1889 Enoteca

A bite worth dreaming about. Strawberry semifreddo with shortbread, fresh strawberries and cream.

Book here: https://bit.ly/3rSqoSV

Aperitivi Americano and Affettati Misti – a very good beginning.

Book here - https://bit.ly/3rSqoSV

A night filled with Italian wines, glistening plates of pasta, and love-filled celebration that lasted well into the night. Thank you R & R for bringing your beautiful wedding to our cellar and .co for capturing it ❤️To start planning your next celebration, email us at [email protected].

Sweet and tender, Bistecca. T-bone steak from Cape Grim in north western Tasmania, flash-fired, well-rested and craved straight from the bone. Need we say more.

Come get a piece: https://bit.ly/3rSqoSV

From our 11 and a half year old mother comes the finest sourdough – crisp, golden crust, fluffy center. Dip in extra virgin olive oil or ‘fare la scarpetta’ between courses..

Book here - https://bit.ly/3rSqoSV

Good to the last bite. Bucatini 'all'amatriciana'. You hit the link, we’ll get the fork: https://bit.ly/3rSqoSV

Three olive martini – as classic as they come.

Book a table by the bar: https://bit.ly/3rSqoSV

A local catch of Moreton Bay bugs meets a wash of fresh basil pesto as they hit sizzling pan. On the other side: more pesto, cream and sundried tomatoes

A night we can’t forget. , Conrad and those they love most in The Cellar. Thank you for filling our halls with so much joy. The doors to our private dining room are always open to those who ask, email [email protected], find out more, and book in a private tour or visit our website here - https://bit.ly/47kraIW

Saltimbocca alla romana – veal, prosciutto di Parma, sage and vignarola.

Reservations available here - https://bit.ly/3rSqoSV

Oysters — the frutti di mare. Treated with the respect and simplicity they deserve. White balsamic, shallots and nothing more.

https://bit.ly/3rSqoSV

Your Valentine’s Day dinner could start like this – our Peach Salad bathing in light (and a generous splash of vinocotto), fior di latte, tomato, basil and witlof. Bookings open now for Febuary 14, find yours at the link.

Risotto that belongs in the summer sun – carnaroli rice, blooming zucchini flowers and freshly crumbled goats cheese.

How the bread sticks get made. Dough rolled thin, a brush of olive oil and a sprinkle of salt, spice, Parmigiano and all of our favourite herbs.

A glimpse of summer meals to come. Our doors reopen on Wednesday. Bookings are live at the link.

Cacio e Pepe, need we say more. Doors open this time next week. Come join us for a plate.

Our farinata is classic at its core, crisp on the edges and dressed sharp – with rocket, Taleggio, 24 months Pecorino Romano DOP.

Market fish cooked flaky and crisp. A jewel atop potatoes, green beans, soft-boiled egg, olives and salsa verde.

P.S. Our doors will close from Dec 23 till Jan 9. If we don’t see you before, Merry Christmas and a Happy New Year. See you in 2024.

“It goes without saying that an Italian meal would not be complete without wine, and natural wine in general is the perfect partner for our traditional Roman food and one without the other just doesn’t seem right!” – .

Carbonara by the bowlful. Landing on tables inside and out today from midday.

Visions of your Enoteca. Behind that Good Year veil and into the belly of the kitchen.

SALTIMBOCCA ALLA ROMANA. Comfort food born in Rome centuries ago, deglazing from tomorrow with dry white wine and butter. Book now https://bit.ly/3rSqoSV

10-12 Logan road, Woolloongabba, in full bloom. Ready to welcome you from midday https://bit.ly/3rSqoSV.

For the love of focaccia. Baked daily, primed for an end-of-meal scarpetta.

Reservations: https://bit.ly/3rSqoSV

Sugo, sugo, sugo. Tangles of house-extruded bucatini. All’amatriciana for dinner this week, yours at the link https://bit.ly/3rSqoSV.