A variety of plated gourmet dishes including grilled fish with cherry tomatoes, shrimp with butter sauce, and other carefully prepared gourmet foods on white plates, with glasses of rosé wine on a wooden table.

Food is about sharing with the people we love, the culture we come from, and the place we call home.

A plate of grilled octopus with red bell peppers, eggplant, and white edible flowers on a marble surface.

Food

Our menu celebrates fresh produce, prepared in the traditional Italian way, with a special focus on daily baked focaccia, house-made pasta, seafood, and steaks to share.

Each dish is crafted with a touch of flair, a trait inherited from my father, Pino, after whom this restaurant is named.

DESSERT
SPRING MENU
A person pours light pink beverage from a metal strainer into a glass filled with ice, placed on a round coaster on a marble surface.

Saluti

Our cocktails are crafted with the spirit of the coast, fresh, vibrant, and made to be shared.

Our expansive award-winning wine list reflects our story, celebrating bold Italian reds, refined Australian varietals, and distinctive South African wines in honour of my wife, Nerina’s heritage.

WINE & COCKTAILS

  • Fresh sourdough, 9
    Two slices, extra virgin olive oil, Maldon salt.

    The best gluten free focaccia, 16
    Extra virgin olive oil, Maldon salt.

    Hand-made focaccia Pugliese, 14
    Freshly baked, oregano, onion and olives.

    Mixed olives, 12
    House-marinated green Sicilian and black Ligurian.

    East 33 Sydney rock oysters, 45 / 88
    Shucked to order with Italian ponzu.

    Hand-made burrata, 29
    Caramelised fennel salsa and pangrattato.

    Eggplant, 27
    Smoked balsamic glaze and macadamia salsa.

    Mozzarella in carrozza, 20
    Fried bread, mozzarella and anchovies.

    Fish crudo, market price
    Line caught fish and puttanesca dressing.

    WA half-shell scallop, 13 each
    Baked in tomato and seaweed butter.

    King prawns, 39
    Grilled, lemon and garlic butter.

    WA grilled octopus, 33
    Smoked cannellini beans and red capsicum.

    Kiwami wagyu 9+ tartare, 29
    Pizzaiola sauce and handmade crisps.

    Wagyu roast beef, 29
    Shaved Grana Padano, capers, pickled mustard seed and jus.

  • Tubetti, 35
    Pesto rosso and stracciatella.

    Risotto, 47
    Asparagus, blue swimmer crab and brown butter pangrattato.

    Spaghetti, 40
    Prawns, chilli, garlic and flying fish roe.

    Mezzo pacchero alla zozzona, 38
    Guanciale, sausage, tomatoes and pecorino.

    Gluten free pasta is available. Please ask our team.

  • Fish of the day all'acqua pazza, market price
    Cherry tomatoes, basil and capers.

    Calamari ripieni, 49
    Stuffed calamari, parsley, chilli, ink sauce and basil.

    300g wagyu Stockyard rump cap, 82
    Fioretto cauliflower, miso butter and wagyu sauce.

    Bombette Pugliesi, 46
    Pork neck involtini, caciocavallo, pancetta and chicory.

    Lamb belly, 48
    Turnip, peas, salsa verde, jus and mint.

  • Chat potatoes, 16
    Wagyu fat roasted, rosemary.

    Mixed salad, 15
    Mustard dressing.

    Roman beans, 16
    Char-grilled, salumi agrodolce.

    Chips, 15
    Seasoned with pepper, lemon and parmesan.

  • Fresh home-made pasta with tomato and parmesan, 19.

    Fresh home-made pasta with butter and parmesan, 19.

    Crumbed chicken tenders and chips, 19.

    Crumbed whiting fillet and chips, 19.

  • A shared set menu for the whole table. Upgrades available. Sommelier wine pairing, 89 per person.

    Fresh sourdough, mixed olives, hand-made burrata, fish crudo, tubetti, 350g pork scotch fillet, roasted chat potatoes and Pino's signature tiramisu.

    A 10% service charge applies to groups of 8 or more. A 10% surcharge applies on weekends and 17.5% on public holidays. A handling fee applies to all card transactions.