Locanda Osteria | The Verdict

By Penny Kidd
7th Jan 2014

Set in the burgeoning M&A precinct, Locanda Osteria's menu offers rustic charm in a modern setting.

The latest venture from restaurateurs Manny Sakellarakis and Dan Clark (1889 Enoteca), and Adam Barton (Cove Bar and Dining), Locanda is inspired by trips to Italy and meals in local family run eateries.

All of your favourites are on the menu including pappardelle ragu (flat ribbon pasta with slow cooked meat and tomato ragu), polpette con sugo (meatballs in a house-made tomato sauce) and proscuitto e melone (cured ham and rockmelon).

But there are also some welcome additions, including unique dishes that may only be known to the well travelled or discerning diner.

Tortellini con brodo (ring shaped pasta in a clear chicken broth) and the signature dish spiedo (North Italian inspired spit rotisserie) are definitely worth a try.

Or if you're not feeling too hungry, you can nibble spuntini (snacks), antipasti (small plates) and insalata (salads) while you enjoy a cold glass of Prosecco.

The 90-seat restaurant with adjoining bar area is sleek and modern, with beautiful black and white photography of the old country adorning the walls, inspiring your next holiday.

The wine list travels around Italian, as well as Australian, vineyards, and is served by the glass or carafe. The drinks menu also includes classic cocktails, Italian bottled beers and Genovese coffee.

And, for the ultimate taste of la dolce vita, finish your evening with bombolini, sugared doughnuts filled with vanilla custard served with fresh berries.

Locanda Osteria is the third restaurant to open in the M&A precinct, behind neighbours Papa Jack's and Mighty Mighty Cue & Brew.

Image credit: The Hot Plate

TUL Note: Penny is a freelance food writer and obsessive cook, who has returned to Brisbane after ten years living in the UK and Melbourne. She is currently taking her passion for sweets treats one step further and learning the skills to become a pastry chef from her culinary idols, documenting her experiences through her blog Project Pastry.

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