Luigi’s West End has recently expanded to include a new room next to its original building, opening with special performances, specialty flavours and cocktails on Friday 19 October.
The new room opens opportunities for the West End restaurant with the motto, “flavour is king,” well known for taking familiar food and creating a modern and exciting twist. Luigi’s includes pasta favourites including Nonna’s Spaghetti, Carbonara, and Marinara, and pizzas such as Margherita, Pepperoni and Sicilian. It is also home to desserts such as Tiramisu and Ambrosia. The menu also boasts speciality cocktails such as Aperol Spritz made of Aperol, Lemon, Orange and Soda. The Margarita, comprised of tequila, grapefruit, orange, and triple sec is also a drink staple.
The restaurant focuses on handmade and delicious food, as well as finding new ways to explore food, mixing traditional flavours and modern ideas. The restaurant’s Pigs Head Ravioli showcases the innovation and creativity of its chefs, with Chef Harry Antoniak attributing the high-standard dishes to quality produce. “The reason this ravioli is the way it is, is because we got a delivery of some beautiful, organic pork, from our suppliers at Mt Byron,” said Harry. “We roasted the head, pulled it out out of the oven, and then smoked it. We make a fresh pasta every single day so it just seemed like a good idea and easy thing to do. To put it inside a ravioli, a stuffed pasta. Balanced with a fresh cherry tomato, chilli and apple butter sauce it’s served in. Makes for an incredible dish.”
Luigi’s is currently looking for visual artists, photographers and exhibitors to be featured and promoted on their weekly art exhibitions.
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