a little bit
of Napoli in
Whether you have been to Italy or not, you may already know that we take our cooking seriously!
The passion for food from the Neapolitan region has been, in recent years, influenced from many cultures including French and Spanish. However, the story starts long before these cultures with the Etruscan, Greek and Roman empires...
Through the years, most of the traditional dishes and recipes are often the creation of mothers and grandmothers rather than that of chefs, which makes many of the recipes ideally suited for home cooking.
Simplicity is the key, you don't need many ingredients to make a tasty dish, you need them to be genuine, fresh and treat them gently as our grandmothers have taught us.
Pizza is the best example of something very simple in theory but extremely connected to the tradition of the Napoletano people.
We are proud to offer the experience of Tastes of Napoli to you here in the Northern Beaches.
We are True Neapolitans with a true heart and passion for cooking and we only use the best ingredients that this beautiful country offers. We brought our oven from Napoli because we wanted it to be made by the best oven makes in the Napoli tradition. This is really a little bit of Napoli here in Manly and we hope you will enjoy what we think is special, genuine and above all an experience that you will remember..
Luca e Sasi
“Naples is the birthplace of pizza as we know it, or don’t: The TRUE Neapolitan crust, blistered in wood-fired oven, is softer and floppier than what most of the world knows and loves. It’s puffy, leopard-spotted, light-as-a-cloud rim hugs layers of sweet local tomatoes and divinely melty mozzarella.”
Daniel Young – CN Traveler
Rustic and simple is the way we feel about food and therefore is the way we wanted our restaurant to be. You will feel at home sitting at our tables and enjoying your time with us. And, if you want the chance to see what making a traditional pizza is all about, you can do it sitting at our "pizza-bar"!
It's more or less the same thing as a japanese sushi bar where the sushi master will prepare specials right in front of you. This is what our expert pizzaiolo will do whilst you'll sit there and enjoy a glass of wine. It's also perfect for a quick lunch or dinner with friends!
Licensed and BYO (Wine only)
Martina Franca – Puglia (Italy)
Rich ruby red with purplish higlights, intensly fruity nose with black cherry and wild berries nuances.
Poggio alle Mura, Montalcino (Siena) – Toscana (Italy)
An innovative blend with typical Tuscan character. Aged in French oaks for two months, it’s fresh and full bodied.
Mudgee – NSW (Australia)
A lively deep purple wine with a complex nose of spicy bright ripe cherry, stewed plums, sweet chocolate oak and a hint of violet and mint. Medium bodied with light grippy tannins and long finish.
Chianti – Toscana (Italy)
Fresh white flowers, pepper and mocha aromas. Basil balsam and black cherry flavours, linger on the palate. Smoth tannins finish.
Barossa Valley – SA (Australia)
Beautifully balanced, this wine is loaded with blackcurrant, plum and earthy flavours. Soft vanilla oak comlements lingering spices and a generous finish.
San Benedetto del Tronto - Marche (Italy)
Produced from selected Montepulciano and Sangiovese grapes. It combines taste, body and character of red wines with plenty of aroma captivating the senses. Its ruby red colour matches perfectly with the most refined dishes of the Mediterranean cuisine.
Manduria – Puglia (Italy)
Ruby red with purple hues. This wine is intense with notes of black berries. Medium body, velvet with good balance.
Mudgee – NSW (Australia)
Sangiovese has been produced in Mudgee for over 30 years. It is light ruby red in colour, quite aromatic, with lifted cherry alongside the typical savoury aromas of thyme, rosemary and aniseed. Sangiovese is well known as a wine for simple meats, wheather by way of a lamb cutlet or red sauce pasta like Bolognese.
Central Otago (New Zealand)
Situated on the alluvional banks of the Clutha River, the wine makers incorporate organic and suatainable farming practises to aid soil health and to express the purest of fruit. Deeply coloured with purple hues, the nose releases fresh red cherry fruits with spicy overtones. On the palate, the wine is elegant and refined with intense red fruit – well ripened with fine tannins and good acidity to match with a range of foods. A long fruit filled finish.
