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