Abbiocco Pasta and Wine

30/09/2026

Pappardelle, Gippsland brisket, balsamic DOP, pecorino. Beef brisket braised in balsamic for over 24 hours ours in balsamic, served on thick ribbons of pappardelle, topped with a mixture of pecorino, fried breadcrumbs and parsley. Deliciously rich.

24/09/2026

2022 Carlo Boffa Barbaresco. If Barolo is king of w**es, then Barbaresco is the queen. While both are made from 100% Nebbiolo grape and grown in neighbouring w**e regions in Piedmont, Barbaresco is a little more graceful and approachable than its counterpart, thanks to an earlier ripening. This Carlo Boffa drop displays red cherry, plum and violet characters and is a perfect pair for our current gnocchi dish with truffle (makes sense, since Alba, a town in Piedmont, is the home of truffles in Italy!) Or truly indulge and have it with our 300g Gippsland porterhouse. Rich and smoky, you’ll definitely feel like you’re getting the royal treatment.

20/09/2026

20/09/2026

Hours for the upcoming long weekend. We'll be taking a pause to watch the footy, just like you! See you on other side (if not sooner).

05/08/2026

2020 Rockford Vine Vale Riesling – Special Cellar Release.
Something pretty special in house right now! Direct from the w**ery, this 2020 Vine Vale Riesling is just beginning to wake up beautifully after six years of bottle age.
What makes this w**e so unique is the patience behind it. In a world where most Rieslings are rushed out young and vibrant, Rockford allow this w**e the time to settle, soften, and slowly build complexity before it ever reaches the table. The result is something with real finesse and concentration, while still holding that beautiful line of freshness Riesling lovers chase.
There’s lifted citrus, preserved lemon, and green apple, layered with delicate floral notes and that subtle toastiness that only comes with proper bottle age. The palate is precise and focused, but with a softness and depth that makes it incredibly moreish.
For a pasta match, it feels right at home with our spaghetti, scallops al limone, mascarpone, green peppercorn, lifting the sweetness of the scallops effortlessly.
A wonderfully rare cellar release, and one that reminds you just how graceful Australian Riesling can become with time. Try while you can!

18/07/2026

Truffle season is in full swing! We've been celebrating with Truffle Month, offering the chance to add truffle to any of our dishes for $10 all throughout July. Plus, our annual Truffle Dinner is coming up this Thursday 30th, and there are just a few tables remaining! Swipe for details of the five course set menu and book your spot via our website. Truffles are around for a good time, not a long time, so if you're yet to indulge, now is your chance!

16/07/2026

2023 Nascimento Cannonau di Sardegna Rosso
A delicious plush w**e from Sardinia, the island off the west coast of Italy. Cannonau is the name the Sardinians gave the grenache grape, so expect something similar, but a little softer and fresher, thanks to the oceanside climate. Podere Guardia Grande sits in the northwest of Sardegna, near Alghero, where you get strong maritime influence from the sea and constant winds. That combination gives you slower ripening, and a lifted, almost saline edge in the w**es. This particular drop is full of character, with dark cherry and wild berry notes and a warm herbal savouriness that lingers, making it both comforting and complex. An interesting one to explore on your next visit!

07/07/2026

Saffron arancino, fior di latte, sage.

24/06/2026

Bidding farewell to our autumn menu to make way for some delicious new winter favourites (and maybe an old one too.... stay tuned 😉) Keen to be one of the first to try? Book your table now via our website.

17/06/2026

2024 Catlow & Company Chardonnay, Beechworth. A bit closer to home with this one, and a producer we have a lot of time for. Chris Catlow’s w**es always lean into precision and place, and this chardonnay is no exception. It's very much a reflection of Beechworth and its high-altitude sites, but what makes this w**e a little unique is the way it’s built. Whole bunch basket-pressed and settled in tank before wild fermenting in young oak. Partial malolactic fermentation, and then racked to a clay egg on fine lees for 12-months. Finally racked clean to stainless steel for a further two months prior to bottling. The result is a w**e that is generously flavoured and texturally full with fresh underlying acidity and a refined conclusion. A really beautiful example of modern Australian chardonnay. We're pouring now by the glass.