de la Beche Regnie Cru, Gamay, Beaujolais France
DOLCE
Citrus cake
2017 Dolianova Moscato di Sardegna DOC, Moscato Sardinia Italy
PETIT FOUR
Sicilian cannoli
Mother's Day
For the mums, nonnas and mother figures who deserve more than flowers!
To celebrate, we’re offering a special shared menu, long lunch style, the way it should be, for one day only Sunday 10 May.
Every mum will get a free glass of Italian Colesel Sparkling rose on arrival.
You can also enjoy our à la carte menu available throughout.
“Some of my earliest memories are of my mum and nonna in the kitchen, hands always moving, food always on the table, love in every bite. They didn’t teach me with recipes, they taught me with care, with time, with how they fed the people they loved. This Mother’s Day, I cook for them — and for every woman who’s done the same.”
— Chef Nico
mother’s day shared menu
Snack
Carne & Cucina sourdough, smoked butter
Piadina
Bresaola, parmigiano reggiano
Double cooked pizza fritta, tuna tartare
First Course
Kingfish crudo black garlic, mandarin, delicate herbs
Second Course
Handmade ravioli, pumpkin ricotta, sage butter, toasted hazelnuts
Main Course
Bell River eye fillet, mushrooms, classic pepper Sauce
Dessert
Traditional tiramisu Espresso, mascarpone, cacao
Petit four
Lemon Tart
Easter at Carne & Cucina 2026
Easter: At the Table with My Family
An Easter Sharing Menu inspired by Chef Nico’s childhood between Napoli and Gargano
Every second Easter, our family tradition took me between two places close to my heart — the vibrant chaos of Napoli and the peaceful coast of the Gargano in Puglia. One year with my mother’s parents, the next with my father’s. Two families, two kitchens, and one shared love for food, wine, and laughter.
This menu is a tribute to those memories — to the long tables where simplicity was celebrated, where roasted lamb and homemade pasta were enough to make the day feel special, and where every bite came with a story.
I invite you to close your eyes and imagine sitting at our family table — where food was humble but full of soul, where joy and flavour came together like Miseria e Nobiltà.
To complete the experience, I invite you to match each dish with wines specially chosen by my incredible wife, Alex. Her selections bring the soul of the food to life — with organic wines from the very regions that inspired this menu.
Eat, drink, and celebrate like famiglia!
Buona Pasqua,
Nicola, Alex, Tony and the Carne & Cucina team
Easter Sharing Menu | $145PP
matching wine | $99pp
Sourdough & Smoked Butter
C&C sourdough, house-smoked butter
Snack
Casatiello
Traditional Neapolitan Easter bread with cured meats and cheese
Mortadella
Piadina, Pickles
Grilled Octopus
Potato, olives, chilli
Lasagna Napoletana
Ragu, Ricotta, meatballs, mozzarella
Agnello
Roasted lamb shoulder broad beans, bitter leaves & Lamb cutlets, salsa verde with potatoes and peas
Pastiera Napoletana
Traditional Easter tart from Napoli, with ricotta, orange blossom, and wheat
March “The Italian Family Table”
Menu Shared & Wine Pairing
Food as family and sharing, the meal as a social ritual. A traditional region menu.
In celebration of Italian cuisine being recognised by UNESCO as an Intangible Cultural Heritage of Humanity, we invite you to join us for a special Italian Dinner at Carne.
A tribute to tradition, family tables, regional flavours, and the simple beauty of Italian cooking made with fire, patience, and respect for great produce.
This menu is designed to share, to linger over, and to honour the timeless rituals of Italian food culture.
TO START
Carne & Cucina Sourdough Bread, Smoked butter
Trio of bruschetta:
Tomato, basil oregano
Big Boy sausage, Buffalo fondue
Tuna tartare, red onions
ENTREE
Broad beans, cream, chicory, grilled calamari (not shared)
PASTA
Pasta Ragout della Nonna Napoletano, rigatoni beef & pork ragu.
MAINS
Bell River ribeye, roasted carrots & potatoes.
DESSERT
Zeppole di San Giuseppe, vanilla custard and “choux style”
$170 per person
Valentine's at Carne & Cucina
Valentine’s Day Experience
Available Thursday – Saturday
Alongside our full à la carte menu
A romantic journey designed to be shared, celebrating Italian flavours, premium meats, and indulgent finishes.