Manakuta ACT – Australia
A classic cool climate Shiraz from the hills surrounding Canberra, which offers warm dark berry, plum and spice aromas with a surprisingly generous, soft palate. The flavours are complex and refined, berries and a little pepper, with a long, soft tannin finish
Morro d’Alba (An) - Marche (Italy)
A wildly fragrant nose of lavender and dried rose petal sets the scene for a juicy, light-bodied palate bursting with strawberries, peppercorn, perky acidity and savoury, tea-like tannins with a dusting of dried bay leaf to finish. Frisky, exotic and utterly unique
Sambuca di Sicilia - Sicilia (Italy)
Nerello Mascalese is the uniquely aromatic grape that makes up the main part of Etna red wines. Deep ruby red, the arome is full of red fruits and hints of spice, with a pleasant balsamic note. It matches perfectly with cured meats and aged cheese and rich dishes made with red meats like a Lasagna.
Poggio alle Mura, Montalcino (Siena) - Toscana (Italy)
This Brunello di Montalcino is obtained from clones of Sangiovese selected after 20 years of research on this unique grape, aged in French Oak barrels and in Slavonian barrles. The most aristocratic combinationof Montalcino tradition.
Acquaviva(Si) – Toscana (Italy)
Trebbiano 80%, Chardonnay 20% - Delicate and fruity aroma with notes of golden apple, white plum and banana. Medioum concentration with a pleasant acidulous sensation that falcilitates drinking.
San Benedetto del Tronto - Marche (Italy)
Produced from carefully selected Trebbiano, Passerina and Pecorino grapes and a careful cold vinification process. It is delicately scented with a soft taste. It is excellent as an aperitif and with delicate and light Mediterranean dishes
Canosa di Puglia – Puglia (Italy)
This is a bright, lighter-bodied wine that shows lots of tropicals and grapefruits on the nose. The palate is slatey and frisky, with bright acidity, and a decent, yellow citrus finish. It would be great with prawn or seafood linguine.
Marlborough (New Zealand)
Time in oak during the fermentation and further time aging on lees in barrels transform this wine, replacing the zingy goosberry with asparagus, passionfruit, green herbs and grass. More texture and palate weight make this lovely wine great for a meaty white fish dish.
Alcamo (Ag) – Sicilia (Italy)
In its name is the colour of the white lands of which it “grows”, alienated and wavy stretch of calcareous soil where the Catarratto vine thrives, amongst the most typical and mainly used in Sicily. To these grapes, a touch of Zibibbo is approached with intelligence and discretion to the FontaneBianche wine. If the Catarratto, son of poor and calcareous soils leads to a subtle wine, with a slight hint of bitter almond, the touch of Zibibbo slightly sweetens it and makes it delicate. The result is fresh and light.
Chieti - Marche (Italy)
A full-bodied wine with excellent structure in its balance and harmony. Intense and persistent on the nose
Mudgee - NSW (Australia)
Pinot Grigio is one of Italy's most widely planted varieties and best known white wine styles. The grey colour reference in the name is a reflection of the skin colour at harvest which turns from bright green to a dull mauve-grey.. A wine with refreshing citrus and pineapple flavours and crisp, food-friendly acidity.
Avellino - Campania (Italy)
From the Sorbo Serpico region in Campania, this is a great example of the Fiano di Avellino varietal. Spicy perfumes of fresh flowers such as Camomile along with picked fruits in the nose while it’s soft and balanced in the palate by its freshness and minerality.
Manuka ACT – Australia
Wild strawberries, cherries and roses perfumes, wound tightly into a ball of natural fruit acids. The finish is clean, fresh and juicy with a crisp and very clean dry finish.
Pompei (Na) – Campania (Italy)
The Mastroberardino Lacrimarosa rose wine comes from the late ripening of Aglianico grape. Lovely pink with a delicate fruity bouquet with notes of white peach, strawberries and raspberry.
