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di Lusso Estate

Cucina di Lusso

Welcome to Cucina di Lusso. Our restaurant is open seven days a week for lunch from 12:00 noon, with last orders at 2:30 pm.
We are closed on Christmas Day and New Year's Day.

We recommend that you reserve a table at least one week in advance and for long weekends, 2 - 3 weeks in advance.
To book, please phone 02 6373 3125 or click on the link below to book online. We regret that dogs are not permitted inside.

For large groups of 12 or more, please read our Arrangements for Large Groups [click here to download]
 

 

On Thursdays, we have only one chef and offer a light lunch of wood-fired pizza and salads. All other days we offer both our a la carte and wood-fired pizza menu.

STARTERS AND SALADS

DI LUSSO OLIVES  20
Warm and marinated - served in new season olive oil with our own focaccia

CHEF'S ARANCINI  18

PEAR, PARMESAN AND ROQUETTE SALAD  18

COS, ORANGE, WALNUT AND FETA SALAD  18

ANTIPASTO PLATTER FOR TWO  35

Antipasto platter of cheeses, olives, giardiniera and charcuterie. Served with fig paste and dijonnaise.

PASTA

PENNE PASTA SALAD   28

CHILI MUSSEL LINGUINI   28

PASTA OF THE WEEK   28

SALATE VERGANO  25
Our vegan pasta, using dry pasta

ENTREES

CARPACCIO DI MANZO (BEEF)  28

Served with pecorino and almonds  

VITELLO TONNATO  30
Veal fillet, topped with a tuna sauce  

RISOTTO OF SEASONAL VEGETABLES   25                              

MAINS

MUSTARD ENCRUSTED LAMB CUTLETS   40
Served with Tuscan potatoes and baby carrots

PORTABELLO MUSHROOMS   35
Stuffed with roast vegetables and couscous

CHICKEN PICCATA   36
Sliced breast, pan-fried in herbs

CONFIT DUCK   42
Italian style, with roast beetroot and broccolini

DESSERT AND CHEESE 

HONEY PANNACOTTA   20

 CHEESECAKE   20

CHOCOLATE HAZELNUT TORTE  20

CHEESEBOARD   30
A platter of Italian cheeses with Estate fig pastes

 

As our pizza oven is small and our pizzas are handmade, we can only promise six pizzas per table. We regret that during the busy lunch period on Saturday and Sunday, we are unable to offer pizza only lunch until 2.30pm.

PIZZA DIAVOLA 28

On a tomato base, mozzarella, spicy salami, portobello mushrooms, roasted cherry tomatoes, and a touch of chili oil

NONNO’S ANTIPASTO ITALIANO 28

Now there’s a thought, An antipasto plate on a pizza! Tuscan salami, olives, sundried tomatoes, mozzarella and chorizo

PROSCUITTO TARTUFO 30

A Lombardi favourite... olive oil, mozzarella, proscuitto, broccolini, truffle paste and finished with a clutch of roquette

GARLIC PRAWN 30

Delicious prawns, dipped in garlic, with chilli and pesto

PIZZA AGNELLO 30

Roast shoulder of Mudgee lamb, served on a di Lusso pizza with roast potato, red onion and tomato

PIZZA DI POLLO 28

A tasty combination of chicken breast and pancetta on a bed of grated parmesan and herbs

PIZZA  MARGARITA 28

The original – and some say the best. A simple vegetarian pizza of tomato, cheese and basil

PIZZA ALLA SASICCIA 28

On a tomato base, mozzarella, fennel, red onions, capsicum and pork sausage

All pizzas are available gluten-free

 
CLICK HERE to download a PDF of the menu

 

di Lusso Estate Trattoria Offering

In Italy, there is little argument that the food served in Trattorias offer diners the greatest choice of regional dishes. Simple, yet with a character of freshness and seasonality and a fair amount of creativity. 

Salad.
As in Italy, our salads are actually very simple. Usually, just lettuce dressed with a pinch of salt, some extra virgin olive oil and a touch of wine vinegar. (Our salad dressings and fig vinaigrette are also available at the Cellar Door or in our hampers.

Soup.
Every Italian region boasts several soups that apply freshness, seasonality.

Fritto and fish.
Our fritti and fish are served only as entrées, avoiding for the most part environmentally ‘unfriendly’ fish.

Pasta.
We outsource our pasta-making to talented local, Sefano Burlando, fresh every week and serve our pasta slightly al dente, and add a piece of crusty bread to the dish to mop up the delicious sauces.

Risotto.
We never use a rice cooker, use our own broth whenever possible and select a di Lusso wine to flavour the broth. 

Gnocchi.
Our gnocchi is made in a northern Italian style, using floury potatoes (like Desireé) rather than semolina.

Salsice.
Our sausages are made for us in a range of regional styles by local quality butchers S&S Meats.

Roasts.
Our roasts are mostly part cooked overnight in our convection, then finished in our combi-oven. We use di Lusso wine in all our roasts (Sangiovese with lamb, Barbera with duck, Vermentino with chicken, il Palio or Nebbiolo with beef).

Torta.
When we say torta, we mean cake (not cheese), and in the Italian tradition, sometimes use honey instead of sugar. And for ice cream (which was invented in Italy), we use gelato sourced in Sydney.

Pizza.
In our pizzas, we currently use Manildra Best of the West 00 GMO-free wheat flour, use our own estra virgin olive oil, and knead only by hand.

 

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