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.

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.

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.

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.

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.