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.
As a result of staffing challenges our menu will include the full range of wood fired pizza and a limited selection of other dishes.
On a tomato base, mozzarella, spicy salami, portobello mushrooms, roasted cherry tomatoes, and a touch of chili oil
Now there’s a thought, An antipasto plate on a pizza! Tuscan salami, olives, sundried tomatoes, mozzarella and chorizo
A Lombardi favourite... olive oil, mozzarella, proscuitto, broccolini, truffle paste and finished with a clutch of roquette
Delicious prawns, dipped in garlic, with chilli and pesto
Roast shoulder of Mudgee lamb, served on a di Lusso pizza with roast potato, red onion and tomato
A tasty combination of chicken breast and pancetta on a bed of grated parmesan and herbs
The original – and some say the best. A simple vegetarian pizza of tomato, cheese and basil
Sometimes, simple is best! On a tomato base, we add anchovy, capsicum, parsley and chilli.
All pizzas are available gluten-free (+$5)
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.
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.
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.
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.
We never use a rice cooker, use our own broth whenever possible and select a di Lusso wine to flavour the broth.
Our gnocchi is made in a northern Italian style, using floury potatoes (like Desireé) rather than semolina.
Our sausages are made for us in a range of regional styles by local quality butchers S&S Meats.
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).
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.
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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