TO START
C&C sourdough bread, smoked butter
Tart ,smoked eel , snapper, salmon roe
ENTRÉE
Spanner crab, citrus mayonnaise, finger lime
Beef carpaccio, balsamic, rocket, onion
PASTA
Aquerello dry-aged risotto, beetroot, blue cheese, chives
MAIN
Hemp-fed eye fillet, black garlic, capsicum
Roasted potatoes and mixed seasonal leaves
DESSERT
Chocolate mousse, bush berries
PETIT FOUR
Raffaello
$160 per person
Includes a glass of Prosecco on arrival. Optional wine pairing available.
New Year’s Eve Dinner
A Dinner of Love and Memory
Tuesday, 31 December 2025 · Limited Seating · $145pp
An evening to remember
Join us as we farewell the year with an intimate dinner that captures the spirit of Carne & Cucina — food cooked with love, heart, and the people who made this year special.
This exclusive event will be a celebration of gratitude, friendship, and connection — a final toast to 2025, shared over dishes that mean the most to us. Alex will curate the wine journey, pairing each course with the same care and passion that defines our table.
A Note from Nico
“This dinner is what I would love to eat to end the year — simple, soulful, and cooked with heart. It’s a celebration of gratitude, friendship, and the passion that defines Carne & Cucina. Together with our team, we’ll close 2025 the way we lived it — with love, flavour, and connection.”
Menu
$145PP | Option to add on matching wines for additional cost
Bread & Snacks
C&C sourdough & smoked butter
Piadina with taramasalata & salmon roe
Prawns cocktail
Entrée
Carpaccio of kingfish, citrus & wild fennel
Pasta
Dry-aged seafood risotto with bottarga
Main Course
Bella River hemp-fed eye fillet, foie gras & spinach
Cotechino & lentils — a New Year’s tradition for prosperity
Dessert
Carne & Cucina tiramisu
Dinner of Gallura
Dinner of Gallura
A tribute to the land and sea of Sardinia
On Thursday, 6 November, Carne & Cucina invites you on a journey to Gallura, Sardinia — a region defined by sea, smoke and myrtle. This special dinner celebrates the honest flavours and traditions of Sardinia, paired with wines from Tenute Olbios, led by winemaker Daniela Pinna.
Known for her passion for Vermentino and her sustainable, 100% vegan winemaking, Daniela’s craft captures the spirit of her homeland. Our very own Alex Coccia has long championed female winemakers through Alessa Vino, sharing their stories and showcasing their wines. This night brings their worlds together — Sardinian food, heartfelt wines and stories worth sharing.
$160 per person, limited seats
Five courses with paired Sardinian and Italian wines
The Menu
A five-course journey through Gallura, Sardinia — crafted by Chef Nicola Coccia.
Bread & Snacks
C&C sourdough & smoked butter
Pane carasau & Sardinian salamino
Snack
Prawns, lemon & wild herbs
Entrée
Kingfish carpaccio, wild fennel, dried tomato & fish bone broth
Pasta
Fregola with squid ink, chilli, bottarga & pecorino
Main Course
Suckling pig with myrtle jus
Rangers Valley sirloin & seasonal leaves
Dessert
lemon sorbet, mirto
Wine Journey – by Alex (Alessa Vino), and Godo
Curated Sardinian and Italian selections to match each course
Conte di Lucca × Carne & Cucina Dinner
We couldn’t resist this one. With the team from Conte di Lucca flying in from Italy, we’re taking the chance to host an intimate, one-night-only dinner celebrating Abruzzo’s finest wines, matched perfectly with Chef Nico’s food. Think four courses, four wines, and a casual, flavour-packed night to remember.
From their hillside vineyards in Loreto Aprutino, Conte di Lucca blends traditional techniques with modern innovation to craft sustainable, vegan-friendly wines that showcase the character and beauty of Abruzzo. Expect bright whites, bold reds, and the kind of wine made to be enjoyed with good food and great company.
Seats are limited — this will sell out fast.
