The pho is a specialty dish here and hugely popular. The thin slices of beef cooked nicely in the hot broth. The “extras” added depth and flavour too.
Read MoreSICILIAN - PARRAMATTA, SYDNEY
The Affettati Misti is the Chef’s hand picked aged and cured meat platter with Italian condiments and cheese. It’s a great combination.
Read MoreCRINITI'S - WOOLLOOMOOLOO, SYDNEY
The amazing Fritto Board had calamari, popcorn prawns, cheesy rice balls, arancini, cheese balls, zucchini flowers and crumbed eggplant.
Read More11 INCH PIZZA - MELBOURNE CBD
This very tasty Gambero pizza was topped with sauce, mozzarella, garlic marinated tiger prawns, chilli flakes and fior do latte.
Read MoreMAD PIZZA E BAR - BONDI BEACH, SYDNEY
The polpette was topped with Italian sausage, roasted pepper, red onions, pinenuts, bocconcini and chilli on emiglia Romagna tomato sauce.
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