Honest food with integrity, generosity and spirit // Head Chef : Philippa Sibley // Vinyl Flipper : Heidi Modra // What do we do? We do good things. We do GREAT things. We do things that make you smile and make you laugh, and make you want to come back again // We create a shared space where food and wine come together. A dynamic, daily changing menu of what's in season and at its best. We organise bespoke events for whatever celebration you can think of. We facilitate first dates and second dates and wedding dates. We are there for end-of-years and start-of-years, and for all the in-betweens. We are your neighbourhood place with a friendly face and a hug for all who walk through the door (and lean in the window) // We pride ourselves on being whatever you need us to be, at any time of day. Always sustained. Always watered. Always wined // XO
If you have trouble booking online, phone on 9481 3393 and we will sort you out as best we can // XO
Please speak to us about your next celebration. Our back dining room is perfect for first communions, birthday's and engagements while the entire restaurant can be transformed for your next big party or wedding. Tell us what you want, and we can make it happen.
Email us at pinottabookings@gmail.com for more information.
Perfect for a quick evening before seeing a show, or a lunch with friends.
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This is for groups of eight or more (choose between this and the Feed Me More!) and is all to share. It consists of snacks, starters and pasta. Our menu changes daily but we can accomodate any dietary needs. You can add oysters, cheese or dessert – just leave a note when booking
Feed Me More!
每人平均消費AU$90.00
多個日期可用
The best way to experience the best of Pinotta – and for groups of eight guests or more, this and the Feed Me! menu are the only options. Our menu changes daily, so expect a taste of everything – snacks, antipasto, pasta and protein, with all the sides.
All to share, and always a great idea.
Melbourne Food & Wine Festival : AN ODE TO AUTUMN
每人平均消費AU$185.00
僅限2025年3月22日
“Autumn is my favourite season,” says head chef Philippa Sibley, who will bring the forest floor to the Pinotta dining room. Think artichokes and chestnuts. Game, pigeon and yabbies. Figs and blackberries, foraged and turned into treats both savoury and sweet. Slow down and enjoy the last of the long afternoons.
A collaboration of season, inspiration, food and wine, and perhaps a hint of poetry.
Ticket price includes five courses from Phillipa Sibley and matched wines from winemaker Alex Byrne.