Located sea-side in the heart of Port Douglas you’ll find timeless Italian food with a contemporary twist and a fragrant lightness of touch to suit the tropics.
We offer outdoor seating under the umbrellas and stars, street-side seating for people watching or inside in air-conditioned comfort for the hot summer months. You can also enjoy a more casual meal or pizza in our bar with a glass of wine, cocktail or cold beer. It’s also great for people watching or simply holiday chilling. All of this is accompanied by our rebound hospitality.
For details on visiting us, please click here.
Vincenzo di Cugno was born in the seaside town of Trani, an ancient medieval port of the Adriatic coast just south of Abruzzo, in the region of Puglia, Italy.
In 2014, Vincenzo came to Australia, brimming with hospitality experience in the way that is unique to Italians. He brought with him the sunshine of the Adriatic and a beautiful smile and enthusiasm to make Port Douglas his home. He has excelled and is surrounded by a team of like-minded Italian hospitality professionals, whose aim is to share their knowledge of Italian food and wine and of course, ‘la dolce vita’. Under Vincenzo’s watchful eye, the warmth, professionalism and enthusiasm will enhance your stay in Port Douglas and refresh your memories of holidays in Italy.
The Man Behind the Food
Italian to the bone, Tony Sassi was born in Abruzzo on the Adriatic coast of Italy. He grew up with the wonderful flavours of the Italian seaside which he now translates into a modern cucina without losing the heart of Italian flavour. He is renowned for creating ‘taste memories’ and for the lingering, exquisitely balanced flavours in all his dishes. Food critics have noted that Tony achieves great results by not overworking the fresh ingredient – it’s simple and it’s ‘sassi’.
Matthew Evans, Food Critic (Sydney Morning Herald) – It’s cuisine 2000 years in the making, but as modern as the wireless broadband connection in the room. It’s not museum food from Sassi’s Italian heritage (he hails from Abruzzo in the mid Adriatic east-coast of the country), rather a sensitive, intelligent reflection of this location, the product underpinned by rock-solid technique.
His crisped salt and pepper gamberetti, small prawns, come with native finger lime. The mushroom risotto is scented cleverly with locally smoked mozzarella (and wild saffron milk cap mushrooms in the season). Local seafood appears in a seafood stew of amazing depth and clarity of flavour, a homage to the town of Pescara and the region of Sassi’s birth.