Sydney Times


A trip through Southern Italy | Sausage Sizzle & Spritz

​A new menu &
we’re firing up the BBQ.
Spring is here and we are excited to launch  a new Indulgent menu
‘A Trip Through Southern Italy’.The following take-away options are available this week and delivery is once again available on Saturday for our Indulgent pack across the whole of the
Northen Beaches and Mosman LGAs.All items must be pre-ordered.
​​​​​​​Indulgent Pack

​​​​​​​This pack will take you on a gastronomical tour of Southern Italy.

Imagine yourself on the cliffs of Positano while sipping an Aperol Spritz as you add the final touches to your Pilu@Home meal.

Serves 2 – $185

​​​​​​​​​​​​​​Sunday Roast

​​​​​​​For those of you who missed our Sunday Roast last week – it’s back!

​​​​​​​We’re thrilled to continue to support our farmers & suppliers during this lockdown period.
The Melanda Park, free range suckling pig meal is available for Sunday lunch only – also includes antipasto and dessert and serves at least a family of four.

​​​​​​​​​​​​​​Finish at home
​​​​​​​Take these delicious meals home and
​​​​​​​re-heat straight away or save for another night.Our Pasta packs are a quick and delicious dinner with easy instructions for preparation.
​​​​​​​​​​​​​​Spring Sausage Sizzle – Baretto Style
Baretto Sausage Sizzle & Spritz (or beer)Sunday, 11.30am – 2pm or until sold out
We’re serving a delicious sausage sandwich featuring sausages from
LP Quality Meats – ‘Pork, Parsley and Pecorino’ on fresh rolls from Berkelo,
Pilu’s secret sauce and caramelised onions.Giovanni and Mitch will be firing up the BBQ so pull out that picnic blanket
and we’ll see you on Sunday.
​​​​​​​​​​​​​​Welcoming you back

As per the Government’s announcements we are looking forward to soon welcoming you back into the restaurant.​​​​​​​Reservations are now open for bookings from the 18th October and we’re taking function enquiries for your December Christmas celebrations.

We will be adhering to the NSW Government Health Advice and continue to put
the health and safety of our staff and guests first.

Fingers crossed we will be welcoming you all back soon.

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