The modern Italian cuisine at Bombini follows the Italian ethos of taking beautiful ingredients and serving them simply, so they can shine. Chef Cameron Cansdell sources the best of Italy and Australia, including regional cheese, pasta made from ancient wheat varieties and sustainable local seafood.
Wood fired pizza is available in the restaurant and a selection can be had on the bar menu, which also includes wood fired schiacciata flatbread, wood roasted spiedini and cured meats. The drinks list is a mix of Italian, French and Australian wines plus classic European-influenced cocktails, from the Aperol Spritz to the Bellini.
Dessert is courtesy of a vintage 1970s Carpigiani artisan gelato machine, which churns out house-made gelatos and sorbets daily, free of preservatives and stabilisers.