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corporate dining
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Scallops
fennel-herbs
Tortelloni
goat cheese-macadamia
Prawn
parsley-green tomato
1½ cups
Butter
Good Food
"His heritage and modern stylings are on display in Italian-ish dishes. It is very, very good. Every part of the service experience is delivered with care, and Zamboni sure can cook."
Callan Boys
Qantas Magazine
"Italian chef Matteo Zamboni has worked at Pilu at Freshwater, Ormeggio at the Spit and Quay, as well as Michelin-starred fine diners in Milan, Rome and Tokyo. He keeps things simple but sophisticated, working with the best produce and giving his dishes a hit of la dolce vita."
Kirsten Galliott
Sydney Morning Herald
"House-made casarecce is glorious; the S-shaped scrolls of tubular pasta picking up and carrying a lush, peppery sauce of cherry tomatoes and prawn oil, studded with clumps of just-picked spanner crab."
Terry Durack