Venegazzù (Tv) - Veneto (Italy)
This vine’s variety is the most traditional reality in the territory of Asolo. The grapes that grow on mineral soil give the product a definitely structural character which makes it unique and unmistakable as to its other types.
Passiran (Bs) - Lombardia (Italy)
A “Zero Dosage” wine made without the addition of the wine/sugar mixture used in sparkling styles, Champagne included, whose secondary fermentation occurse in bottle. The resultant Extra Brut style is the driest amongst the Franciacorta stylistic heirarchy
Mombaruzzo (Asti) - Piemonte (Italy)
This sweet wine is the dessert wine par exellence. Straw-yellow of varying intensity, it has an intensely fruit nose which is aromatic and very persistent. The sweet flavour is beautifully balanced with the low alcohol (5% vol) and the never high acidity gives the product and appealing freshness.
Peroni Nastro Azzuro is brewed to the authentic Italian recipe originating in Italy in the 19th century from the finest spring planted barley malts, has a unique balanced taste with a delicate aroma arising from the hops of the most exclusive varieties.
Complex malty, hoppy taste, fruity and floral aroma. This beer is very well balanced giving a constant and refined flavour
Moretti’s production process has remained almost unchanged since 1859! This beer is perfect for simple disches such as pasta, pizza, risotto and meat or cheese dishes.
Celia is only 136kcal and brewed from just three locally sourced ingredients, in the heart of the world’s most famous hop region: Organic Barley Malt, Organiz Saaz Hops and Water from the Žatec foothills in Czech Republic
Aromas of lemon and lime, a light malty palate finishing crisp and clean with hints of spice and citrus
Deep ruby amber appearance, aromas of pine and grapefruit. Full bodied malty flavours with a tight and bitter finish
Inspired by our local beach - Brewed with sea water harvested from our local Freshwater beach. At Nomad we tried to get as close as possible to traditional Gose as far as malts, yeast and salt dosage and we obviously gave it our very own Nomad character adding sea water and Tasmanian pepper berries.
Gualdo Cattaneo (Pg) – Umbria (Italy)
Crafted according to Selection 19 recipe from the choice of the best Italian spelt and the finest Italian malts. Golden and cloudy in appearance, rich aroma hints of lemon blossom and summer fruit. The delicate flavour of the spelt is accompanied by herbaceous notes from the hops which our master brewers have expertly selected for you.
Gualdo Cattaneo (Pg) – Umbria (Italy)
Crafted according to Selection 28 recipe using the time-honored fermentation technique and superior raw materials. Rosted specially malts result in a characteristic deep copper hue. It’s captivating arome is dominated by the complexity of noble hops that evolve into elegant notes of caramel and orange peel. Smooth body and balanced flavour.
All desserts are fresh and entirely made here by our chefs Antonio and Vincenzo De Vita
Probably the most famous Italian dessert, invented in Veneto in 1060’s. Made with Savoiardi sponge fingers, Coffee, Marsala, Mascarpone and fresh home-made whipped cream.
The modern pastiera was invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices.
Torta caprese is a traditional Italian chocolate cake made with almond or walnut. It’s named for the island of Capri from which it originates.
Traditional semi-frozen gelato made with the best ingredients. Some of the available flavours are Hazelnut, Torrone, Zuppa Inglese, Cioccolato.
Literally means “cooked cream”, it is made by baking a blend of thick cream, and honey or sugar. Served with Amarene Fabbri black cherries.
Lemon and lime cheese cake served with mixed berries sauce or Amarene Fabbri black cherries.
A scoop of Gelato on which you will pour a hot Espresso. Also really nice with Amaretto or Frangelico on the side (+5$).
Deep-fried Pizza dough fingers with sugar and Nutella on top!
Thank you for choosing us! You can easily book a table here. If you have special requests don't esitate to contact us so that we can assist you. Grazie and see you soon!
Tuesday to Sunday
10 a.m. - 10 p.m.
Takeaway Always available
2-8 Darley road
2095 Manly - NSW
P. 02 80686751