MENU
Bread & Smoked Butter
Bruschetta, mussel, ’nduja
Paired with Conte di Lucca Pinot Grigio IGP 2024
Tuna, Stracciatella, Basil
Paired with Conte di Lucca Pecorino d’Abruzzo DOC 2023
Bucatini Spezzati, Guanciale, Chickpea, Pecorino
Paired with Conte di Lucca Sangiovese Abruzzese IGP 2024
Dry-Aged Duck, Barley, Beetroot
Paired with Conte di Lucca Montepulciano d’Abruzzo DOC 2022
Crostata with Amarene
Paired with Emilio Vada Moscato d’Asti 2021
Father's Day at Carne & Cucina
Celebrate Dad or the father figure in your life with a feast that’s all about good food, great wine, and time well spent. From the first bit of our signature sourdough with smoked butter, to the final spoonful of dessert, our special Father’s Day menu is made to savour, share, and remember.
Enjoy our Father’s Day set menu alongside our a la carte offering for dinner (Thursday–Saturday) and lunch (Friday–Saturday). On Father’s Day, Sunday 7 September, join us for a long lunch from 12pm with the set menu only — no choices, no stress, just an afternoon of indulgence.
$130pp Set Menu
Option to add Matching Wines $90pp | Kids 3-Course Set Menu $55pp
The Menu
SNACKS TO START
CC Sourdough & Smoked Butter
Piadina, Tarama & Salmon Roe
Wagyu Spiedino, Marsala
ENTRÉE
Carpaccio di Tonno, Burratina, ’Nduja
PASTA
Acquerello Dry Age Risotto, Chianti Vino, Big Boy Sausage, Radicchio
MAINS
Dry-Aged Black Market Sirloin, Pumpkin, Italian Mushroom
DOLCE
Cheesecake, Chocolate, Pear
One Year of Carne & Cucina: 1st Anniversary Dinner
Join us as we celebrate our first anniversary with an unforgettable evening of craft, community and cucina. For one night only, let's remember a year of fine wine, great food, and even better company.
$200pp | 4 Course Menu, Snacks + Matching Wines
The Menu
SNACKS TO START
CC Sourdough & Smoked Butter
Piadina, Tarama & Salmon Roe
Fennel Salami, Artichokes, 24-Month Parmigiano & Olives
2022 Paltrinieri ‘Radice’ Lambrusco
ENTRÉE
Yellowfin Tuna, Smoked Eel & Citrus
2023 Casa d’Ambra ‘Ischia Bianco’ DOC
Carpaccio di Manzo, ‘Nduja & Pecorino
Specogna Malvasia Colli Orientali DOC 2021
PASTA
Ravioli di Ricotta e Spinaci, Burro al Tartufo
Alicante, Sicily – Tenuta Ypsilon
MAINS
Dry-Aged Black Market Sirloin, Celeriac & Truffle
Dry-Aged Duck with Orange & Bitter Leaves
2019 Segni di Langa ‘Vino Nu’ Rosso IGT
DOLCE
Tiramisù della Casa
NV Corrado Tonelli Visner di Pergola
Bell River Beef × Black Truffle: A Winter Feast
A one-night-only celebration of fire, flavour and full-circle cooking — introducing Bell River Beef × Black Truffle: A Winter Feast
Chef Nico, Tony Palmer, and Alex from Alessa Vino come together for a winter feast that honours both animal and earth—featuring sustainably raised Bell River Hemp Fed Beef and Western Australia’s first black truffles of the season. Rooted in respect. Guided by seasonality. Every element considered. Every pour with purpose. Seats are strictly limited — don’t miss it. Menu dropping soon.
Thursday 24 July from 6pm
$210pp | Includes bread + snacks, 4 courses, petit four + paired wines
The Menu
Bread & Snacks
C&C sourdough, smoked truffle butter
Brioche, truffle tallow, hemp-fed carpaccio
Beef tongue spiedini, fresh truffle
Paired with: Champagne Orban Rosé
Entrée
Steak tartare, Pecorino di Fossa, truffle
Paired with: Don Chisciotte Fiano 2022
Pasta
Brisket & truffle tortellini, bone broth
Paired with: Travaglino Pinot Nero
Main (to share)
Rib-eye on the bone, dry-aged in truffle butter
Potatoes & truffle shards
Paired with: Barolo Anna Maria
Dessert
Polenta cake, ricotta, truffle cream
Paired with: Visner
Truffle cioccolatini
Maria & Carolina – Memories in Four Courses
Carne & Cucina invites you to Maria & Carolina — a special four-course dinner by Chef Nico, honouring the women who taught him that food is love. Before he fell for Alex, the two most important women in his life were his grandmothers: Maria from Lake Varano and Carolina from Naples. By fate or something finer, Alex’s middle names just happened to be Maria Carolina (talk about meant to be). And so, this dinner is a tribute to all three. A night inspired by memory, cooked with heart, and paired with soul-stirring wines from the great Piero of Godot Wines — blending family, fire, and flavour in every bite.
