31/07/2026
This is the kind of dinner winter was made for.
Italian food, soft light and someone worth sharing it with.
Begin with freshly shucked oysters and the first pour of the evening. Follow with warm wood-fired sourdough dipped into melted garlic and herb butter, creamy stracciatella and golden cacio e pepe arancini.
Then, the dish winter was waiting for: hot ribbons of pappardelle wrapped in slow-cooked lamb ragù, with charred Brussels sprouts alla Caesar alongside. Add the crab spaghetti neri—squid-ink pasta tangled with sweet crab, garlic, chilli and cherry tomatoes.
As the lights grow low, stay for a Padrino: vanilla-buttered Scotch whisky, amaretto, Pedro Ximénez sherry and whisky barrel bitters.
The sea outside. Warm light within.
Book your winter table at Capiche, East Ballina, via the link in our bio.
