Your silly season is about to get a whole lot sillier because we just found an Italian feast with bottomless cocktails. Yes, we’re serious. You no longer have to dream of stuffing yourself with allllll of the glorious carbs while sipping on liquid gold because the crew at Fratelli Fresh have made it a delicious reality.
When we say bottomless cocktails, we’re talking about the good stuff, obvs. By the good stuff, we mean free flowing espresso martinis, Aperol spritz, prosecco and Negronis. Oh, and it includes beer and wine too. Sign. Us. Up.
For only $70 a pop (read: person), you can have as much booze as you want and a three-course Italiano banquet, starting with an antipasti board because who doesn’t like antipasti!? Mains consist of a choice of pizza (aka diavola or Margarita), pork, truffle risotto or linguine pesto with Queensland prawns (our fave!), as well as roast veggies, crispy AF potato and provolone for the table. It wouldn’t be a feast without dessert and it’s a bloody tough choice between their famous Banoffee pie or classic vanilla bean panna cotta. We strongly suggest you share with your mate so you can have the best of both worlds.
If you don’t like cocktails you can totally get the feast with bottomless beer and wine instead (it will only set you back $60) and if you don’t like booze (weirdo), you can chow down the epic spread for only $40. Get all the deets and book here now.
What: Festa Italiana
Where: Exclusively Fratelli Fresh, 229-231 Macquarie Street, Sydney
When: Every Saturday from 5pm
Cost: From $40pp (without booze) + from $60pp (with booze)
We’re giving away the ultimate Sydney staycay for you and 5 friends, including 1 nights accommodation at the Larmont Hotel in Potts Point PLUS the complete Festa Italiana banquet (with bottomless cocktails, obvs).
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Editors note: This article is sponsored by Rockpool Dining Group and proudly endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy.
Image credit: Caitlin Hicks