“Cook with love; your heart must always be in the pot.” — Maria & Carolina
The menu
4 courses, welcome snacks + petit four, paired with matching Godot Wines
Welcome Snacks
Mini Casatiello · Bruschetta with smoked Australian eel (a memory of Nonna Maria)
Antipasto
Char-grilled Fremantle octopus, baby potatoes, lemon-myrtle gremolata (a memory of Nonna Carolina)
First Course
Gnocchetti in slow-cooked Sanmarzano tomato sugo, basil, mozzarella (a memory of Nonna Carolina)
Main (shared)
Family mixed grill over ironbark fire (heritage pork sausage, lamb cutlets, rangers valley sirloin ) ( a memory from both of my grandmothers)
Dessert
Migliaccio (semolina-ricotta cake, orange-blossom honey) (a memory of Nonna Carolina)
Petit Four
Mandorle atterate Chocolate-coated almonds (a memory of Nonna Maria)
Easter at Carne & Cucina
Easter: At the Table with My Family
An Easter Sharing Menu inspired by Chef Nico’s childhood between Napoli and the Gargano
Every second Easter, our family tradition took me between two places close to my heart — the vibrant chaos of Napoli and the peaceful coast of the Gargano in Puglia. One year with my mother’s parents, the next with my father’s. Two families, two kitchens, and one shared love for food, wine, and laughter.
This menu is a tribute to those memories — to the long tables where simplicity was celebrated, where roasted lamb and homemade pasta were enough to make the day feel special, and where every bite came with a story.
I invite you to close your eyes and imagine sitting at our family table — where food was humble but full of soul, where joy and flavour came together like Miseria e Nobiltà.
To complete the experience, I invite you to match each dish with wines specially chosen by my incredible wife, Alex. Her selections bring the soul of the food to life — with organic wines from the very regions that inspired this menu.
Eat, drink, and celebrate like famiglia!
Buona Pasqua,
Nicola, Alex, Tony and the Carne & Cucina team
Easter Sharing Menu | $130PP
Sourdough & Smoked Butter
C&C sourdough, house-smoked butter
Snack
Casatiello
Traditional Neapolitan Easter bread with cured meats and cheese
Mozzarella
Buffalo mozzarella, pan cotto, basil
Polipo
Charcoal-grilled octopus, lemon, capers, fresh herbs
Rigatoni alla Genovese
Artisan rigatoni, slow-cooked onion and beef ragu
Agnello
Roasted lamb — just as Nonna Maria taught me — with potatoes and carrots
Pastiera Napoletana
Traditional Easter tart from Napoli, with ricotta, orange blossom, and wheat
Tenuta Mazzolino x Carne & Cucina Long Lunch
This event is about more than just one day. It’s an opportunity to honour and showcase the incredible work of women in our industry and beyond—a reminder that women should be celebrated and remembered every single day.
International Women’s Day
Join us for an unforgettable afternoon honouring the incredible women in our industry and beyond. This special event isn’t just about one day—it’s a celebration of talent, friendship, and the contributions of women every single day.
Alessa Vino x Carne & Cucina Launch Dinner
We’re bringing together great food, great wine, and great company for a special evening—a collaboration between Carne & Cucina and Alessa Vino, Alex’s newly launched wine business.
Valentines Day at Carne & Cucina
Join us for a special Valentine’s experience, available for dinner from Wednesday to Saturday and for lunch on Saturday and Sunday. Dine from our regular à la carte menu or choose our curated Valentines Day sharing experience for $120 per person. Elevate your dining experience with our matching wine pairing for $75 per person, or with a bottle of Champagne Francis Orban Rosé for the table for $165.