Barbuto’s nimble kitchen team, led by Head Chef Thom Williamson, is on point to deliver the wide range of cuisines and styles on the menu.
The vibe is somewhere between American surfer/milk bar chic, with a touch of Aussie retro revival, decked out with heritage magazine-cover posters, thick sail-boat ropes and hanging ferns.
Start with a share plate of flash-fried calamari with a confetti of fresh chilli, chilli salt and green onions, served with creamy aioli and a splash of lemon. The poached pear salad with tomatoes and buffalo mozzarella is aromatic, with torn basil and vincotto-laced croutons. Perfectly pink, chargrilled, Paroo-certified kangaroo fillet, with an optional creamy mushroom sauce, goes hand in hand with a rich, garlic-cream cheese-loaded baked potato. Silken, house-made tagliatelle provides the structure for a chilli-spiced prawn, garlic, white wine and lemon sauce, touched with the pearly richness of butter and tomato, and topped with the pleasing herby crunch of pangrattato.
PSST! Enjoy the sea air and swap the cosy leather banquettes for a table on the streetside or along the bench at the open front window.