Migrating from Penrith in 1975, Capitano's has been a staple of the area ever since, providing traditional and gourmet pizza and pasta. The co-founding brothers can still be found tossing the dough and stirring the sauces, ensuring consistency of taste and service. When returning home to North Sydney from the city by train, the temptation is present to order ahead and pick up on the way through, crossing your fingers the train doesn't get stalled on the bridge.
Pizza toppings consist of everything possibly fished, farmed or grown, and offer some house specials that you won't find elsewhere. Try the Tasman special, the Madras chicken or the Siam chicken - all eccentric mixes of flavours and toppings. The pasta is similar, with the traditional styles propped up by an array of sauces that borrow from other cultures and flavours. There's nothing abstract about the dessert menu, however. Gelato, the staple of any Italian post-meal indulgence, reigns supreme.
Luke Holcombe
Open
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Breakfast
Lunch
O
O
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Dinner
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Late
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Mon-Fri noon-3pm, daily 5pm-11pm
Italian
Entree: $5-$9.50
Mains: $12-$23.50
Dessert: $5.50
Payment accepted: MasterCard, Visa, American Express and EFTPOS
Licensed. BYO $2 corkage per person.
This venue accepts bookings. It is advisable to make a reservation ahead of time.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Janis Joplin
|
22 February 2008, 5.39pm
This restaurant is good, but....
If you want to book a group in for a Friday night, you have to order the $17.50 a head banquet and, more importantly, you have to pay that amount up front to secure the booking.
Food:
Visit: Fri 29 February 2008
Mealtime: dinner
Service:
Atmosphere:
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