The inspiration for A Tavola (meaning “to the table”) derives from head chef and owner Eugenio Maiale’s childhood. As a child Maiale would play in the backyard of his Adelaide home waiting to hear the chime of “A Tavola” when dinner was ready.
On Maiale’s family kitchen table were consistently simple, honest and traditional style dishes. It was a daily ritual, almost a meditation, for his Mother to make her own pasta – from ravioli and tortellini to tagliolini. She passed her knowledge onto Eugenio who further developed these techniques during his childhood visits to Italy. He would watch his relatives make an assortment of pastas, including pappardelle and gnocchi, rolling the pasta on big wooden tables either by hand or with broom handles.
Maiale has continued this concept of simple and elegant food with his first Sydney restaurant. The cuisine can be described as predominantly “Abruzzese” (a region north-east of the boot, next to Rome), with a heavy emphasis on dried and fresh pasta cooked to order. His dream was to create a unique Italian experience. He has done this by creating what has been described as a “euro chic” dining space which revolves around a 10metre long communal Indian marble table.
A Tavola’s classic menu features two spuntini, two entrees and two handmade pastas to supplement our daily card of specials. We aim to showcase only the very best local seasonal produce. Gluten Free pasta is available on request and we are able to cater for most dietary requirements.
olive al forno 9
olive al ‘ascolana 14
funghi e piselli 21
salami e polenta 19
bucatini all’amatriciana 33
rigatoni al ragu 32
bistecca alla fiorentina (1kg to share) 108
ostriche, natural 4ea
nardin, anchovy, crostini 22
fichi, baby fennel, goat cheese, hazelnut, orange 23
capesante, confit tomato, chive, pepper emulsion 24
carpaccio beef, rocket, parmesan, caper, pine nut, aged balsamic, pine nut 26
burrata, prosciutto, san Daniele, melon agrodolce 26
agnolotti, ricotta, spinach, sage, brown butter, mustard fruit, pistachio 36
tagliatelle, crab, zucchini flower, chilli, garlic, cherry tomato 45
pappardelle, wagyu beef, tomato, red wine, horseradish 37
market fish, pumpkin, snow peas, pancetta, nasturtium 39
mista, cos, fennel, tomato, olive, onion, cucumber 16
cavolo rosso, red cabbage, gorgonzola, walnut, raisin, balsamic 17
spinaci, warm spinach, garli, chilli 13
cremino al cioccolato 18
cremino al limone 17
mousse al cioccolato bianco 19
gran affogato 18
We are fully licensed and not BYO. Our aim is to showcase the best representation of Italian varietals with our food.