Some dishes have become faithful standards on our menu, such as the Fettuccine al Tartufovo, a now world-renowned dish that has been described by Italy’s Grazie magazine as, “the best pasta in the world”. Another Buon Ricordo classic is Bracioletta Reginaldo, named after one of our most regular customers, a dish of crumbed veal rolled with spinach and parmesan and grilled.
Other dishes appear with the change of season and reflect the produce that is natural for that time; Figs and Peppers in summer, stuffed artichokes, nettles, friarelli, cape gooseberries and blood oranges in winter.
Extra Virgin Olive Oil is the basis of all Italian cooking and we use oil made from olives grown on our farm in the Wollombi Valley. In addition to olives, the property supplies the restaurant with oranges, lemons, limes and many of the herbs we use.
The Wine List – The wine list has won countless awards for its quality and selection. It is Italian-based with a broad, regional cross-section and an emphasis on Barolo and Southern Italian whites. Our list also includes an excellent Australian representation including 14 vintages of Grange and a wide Cabernet selection.