Posts Tagged ‘A Tavola’

Primavera A Tavola

A Tavola restaurant joined with Slow Food Australia for its first ever Primavera event! Taking place on Wednesday September 21st, the dinner was executed by critically acclaimed chef Eugenio Maiale at his welcoming neighborhood restaurant, A Tavola. This eight course dinner event championed the Slow Food ‘Terra Madre’ philosophy, and was a tribute to spring produce and the simplicity of Italian cuisine. In true ‘paddock to plate’ style, each of the courses used only the freshest produce from Northern New South Wales.
See Slow Food Sydneys site for more about the Slow Food movement in Australia and local opportunites to engage with them, Slow Food Sydney
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A Tavola

At his Darlinghurst restaurant A Tavola, chef Eugneio Maiale serves up fine Italian cuisine inspired by his childhood and his family’s rich Abruzzese heritage.
Since 2007 when A Tavola opened, receiving a coveted Sydney Morning Herald Good Food Guide ‘hat’ in its first year, chef Maiale continues to delight Sydneysiders with his authentic, charming Italian fare.
The inspiration for restaurant 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 while his parents slaved away in the kitchen, his mother yelling out “A Tavola” when dinner was ready. On the kitchen table were consistently simple, honest and traditional style classical dishes. Maiale has continued this concept of simple and elegant food with his first Sydney restaurant.
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The cuisine can be described as predominantly “Abruzzo” (A region north-east of the boot, next to Rome), with a heavy emphasis on dried and fresh pasta which is hand made fresh each day, on the long marble table than spans the length of the restaurants main room.
Whether it be a spaghetti, bucatini or orrechietti, customers will taste food that is prepared with attention to detail and love.
Chef Eugenio Maiale carved out his reputation in Adelaide as the chef and owner of respected Grimaldis, Citrus and Auge restaurants. Since arriving in Sydney 7 years ago, he has worked with Roberto Marchetti from the famed Bondi restaurant Icebergs, as well as holding Head Chef positions at Aqua Luna and Manta, where he worked under Manfredi.
Eugenio’s innovation and culinary creativity have positioned him as one of Sydney’s most respected Italian chefs.

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