At this European-style bakery/cafe, traditional recipes are used to craft Italian breads, cakes, piadina (grilled flatbread), pizzas and antipasto. Chef Michael del Vecchio also offers a concise menu of hot meals such as crispy skinned Northern Territory barramundi with crushed chat potatoes and a salad of rocket, fennel, orange segments and splash of salsa verde. Co-owner Charles Porcaro's mother is known to make the odd guest appearance in the kitchen, creating a stellar veal ragu, which is mixed with penne, mozzarella and parmesan, then slowly oven baked.
Biga Panificio's bakery and restaurant highlights are both effectively displayed in a soup of orecchiette pasta, cannellini beans and vegetables. This is served in a jug, along with a ciabatta roll that has been hollowed out and capped with a crusty lid. Instead of dunking bread into your soup, you're meant to pour the liquid into the ciabatta tureen. Clever people, those Italians.
Roz Taylor
Open
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Breakfast
O
O
O
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O
O
O
Lunch
O
O
O
O
O
O
O
Dinner
O
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O
Late
Sun-Tue 7am-6pm, Wed-Sat 7am-9pm
Italian
Entree: $7-$14
Mains: $12.50-$19.90
Dessert: $5-$9.90
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed. Wine is available by the glass. BYO (wine only) $5 corkage per bottle.
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