NIDO

We’re open every day as usual this June Long Weekend, so come and see us for a drink, a bowl of freshly made pasta or a chargrilled steak (or all 3).

Italy has always understood the Martini. Not because it needs fussing over, but because it sits so neatly in the Italian way of drinking: cold, elegant and best enjoyed before the pasta starts arriving.

Our Classic Martini keeps it beautifully simple with gin and Dolin Dry Vermouth de Chambéry, a French dry vermouth with the right herbal structure to let the drink stay sharp, clean and quietly dangerous.

Book your next visit via the link in bio, or walk on in.

Open 12pm - late, 7 days a week.

A farewell to our beef skewer: grilled corned beef, white bread, pickled shallot, white kampot pepper sauce.

It’s our little nod to the great Australian ritual of meat wrapped in white bread, only this time it’s given the full NIDO treatment. Familiar in spirit, but better with a cold beer or a glass of wine (or 3).

On the menu for only a few days more - make your reservation through the link in bio and try it before it’s gone.

A proper steak deserves a proper introduction.

This is O’Connor Black Angus rib eye, MBS 5+, sourced from one of Australia’s great beef producers through and , and chosen for its mouthwatering marbling.

At NIDO, we treat it the Italian way: good beef, hot flame, enough restraint to let the cut speak, then marsala jus and house mustard to bring richness, sweetness and a little attitude to the table.

Big steak. Beautiful manners. Book now via the link in bio.