Candelori’s is a family-owned and operated establishment celebrating all things Italian. Head Chef Jacob Ah-Hoe uses the best seasonal produce, and his ever-changing specials are a key feature of Candelori’s food philosophy.
Candelori’s classy interior is matched with Italian hospitality. The wide, open kitchen creates a theatre-like atmosphere and diners can watch the efficient kitchen brigade in action.
The extensive à la carte menu ranges from little titbits to wood-fire pizza, house-made pasta and generous main courses. Start your dining experience with an all-time favourite of beef carpaccio with smoked and cured egg yolk and topped with finely grated, truffle-flavoured pecorino cheese and house-made crostini – the combination of ingredients providing an enticing flavour/texture experience. The house-made egg fettuccine with plenty of freshly shaved Canberra black truffles is to die for – simple and powerful flavours combined with great techniques. The squid ink tagliolini with sautéed scallops, cime di rapa and grated bottarga is another delightful dish.
PSST! A must-have is the famous bombolini (Italian baby donuts) with pistachio fairy floss, local honey and vanilla bean gelato.